###
食品研究与开发:2025,46(2):1-8
查看/发表评论     过刊浏览    高级检索     HTML     PDF
←前一篇   |   后一篇→
本文二维码信息
码上扫一扫!
不同比例乳清蛋白粉和蛋清粉对高蛋白蛋糕冻藏稳定性的影响
(大连工业大学 食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,辽宁 大连 116034)
Effect of Different Ratios of Whey Protein Isolate and Egg White Protein on Stability of High-Protein Cake during Frozen Storage
(School of Food Science and Technology,SKL of Marine Food Processing & Safety Control,National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 51次   下载 20
投稿时间:2024-06-26    
中文摘要: 为提高蛋糕的感官品质和冻藏稳定性,将乳清分离蛋白(whey protein isolate,WPI)和蛋清粉(egg white protein,EWP)按照质量比1∶0、4∶1、2∶1、1∶1 和1∶2 进行复配(其中1∶0 组为对照组),通过测定面糊的流变特性、面糊密度和微观结构、蛋糕的比容和质构特性以及冻藏0、15、30、45 d 和60 d 蛋糕的微观结构、老化焓值、淀粉结晶度和感官评价等指标,研究复配蛋白粉对无麸质高蛋白蛋糕面糊特性及冻藏期间品质变化的影响。结果表明,面糊的弹性模量(G′)、黏性模量(G″)和面糊密度与乳清分离蛋白添加量呈正相关,进而提高蛋糕的比容;随着冻藏时间的延长,添加高比例WPI 的冷冻蛋糕的淀粉结晶度和老化焓值较低;但高比例的WPI 会因蛋白聚集使蛋糕横截面产生大气孔,且硬度和咀嚼度较高,降低蛋糕的感官评分。WPI 与EWP 质量比为2∶1 时能改善蛋糕横截面大气孔的问题,延缓蛋糕硬度和咀嚼度的上升速率;此时冷冻蛋糕的蛋白质含量达18.87 g/100 g。结合蛋糕的感官特性和老化特性,WPI 与EWP 质量比为2∶1 时可以赋予冷冻蛋糕较好的冻藏稳定性。
Abstract:To improve the sensory quality and the stability of the cake during frozen storage,whey protein isolate (WPI) and egg white powder (EWP) were mixed in the ratios of 1∶0,4∶1,2∶1,1∶1,and 1∶2 (with 1∶0 as the control group). This study measured the rheological mass properties,batter density,batter microstructure,specific volume and texture properties of cakes,as well as the microstructure,retrogradation enthalpy,starch crystallinity,and sensory evaluation of cakes during 0,15,30,45 d,and 60 d of frozen storage. The effect of composite protein powder on the batter properties and quality changes of gluten free high protein cake during frozen storage were investigated. The results indicated that the elastic modulus (G′),viscous modulus (G″) and batter density of batter were positively correlated with the addition of WPI,which increased the specific volume of cake. A high ratio of WPI contributed to lowered retrogradation enthalpy and starch crystallinity during frozen storage but generated cakes with large holes due to protein aggregation as well as increased hardness and chewiness. Consequently,the sensory evaluation decreased. The mass ratio 2∶1 of WPI and EWP could effectively alleviate the formation of large holes and the increase of cake hardness and chewiness,with protein content reaching 18.87 g/100 g. In light of the sensory characteristics and retrogradation characteristics of the cake,the mass ratio 2∶1 of WPI and EWP could contribute to higher quality stability of cake during frozen storage.
文章编号:202502001     中图分类号:    文献标志码:
基金项目:国家重点研发计划重点专项(2022YFF1100503-4)
引用文本:


用微信扫一扫

用微信扫一扫