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摘要：本文分别使用麦芽糖醇、山梨糖醇和木糖醇替代蔗糖制作戚风蛋糕，结果表明，三种糖醇均适宜制作戚风蛋糕，有利于蛋白膏的快速打发。实验中，麦芽糖醇对蛋白膏的影响较明显，当添加量过大时，会使蛋糕湿润度过低、口感偏硬；山梨糖醇对蛋黄糊的影响较为明显，添加量大时蛋糕湿度过大；木糖醇最适宜替代蔗糖制作戚风蛋糕，在蛋黄糊、蛋白膏中都可添加，但添加比例过大时会使蛋糕孔洞不均匀。各糖醇的最佳替代比例分别为：麦芽糖醇仅替代蛋黄糊中蔗糖的80%；山梨糖醇仅替代蛋白膏中蔗糖的60%；木糖醇同时替代蛋黄糊以及蛋白膏中蔗糖的80%，所制得蛋糕的品质均优于100%蔗糖蛋糕，口感更松软、弹性更佳。6824
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关键词：戚风蛋糕；麦芽糖醇；山梨糖醇；木糖醇；替代比例
Effects of Sugar Alcohols on the Preparation and Physical Characteristics of Chiffon Cake
Abstract: The effects of sugar alcohols on the preparation and the physical characteristic of chiffon cake was researched in this paper. Maltol, sorbitol and xylitol are used to be the replacement of sucrose in the formula of the traditional chiffon cake. The results indicated that the hygroscopicity of Maltol is very obvious, which affects the heavy cream. Sorbitol absorbs the water and brings it into the batter, which affects on the egg yolk paste. Xylitol has little effects on the batter. The best formula was determined as follows: For maltol, it is used to take place of 80% of the sucrose used in the egg yolk paste of the original formula. For sorbitol, it is used to take place of 60% of the sucrose used in the heavy cream. For xylitol, it is used to take place of 80% of the whole sucrose used in the batter of the original formula. Under such conditions, overall quality of the resultant cakes are more soft, more elastic, and with higher quality. The three kinds of sugar alcohols could all optimize the quality of the chiffon cake in their certain replacement ratio. Among these, xylitol shows its best in the preparation and physical characteristic with the formula of chiffon cake.
Key Words: chiffon cake；maltol；sorbitol；xylitol；ratio of replacement
目 录
1 引言 1
1.1 戚风蛋糕 1
1.2 糖醇 2
1.2.1 麦芽糖醇 2
1.2.2 山梨糖醇 3
1.2.3 木糖醇 3
1.3糖醇在蛋糕中的应用研究 4
1.4本课题的立题背景、研究内容及意义 5
2 材料与方法 7
2.1 实验材料 7
2.2 实验仪器与设备 7
2.3 实验方法 7
2.3.1 蛋糕烘焙百分比的计算 7
2.3.2 戚风蛋糕的基本配方 8
2.3.3 戚风蛋糕的制作工艺 8
2.3.4 蛋白膏比重的测定 9
2.3.5 面糊比重的测定 9
2.3.6 戚风蛋糕的感官测定 9
2.3.7蛋糕比容的测定 10
2.3.8蛋糕的质构分析 10
3 结果与讨论 12
3.1蛋白打发研究 12
3.1.1 鸡蛋对蛋白打发的影响 12
3.1.2 蛋白膏打发程度的确定 12
3.2 烘烤面糊厚度对蛋糕品质的影响 13
3.3 糖醇在戚风蛋糕中的应用研究 14
3.3.1 麦芽糖醇对蛋糕制作及品质的影响 14
3.3.2 山梨糖醇对蛋糕制作及品质的影响 17
3.3.3 木糖醇对蛋糕制作及品质的影响 20
3.4 糖醇戚风蛋糕的质构测定 23
4 结论 25