发酵紫苏粉对蛋糕物性特征的影响  

Effect of fermented perilla powder on physical characteristics of cake

作　　者：田海娟[1,2] 覃明月 陈亦婷 刘莎莎 TIAN Hai-juan;QIN Ming-yue;CHEN Yi-ting;LIU Sha-sha(Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun 130507,Jilin,China;Branch of Food Engineering,Jilin Business and Technology College,Changchun 130507,Jilin,China)

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130507 [2]吉林工商学院粮食学院,吉林长春130507

出　　处：《粮食与油脂》2021年第10期126-128,152,共4页Cereals & Oils

基　　金：吉林省科技厅“十三五”科学技术研究重点项目(20190301012NY)。

摘　　要：以添加不同含量的发酵紫苏粉为试验组,以添加不同含量的未发酵紫苏粉为对照组,以硬度、弹力、内聚性、咀嚼性及比体积为考察指标,对比紫苏粉发酵前后对蛋糕物性特征的影响。结果表明,随着紫苏粉添加量的增加,蛋糕的硬度、咀嚼性整体呈现上升趋势,而蛋糕的弹力、内聚性、比体积则整体呈现下降趋势;添加量为25%的发酵紫苏粉蛋糕硬度、弹力、内聚性、咀嚼性、比体积分别为50.80 g、0.327、0.71、3.97 mJ和2.90 mL/g,同一添加量的未发酵紫苏粉蛋糕硬度、弹力、内聚性、咀嚼性、比体积分别为67.50 g、0.260、0.70、5.71 mJ和2.89 mL/g。紫苏粉经过混菌发酵后再添加到蛋糕,其品质优于添加未经发酵的紫苏粉蛋糕。With different contents of fermented perilla powder as the experimental group and unfermented perilla powder as control group,the effects of perilla powder on physical characteristics of cake before and after fermentation were compared by detecting hardness,elasticity,cohesion,chewiness and specific volume of the cake were detected.The results showed that with the increase amount of perilla powder,the hardness and chewiness of the cake showed an upward trend,while the elasticity,cohesion and specific volume of the cake showed a downrard trend.When the cake was contained with 25%fermented perilla powder,the hardness,elasticity,cohesiveness,chewiness,specific volume was 50.80,0.327,0.71,3.97 mJ and 2.90 mL/g,respectively.Under the same amount of unfermented perilla powder,the hardness,elasticity,cohesiveness,chewiness,specific volume 67.50,0.260,0.70,5.71 mJ and2.89 mL/g,respectively.After mixed fermentation perilla powder,the quality of the cake was better than that of unfermented perilla powder cake.

关 键 词：紫苏 混菌发酵 蛋糕 物性特征 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]