| 新型乳化发泡剂对海绵蛋糕质量的影响 |
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| 引用本文： | 金万浩.新型乳化发泡剂对海绵蛋糕质量的影响[J].哈尔滨商业大学学报(自然科学版),1991(2). |
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| 作者姓名： | 金万浩 |
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| 作者单位： | 黑龙江商学院食品工程系 |
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| 摘 要： | 采用仪器测定和感官捡验相结合的方法,比较使用乳化发泡剂和没有使用乳化发泡剂蛋糕的物性,定量分析了各种发泡条件对蛋糕质量的影响。结果表明,使用新型乳化发泡剂后,蛋糕的比容增大,口感明显好于普通蛋糕,而且使用乳化发泡剂后蛋糕糊的搅拌时间可减少一半,存放时间受温度的影响小,可以制造质量比较稳定的优质蛋糕。
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| 关 键 词： | 新型乳化发泡剂 比容 硬度 口感 |
The Effect of New Type of Dairy Foaming Agent on Sponge Cake Quality |
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| Jin Wanhao.The Effect of New Type of Dairy Foaming Agent on Sponge Cake Quality[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1991(2). |
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| Authors: | Jin Wanhao |
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| Institution: | Department of Food Engineering |
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| Abstract: | Comparing two kinds of cake's physical characters in which dairy foaming agent is added and the other isnot with the help of instrument test and sensory organ inspection, analysed the effect of all kinds of foaming conditions on cake quality. The results show that a new type of dairy foaming agent being added in the cake has many advantages, such as much better than ordinary cakes in taste, larger in specific volume, half time saving in stirring, less effect of temperature on fresh storage. It means that high quality cake can be produced. |
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| Keywords: | new type of dairy foaming agent specific volume hardness taste |
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