摘要
研究了以浓缩乳清蛋白替代全蛋液对海绵蛋糕品质的影响,分析了不同替代比例下海绵蛋糕的面糊比重、蛋糕比容、蛋糕硬度、弹性和咀嚼性的变化情况,并对蛋糕进行了感官评定。研究表明,在替代比例不超过50%时,得到面糊比重、蛋糕比容、充氮气密封包装保存60d后蛋糕的质构性能均接近采用全蛋液制作的蛋糕,感官评定结果表明,当替代比例为50%时蛋糕的品质最佳。由此可见,浓缩乳清蛋白部分替代全蛋液来制作海绵蛋糕是可行的。
Effect of whey protein concentrate substituting for egg on the quality of the sponge cake was studied in this paper. The specific weight of the batter,the specific volume of cake,the hardness,elasticity and chewiness of cake were analyzed,and the sensory evaluation of cake was examined. The result showed that when the substitution ratio was less than 50% ,the specific weight of the batter,the specific volume and the texture of cake which had been stored by sealed nitrogen package for 60d were similar tothat prepared with only egg. When the substitution ratio was 50% ,the sensory evaluation result of the cake was the best. It suggested that whey protein concentrate substituting for egg partially could be used to prepare sponge cake.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期165-167,170,共4页
Science and Technology of Food Industry
基金
广东省功能性食品添加剂及配料工程技术研究开发中心资助项目(2009B080400050)
关键词
浓缩乳清蛋白
海绵蛋糕
替代比例
品质
whey protein concentrate
sponge cake
substitution ratio
quality
