摘要
焙烤食品中人工抗氧化剂存在一定的安全风险,探索提高此类产品品质的天然改良剂配方尤为重要。研究选用面包糖浆、植物油、茶多酚和抗坏血酸为海绵蛋糕改良剂原料,以水分活度为指标,通过单因素实验和正交试验设计得到优化配方:面包糖浆添加量为27%,油脂添加量为1.2%,茶多酚添加量为0.009%,抗坏血酸添加量为0.016%。成品海绵蛋糕的水分活度降至0.979,外形完整、色泽均匀饱满、甜度柔和适口,口感软糯湿润。
It is an important study on natural additives formula improving quality of bakery products for certain security risks used artificial antioxidants. Bread syrup, vegetable oil, tea polyphenol and ascorbic acid were selected as the additives for making sponge cake. The water activity was used as index to select suitable addition by single factor trials and orthogonal experiment design, which were found to be bread syrup 27%, oil 1.2%, tea polyphenol 0.009% and ascorbic acid 0.016%, respectively. The low Aw for 0.979 of sponge cake was obtained at the above conditions and the improving products of natural addictives were properly shaped, well-distributed and fully colors, soft and comfortable sweetness and sticky moist taste.
出处
《武夷学院学报》
2015年第6期31-34,共4页
Journal of Wuyi University
基金
大学生创新创业项目(201410397052)
