海藻胶对老婆饼品质的影响研究  

Study on the Effect of Seaweed Gum on the Quality

作　　者：康元东 肖更生 马路凯[1,3] 陈壮鑫 禤先耀 KANG Yuandong;XIAO Gengsheng;MA Lukai;CHEN Zhuangxin;XUAN Xianyao(Lingnan Special Food Green Processing and Intelligent Manufacturing Key Laboratory of the Ministry of Agriculture and Rural Affairs,College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Institute of Sericulture and Agricultural Products Processing,Agricultural Science of Guangdong Province,Guangzhou,Guangdong 510507,China;Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa,Tibet 850000,China;Guangzhou Zhujiang Cake Food Co.,Ltd.,Guangzhou,Guangdong 511475,China)

机构地区：[1]农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510507 [3]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000 [4]广州市珠江饼业食品有限公司,广东广州511475

出　　处：《农产品加工》2023年第13期9-12,16,共5页Farm Products Processing

基　　金：广东省科技厅企业科技特派员项目(2020年)。

摘　　要：为了研究海藻胶对老婆饼贮藏过程品质变化的影响,延长老婆饼的保质期。通过水分活度和水分含量及感官评价的方法,分析添加1%,2%,3%,4%的海藻胶后老婆饼贮藏过程中酸价、过氧化值对饼品质的影响。结果表明,海藻胶对老婆饼饼皮的保水性和持油性有相关性,并且,海藻胶的添加量为3%时,老婆饼的保水效果最佳。初步探明了添加海藻胶之后老婆饼在贮藏条件下酸价、过氧化值、色差的变化,为老婆饼贮藏提供了理论依据。In order to study the effect of seaweed glue on the quality change of wife cake during storage and prolong the shelf life of wife cake.Through the method of water activity,water content and sensory evaluation,the influence of acid value and peroxide value on cake quality after adding 1%,2%,3%and 4%seaweed glue was analyzed.The results showed that there was a correlation between the water retention and oil retention of the wife cake,and when the amount of seaweed glue was 3%,the wife cake had the best water retention effect.This study preliminarily proved the changes of acid value,peroxide value and color difference of wife cake after adding seaweed glue in storage condition,which provided theoretical basis for wife cake storage.

关 键 词：老婆饼 海藻胶 理化性质 保水性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]