甜味抑制剂对低甜度蛋糕品质和保藏性能的影响  

Effects of sweetness inhibitor on quality and preservation of low-sweet cake

作　　者：王永俊[1] 黄敏[1] 董庆亮[1] 郑建仙[1] 

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品与机械》2017年第6期185-189,共5页Food and Machinery

摘　　要：研究了甜味抑制剂添加量、白砂糖添加量、米糠油添加量对蛋糕质构、综合感官的影响,并采用响应面分析法选出最优配方,即甜味抑制剂添加量0.18‰,白砂糖添加量33.15%,油添加量15.49%时,制作的蛋糕的综合感官评分最高。The comprehensive sensory of the cake was discussed in this paper,which was affected by the amount of sweetness inhibitor,the amount of caster sugar and the amount of rice bran oil.Based on the single factor experiment,the response surface method was used to optimize the best technological formula,and it was determined as follows：the amount of sweetness inhibitor 0.18‰,the amount of caster sugar 33.15%,and the amount of ice bran oil 15.49%.

关 键 词：甜味抑制剂 蛋糕 质构 贮藏期 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]