黑蒜红枣海绵蛋糕的工艺研制  

Process Development of Sponge Cake with Black Garlic and Red Date

作　　者：马永杰 胡慧杰 高雪楠 杜咏芳 王瑞杰 胡雪静 李海毓 汪薇 MA Yong-jie;HU Hui-jie;GAO Xue-nan;DU Yong-fang;WANG Rui-jie;HU Xue-jing;LI Hai-yu;WANG Wei(College of Food and Medicine,Luoyang Normal University,Luoyang 471934,China)

机构地区：[1]洛阳师范学院食品与药品学院,河南洛阳471934

出　　处：《中国果菜》2021年第6期17-23,共7页China Fruit & Vegetable

基　　金：河南省科技攻关项目(182102310668);河南省高等学校重点科研项目(21B550004);河南省高等学校大学生创新创业训练计划项目(S202010482063);洛阳师范学院校级教改项目(2020xjks036、2020xjgj067)。

摘　　要：传统黑蒜发酵时间较长,存在口味特殊、部分人难以接受的弊端。为了使更多的人接受黑蒜,推动我国黑蒜产业的发展,本研究以新鲜大蒜为原料,采用三种黑蒜发酵工艺(干燥箱变温发酵、美拉德反应液前处理下黑蒜发酵机发酵和正常条件下黑蒜发酵机发酵)进行黑蒜发酵,以黑蒜的理化指标、感官评分为评价指标,优化得到最佳的黑蒜发酵工艺;在此基础上,以黑蒜和红枣为材料,研制了一款黑蒜红枣海绵蛋糕,消除了黑蒜的不良口感,辅以红枣的香甜,并运用正交试验,以感官评分为评价指标优化得到海绵蛋糕的最佳配方。结果表明,经过美拉德反应液前处理发酵的黑蒜,其理化指标、感官评分均优于其他两种发酵方式,因此,选择该发酵方式得到的黑蒜做后续的蛋糕工艺试验;通过正交试验得到的海绵蛋糕最佳配方为(以低筋面粉为100%计)黑蒜粉8%、红枣粉30%、白砂糖40%、鸡蛋200%、玉米胚芽油40%,得到的蛋糕香味纯正,口感松软,有黑蒜、红枣特有的风味。Traditional black garlic fermentation time is long,there are some disadvantages that some people can not accept with unique taste.In order to make more people accept black garlic and promote the development of Chinese black garlic food,this study used fresh garlic as raw materials,and used three kinds of fermentation technologies,namely,variable temperature fermentation in drying oven,black garlic fermentation machine fermentation under Maillard reaction liquid pretreatment and black garlic fermentation machine fermentation under normal conditions.Taking the physicochemical index and sensory score of black garlic as evaluation indexes,the best fermentation process of black garlic was optimized.On this basis,the black garlic and red date were used as materials to eliminate the bad taste of the black garlic,and then a sponge cake was developed.The results showed the physicochemical indexes and sensory scores of black garlic fermented by Maillard reaction liquid pretreatment were better than those of the other two fermentation methods.Therefore,the black garlic fermented by Maillard reaction liquid pretreatment was selected as the follow-up cake technology test.The best formula of sponge cake was as follows:(100%low gluten flour)8%black garlic powder,30%red date powder,40%sugar,200%egg and 40%corn germ oil.The cake was pure and soft in mouth,and had the special flavor of black garlic red date.

关 键 词：黑蒜 红枣 海绵蛋糕 发酵工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]