两种糖醇在戚风蛋糕制作中的应用比较
毕业论文关键词：戚风蛋糕；木糖醇；赤藓糖醇
Comparison Study on the Application of Xylitol and Erythritol in Chiffon Cake
Abstract:The use of xylitol and erythritol instead of sucrose production Chiffon Cake, results show that, two sugar alcohols are suitable for the production of Chiffon Cake, quickly sent to protein paste. In the experiment, effects of erythritol on protein paste is more obvious, when the addition amount is too large, will make the cake moisture is too low; effects of xylitol on egg yolk paste is obvious, add a large amount of cake humidity is too big; the most suitable substitute sucrose xylitol production Chiffon Cake, in the egg yolk paste, protein paste can be added, but the proportion is too large will make the cake porosity is not uniform. Xylitol, erythritol instead of cane sugar as a sweetener can make sugar reduced so as to be able to let more people enjoy the delicious cake, and more beneficial to health. At the same time of sugar and sugar alcohol on protein paste foaming and foam stability, observe the different amount of addition and holes, wettability, the relationship between shape and try to keep the original. The experiment found that adding the same amount of xylitol, erythritol, erythritol on protein foaming performance more prominent. The best alternative to the proportion of each sugar alcohol respectively: xylitol and sucrose alternative protein paste and egg yolk paste in 60%; erythritol only replace sugar protein paste in the 60%, the prepared cake quality is better than 100% sucrose cake, taste more soft, elasticity.
Keywords: Chiffon Cake；xylitol；erythritol
目 录
1 引言 1
1.1 糖醇 1
1.1.1 木糖醇 1
1.1.2 赤藓糖醇 2
1.2 糖醇在蛋糕中的应用 3
1.2.1 糖在焙烤食品中的作用 3
1.2.2 糖醇对蛋糕品质的影响 4
1.2.3 糖醇在蛋糕中的应用 4
1.3 蛋白的起泡性研究 4
1.3.1 影响蛋白起泡性的因素 4
1.3.2 蛋白起泡性的测定 5
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 蛋糕焙烤百分比的计算 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 戚风蛋糕的感官评定 9
2.3.7 蛋糕比容的测定 10
2.3.8 蛋白起泡性与稳泡性的测定 10
3 结果与讨论 11
3.1 蛋白膏打发程度对戚风蛋糕品质的影响 11
3.2 两种糖醇对蛋白起泡性的影响 11
3.2.1 木糖醇添加量对蛋白起泡性的影响 11
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