麦麸高纤低糖蛋糕研制  

Investigation of Wheat Bran Cake with High Fiber and Low Sugar

作　　者：任莉晓 吴涛[1] 张民[1] 刘锐[1] 隋文杰 REN Lixiao;WU Tao;ZHANG Min;LIU Rui;SUI Wenjie(College of Food Science and Engineering,Engineering Research Center of Food Biotechnology Ministry of Education,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,教育部食品生物技术工程研究中心,天津300457

出　　处：《农产品加工》2021年第11期9-12,15,共5页Farm Products Processing

基　　金：国家重点研发计划项目资助(2018YFD0401005)。

摘　　要：用麦麸代替部分低筋面粉、木糖醇代替传统蛋糕中的蔗糖进行高纤低糖蛋糕的研制。在预试验的基础上,以模糊数学综合评价与质构特性为评价指标,通过单因素试验和响应面法优化麦麸高纤低糖蛋糕的最佳工艺配方。结果表明,蛋糕的最佳配方(以麦麸和低筋面粉总质量为基准100%)中各组分添加量分别为麦麸36%,木糖醇77%,玉米油29%,鸡蛋170%,牛奶50%,泡打粉2%;焙烤条件为上下火130℃,30 min。经检测,麦麸蛋糕膳食纤维含量为6.39±0.24 g/100 g,能量为1 334 kJ/100 g,属于低热量高纤食品。Wheat bran was used to replace some of the gluten flour and xylitol was used to replace sucrose in the traditional cake. On the basis of the pre-test,the fuzzy mathematics comprehensive evaluation and texture characteristics were used as evaluation indexes to optimize the optimum process formula of wheat bran cake with high fiber and low sugar by single factor and response surface. The results showed that the best cake formula(100% based on the total mass of wheat bran and low-gluten flour) were as follows:36% wheat bran,77% xylitol,29% corn oil,170% egg,50% milk,2% baking powder. Baking conditions:upper and lower heat 130 ℃,30 min. According to the test,the dietary fiber content of wheat bran cake was6.39±0.24 g/100 g,and its energy was 1 334 kJ/100 g. It belonged to the food with low calorie and high fiber.

关 键 词：麦麸 木糖醇 蛋糕 响应面法 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]