乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响  

Effect of different emulsifiers and bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake

作　　者：邹奇波 王家宝 陈诚[1,2,3] 梁丽婷 曹伟超 陈军民 黄卫宁 小川晃弘[5] ZOU Qi-bo;WANG Jia-bao;CHEN Cheng;LIANG Li-ting;CAO Wei-chao;CHEN Jun-min;HUANG Wei-ning;AKIHIRO Ogawa(State Key of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;Jiangnan University Fulinmen Baking Research Institute,Wuxi,Jiangsu 214122,China;Zhangjiagang Fortunebakery Co.,Ltd.,Suzhou,Jiangsu 215600,China;MagiBake International Co.,Ltd.,Wuxi,Jiangsu 214131,China;Mitsubishi-Chemical Foods Corporation,Tokyo 1008251,Japan)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学福临门烘焙研究所,江苏无锡214122 [3]张家港福吉佳食品股份有限公司,江苏苏州215600 [4]无锡麦吉贝可生物食品有限公司,江苏无锡214131 [5]三菱化学食品株式会社,日本东京1008251

出　　处：《食品与机械》2019年第11期28-33,151,共7页Food and Machinery

基　　金：“十三五”国家重大专项（编号：2016YFD0400500）;国家自然科学基金（编号：31071595,31571877）;江苏省现代农业重点及面上项目（编号：BE2018318)

摘　　要：比较了单甘酯型乳化剂和蔗糖酯型乳化剂与保泡型流态起酥油联用对海绵蛋糕面糊特性及其烘焙特性的影响。结果表明,采用蔗糖酯型乳化剂与保泡型流态起酥油联用组的面糊比重显著下降,面糊黏度和表面张力增加,从而提升了面糊的稳定性,此时蛋糕比容较大,达4.01mL/g,比仅含单甘酯型乳化剂的蛋糕提高了68.5%,可显著减少薄层海绵蛋糕的表面气泡。蛋糕贮藏期研究表明,贮藏28d后,含有蔗糖酯型乳化剂和保泡型流态起酥油的蛋糕硬度减小了37.8%。The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied.The results showed that compared with the cake containing only the monoglyceride type emulsifier,the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased,the viscosity and surface tension of cake batter increased,and stability of cake batter was improved.The cake specific volume was 4.01 mL/g,compared with the cake containing only the monoglyceride type emulsifier,the specific volume of the sponge cake containing the sucrose ester type emulsifier and bubble-retaining type liquid shortening increased by 68.5%,while the surface blister of cake decreased.In the cake storage period study,after28 days,the hardness of the cake containing sucrose ester type emulsifier and bubble-retaining type liquid shortening reduced by37.8%compared with the control.

关 键 词：乳化剂 保泡型流态起酥油 海绵蛋糕 丙二醇酯 烘焙特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]