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摘要：本文主要对木糖醇、赤藓糖醇替代蔗糖制作戚风蛋糕进行了研究。结果表明，两种糖醇均有利于蛋白膏的快速打发，均可用于制作戚风蛋糕。蛋清起泡性均随着木糖醇、赤藓糖醇添加量的增加而升高，但当添加量超过35%时，反而会影响蛋清的起泡性。戚风蛋糕制作中，随着木糖醇、赤藓糖醇替代量的增加，蛋白膏比重、面糊比重、蛋糕烘烤胀发比例、蛋糕比容、蛋糕感官品质整体上基本均呈下降趋势，但下降幅度不大。替代量在60%以下时，蛋糕总体品质较佳。木糖醇替代比例太大时，戚风蛋糕会变得过于湿润。赤藓糖醇替代比例过大时，蛋糕孔洞不均匀，易出现大孔洞。22946
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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