无糖秋葵保健蛋糕的研制  

DEVELOPMENT OF SUGAR-FREE OKRA HEALTH CAKE

作　　者：窦勇[1] 胡佩红[2] 

机构地区：[1]江苏财经职业技术学院粮食工程与管理系,江苏淮安223003 [2]淮安正昌饲料有限公司技术部,江苏淮安223005

出　　处：《河南工业大学学报（自然科学版）》2016年第6期103-110,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：2016年江苏省"青蓝工程"资助项目(苏教师(2016)15号);2013年准安市科技支撑计划农业项目(SN13089)

摘　　要：为研制一种低能量、低脂的无糖秋葵保健蛋糕,以秋葵汁为原料,麦芽糖醇替代白砂糖,鲜牛奶替代水制作蛋糕。以蔗糖为对照,比较木糖醇、麦芽糖醇、甘露糖醇、赤藓糖醇4种甜味剂对蛋糕起泡性、气泡稳定性、蛋糕比容与感官综合评分的影响,筛选出添加麦芽糖醇的蛋液性质最佳,感官综合评分最高。以蛋糕全质构参数、比容、感官综合评分为评价指标,通过单因素和正交试验筛选出无糖秋葵保健蛋糕最佳配方为:秋葵汁30 m L、麦芽糖醇100 g、泡打粉1.5 g、色拉油30 m L。为得到无糖秋葵保健蛋糕较佳保质期,探讨了蛋糕在不同贮藏时间后的水分含量、可溶性淀粉含量、感官综合评分、比容等指标变化。结果表明,该蛋糕在4℃下保存5 d,总体感官品质良好,5 d后品质开始下降。Okra is rich in dietary fiber, protein, trace elements, vitamins and flavonoids, which has the function of lowering blood sugar and fat, improving immunity and eyesight, anti-cancer and other health effects. In this study, okra juice was used to produce sugar-free okra cake with low energy, while maltitol and milk were used in place of sugar and water, respectively. The effects of four sweeteners including xylitol, maltitol, mannitol and erythritol on the cake foaming, bubble stability, specific volume and sensory composite score were compared, while sucrose was used as control. The optimal formula was obtained basing on the single factor and orthogonal test, while the whole cake texture parameters, specific volume and sensory score were as evaluation indexes. The results showed that the egg liquid with maltitol had the best properties and highest sensory score. The optimal formula of sugar-free okra juice cake v^as as follows： okra juice of 30 mL; maltitol of 100 g; baking powder of 1.5 g; and salad oil of 30 mL. The Shelf life of the sugar-free okra cake was also assessed by investigating the moisture content, soluble starch content, and sensory composite score of the cake during storage. The results showed that the sugar-free okra cake still had good overall sensory quality after stored at 4 % for 5 days, but the quality declining was observed after 5 days storage.

关 键 词：秋葵 营养 蛋糕比容 配方 

分 类 号：TS201.2[轻工技术与工程—食品科学]