海藻糖对蛋糕品质影响的研究-广东农业科学.pdfVIP

广东农业科学 2015 年第 3 期 94 海藻糖对蛋糕品质影响的研究 陈 佩 赵 冰 庞宇辰 肖 南 李远志 华南农业大学食品学院袁 东 广州 510642 冤 摘要 探究了海藻糖对蛋糕品质的影响袁以期开发出集品质尧健康营养于一身的新型蛋糕遥 在传统蛋糕 的基础上袁用海藻糖替代传统蛋糕中30% ~50% 的蔗糖袁以成品蛋糕的比容尧水分活度尧失水率尧质构性质 硬度 和咀嚼 尧弹 和回复 尧粘聚 冤和感官评定为指标袁研究其对蛋糕品质的影响遥 结果表明院当取代量为 35% 时袁蛋糕比容最大袁在 30% ~50% 的取代范围内袁随着海藻糖取代量的增加袁蛋糕的水分活度明显降低袁持水性增 加袁感官品质得到改善袁用主成分分析法得出海藻糖的建议添加量为 30% 遥 关键词 海藻糖曰 蛋糕曰 水分活度曰 比容曰 主成分分析 中图分类号 TS236 文献标识码 A 文章编号 员园园源原愿苑源载 圆园员缘冤园3原0094-05 Effects of trehalose on cake quality CHEN Pei, ZHAO Bing, PA NG Yu-chen, XIAO Nan, LI Yuan-zhi (College of Food Sc ie nce, South China A gric ultural Unive rsity, Guangzhou 510642, China) A bstract: T he research was designed to investigate the effects of trehalose on the characteristics of cake and to develop a new type of cake w ith an integrated approach to quality , health and nutrition. T he effects of trehalose on quality of cakes were studied by replacing 30% -50% of sugars in traditional method. All cakes were evaluated in terms of specific volume, Aw (water activity), water loss rate, sensory evaluation and textures including hardness, chewiness, springiness, resilience and cohesiveness. T he results showed that trehalose effectively increased the specific volume, but decreased the rate of water loss and Aw . After replacing, the sensory qualities of cakes were improved. Based on the principal components analysis, the recommended substitution amount of trehalose was 30%. Key words: trehalose; cake; water activity ; specific volume; principal components analysis 海藻糖 Trehalose 冤又称酵母糖袁是由两个葡萄 为海藻糖在海绵蛋糕中的推广和应用提供理论基 糖分子通过半缩醛羟基结合而成的非还原 双糖袁