发酵紫苏粉对蛋糕储藏稳定性的影响  

Effect of Fermented Perilla Powder on Storage Stability of Cake

作　　者：田海娟[1] 谢黎明[1,2] 李小艳 陈亦婷 张艳 张传智[1] TIAN Haijuan;XIE Liming;LI Xiaoyan;CHEN Yiting;ZHANG Yan;ZHANG Chuanzhi(Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun 130507;Branch of Food Engineering,Jilin Business and Technology College,Changchun 130507)

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,长春130507 [2]吉林工商学院粮食学院,长春130507

出　　处：《食品工业》2022年第1期199-202,共4页The Food Industry

基　　金：吉林省科技厅“十三五”科学技术研究重点项目(项目编号:20190301012NY);粮油食品深加工吉林省高校重点实验室重点项目。

摘　　要：试验通过对比不同发酵紫苏粉添加量蛋糕的保水性、老化度、脂肪氧化程度及支链淀粉焓值变化,讨论添加发酵紫苏粉对蛋糕储藏稳定性的影响。测定发酵与未发酵紫苏粉添加量0,5%,10%,15%,20%和25%蛋糕的各项指标。结果显示,随着发酵紫苏粉与未发酵紫苏粉添加量不断增加,与空白组相比,蛋糕的储藏稳定性不断提高,与空白组蛋糕相比,发酵紫苏粉添加量25%蛋糕的失水比、老化度、TBA值、焓值分别下降5.67%,72.35%,23.94%和54.03%,未发酵紫苏粉添加量25%蛋糕分别下降4.24%,52.76%,14.29%和48.35%。紫苏粕粉添加量相同时,发酵紫苏粉蛋糕比未发酵紫苏粉蛋糕储藏稳定性更优。The effects of fermented perilla powder on the water retention,aging,lipid oxidation and amylopectin enthalpy of cakes were compared.The effects of fermented perilla powder on the storage stability of cakes were discussed.The indexes of fermented and unfermented perilla powder cake with 0,5%,10%,15%,20% and 25% addition were determined.The results showed that compared with the blank group,the storage stability of the cake was improved with the increasing of fermented Perilla powder and unfermented Perilla powder.Compared with the blank group,the water loss ratio,aging degree,TBA value and enthalpy of the cake with 25% fermented Perilla powder decreased by 5.67%,72.35%,23.94% and 54.03%,respectively,and the cake with 25% unfermented Perilla powder decreased by 4.24%,52.76%,14.29% and 48.35%,respectively.The storage stability of fermented perilla powder cake was better than that of unfermented perilla powder cake when the same content of perilla powder was added.

关 键 词：发酵紫苏粉 蛋糕 储藏稳定性 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]