摘要
[目的]开发全高粱面海绵蛋糕产品和鉴选优质食用品种,对拓宽高粱加工利用途径和推动高粱食用化进程具有重要意义。[方法]本研究以全高粱面海绵蛋糕加工为目标,以晋白糯1号食用高粱新品种为供试材料,通过单因素分析、冗余分析(RDA)+相关分析筛选海绵蛋糕品质关键影响因素,采用响应面CCD设计,从原料配方、打发参数、烘焙参数优化3个方面开展了全高粱面海绵蛋糕加工工艺优化,并在此基础上评价了12个不同类型(11个高粱品种的面粉与蛋糕粉)海绵蛋糕的感官品质和葡萄糖释放特性差异。[结果]高粱面粉添加量、鸡蛋添加量、SP蛋糕油添加量、三级打发速度、三级打发时间、烘焙温度、烘焙时间是影响晋白糯1号全高粱面海绵蛋糕加工品质的关键因素;全高粱面海绵蛋糕的优选加工工艺为“高粱面粉112.88 g、鸡蛋216.83 g、SP蛋糕油7.18 g、木糖醇50 g、植物油8 g、一级打发转速80 r/min、二级打发转速160 r/min、三级打发转速220 r/min、一级打发时间30 s、二级打发时间60 s、三级打发时间133 s、烘焙温度198℃、烘焙时间14.5 min”;晋白糯1号全高粱面海绵蛋糕的升糖指数(GI)为52.14,品尝感官评分为93.67,明显优于其它品种。[结论]晋白糯1号食用高粱新品种在全高粱面低GI海绵蛋糕产品开发中具有明显应用优势,可为高粱基烘焙产品开发提供优质原料;全高粱面海绵蛋糕加工工艺的建立,拓宽了高粱加工利用途径。
[Objective]Developing whole sorghum flour sponge cake products and identifying high quality edible sorghum variet⁃ies are crucial for diversifying sorghum processing methods and promoting its culinary utilization.[Methods]This study focused on optimizing the processing technology for whole sorghum flour sponge cake using Jinbainuo 1 variety.Key quality-influencing factors were identified through single-factor analysis,redundancy analysis(RDA),and correlation significance analysis.A re⁃sponse surface methodology with central composite design(RSM-CCD)was employed to optimize three critical aspects:ingre⁃dient formulation,whipping parameters,and baking conditions.Subsequently,the sensory quality and glucose release characteristics of 12 different types of sponge cake(flours of 11 sorghum varieties and wheat)were evaluated.[Results]The key fac⁃tors influencing processing quality were:sorghum flour content,egg content,SP cake emulsifier content,three-stage whipping speeds,whipping duration,baking temperature,and baking time.The optimal processing parameters were determined as:sor⁃ghum flour 112.88 g,eggs 216.83 g,SP cake emulsifier 7.18 g,xylitol 50 g,plant oil 8 g,with whipping parameters(stageⅠ:80 r/min for 30 s;stageⅡ:160 r/min for 60 s;stageⅢ:220 r/min for 133 s)and baking at 198℃for 14.5 minutes.The Jinbainuo 1 sponge cake exhibited superior quality with a glycemic index(GI)of 52.14 and sensory evaluation score of 93.67,which significantly outperformed other sorghum varieties.[Conclusion]The Jinbainuo 1 variety demonstrated signifi⁃cant advantages for developing low-GI whole sorghum flour sponge cakes,providing high-quality raw material for sorghum-based bakery products.The established processing technology expands the potential applications for sorghum utilization.
作者
孙美红
王蓉
高振峰
白文斌
Sun Meihong;Wang Rong;Gao Zhenfeng;Bai Wenbin(Planning and Cooperation Office,Shanxi Agricultural University,Taiyuan 030031,China;College of Resources and Environment,Shanxi Agricultural University,Jinzhong 030801,China;College of food Science and Engineering,Shanxi Agricultural University,Taiyuan 030031,China;Sorghum Research Institute of Shanxi Agricultural University,Jinzhong 030600,China)
出处
《山西农业大学学报(自然科学版)》
北大核心
2025年第4期124-140,共17页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
国家谷子高粱产业技术体系高粱产品加工岗(CARS-06-14.5-A30)
山西省现代农业杂粮产业技术体系项目(2025CYJSTX03-34)
中央引导地方科技发展资金项目(YDZJSX20231C012)。
关键词
高粱
海绵蛋糕
面糊特性
烘焙品质
升糖指数
Sorghum
Sponge cake
Batter properties
Baking quality
Glycemic index
