速冻微波青稞蛋糕复合品质改良剂组合筛选  

Screening of compound quality improvement for frozen microwave cake by highland barley

作　　者：丁捷[1] 廖诚成 赵雪梅[1] 黄益前[1] 何江红[1] 周航[1] 郑万琴 DING Jie;LIAO Cheng-cheng;ZHAO Xue-mei;HUANG Yi-qian;HE Jiang-hong;ZHOU Hang;ZHENG Wan-qin(Siehuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《食品与发酵工业》2018年第5期167-175,共9页Food and Fermentation Industries

基　　金：四川省科技厅应用基础研究计划项目(2013JY0084);四川省科技厅科技支撑计划(2016FZ0027);四川省教育厅自然科学重点项目(16ZA0348;17ZA0291)

摘　　要：以中筋粉、青稞粉等为主要原料制作速冻微波青稞蛋糕,在单因素试验基础上,通过CCD响应面实验研究了蔗糖脂肪酸酯、单硬脂酸甘油酯、NaHCO_3、大豆蛋白以及茶多酚对成品蛋糕品质的影响,并确定了最佳配比:0.02%蔗糖脂肪酸酯,0.49%单硬脂酸甘油酯,0.71%NaHCO_3,3.14%大豆蛋白,0.02%茶多酚。Frozen microwave cake was made by highland barley and all-purpose flour. The influences of sucrose fatty acid ester,monoglycerides,sodium bicarbonate,soy protein and tea-polyphenol on the quality of products were studied by central compositeresponse surface method. The results indicated that the optimal formula of compound quality improvement based on the design was： sucrose fatty acid ester 0. 02% ＋ monoglycerides 0. 49% ＋ sodium bicarbonate 0. 71% ＋ soy protein3. 14% and tea-polyphenol 0. 02%.

关 键 词：速冻 青稞 微波蛋糕 品质改良剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS213.23[轻工技术与工程—食品科学与工程]