低糖老式蛋糕研制及其升糖指数测定  

作　　者：沈彤 杨莹莹 张烨 汪瑶 王淑娟 陶志杰 

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233000 [2]蚌埠普瑞纳生物科技有限公司,安徽蚌埠233000

出　　处：《科技创新与应用》2023年第23期80-83,共4页Technology Innovation and Application

基　　金：2021年国家级大学生创新创业训练项目(202111305051);校级产学研项目(2021340306000635)。

摘　　要：采用甜菊糖苷、赤藓糖醇、山梨糖醇3种甜味剂以不同的比例进行调配,以代替蔗糖制作低糖老式蛋糕。以感官评定为评价指标,通过单因素正交优化试验,对甜菊糖苷、赤藓糖醇、山梨糖醇3个影响因素进行优化及验证试验,并测定优化后低糖老式蛋糕升糖指数。结果表明,低糖老式蛋糕的最佳配方条件为低筋面粉100 g为基数,甜菊糖苷0.04 g、赤藓糖醇16 g、山梨糖醇16 g,感官评分最佳。该款蛋糕测定升糖指数GI为30,属于低升糖指数食品。该款蛋糕口感好、升糖指数低,是一款较好的低糖食品。Stevioside,erythritol and sorbitol were mixed in different proportions to replace sucrose to make low-sugar oldfashioned cake.Taking the sensory evaluation as the evaluation index,the three influencing factors of stevioside,erythritol and sorbitol were optimized and verified by single factor orthogonal optimization test,and the glycemic index of the optimized lowsugar old cake was determined.The results showed that the optimum formula conditions of low-sugar old-fashioned cake were as follows:low-gluten flour 100 g,stevioside 0.04 g,erythritol 16 g,sorbitol 16 g,and sensory score was the best.The cake has a low glycemic index(GI)of 30.This cake has a good taste and low glycemic index,so it is a good low-sugar food.

关 键 词：低糖 蛋糕 甜菊糖苷 赤藓糖醇 山梨糖醇 

分 类 号：TS202.3[轻工技术与工程—食品科学]