SP蛋糕油对油脂蛋糕的品质影响研究  

Study on the Influence of SP Emulsifier on the Quality of Butter Cake

作　　者：尤香玲 唐港 钟志惠[1] 徐向波[1] YOU Xiangling;TANG Gang;ZHONG Zhihui;XU Xiangbo(Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《农产品加工》2020年第19期21-23,共3页Farm Products Processing

基　　金：川菜发展研究中心科研项目(CC18Z11);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：为研究SP蛋糕油对油脂蛋糕的品质影响,通过单因素试验对比蛋糕的感官特性、比容和质构特性。结果表明,添加SP蛋糕油的产品表面平整、组织细腻、内部颜色均匀、口感松软,体积较大,硬度小、弹性大、胶黏性小、咀嚼性大。相比未添加SP蛋糕油的产品,品质更好。In order to study the effect of SP emulsifier on the quality of butter cake,single-factor experiment was conducted to compare the sensory characteristics,specific volume and texture characteristics of the cake.The results showed that the products added with SP emulsifier had smooth surface,fine texture,uniform internal color,soft taste,large volume,small hardness;large elasticity,small viscosity and large chewing capacity.Compared with the products without SP emulsifier,the quality was better.

关 键 词：SP蛋糕油 油脂蛋糕 品质 对比 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]