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摘要：本文研究了不同原料对海绵蛋糕品质的影响，在此基础上，重点研究了两种变性淀粉在海绵蛋糕中的应用。经研究后发现：变性淀粉（89ER）起到了代替鸡蛋、使蛋糕蓬松的作用，它需要按一定比例与水配合后使用。变性淀粉（636HV）起到了使蛋糕更为紧实，提高保湿性的作用。两种不同作用的变性淀粉在使用过程中的工艺不同。在原有普通海绵蛋糕的配方基础上，变性淀粉（89ER）以1:3的比例与水复配后使用，可代替50%的鸡蛋量，但是需要同鸡蛋、白糖、蛋糕油一起打发。变性淀粉（636HV）与低筋面粉混合后分批加入打发过的鸡蛋糊，添加量为1%。由这两种变性淀粉配合制成的海绵蛋糕与普通海绵蛋糕相比成本有较明显的降低。实验结果表明：普通海绵蛋糕的配方：低筋面粉100%、白砂糖100%、鸡蛋120%、色拉油25%、蛋糕油3%、水20%。（烘焙百分比）低成本海绵蛋糕的配方：低筋面粉100%、白砂糖100%、鸡蛋60%、色拉油25%、蛋糕油3%、水68%、变性淀粉（89ER）16%、变性淀粉（636HV）1%（烘焙百分比）29956
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毕业论文关键词：海绵蛋糕；变性淀粉；低成本
Study on the application of modified starch in sponge cake and its production of low cost sponge cake
Abstract:In this paper, the effect of different raw materials on the quality of sponge cake was studied. The application of two modified starch in sponge cake was studied.. After research, it was found that one of the modified starch (89ER) played a role in the replacement of eggs, so that the cake was fluffy, and it needed to be matched with the water in a certain proportion.. Another kind of modified starch (636HV) to make the cake is more compact, improve moisturizing effect. Two different kinds of modified starch in the process of using different processes. In the original ordinary sponge cake formulations based, using modified starch (89ER) to the ratio of 1:3 and compounds with water, instead of 50% egg amount, but with the eggs, sugar, oil cake sent together. Modified starch (636HV) and low gluten flour mixed with the egg paste added in batches, adding amount of 1%. The cost of sponge cake made from two kinds of modified starch is obviously lower than that of common sponge cake.The experimental results showed that: the formula of ordinary sponge cake: low gluten flour 100%, white sugar 100%, egg 120%, salad oil 25%, cake oil 3%, water 20%. (baking percentage) of low cost sponge cake recipe: low gluten flour 100%, white sugar 100%, eggs 60%, 25% of the salad oil, oil cake 3%, 68% water, modified starch 89ER 16%, modified starch 636HV 1% (baking percentage)
Key Words: Sponge cake; Modified starch; Low-cost
目 录
1 绪论 5
1.1 变性淀粉概述 5
1.1.1 变性淀粉的分类与种类 5
1.1.2 变性淀粉应用特征 5
1.1.3 变性淀粉在食品中的应用 4
1.2 海绵蛋糕概述 5
1.3 影响海绵蛋糕品质的因素 5
1.3.1 全蛋液起泡稳定性对海绵蛋糕品质的影响 5
1.3.2 原料对海绵蛋糕品质的影响 5
1.4 本课题的研究目的和意义 7
2 材料与方法 8
2.1 材料 8
2.2 仪器设备 8
2.3 实验方法 8
2.3.1 浆料比的测定 8
2.3.2 蛋糕的比容测定 8
2.3.3 蛋糕质构的测定 9
2.3.4 感官评分 9
2.3.5 海绵蛋糕制作工艺流程 9
3 结果与讨论 10
3.1 海绵蛋糕基本配方的研究 10
3.1.1 各种原料对海绵蛋糕品质的影响的研究 10