鼠李糖脂对海绵蛋糕面糊和成品品质的影响  

Effect of rhamnolipids on sponge cake batter and product quality

作　　者：孙艺铭 牛永武 乔杉 杨岩晓 赵仁勇[1,2] 田双起[1,2] SUN Yiming;NIU Yongwu;QIAO Shan;YANG Yanxiao;ZHAO Renyong;TIAN Shuangqi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Engineering Research Center for Wheat&Corn Further Processing,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学小麦与玉米深加工国家工程研究中心,河南郑州450001

出　　处：《食品与发酵工业》2023年第19期199-206,共8页Food and Fermentation Industries

基　　金：河南工业大学高层次人才科研基金项目(2020BS067);国家自然科学基金青年科学基金项目(32100041);河南工业大学自科创新基金支持计划项目(2021ZKCJ12);河南工业大学青年骨干教师培育计划项目(21420188)。

摘　　要：鼠李糖脂(rhamnolipids,RLs)是一种无毒、具有乳化性、抑菌性等多种活性的糖脂类生物表面活性剂,在食品中具有潜在的应用价值。为探究RLs在海绵蛋糕中的应用前景,该研究测定了RLs不同添加比例对海绵蛋糕面糊密度、黏度、微观结构以及成品的比容、烘焙损失率、色泽、气孔结构和全质构的影响,同时对蛋糕成品进行感官评价。结果表明,添加质量分数0.05%~0.10%RLs可以显著降低蛋糕面糊密度、提升黏度,增强面糊的持气能力和起泡性。与蔗糖酯作用效果类似,添加0.05%~0.20%(质量分数,下同)RLs能有效改善蛋糕品质,其中0.10%添加量的整体改善效果更为突出。此时,制作蛋糕的比容达到4.30 mL/g,比对照组增大约7%,同时,蛋糕的烘焙损失率最小,表皮和芯部色泽无明显变化。差示量热扫描和X射线衍射分析表明,RLs能够与淀粉形成络合物,增加晶体结晶度,提高蛋糕的热稳定性。全质构分析显示,添加量0.10%RLs制作蛋糕硬度比对照组降低了34.65%,而且内聚性、回复性都有显著提高,口感更加松软细腻,综合感官评分最高达84分。研究结果可为RLs用于改善海绵蛋糕品质提供参考。Rhamnolipids is a kind of glycolipid biosurfactants with emulsifying,non-toxic,antibacterial and other activities,which has potential application value in food.In order to explore the application prospect of rhamnolipids in sponge cake,the paste density,viscosity,microstructure,specific volume,baking loss rate,color,pore structure and total texture of sponge cake were measured by adding rhamnolipids in different proportions.At the same time,the sensory evaluation of the cakes was carried out.Results showed that the cake batter density decreased significantly,the viscosity increased and the air holding capacity and foaming property of the batter increased,as 0.05%-0.10%(fraction)rhamnolipids added.Similar to the effect of sucrose esters,adding 0.05%-0.20%(fraction)rhamnolipids could effectively improve cake quality,of which the addition of 0.10%was more prominent.At this time,the specific volume of reached 4.30 mL/g,about 7%higher than that of the control group.At the same time,the baking loss rate of cake was the smallest,and the color of skin and core had no obvious change.Differential scanning calorimetry and X-ray diffraction analysis showed that rhamnolipids could form a complex with starch,increase the crystallinity of the crystal and improve the thermal stability of the cake.The hardness of the cake made with 0.10%rhamnolipids was 34.65%lower than that of the control group,the cohesion and recovery were significantly improved,and the taste was soft.The highest sensory score was 84.These results could provide reference for improving the quality of sponge cake with rhamnolipids.

关 键 词：鼠李糖脂 海绵蛋糕 面糊 感官评价 品质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]