低糖香草天使蛋糕生产工艺条件优化  

Process Conditions Uptimization of Low Sugar Vanilla Angel Food Cake

作　　者：何清波 HE Qingbo(Zhangzhou Food and Drug Evaluation and Adverse Reaction Monitoring Center,Zhangzhou 363000,China)

机构地区：[1]漳州市食品药品评审与不良反应监测中心,漳州363000

出　　处：《农业工程》2018年第5期69-73,共5页AGRICULTURAL ENGINEERING

摘　　要：通过对天使蛋糕原配方的研究,用麦芽糖醇代替白砂糖,并加入香草粉从而得到低糖香草天使蛋糕。首先以蛋清添加量、麦芽糖醇添加量、低筋面粉添加量和烘烤温度进行单因素试验,以蛋糕的感官评价总分为依据,并在此基础上采用4因素3水平的正交试验进一步分析各因素对蛋糕品质的影响。试验结果表明:4个因素的影响顺序为麦芽糖醇添加量>烘烤温度>低筋面粉添加量>蛋清添加量;确定了低糖香草天使蛋糕的最佳配方为鸡蛋蛋清110 g,麦芽糖醇40 g,低筋面粉60 g,黄油20 g,玉米淀粉2 g,白醋1 g,香草粉6 g,盐1 g,烘烤温度160℃。所生产的低糖香草天使蛋糕,色泽油润,外观周正丰满,内芯蓬松,风味俱佳,是老少皆宜的营养蛋糕。Low sugar vanilla angel food cake formula was studied,with maltitol instead of sugar,and adding the vanilla powder. Amount of egg protein,malt sugar alcohol content,low gluten flour addition and baking temperature were studied by single factor experiments,with sensory evaluation score of cake as the basis. And effect of various factors on quality of cake was further analyzed by orthogonal experiment with four factors and three levels. Experimental results showed that effect sequence of four factors was maltitol content baking temperature low gluten flour addition egg amount. The optimum formula of low sugar vanilla angel food cake was egg protein 110 g,maltitol 40 g,low gluten flour 60 g,butter 20 g,corn starch 2 g,vinegar 1 g,vanilla powder 6 g,salt 1 g,and baking temperature 160 ℃. The low sugar vanilla angel food cake was oily,plump appearance,the inner core of fluffy,superior flavor and was suitable for all ages.

关 键 词：低糖 蛋糕 生产工艺 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]