全蛋蛋糕预拌粉制备工艺优化及其制成蛋糕风味分析  

Optimization on the Preparation Process of Whole Egg Cake Premixed Powder and Its Flavor Analysis

作　　者：黎翎晴 曾齐 张盼盼[1] 许格格 金永国[1] LI Lingqing;ZENG Qi;ZHANG Panpan;XU Gege;JIN Yongguo(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2023年第21期180-189,共10页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项(CARS-40-K24)。

摘　　要：利用单因素实验评估了全蛋粉添加量、蛋糕油添加量和白砂糖添加量对蛋糕比容、质构特性、感官评分的影响。在单因素实验的基础上,采用响应面优化法以感官评分为响应值对全蛋蛋糕预拌粉的配方进行优化。结果表明,当蛋糕预拌粉配方为:全蛋粉添加量65%,蛋糕油添加量20%,白砂糖添加量57.5%时,蛋糕感官评分为87.12分。测定最优配方条件下蛋糕的比容和质构特性可得:比容为3.69 mL/g、硬度为438.54±19.31 g、弹性为0.91±0.02、黏聚性为0.69±0.01,均优于响应面优化前。烤制所得蛋糕色泽鲜黄,内部孔隙较小,口感柔软且富有弹性,具有蛋糕特有香气,甜而不腻。利用电子鼻对最优配方制成的蛋糕进行风味分析,得到最优配方蛋糕中乙醇、胺类化合物、氟、碳氢化合物是较为主要的风味物质。进一步风味分析可得最优配方蛋糕中含有9种气味愉悦的风味物质,其中壬醛和反,反-2,4-癸二烯醛在最优配方蛋糕中的相对含量较高,蛋糕整体呈现愉悦的香气。The effects of whole egg powder,cake oil and sugar additive amount on the specific volume,texture characteristics and sensory scores of the cake were evaluated using single factor experiment.Based on the single factor experiment,response surface methodology was used to optimize the formula of the cake premixed powder with the sensory score as the response value.The results showed that the cake had the highest sensory score of 87.12 when the formula of the premixed powder was 65%whole egg powder,20%cake oil and 57.5%of white granulated sugar.The specific volume and texture characteristics of the cake under the optimal formula were determined as follows:Specific volume was 3.69 mL/g,hardness was 438.54±19.31 g,elasticity was 0.91±0.02,and cohesiveness was 0.69±0.01,which were all better than those before response surface optimization.The cakes prepared with the optimal formula were bright yellow and had small internal pores,soft and elastic taste,and a unique cake aroma,sweet but not greasy.The electronic nose was used to analyze the flavor of the optimal cake,and the results found that ethanol,amine,fluorine and hydrocarbon were the main flavor substances in the cake.Further flavor analysis indicated that the optimal cake contained nine pleasant flavor substances,among which 1-nonanal and(E,E)-2,4-decadien-1-al were at relatively high levels in the optimal cake,thus presenting a pleasant aroma as a whole.

关 键 词：蛋糕预拌粉 全蛋粉 响应面法 质构特性 风味分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]