山茶油无糖蛋糕的研制
目的 对山茶油无糖蛋糕进行研制, 改变传统戚风蛋糕高糖高脂的成分, 开发一款具有高营养价值低血糖指数的新型保健蛋糕。方法 将传统戚风蛋糕的配方中的食用油和蔗糖分别替换山茶油与麦芽糖醇, 采用单因素实验和正交实验相结合, 以质构、感官评价以为指标, 研究山茶油添加量、麦芽糖醇添加量和牛奶添加量对山茶油无糖蛋糕品质的影响。结果 各因素对蛋糕的品质影响显著(P<0.05), 最佳配方: 低筋面粉110 g、玉米淀粉10 g、麦芽糖醇80 g、山茶油50 g、牛奶75 g、鸡蛋200 g、塔塔粉2 g。结论 山茶油无糖蛋糕为山茶油的推广以及无糖蛋糕的研发提供了新思路。
Objective To develop a camellia oil sugar-free cake in order to change the ingredients of traditional Chiffon Cake with high sugar and high fat and develop a new type of healthy cake containing high nutrition and low glycemic index. Methods The oil and sucrose in chiffon cake’ formula was replaced by camellia oil and maltose, respectively. The method of single factor experiment combining with orthogonal expe-riment was adopted, with texture and sensory evaluation as indexes to study the effect of the additive amount of camellia oil, maltitol, milk and other factors on the camellia oil sugar-free cake. Results The factors had significant influence on the quality of cake (P<0.05). The optimum formula were 110 g cake flour, 10 g corn starch, 80 g maltitol, 50 g camellia oil, 75 g milk, 200 g egg and 2 g cream of tartar. Conclusion The camellia oil sugar-free cakes can put forward a new idea for the popularize of camellia oil and development of sugar-free cakes.
标题：山茶油无糖蛋糕的研制
英文标题：Development of camellia oil sugar-free cake
作者：
郑明静 福建农林大学食品科学学院
胡晗 福建农林大学食品科学学院
周美龄 福建农林大学食品科学学院
余玲 福建农林大学食品科学学院
陈妮 福建农林大学食品科学学院
曾绍校 福建农林大学食品科学学院
中文关键词:山茶油,麦芽糖醇,蛋糕,最佳配方,
英文关键词:camellia oil,maltitol,cake,optimum formula,
发表日期：2015-05-25
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