酸乳海绵蛋糕的品质研究
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摘要
选用2株嗜热链球菌ST5和ST9,以脱脂复原乳为原料,发酵后得到ST5 8 h酸乳与ST9 24h酸乳,然后分别作为原料之一,与复原乳一起制作海绵蛋糕原料。将添加量为0%、10%、20%、30%、40%的复原乳,ST5 8 h酸乳,ST9 24 h酸乳添加到海绵蛋糕原料中,随着添加量的增加,2种酸乳均能减少面糊密度,改善打发效果,改善能力相差不大;在比容方面,虽然酸乳黏度较大,与复原乳相比,对比容没有明显的抑制作用,能使蛋糕保持好的膨胀能力;比较3组蛋糕第1天和第3天的水分含量可发现,ST5 8 h酸乳和ST9 24 h酸乳都有比较好的保水能力,尤其是ST9 24 h酸乳,有利于蛋糕保持良好的风味,延长货架期。对添加量为20%和40%的ST5 8 h酸乳,ST9 24 h酸乳及复原乳蛋糕进行质构分析可发现,2种酸乳能够改善蛋糕某些方面的质构特性,如添加ST5 8 h酸乳的蛋糕弹性、黏聚性、回复性较好,添加ST9 24 h酸乳的蛋糕硬度、咀嚼性和胶着性较好,总体来说,复原乳蛋糕有较好的质构特性。
This paper discussed the fermentation properties of two strains(ST5 and ST9) of Streptococcus thermophilus in skim reconstituted milk, besides, ST9 24 h fermented milk, ST5 8 h fermented milk and reconstituted milk were added to the sponge cake respectively. The amount of 0%, 10%, 20%, 30%, 40%of ST5 8 h fermented milk, ST9 24 h fermented milk and reconstituted milk were added into the sponge cake respectively. As the additive volume is increasing, both ST5 8 h and ST9 24 h fermented milk could decrease the density of cake's batter and improve whipping results. However, there were no big difference between the influence of ST5 8 h and ST9 24 h fermented milk. As for cake's specific volume,even though fermented milks had bigger viscosity, they did not restrain cake's specific volume compared to reconstituted milk. By comparing the moisture content of three group cakes on the first day and the third day, it could be easily concluded that both ST5 8 h and ST9 24 h fermented milk had good waterholding capacity, especially ST9 24 h fermented milk, therefore, cakes could better keep good tastes and lengthen shelf lives. By analyzing the texture of ST5 8 h fermented milk cake, ST9 24 h fermented milk cake and reconstituted milk cake with 20% and 40% additive amount, the result that both ST5 8 h and ST924 h fermented milk could improve the texture of cake in some aspects was found. For example, ST5 8 h fermented milk could improve the springness, cohesiveness and resilience of cake, ST9 24 h fermented milk could improve the hardness, chewiness, gumminess of cake. In general, reconstituted milk cake had better texture characteristic.
This paper discussed the fermentation properties of two strains(ST5 and ST9) of Streptococcus thermophilus in skim reconstituted milk, besides, ST9 24 h fermented milk, ST5 8 h fermented milk and reconstituted milk were added to the sponge cake respectively. The amount of 0%, 10%, 20%, 30%, 40%of ST5 8 h fermented milk, ST9 24 h fermented milk and reconstituted milk were added into the sponge cake respectively. As the additive volume is increasing, both ST5 8 h and ST9 24 h fermented milk could decrease the density of cake's batter and improve whipping results. However, there were no big difference between the influence of ST5 8 h and ST9 24 h fermented milk. As for cake's specific volume,even though fermented milks had bigger viscosity, they did not restrain cake's specific volume compared to reconstituted milk. By comparing the moisture content of three group cakes on the first day and the third day, it could be easily concluded that both ST5 8 h and ST9 24 h fermented milk had good waterholding capacity, especially ST9 24 h fermented milk, therefore, cakes could better keep good tastes and lengthen shelf lives. By analyzing the texture of ST5 8 h fermented milk cake, ST9 24 h fermented milk cake and reconstituted milk cake with 20% and 40% additive amount, the result that both ST5 8 h and ST924 h fermented milk could improve the texture of cake in some aspects was found. For example, ST5 8 h fermented milk could improve the springness, cohesiveness and resilience of cake, ST9 24 h fermented milk could improve the hardness, chewiness, gumminess of cake. In general, reconstituted milk cake had better texture characteristic.
引文
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[7]Schirmer M,Jekle M,Arendt E,et al.Physicochemical interactions of polydextrose for sucrose replacement in pound cake[J].FOOD RESEARCH INTERNATIONAL,2012,48(1):291-298.2012,48(1):291-298.
[2]李凤梅,刘长江.面糊比重在蛋糕生产品质控制中的应用[J].粮油加工与食品机械,2003,(07):64-65.
[3]郝月慧.3种糖醇影响无糖海绵蛋糕品质的比较研究[D].无锡:江南大学,2014.
[4]黄燕.试论蛋白的起泡性对蛋糕质量的影响[J].农产品加工业,2010,(03):40-42.
[5]李里特,江正强.焙烤食品工艺学[M].北京:中国轻工业出版社,2010.
[6]Kocer D,Hicsasmaz Z,Bayindirli A,et al.Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer[J].JOURNALOF FOOD ENGINEERING,2007,78(3):953-964.
[7]Schirmer M,Jekle M,Arendt E,et al.Physicochemical interactions of polydextrose for sucrose replacement in pound cake[J].FOOD RESEARCH INTERNATIONAL,2012,48(1):291-298.2012,48(1):291-298.