基于油凝胶的富硒绞股蓝戚风蛋糕制备  

Preparation of Oleogel Based Selenium-rich Gynostemma pentapyllum Chiffon Cake

作　　者：王淇 赵欣蕾 饶百全 陈西军 刘宁[2,5] WANG Qi;ZHAO Xinlei;RAO Baiquan;CHEN Xijun;LIU Ning(Ankang Selenium-Enriched Product R&D Center,Ankang,Shaanxi 725000,China;School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi'an,Shaanxi 710021,China;Shaanxi Canbaobao Agricultural Technology Development Co.,Ltd.,Ankang,Shaanxi 725000,China;Shaanxi Ankang Huaqi Food Co.,Ltd.,Ankang,Shaanxi 725000,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi'an,Shaanxi 710021,China)

机构地区：[1]安康市富硒产品研发中心,陕西安康725000 [2]陕西科技大学食品科学与工程学院,陕西西安710021 [3]陕西蚕宝宝农业科技发展有限公司,陕西安康725000 [4]陕西安康花旗食品有限公司,陕西安康725000 [5]陕西农产品加工技术研究院,陕西西安710021

出　　处：《农产品加工》2024年第8期18-21,28,共5页Farm Products Processing

基　　金：农业农村部富硒产品开发与质量控制重点实验室/富硒食品开发国家地方联合工程实验室开放课题资助项目(Se-2021A04)。

摘　　要：以绞股蓝超微粉部分替代小麦粉,以油凝胶部分替代黄油,制备了一款富硒绞股蓝戚风蛋糕。考查了绞股蓝超微粉、富硒酵母、油凝胶等添加量对蛋糕感官评分的影响,并对产品质构特性进行了评价。结果表明,最佳原料配方中各组分用量依次为低筋面粉90 g,绞股蓝超微粉10 g,全蛋液100 g,牛奶50 g,白砂糖40 g,黄油25 g,油凝胶25 g,富硒酵母0.2 mg/kg。该蛋糕产品外形蓬松,色泽呈浅绿色,甘甜不腻。与传统戚风蛋糕相比,强化了硒含量,降低了饱和脂肪含量,可为绞股蓝焙烤食品的开发提供理论依据和实践参考。The wheat flour was partially replaced by Gynostemma pentapyllum superfine powder,and the butter was partially replaced by oleogel.A selenium-rich Gynostemma pentapyllum chiffon cake were prepared.The effects of the amount of superfine powder,selenium-rich yeast and oleogel on the sensory score of the cake were investigated,and the texture characteristics of the product were evaluated.The optimal raw material formula was as follows:90 g low gluten flour,10 g superfine Gynostemma pentapyllum powder,100 g whole egg liquid,50 g milk,40 g white sugar,25 g butter,25 g oleogel and 0.2 mg/kg selenium-rich yeast.The shape of cake product was fluffy.The color was light green.It was sweet and not greasy.Compared with traditional chiffon cake,the selenium content was strengthened and the saturated fat content was reduced.This study could provide theoretical basis and practical reference for the development of Gynostemma pentapyllum baked food.

关 键 词：绞股蓝 富硒酵母 油凝胶 戚风蛋糕 

分 类 号：TS2.9[轻工技术与工程—食品科学与工程]