D-塔格糖对海绵蛋糕面糊及其烘焙特性的影响  

Effect of D-Tagatose on Characteristics of Batter and Sponge Cake

作　　者：孙雅晖 郭萃 张金阳 刘思源 王丽娟 SUN Yahui;GUO Cui;ZHANG Jinyang;LIU Siyuan;WANG Lijuan(Food Laboratory of Zhongyuan,Luohe 462300,China;Henan Yihengyuan Biotechnology Co.Ltd.,Luohe 462300,China;Department of Nutrition and Health,China Agricultural University,Beijing 100193,China)

机构地区：[1]中原食品实验室,河南漯河462300 [2]河南益恒源生物科技有限公司,河南漯河462300 [3]中国农业大学营养与健康系,北京100193

出　　处：《食品科学》2025年第4期60-67,共8页Food Science

基　　金：中原食品实验室塔格糖项目(2023411111000437);中国农业大学-中原食品实验室合作项目(202405423140076);“十四五”国家重点研发计划重点专项(2022YFF1100504)。

摘　　要：以塔格糖替代海绵蛋糕中的蔗糖,利用光学显微镜、旋转流变仪、质构仪和色差仪等研究塔格糖对面糊微观结构、黏度特性、蛋糕质构、色泽和感官品质等的影响。结果表明,随着塔格糖替换量的增加,蛋糕面糊的相对密度逐渐增加(P<0.05),蛋糕面糊黏度逐渐降低(P<0.05),硬度逐渐升高(P<0.05)。在塔格糖替换量为50%时,蛋液的打发性能和泡沫稳定性、蛋糕的比容和弹性与对照相比无显著性差异(P>0.05)。此外,随塔格糖替换量的增加,蛋糕表皮及芯部亮度减弱,蛋糕红黄色调逐渐加深(P<0.05),美拉德反应增强。在感官特性上,塔格糖的加入整体上不会造成海绵蛋糕明显的接受度降低(P>0.05),结合面糊性质和烘焙品质来说,在塔格糖替换量不超过50%时,应用效果较好。The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure and viscosity properties of batter and the texture,color and sensory quality of sponge cake was studied by optical microscopy,a rotary rheometer,a texture analyzer and a color difference meter.The results showed that the relative density of batter gradually increased(P<0.05),and the viscosity gradually decreased(P<0.05);the hardness of cake gradually increased(P<0.05)with increasing level of tagatose replacement.Compared with the control group,50%tagatose substitution resulted in no significant change in the foaming capacity or foam stability of whole liquid egg or the specific volume or elasticity of sponge cake(P>0.05).In addition,with increasing level of tagatose replacement,the brightness of cake crust and crumb decreased,and the redness and yellowness increased(P<0.05),indicating increased extent of Maillard reaction.In terms of sensory properties,the addition of tagatose did not significantly(P>0.05)reduce the acceptability of sponge cake.Considering batter properties and baking quality,the replacement level of tagatose should not exceed 50%.

关 键 词：塔格糖 海绵蛋糕 面糊性质 烘焙品质 感官评价 

分 类 号：TS202.1[轻工技术与工程—食品科学]