植物提取物与亲水性胶体复配改良剂在蛋糕中的应用  

Application of compound improver of plant extract and hydrophilic colloid in cake

作　　者：贾小丽 陈加展 许文莉 李婷婷 王晓东 鄂爽 徐瑞波 JIA Xiaoli;CHEN Jiazhan;XU Wenli;LI Tingting;WANG Xiaodong;E Shuang;XU Ruibo(College of Bioscience and Food Engineering,Chu Zhou University,chuzhou 239000,China;Yake food(Chuzhou)Co.,Ltd,Chu Zhou 239000,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]雅客食品(滁州)有限公司,安徽滁州239000

出　　处：《渤海大学学报（自然科学版）》2021年第4期305-311,共7页Journal of Bohai University:Natural Science Edition

基　　金：安徽省滁州市科技计划项目(No:2019ZN012);国家级大学生创新训练项目(No:202110377035)。

摘　　要：亲水性胶体对烘焙食品具有明显的抗老化作用.山药粘液和莼菜粘液是具有增稠和稳定功能的植物提取物.本研究选用卡拉胶、海藻酸钠以及山药粘液、莼菜粘液进行复配,以硬度、弹性、咀嚼性、水分含量、老化焓变为指标,通过单因素及响应面实验,得出有效提高蛋糕抗老化性能的最佳复配比例:卡拉胶添加量为0.20%,海藻酸钠添加量为0.25%,山药粘液添加量为12.27%,莼菜粘液添加量为16.23%,从而达到延长蛋糕货架寿命的目的.Hydrophilic colloid has obvious anti-aging effect on baked food.Mucus of Yam and Shield are plant extracts with thickening and stabilizing functions.In this research,carrageenan,sodium alginate,yam mucus and water shield mucus were selected to mix four hydrophilic colloid substances.By turning hardness,elasticity,masticability,moisture content and aging enthalpy into indexes,the best mixture proportion to effectively improve the anti-aging property of cake was obtained through single factor and response surface experiments.The adding amount of carrageenan was 0.20%,sodium alginate was 0.25%,yam mucus was 12.27%,and water shield mucus was 16.23%.To achieve the purpose of prolonging the shelf life of cake.

关 键 词：戚风蛋糕 亲水性胶体 植物提取物 改良剂 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学] S213.23[轻工技术与工程—食品科学与工程]