速膨蛋糕粉挤压工艺及微波熟化参数研究  

Study on extrusion process and microwave process parameters of quick expansion cake powder

作　　者：李凡姝[1] 王崇[2] 王霞[1] 崔晓彤[1] 肖志刚[1,2] 武英华[2] 李雪[2] 

机构地区：[1]沈阳师范大学粮食学院,沈阳110034 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《沈阳师范大学学报（自然科学版）》2016年第3期305-310,共6页Journal of Shenyang Normal University:Natural Science Edition

基　　金：国家星火计划项目(2015GA650007);辽宁"百千万人才工程"入选项目(2013921038)

摘　　要：试验以低筋面粉与改性淀粉为原料,采用双螺杆挤压技术制备家用微波炉快速膨胀蛋糕粉。改良了蛋糕粉经微波熟化时的膨胀速度与程度,利用物理产气原理来替代化学产气原理,达到相同膨胀效果。向蛋糕糊中添加促褐变剂(L-赖氨酸与葡萄糖浆),来提高蛋糕在微波熟化的美拉德反应程度。结果表明:各工艺因素对蛋糕美拉德反应程度影响的显著性为:蛋糕糊pH值>微波炉功率>加热时间>水分含量。优化后得到的最优熟化工艺为:蛋糕糊pH=9,微波炉功率为750W,加热时间为3.5min,蛋糕糊水分含量为20%;最优挤压参数:机筒温度为90℃、螺杆转速为200rmp,最优搅打时间为3min。成品微波蛋糕品质优良,拥有一定的焙烤香气与色泽,操作过程简单、方便,适用于家庭制作。This kind of cake is made by the low gluten flour and the modified starch. Twin screw extrusion technology for preparing rapid expansion cake powder. Using the physical principle of gas to replace the chemical principle of producing gas, which improve the cake powder by microwave expansion rate and degree of cure. And L-lysine and glucose syrup is added to the cake powder, in order to make the cake in the maillard reaction of microwave curing degree. We found that the impact results： Cake paste PH〉 Microwave oven power〉 Heating time〉 Water content; The optimal condition of microwave cake after the data processing was： Cake paste pH=9, Microwave oven power 750 W, Heating time 3.5 min, Water content 14%, Barrel temperature 90 ℃, Screw speed 200 rmp, Stiring time 3mira This kind of cake is excellent in quality, fragrance and colour. Cake making process is simple and convenient, suitable for family.

关 键 词：快速膨胀 挤压膨化 美拉德反应 微波熟化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]