JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

低糖咖啡风味萌动青稞蛋糕的研制

马琦 ,  申瑞玲 ,  朱莹莹 ,  秦晓鹏 ,  董吉林

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马琦, 申瑞玲, 朱莹莹, 等. 低糖咖啡风味萌动青稞蛋糕的研制[J]. 轻工学报, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
引用本文: 马琦, 申瑞玲, 朱莹莹, 等. 低糖咖啡风味萌动青稞蛋糕的研制[J]. 轻工学报, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
shu
MA Qi, SHEN Ruiling, ZHU Yingying, et al. Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
Citation: MA Qi, SHEN Ruiling, ZHU Yingying, et al. Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
shu

低糖咖啡风味萌动青稞蛋糕的研制

  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;

  • 2. 食品生产与安全河南省协同创新中心, 河南 郑州 450001;

  • 3. 河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001

    • 作者简介: 马琦(1995-),男,河南省郑州市人,郑州轻工业大学硕士研究生,主要研究方向为谷物营养与加工.;

  • 基金项目: 国家重点研发计划项目（2020YFD1001405）

  • 中图分类号: TS213.3

Development of low-sugar coffee flavor sprouted barley cake

  • 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • 2. He'nan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China;

  • 3. He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhenzhou 450001, China

  • Received Date: 2021-04-12

    CLC number: TS213.3

  • 摘要: 以萌动青稞粉和低筋面粉为主要原料，添加决明子粉和咖啡粉，研制了一款低糖咖啡风味萌动青稞蛋糕，以蛋糕感官评分和比容为主要指标，通过单因素试验和正交试验优化蛋糕配方，并对蛋糕的质构和营养成分进行了分析.结果表明：低糖咖啡风味萌动青稞蛋糕的最优配方为萌动青稞粉添加量16%，木糖醇添加量30%，决明子粉与咖啡粉添加比例1：3，玉米油添加量25%，按此配方制作的低糖咖啡风味萌动青稞蛋糕的硬度和咀嚼性较小，弹性、黏聚性和回复性较大，且整体较均衡，是一款低糖、低脂、口感柔软细腻、营养全面的特色蛋糕.
    Abstract: With sprouted barley powder and low-gluten flour as main raw materials, cassia seed powder and coffee powder were added to develop a low-sugar coffee flavored sprouted barley cake. The cake sensory score and specific volume were used as the main indicators. The cake formula was optimized through single factor experiment and orthogonal experiment, and the texture and nutritional components of the cake were analyzed. The results showed that the best formula for low-sugar coffee flavor sprout barley cake was sprouted barley powder 16%, xylitol 30%, cassia powder to coffee powder ratio 1:3, corn oil 25%. The low-sugar coffee flavor sprouted barley cake prepared under this formula had low hardness, chewy, high elasticity, cohesion, strong resilience and overall balance. It was a characteristic cake with low sugar, low fat, soft and delicate taste and rich nutrition.
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马琦, 申瑞玲, 朱莹莹, 等. 低糖咖啡风味萌动青稞蛋糕的研制[J]. 轻工学报, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
引用本文: 马琦, 申瑞玲, 朱莹莹, 等. 低糖咖啡风味萌动青稞蛋糕的研制[J]. 轻工学报, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
shu
MA Qi, SHEN Ruiling, ZHU Yingying, et al. Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
Citation: MA Qi, SHEN Ruiling, ZHU Yingying, et al. Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
shu

低糖咖啡风味萌动青稞蛋糕的研制

    作者简介:马琦(1995-),男,河南省郑州市人,郑州轻工业大学硕士研究生,主要研究方向为谷物营养与加工.
  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;
  • 2. 食品生产与安全河南省协同创新中心, 河南 郑州 450001;
  • 3. 河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001
  • 收稿日期: 2021-04-12
基金项目:  国家重点研发计划项目（2020YFD1001405）

摘要: 以萌动青稞粉和低筋面粉为主要原料，添加决明子粉和咖啡粉，研制了一款低糖咖啡风味萌动青稞蛋糕，以蛋糕感官评分和比容为主要指标，通过单因素试验和正交试验优化蛋糕配方，并对蛋糕的质构和营养成分进行了分析.结果表明：低糖咖啡风味萌动青稞蛋糕的最优配方为萌动青稞粉添加量16%，木糖醇添加量30%，决明子粉与咖啡粉添加比例1：3，玉米油添加量25%，按此配方制作的低糖咖啡风味萌动青稞蛋糕的硬度和咀嚼性较小，弹性、黏聚性和回复性较大，且整体较均衡，是一款低糖、低脂、口感柔软细腻、营养全面的特色蛋糕.

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