摘要：本文主要研究配料及工艺对慕斯蛋糕锁水性的影响，通过解决慕斯蛋糕脱水的问题，以达到慕斯蛋糕既有细腻醇香的口感又有高雅的外观的目的。首先在配料方面，根据查阅的文献所得影响慕斯蛋糕锁水性的单因素有：淡奶油的品牌、淡奶油的量、牛奶的量、奶油奶酪的量等，在完成淡奶油的品牌单因素试验和淡奶油的量单因素实验继而进行淡奶油复配试验，优选复配比例及淡奶油的量。拟定优选的比例及淡奶油的量进行正交试验。然后进行了奶油奶酪的量和牛奶的量单因素试验，拟定优选的奶油奶酪的量及牛奶的量在此基础上进行正交试验。以上述条件为基础，进行淡奶油打发程度、酸度计的选择和奶油奶酪打发方式的优选，结果如下。最优的配方：淡奶油总量40g，其中雀巢淡奶油与蓝风车淡奶油比例为2∶3，奶油奶酪20g，牛奶34g，酸味剂选择白醋，胶体选择卡拉胶与刺槐豆胶复配胶体。最优工艺：淡奶油打至八分发，奶油奶酪蒸汽软化后和配方中三分之一牛奶混合打发后使用。以此配方及工艺进行慕斯蛋糕的制作，解决了慕斯蛋糕出水降低蛋糕质量及外观的问题，得到出水率低口感香醇外观高雅的慕斯蛋糕。

关键词：淡奶油；慕斯蛋糕；工艺；配方

Study on the Effect of Mixture and Technology on Mousse Cake Locking Water

Abstract: This article mainly studies the influence of ingredients and technology on the water-locking of mousse cakes. The purpose is to solve the dehydration problem of mousse cakes, so as to achieve the purpose of both the delicate mellow taste and the elegant appearance of mousse cakes.First of all, in terms of ingredients, the single factor that influences the water-resistance of mousse cakes: the brand of light cream, the amount of light cream, the amount of milk, the amount of cream cheese, etc. The single factor experiment was followed by a light cream compounding test and it was determined that the compounding ratio and the amount of light cream were two factors in the four-factor three-level experiment. Then, a single factor test was conducted on the amount of cream cheese and the amount of milk, and on this basis, the conditions contributing to the water-locking of the mousse cake were determined by four factors and three levels. Based on the above conditions, preference was given to the degree of light cream delivery and the manner of delivery of cream cheese. The results were as follows: The optimal formula: the total amount of light cream is 40g, in which the ratio of Nestle light cream and blue pinwheel light cream is 2:3, cream cheese 20g, milk 34g, white vinegar of sour agent, and colloidal carrageenan and locust bean gum. Optimum craft: Light cream hits eight to distribute, cream cheese is steam softened and used after mixing in one-third of milk in the formula. The production of mousse cakes with this formula and process solves the problem that the mousse cake water reduces the quality and the appearance of the cake, and a mousse cake with a low water output, elegant mouthfeel and elegant appearance is obtained.

Key Words: purple sweet potato; angel cake;technology;formulation 

目 录

1 绪论 1

1.1 本课题国内外研究现状 1

1.2 影响慕斯蛋糕锁水性的因素 1

1.3影响慕斯蛋糕锁水的配料 2

1.3.1淡奶油 2

1.3.2 奶油奶酪 2

1.3.3 亲水性胶体 2

1.4 本课题的研究目的和意义 3

2 材料与方法 5

2.1 实验材料