文献类型：期刊文献

中文题名：莱鲍迪苷A复配甜味剂在蛋糕中的应用

英文题名：The application of combined rebaudioside A sweeteners in cake

作者：杨旭艳[1];胡国华[2];孙景文[3];李义东[3]

机构：[1]上海师范大学生命与环境科学学院,上海200234;[2]华东理工大学食品科学与工程系,上海200237;[3]赣州菊隆高科技实业有限公司,赣州341108

年份：2012

卷号：23

期号：4

起止页码：196

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD;;北大核心:【北大核心2011】；

语种：中文

中文关键词：莱鲍迪苷A;木糖醇;聚葡萄糖;蛋糕

外文关键词：rebaudioside A ; xylitol; polydextrose ; cake

摘要：通过感官评定的方法研究莱鲍迪苷A在蛋糕中替代蔗糖的应用效果。在此基础上研究莱鲍迪苷A复配甜味剂对蛋糕感官品质和质构的影响,确定复配甜味剂的最优配方。结果表明,莱鲍迪苷A在蛋糕中替代蔗糖的最大替代量为30%。莱鲍迪苷A复配甜味剂的加入对蛋糕的内聚性、粘度影响不大,对蛋糕硬度、弹性、胶着性、咀嚼性的影响显著。添加适当比例的复配甜味剂可以使蛋糕的弹性、胶着性有所增加,同时改善了蛋糕的咀嚼性,使蛋糕的口感更加绵软,甜味更加柔和,保湿性也得到明显改善。蛋糕的最优配方为:面粉100g,鸡蛋150g,色拉油20g,泡打粉2g,蔗糖10g,莱鲍迪苷A 0.1g,木糖醇45g,聚葡萄糖30g。
The application of sugar replacement rebaudioside A in cake was studied, sensory evaluation of the sugar re- placement ration at 0% , 20% , 25%, 30% , 35% and 40% was performed. Then the effects of rebaudioside A com- binations on the sensory and textural properties of cakes were determined. The results showed that the maximum substi- tution of rebaudioside A in cake was 30%. From the texture analysis, it was concluded that rebaudioside A had little effect on cohesiveness and adhesiveness, but had a significant differences in most textural properties such as hardness, springiness, gumminess and chewiness. The cake with optimum rebaudioside A combinations had increased springiness and gumminess. However, the chewiness decreased. The core structure of the cake could be altered significantly and the sensory seems more soft and delicious. In addition, the cake moisture was significantly changed. The best ingredi- ents for cake was： wheat flour 100g, egg 150g, salad oil 20g, baking powder 2g, sucrose 10g, rebaudioside A 0. lg, xylitol 45g and polydextrose 30g.