摘要
研究了大豆分离蛋白(SPI)、浓缩乳清蛋白(WPC80)、蛋清蛋白粉在烘焙型卡士达馅中的应用效果,优化了高脂卡士达馅配方。分别在高脂(油脂含量30%)和低脂(油脂含量10%)卡士达馅中添加2%SPI、WPC80、蛋清蛋白,测试其感官、质构、耐烘烤性能。结果表明,SPI与WPC80在高脂的卡士达馅中,增强了乳化性及耐烘烤性能,而蛋清蛋白在低脂卡士达馅中增强了耐烘烤性能;通过正交实验,根据感官评价结果,得到高脂卡士达馅的最佳方案为:大豆油35%,WPC801.0%,羟丙基二淀粉磷酸酯2.0%,辛烯基琥珀酸淀粉钠2.0%;根据耐烘烤性能,得到最佳方案为:大豆油35%,WPC801.0%,羟丙基二淀粉磷酸酯4.0%,辛烯基琥珀酸淀粉钠2.0%。
Application effects of soy protein isolates(SPI),whey protein concentrate(WPC80)and egg white protein powder in baking custard flavor fillings were analyzed,and high-fat custard filling formula was optimized.High-fat(30%fat content)and low-fat(10%fat content)custard filling was added 2%SPI,WPC80 and egg white protein respectively,sensory evaluation,texture and baked resistance were tested.The results showed that SPI and WPC80 enhanced the emulsifying and baking resistance in the high-fat custard filling,while the egg white protein enhanced the baking resistance in the low-fat custard filling.Through the orthogonal test,the optimal formula of high-fat custard filling based on sensory evaluation was 35%soybean oil,1.0%WPC80,1.0%hydroxypropyl distarch phosphate starch,and 2.0%sodium octenyl succinate starch,and the optimal formula of high-fat custard filling based on baking resistance was 35%soybean oil,1.0%WPC80,4.0%hydroxypropyl distarch phosphate starch,and 2.0%sodium octenyl succinate starch.
作者
谢少梅
周雪松
郭桦
XIE Shao-mei;ZHOU Xue-song;GUO Hua(Guangzhou Honsea Industry CO.,LTD.,Guangzhou 510530)
出处
《中国食品添加剂》
CAS
2020年第2期113-118,共6页
China Food Additives
关键词
卡士达馅
大豆分离蛋白
乳清浓缩蛋白
蛋清蛋白
感官评价
耐烘烤
custard filling
soy protein isolates
whey protein concentrate
egg white protein
sensory evaluation
baking resistance
