添加魔芋粉对纸杯蛋糕品质的影响与评价  

Effect and Evaluation of Adding Konjac Powder on the Quality of Cupcakes

作　　者：刘薇 康家会 芮智阳 郭娜 LIU Wei;KANG Jiahui;RUI Zhiyang;GUO Na(College of Biology and Food Engineering,Hefei Normal University,Hefei,Anhui 230061,China)

机构地区：[1]合肥师范学院生物与食品工程学院,安徽合肥230061

出　　处：《农产品加工》2024年第18期5-9,共5页Farm Products Processing

基　　金：安徽省高校优秀人才项目(GXYG2021203);国家级大学生创新创业项目(202114098070);安徽省大学生科技创新创业项目(14098009,14098179,14098180,14098181,14098182)。

摘　　要：研究了魔芋粉对纸杯蛋糕品质的影响与评价。将魔芋粉与低筋面粉以不同比例(0∶10,1∶9,2∶8,3∶7,4∶6,5∶5,6∶4,7∶3,8∶2,9∶1,10∶0)加入到纸杯蛋糕中。试验发现,魔芋粉与低筋面粉的极限比例是5∶5,分析了极限比例下(0∶10,1∶9,2∶8,3∶7,4∶6,5∶5)添加量不同浓度的魔芋粉对纸杯蛋糕质构、感官、色泽等影响。结果表明,在魔芋粉添加量为10%时蛋糕的感官评价最佳,在此条件下制备的蛋糕内部结构细腻、外形美观、弹性良好,且增加了纸杯蛋糕的营养价值。The effect and evaluation of konjac powder on the quality of cupcakes were studied.In this study,konjac flour and low-gluten flour were added to cupcakes in different ratios(0∶10,1∶9,2∶8,3∶7,4∶6,5∶5,6∶4,7∶3,8∶2,9∶1,10∶0).It was found that the limit ratio of konjac powder to low-gluten flour was 5∶5,and the effects of adding konjac powder with different concentrations on the texture,sense and color of cupcakes were analyzed.The results showed that when konjac powder concentration was 10%,the sensory evaluation of the cake was the best.The cake prepared by this concentration had fine internal structure,beautiful appearance,good elasticity,and increased the nutritional value of the cupcake.

关 键 词：魔芋粉 纸杯蛋糕 质构 色泽 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]