| 海绵蛋糕复合乳化剂研究 |
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| 引用本文： | 王春艳,钟耕.海绵蛋糕复合乳化剂研究[J].粮食与油脂,2006(5):9-11. |
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| 作者姓名： | 王春艳 钟耕 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 在海绵蛋糕中加入单甘油酯、蔗糖酯、硬酯酰乳酸钙(CSL)及Tween-80等乳化剂均能提高蛋糕品质,通过正交试验研究不同配比乳化剂对提高海绵蛋糕感官品质和保鲜性不同作用,其中蛋糕保鲜性通过测定蛋糕水分活度变化和感官变化加以判断;试验结果表明,海绵蛋糕乳化剂最佳工艺配方为:单甘油酯0．2％、蔗糖酯0．2％、硬酯酰乳酸钙(CSL)0．4％、Tween-80为0．1％。
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| 关 键 词： | 海绵蛋糕 复合乳化剂 抗老化性 |
| 文章编号： | 1008-9578(2006)05-0009-03 |
| 修稿时间： | 2006年4月1日 |
Study on Compound Emulsifier in Sponge Cake |
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| WANG Chun-yan,ZHONG Geng.Study on Compound Emulsifier in Sponge Cake[J].Cereals & Oils,2006(5):9-11. |
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| Authors: | WANG Chun-yan ZHONG Geng |
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| Affiliation: | WANG Chun-yan,ZHONG Geng College of Food Science,Southwest University,Chongqing 400716,China |
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| Abstract: | The quality of sponge cake can be improved when glycerol monostearale, sucrose esteas of fatty acid, Calcium Stearoyl Lactytate ( CSL)or Tween-80 is added respectively. The objective in this paper was to study the different effects of different catched emulsifier agent in impromving the quality and the antiageing capacity of sponge cake through orthogonal experiments. Moreover antiageing capacity was judged by studying the change of the activity of water and the quality. The following optimum proportion of the compound emulsifier was work out: glycerol monostearale 0.2%, sucrose esteas of fatty acid 0.2%, CSL 0.4%, Tween-80 0.0% |
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| Keywords: | sponge cake compound emulsifier antiageing capacity |
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