乳化剂对微波蛋糕品质的影响

Effects of emulsifier on quality of cake baked with microwave

摘要: 采用微波熟化方式,研究乳化剂种类和用量对蛋糕品质的影响,优化乳化剂的配方,通过质构仪和感官品尝评价蛋糕品质。结果表明,分子蒸馏单甘酯（GMS）具有较好的起泡性和泡沫稳定性,可明显增大蛋糕比容,提高其柔软性;蔗糖脂肪酸酯（SE）和辛烯基琥珀酸淀粉酯（OSA-starch）具有较好的乳化性能,三种乳化剂经复配后具有协同增效的作用。复合乳化剂的适宜配方为分子蒸馏单甘酯0.6%、蔗糖脂肪酸酯0.2%和辛烯基琥珀酸淀粉酯0.3%。添加了复合乳化剂的蛋糕的质地柔软,膨松性好,内部气孔小而均匀,口感细腻。

Abstract: The effects of emulsifier types and dosages on the qualities of cake baked with microwave were studied. The recipe of compound emulsifier was optimized and the quality of cake was evaluated by texture analyzer and sensory evaluation. The results showed that GMS could greatly improve the texture and specific volume of cake, SE and OSA-starch represented a better emulsification capability and compound emulsifier had a synergistic effect. The optimized recipe of compound emulsifier was:GMS 0.6% , SE 0.2% and OSA-starch 0.3%. Moreover, the cake with addition of compound emulsifier had a quality of soft texture, good bulkiness and exquisite taste.