一种低糖型戚风蛋糕的研制及工艺探讨
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摘要
当下人们追求低糖低热量饮食,文章将传统戚风蛋糕工艺进行改进,添加麦芽糖醇、麦麸、鹰嘴豆粉、红豆粉替代部分传统原料,控制蛋糕中还原糖、总糖含量。利用单因素试验结合正交试验,以感官评价结合还原糖、总糖测定指标来综合评价,确定了一种新型的低糖戚风蛋糕的制作工艺。
Nowadays, most people persue low-sugar, low-caloric diet, thefore, we transformed conventional process of Chiffon cake, adding maltitoc, wheat bran, chickpea flour,and red bean powder to replace part of traditional materials, controled the reducing sugar and contents of total sugar of the cake. Combining single factor experiment with orthogonal experiment, combining sensory evaluation with the measuring index of the redusing sugar and total sugar to make a comprehensive assessment.Finally, we achived a craftmanship of a new kind of low-sugar Chiffon cake.
Nowadays, most people persue low-sugar, low-caloric diet, thefore, we transformed conventional process of Chiffon cake, adding maltitoc, wheat bran, chickpea flour,and red bean powder to replace part of traditional materials, controled the reducing sugar and contents of total sugar of the cake. Combining single factor experiment with orthogonal experiment, combining sensory evaluation with the measuring index of the redusing sugar and total sugar to make a comprehensive assessment.Finally, we achived a craftmanship of a new kind of low-sugar Chiffon cake.
引文
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[7]张海均,贾冬英,等.绿豆的营养与保健功能研究进展[J].食品与发酵科技,2012,1:7-10(48).
[8]张金波,苗昊翠,等.应最懂的应用价值及其研究与利用[J].作物杂志,2011,8:(1)10-13.
[9]周令国,肖琳,等.湿法超微粉碎与挤压制备大豆膳食纤维粉[J].食品研究与开发,2010,10(31):30-32.
[10]蔡凤丽.燕麦产品的降血糖功效和机理研究[D].郑州:郑州轻工业学院,2011.
[11]李梦琴,路中兴,等.麦麸粗纤维饼干的研制[J].粮食与饲料供应,2009,(3):30-33.
[12]孙文,巢志茂,等.瓜蒌饮片中总糖及还原糖的含量测定[J].中国实验方剂学杂志,2013,9(19):96-99.
[2]毕海燕,李雨露,等.无糖杂粮戚风蛋糕的研制[J].食品工业,2004,(3):46-47.
[3]郑明静,胡晗,等.山茶油无糖蛋糕的研制[J].食品安全质量检测学报,2015,8(6):2950-2956.
[4]樊镇棣.高含量抗性淀粉的制备及其生理功能的研究[D].南昌:南昌大学,2007.
[5]李夏.高品质戚风蛋糕的制作工艺[J].科技促进发展,2011,(1):292.
[6]董平.赤小豆利水消肿湿毒除疫鬼闻香走无处[J].社区中医药,2008,(18)24:36-37.
[7]张海均,贾冬英,等.绿豆的营养与保健功能研究进展[J].食品与发酵科技,2012,1:7-10(48).
[8]张金波,苗昊翠,等.应最懂的应用价值及其研究与利用[J].作物杂志,2011,8:(1)10-13.
[9]周令国,肖琳,等.湿法超微粉碎与挤压制备大豆膳食纤维粉[J].食品研究与开发,2010,10(31):30-32.
[10]蔡凤丽.燕麦产品的降血糖功效和机理研究[D].郑州:郑州轻工业学院,2011.
[11]李梦琴,路中兴,等.麦麸粗纤维饼干的研制[J].粮食与饲料供应,2009,(3):30-33.
[12]孙文,巢志茂,等.瓜蒌饮片中总糖及还原糖的含量测定[J].中国实验方剂学杂志,2013,9(19):96-99.