天然复合多糖对戚风蛋糕品质的改良  

Improvement of Quality of Chiffon Cake by Natural Complex Polysaccharides

作　　者：张强 段晓艳 房四辈 ZHANG Qiang;DUAN Xiaoyan;FANG Sibei(Zhengzhou Business Technicians Institute,Zhengzhou 450121,Henan,China)

机构地区：[1]郑州商业技师学院,河南郑州450121

出　　处：《食品研究与开发》2024年第22期144-149,共6页Food Research and Development

摘　　要：采用蔗糖、β-葡聚糖、瓜尔胶、芸豆多糖组成的复合多糖对戚风蛋糕品质进行改善,通过测定蛋清泡沫特性、蛋糕持水性、比容、色度、气孔特性、感官评分对改善效果进行全面评价。研究发现,不同的复合多糖均对戚风蛋糕品质起到改善作用,但其作用效果和机制有所不同。β-葡聚糖可以显著提高蛋清的起泡性,并赋予蛋糕致密均匀的网状结构以增强其持水持气能力。瓜尔胶和芸豆多糖可以增强混合体系的黏度从而使蛋糕内部结构得到一定改善。同时,复合多糖有助于促进蛋糕内部发生美拉德反应,进而赋予蛋糕优异的外观和风味。总之,试验所选的4种多糖组合均对戚风蛋糕品质起到改善效果,其中蔗糖和β-葡聚糖的组合对蛋糕品质的改善效果更明显,表明β-葡聚糖具备较高的蔗糖替代潜力。Complex polysaccharides composed of sucrose,β-glucan,guar gum,and kidney bean polysaccha-ride were used to improve the quality of chiffon cake.The improvement effect was comprehensively evaluated by measuring the egg white foam characteristics,cake water-holding capacity,specific volume,color,porosity,and sensory score.Different complex polysaccharides were found to improve the quality of chiffon cake,but their effects and mechanisms of action were different.Specifically,β-glucan significantly improved the foaming properties of egg whites and gave the cake a dense and homogeneous mesh structure,enhancing its water and air-holding capacity.Guar gum and kidney bean polysaccharide could enhance the viscosity of the mixing sys-tem,thus improving the internal structure of the cake to some extent.Meanwhile,the complex polysaccharides contributed to the internal Maillard reaction of the cake,giving it an excellent appearance and flavor.In conclu-sion,the four selected polysaccharide combinations improved the quality of chiffon cake,among which the com-bination of sucrose and β-glucan improved the quality of the cake more obviously,indicating thatβ-glucan pos-sessed a high sucrose substitution potential.

关 键 词：戚风蛋糕 蔗糖 Β-葡聚糖 瓜尔胶 芸豆多糖 品质改善 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]