低糖低脂蛋糕生产中甜味剂和油脂的筛选  

Screening of Sweeteners and Lipids in Low-sugar and Low-fat Cake Production

作　　者：杜冰冰[1] 徐振辉[1] DU Bingbing;XU Zhenhui(Department of Food and Drug,Weifang Vocational College,Weifang,Shandong 262737,China)

机构地区：[1]潍坊职业学院食品药品学院,山东潍坊6262737

出　　处：《天津农业科学》2018年第9期40-42,共3页Tianjin Agricultural Sciences

基　　金：潍坊市科学技术发展计划项目(2015GX035)

摘　　要：为开发低糖低脂型焙烤新产品,本研究将甜菊糖、木糖醇和蔗糖3种甜味剂以及棕榈油、大豆油、玉米油、花生油和橄榄油等5种油脂原料进行对比,并开展了不同甜味剂、油脂原料在戚风蛋糕生产中的性能对比试验,筛选适宜低糖低脂保健型蛋糕所用的甜味剂和油脂原料,并通过试验确定其最佳用量:木糖醇64 g·kg^(-1)、甜菊糖17 g·kg^(-1),搭配使用107 g·kg^(-1)玉米油。In order to develop the new baking product of low-fat and low-sugar, the study compared different sweeteners including stevia sugar, xylitol and sucrose 3 kinds and different lipids including palm oil, soybean oil, corn oil, peanut oil and olive oil. The contrast experiment was conducted to compare the performance of the above sweeteners and lipids using on chiffon cakes, and then the optimal sweetener and lipid were screened for low-fat and low-sugar health cake. The optimum dosage were confirmed by experiment, which the dosage of xylitol, stevia sugar, and corn oil were 64 g·kg^（-1）, 17 g·kg^（-1）, 107 g·kg^（-1） respectively.

关 键 词：甜菊糖 玉米油 低糖低脂 

分 类 号：TS201.1[轻工技术与工程—食品科学]