食用乳化剂在蛋糕生产中的应用研究  

Research on the Use of Edible Emulsifiers in Cake Production

作　　者：潘淇 胡明华 张素英 赵九攀 Pan Qi;Wu Ming Hua;Zhang Su Ying;Zhao Jiupan(Zunyi Normal University, School of Chemistry and Chemical Engineering, Zunyi 563002,China)

机构地区：[1]遵义师范学院化学化工学院,贵州遵义563002

出　　处：《黑龙江科学》2020年第12期40-41,共2页Heilongjiang Science

摘　　要：本文分析了蛋糕生产常用食用乳化剂及其应用,提出了蛋糕生产工艺及乳化剂作用,阐述了乳化剂防老化、润滑、抑菌等功能。在蛋糕的制作过程中添加合适的食用乳化剂,可以提高蛋糕的口感,提升生产效益。This paper analyzes the common edible emulsifier for cake production and its application,proposes the cake production process and the role of the emulsifier,and elaborates the functions of the emulsifier,such as anti-aging,lubrication and bacteria inhibition.Adding the right edible emulsifier during the cake making process can improve the taste of the cake and enhance production efficiency.

关 键 词：食用乳化剂 蛋糕生产 硬脂酰乳酸钠/钙 生产工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]