结晶果糖对戚风蛋糕品质的影响研究  

Study on the Effect of Crystalline Fructose on Chiffon Cake Quality

作　　者：陈泗林 易碧清 周航 范文教 孙俊秀 蔡雪梅 CHEN Silin;YI Biqing;ZHOU Hang;FAN Wenjiao;SUN Junxiu;CAI Xuemei(Food College,Sichuan Tourism University,Chengdu,Sichuan 610100,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]四川旅游学院烹饪科学重点实验室,四川成都610100

出　　处：《农产品加工》2020年第13期14-16,22,共4页Farm Products Processing

基　　金：成都市科技局技术创新研发项目(2019-YF05-01430-SN)。

摘　　要：利用结晶果糖替代传统戚风蛋糕中的蔗糖,对其品质进行多方面比较分析。结果表明,与蔗糖相比较,结晶果糖能使面糊比重和蛋糕烘焙损失率分别降低15.69%,16.17%,使蛋糕比容增加7.76%。另外,蛋糕的硬度、胶黏性和咀嚼性也能得到下降,内聚性、弹性和回复性都提高。感官评定结果显示,结晶果糖戚风蛋糕的品质明显优于蔗糖戚风蛋糕。In this study,crystalline fructose was used to substitute for sucrose in chiffon cake,and the influences of crystalline fructose on the cake quality was studied thoroughly.The results showed that compared with sugar,the specific gravity of batter and baking lose rate of cake added with crystalline fructose respectively reduced 15.69%and 16.17%,and the specific volume was increased 7.76%.Besides,the hardness,cumminess and chewiness of the chiffon were decreased,but the cohesiveness,springiness and resilience all were improved.Sensory evaluation suggested the quality of crystalline fructose chiffon cake was better than that of sucrose chiffon cake.

关 键 词：结晶果糖 戚风蛋糕 比容 比重 硬度 胶黏性 咀嚼性 

分 类 号：TS202.1[轻工技术与工程—食品科学]