乳化剂对夹层蛋糕坯质地的影响  

EFFECTS OF EMULSIFIERS ON THE QUALITY OF LAYER CAKE

作　　者：王耀鑫[1] 赵仁勇[1] 崔言开[1] 侯赛[1] 岳清华[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第3期39-44,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：公益性行业(农业)科研专项经费项目(201303070-01)

摘　　要：通过测定面糊的相对密度、蛋糕体积和蛋糕瓤的质构特性评价蛋糕的质量,对比研究乳化剂种类和用量对夹层蛋糕坯质量的影响.结果表明,乳化剂可以减小面糊的相对密度,添加O/W型乳化剂硬脂酰乳酸钠以及W/O型乳化剂山梨醇酐单硬脂酸酯和分子蒸馏单甘酯的蛋糕体积较大,质地较松软.The present study was to examine the effects of emulsifier types and dosages on the quality of layer cake. The emulsifers were selected in this paper including the oil in water emulsifier （O/W） such as diacetyl tartaric acid esters of mono and diglycerides （DATEM, HLB value：8.0）, sodium stearyl lactate （SSL, HLB value：8.3） and citric and fatty acid esters of glycerol （CITREM, HLB value：5-7）, and the water in oil （W/O） emulsifier such as sorbitan monostearate （Span60, HLB value 4.7）, phospholipid（HLB value 3.0）, polyglycerol esters of fatty acids, （PGE） and distilled monoglycerides （DMG, HLB value 3.8）. The quality of cake was evaluated by batter specific gravity, cake volume and cake texture. The results showed that the emulsifiers could decrease the batter specific gravity. It was concluded that the cake volume was larger and the texture was softer with the addition of O/W emulsifier of sodium stearoyl lactic acid, W/O emulsifier of sorbitan monostearate and distilled monoglycerides.

关 键 词：乳化剂 夹层蛋糕坯 体积 质构 

分 类 号：TS202.3[轻工技术与工程—食品科学]