秋葵多糖在蛋糕加工中的应用研究  

Study on the application of okra polysaccharide in cake processing

作　　者：孟楠 樊振江 高晗[2] 

机构地区：[1]漯河食品职业学院,河南漯河462000 [2]河南科技学院,河南新乡453000

出　　处：《粮食与油脂》2018年第2期96-100,共5页Cereals & Oils

基　　金：湖北省教育厅中青年人才项目(Q20171707)

摘　　要：以从秋葵果实中提取的多糖为研究对象,研究秋葵多糖、小麦粉、鸡蛋、白砂糖、泡打粉添加量对秋葵蛋糕的感官评价与质构性质的影响。在单因素试验基础上进行正交试验,研究发现,秋葵蛋糕的最佳配方为秋葵多糖2 g、小麦粉200 g、鸡蛋250 g、白砂糖240 g、泡打粉9 g,其他辅料与基础配方相同。With polysaccharide extracted from okra as the research object, the effects of addition amount of okra, wheat flour, egg, sugar and baking powder on the sensory evaluation and texture properties of okra cake were studied. On the basis of single factor experiment, orthogonal test was carried out. The results showed that the best formula of okra cake was okra polysaccharide 2 g, wheat flour 200 g, egg 250 g, sugar 240 g, baking powder 9 g, and the other supplementary materials were the same as basic formula.

关 键 词：秋葵多糖 蛋糕 正交试验 蛋糕品质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]