复配乳化油膏对海绵蛋糕品质的影响  

Effect of Compound Emulsified Ointment on the Quality of Sponge Cake

作　　者：罗凯文 LUO Kaiwen(Kevin Biotechnology Co.,Ltd.,Meizhou 514500,China)

机构地区：[1]广东凯闻生物科技有限公司,广东梅州514500

出　　处：《食品安全导刊》2024年第33期91-93,97,共4页China Food Safety Magazine

摘　　要：以不加乳化剂和添加SP蛋糕油的海绵蛋糕为对照,分析复配乳化油膏对海绵蛋糕感官评分和打发速度的影响。结果表明,添加复配乳化油膏的面糊在更短的打发时间内比重值可达0.40,打发速度表现为复配乳化油膏>SP蛋糕油>空白组;从比容来看,添加复配乳化油膏的蓬松度大于SP蛋糕油和空白组;添加复配乳化油膏的蛋糕表面光滑平整,切面组织均匀无大气孔,松软湿润、化口性好。The effect of compound emulsified ointment on the sensory score and whipping speed of sponge cake was analyzed by taking sponge cake without emulsifier and SP cake oil as a control.The results showed that the specific gravity of the batter with compound emulsified paste could reach 0.40 in a shorter beating time,and the beating speed was as follows:the blank group>SP cake oil>compound emulsified ointment;from the specific volume point of view,the fluffiness of the compound emulsified ointment was greater than that of the SP cake oil and blank group;the surface of the cake with compound emulsified ointment is smooth and flat,the cutting surface is uniform and has no large pores,soft and moist,and has good mouthfeel.

关 键 词：复配乳化油膏 海绵蛋糕 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]