蛋糕油的制作及其对蛋糕质量影响的研究  

Study on cake oil and its influence on the quality of the cake

作　　者：李殿鑫[1] 戴远威[1] 苏新国[2] 

机构地区：[1]广东科贸职业学院,广州510000 [2]广东食品药品职业学院,广州510000

出　　处：《中国食品添加剂》2015年第5期156-161,共6页China Food Additives

摘　　要：采用三因素三水平的正交实验设计,制作了九种不同配方的蛋糕油,利用不同配方的蛋糕油采用一次搅打法制作蛋糕的烘焙实验来检验蛋糕油对蛋糕质量的影响,主要研究了蛋糕油的感官指标和蛋糕油的理化特性分析即打擦度、浆料比重、体积得率等三个指标,结果表明,蛋糕油的最优配方为分子蒸馏单甘酯14%、蔗糖脂肪酸酯9%、山梨醇10%。在确定最优配方的蛋糕油后,通过对蛋糕中添加蛋糕油的使用量、添加时间及烘焙方法等蛋糕油的工艺性特性进行研究,结果表明,蛋糕的烘焙工艺为在面粉用量100g、全蛋液200g时,蛋糕油适宜的使用量为20g;使用蛋糕油蛋糕的烘烤工艺中以入炉温度应在180℃,5min后提高到210℃进行烘烤最佳。本研究的目的为蛋糕油的生产和蛋糕的加工提供实验指导和理论依据。Three factors and three levels orthogonal experiment was applied to design nine different formulations of cake oils. Then with one-time stirring baking experiments, the effect of cake oil on the quality of the cake was studied. The three indicators of physicochemical properties -foaming degree, slurry density, the volume rate were analyzed. The results showed that the optimal formula of cake oil was distilled monoglyceride 14%, sucrose fatty acid ester9%, sorbitol 10%. After determining the optimal formula of oil cake, the amount of oil, oil adding time as well as baking time on cake quality were studied. The results showed that the best formular was ~ the flour 100g, egg 200g, amount of oil cake 20g~ the starting temperature 180℃, 5min later increasing to 210℃. The purpose of this study was to provide the guidance and theoretical basis for the production cake oil and cake processing.

关 键 词：蛋糕油 配方 蛋糕质量 烘焙工艺 

分 类 号：TS202.1[轻工技术与工程—食品科学]