大豆分离蛋白海绵蛋糕加工工艺优化及其质构特性评价  

Optimization of Processing Technology of Soy Protein Isolate Sponge Cake and Evaluation of Its Texture Characteristics

作　　者：李雨奇 LI Yu-qi(Department of Life Sciences,Lüliang University,Lvliang 033000,Shanxi,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《食品研究与开发》2022年第22期153-158,181,共7页Food Research and Development

基　　金：吕梁市重点研发项目(2021NYGG-1-23);吕梁学院教学改革创新项目(XJJG202107);吕梁学院校级精品共享课程项目(XJKC202132)。

摘　　要：用大豆分离蛋白(soy protein isolate,SPI)部分取代鸡蛋的蛋清制作海绵蛋糕,以蛋糕的色泽、外观、口感、组织结构等方面的感官品质评分为指标,通过单因素试验和正交试验确定SPI海绵蛋糕制作的最佳工艺参数。结果表明:最佳工艺参数为SPI取代量25%、白砂糖添加量25%、黄油添加量10.0%、打发时间7.5 min,此时得到的海绵蛋糕色泽金黄、均匀且具有光泽,组织结构丰满,顶部有较大弧度,表面光滑、无焦斑,蛋糕风味浓郁,甜度适宜,口感细密疏松,没有豆腥味,感官评分96分。与传统鸡蛋清海绵蛋糕相比,蛋糕比容和高度差等方面的品质有所改善,但感官方面没有明显区别。质构分析结果表明,SPI的加入会使得海绵蛋糕的硬度和胶黏性显著降低,但是对其弹性和内聚性无明显影响,同时会改善其咀嚼性。Soybean protein isolate(SPI)was used to partially replace egg white to make SPI sponge cake.Through single factor test and orthogonal test,the optimal formula of SPI in cake was determined with sensory quality score as the index,such as color,appearance,taste,and organizational structure.The results showed that the SPI sponge cake with the highest sensory quality score met the following conditions:the SPI substitution 25%,white granulated sugar addition 25%,butter addition 10.0%and whisk time 7.5 min.The sponge cake obtained was golden,uniform and shiny,with a full organizational structure,a large radian at the top and a smooth surface without burnt spots.The cake had rich flavor,appropriate sweetness,fine and loose taste without beany flavor.Under the above conditions,the sensory score of the SPI sponge cake was 96.Compared with that of traditional egg white sponge cake,the quality of the SPI sponge cake was improved in specific volume and height difference,but there was no obvious difference in sensory aspects.Texture analysis revealed that the addition of SPI would significantly reduce the hardness and stickiness of sponge cake,but had no effect on its elasticity and cohesion.And the chewiness of the SPI sponge cake was improved.

关 键 词：大豆分离蛋白(SPI) 海绵蛋糕 工艺优化 感官评价 质构分析 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]