本文研究了黄原胶、海藻酸钠、结冷胶对海绵蛋糕的面糊比容、蛋糕水分含量、水分活度和质构性能等方面的影响。根据对蛋糕面糊比容的测定，蛋糕芯部水分含量跟水分活度的测定，以及用质构仪对蛋糕进行质构性能检测，分析后表明：海藻酸钠能够明显增大蛋糕的体积，在添加量为0.10%时蛋糕体积达到最大；黄原胶、海藻酸钠和结冷胶都能够提高蛋糕的保水能力，其中以添加0.15%的海藻酸钠时效果最佳，同时添加0.10%的海藻酸钠可以显著降低蛋糕水分活度；质构性能测试表明，添加0.10%的黄原胶和0.05%的海藻酸钠对延缓蛋糕老化有一定的改善作用；在微生物检测中发现海藻酸钠能够有效降低蛋糕的水分活度从而抑制霉菌的生长。综合影响因素建议在海绵蛋糕制作工艺中添加0.10%的海藻酸钠以改善其品质。

The effects of xanthan gum, sodium alginate and gellan gum on the specific volume, moisture content, water activity and texture of sponge cake were studied in the paper. According to the test of specific volume, moisture content,water activity and TPA, the results showed that the sodium alginate could improve the volume of cake obviously, and the volume of cake reached the maximum value when the dosage was 0.10%. Xanthan gum, sodium alginate and gellan gum all could increase the moisture content which reached the maximum value when the dosage of sodium alginate was 0.15%. Adding 0.10% sodium alginate could lower the water activity significantly. The texture test showed that adding 0.10% xanthan gum or 0.05% sodium alginate could delay the aging of cake. The microbiological examination showed that sodium alginate could decrease the water activity of the cake, and restrain the growth of mildew. According to the influential factors,adding 0.10% sodium alginate in sponge cake was suggested to improve the quality of sponge cake.

广州市创新型企业(2011Z3-00005)