| 微藻DHA在蛋糕中的应用 |
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| 引用本文： | 彭云,李汴生,林应胜,黄巍峰,张影霞.微藻DHA在蛋糕中的应用[J].广州食品工业科技,2012(2):200-203,199. |
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| 作者姓名： | 彭云 李汴生 林应胜 黄巍峰 张影霞 |
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| 作者单位： | [1]华南理工大学轻工与食品学院,广东广州510640 [2]广州酒家集团利口福食品有限公司,广东广州511442 [3]广东润科生物工程有限公司,广东广州510613 |
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| 摘 要： | 通过在蛋糕配料中加入微藻DHA,评价蛋糕的感官和测定蛋糕中的DHA含量、过氧化值和酸价等,探讨微藻DHA在蛋糕生产中应用的可行性。结果表明,添加微藻DHA不会对蛋糕的气味、口感产生明显的影响;在试验的微藻DHA添加量（0.10mg/g-1.00 mg/g成品）内,蛋糕在烘烤后DHA的损失率平均在12.28%,室温放置2 d后DHA的损失率也变化很小;在此生产和放置过程中蛋糕的过氧化值和酸价也没有明显变化;蛋糕的各主要配料成分也不会对微藻DHA的稳定性有明显影响。试验的微藻DHA可用于蛋糕的生产,从而开发新型的富含DHA的功能性食品。
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| 关 键 词： | 微藻DHA 蛋糕 应用可行性 |
Application of Microalgal DHA in Cake |
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| Authors: | PENG Yun LI Bian-sheng LIN Ying-sheng HUANG Wei-feng ZHANG Ying-xia |
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| Affiliation: | 1 .College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2.Guangzhou Restaurant Group Likoufu Food Co., Ltd, Guangzhou 511442, China;3.Guangdong Runke Biological Engineering Co., Ltd, Guangzhou 510613, China) |
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| Abstract: | Sensory evaluation of the cake added with micro-algae DHA and determination of the DHA, peroxide value and acid value, etc, were made in this paper. The results showed that adding micro-algae DHA did not cause significant changes in the smell and taste of the cake. In the test of the micro-algae DHA additives （0.1 0 mg/g-1.00 mg/g finished product） inside, the average loss rate of the DHA in cake after baking is 12.28% and DHA loss also changes very little in room temperature placed after 2 d. No significant changes in the peroxide value and acid value of the cake were found in the process of production and placement. The cake＇s main ingredients showed little influence on the stability of the micro-algae DHA. The micro-algae DHA of the test can be used in the production of cake, and new functional food containing DHA will be developed. |
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| Keywords: | microalgae DHA cake application feasibility |
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