戚风蛋糕复配抗老化剂的研发与应用

Development and application of compound anti-retrogradation agent for chiffon cake

中文关键词:  戚风蛋糕  食品添加剂  抗老化  配方优化

英文关键词:chiffon cake  food additives  anti-retrogradation  formulation optimization

中文摘要:

      目的 探究食品添加剂对戚风蛋糕储藏品质的影响, 研发具有良好抗老化效果的复配抗老化剂, 用于抑制戚风蛋糕老化。方法 采用单因素实验探究黄原胶, 单双脂肪酸甘油酯, 磷脂, 丙二醇脂肪酸酯和蔗糖脂肪酸酯5种添加剂对戚风蛋糕硬度、回复性和水分含量的影响, 并通过正交实验获得复配抗老化剂的最优配比。结果 通过单因素实验与正交优化实验, 获得复配抗老化剂的最优质量比为黄原胶:单双甘油脂肪酸酯:磷脂:丙二醇脂肪酸酯=3:32:8:6。添加复配抗老化剂后, 戚风蛋糕的硬度为510.43 g, 回复性为43.67%, 与未添加抗老化剂的戚风蛋糕对比, 使用复配抗老化剂制备的戚风蛋糕, 硬度降低48.77%, 回复性提高1.75%。经过4 ℃储藏7 d后, 添加复配抗老化剂的戚风蛋糕较未添加抗老化剂的样品组硬度增加幅度降低了73.56% (P<0.05)。结论 正交实验所得的复配抗老化剂对戚风蛋糕具有良好的抗老化和品质改良效果。该研究结果将为复配抗老化剂在淀粉基食品中的抗老化及品质改良提供重要指导意义。

英文摘要:

      Objective To investigate the effects of food additives on the storage quality of chiffon cake, and develop a rated compound anti-aging agent with good anti-aging effect for inhibiting the aging of chiffon cake. Methods In the study, single factor experiments were used to investigate the effects of 5 kinds of additives (xanthan gum, mono- and diglycerides of fatty acids, phospholipids, propylene glycol esters of fatty acids, and sucrose esters of fatty acids) on the hardness, resilience, and moisture content of chiffon cakes. The optimal ratio for the composite anti-retrogradation agent was obtained through orthogonal experiments. Results Based on the results of single factor experiments and orthogonal optimization experiments, the optimal ratio for the composite anti-retrogradation agent was xanthan gum:mono- and diglycerides of fatty acids:phospholipids:propylene glycol esters of fatty acids=3:32:8:6. With the addition of the composite anti-retrogradation agent, the hardness of the chiffon cake was 510.43 g, and the resilience was 43.67%. Compared to chiffon cakes without the composite anti-retrogradation agent, the hardness was reduced by 48.77%, and the resilience was increased by 1.75%. After storage at 4 ℃ for 7 days, the increase in hardness of chiffon cakes with the addition of the composite anti-retrogradation agent was 73.56% lower than that of the sample group without the composite retrogradation agent (P<0.05). Conclusion The compound anti-retrogradation agent obtained from the orthogonal test has an effective anti-retrogradation and quality improvement on chiffon cake. The findings from the study provide important guidance for anti- retrogradation and quality improvement of compounded anti-retrogradation agents in starch-based foods.