摘要
通过测定蛋糕比容比重、营养成分、质构特性、DPPH自由基清除能力、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FT-IR)、差示扫描量热仪(differential scanning calorimetry,DSC)记录曲线和X射线衍射(X-ray diffraction,XRD)图谱等指标,研究添加肉苁蓉粉对蛋糕品质以及延缓贮藏期蛋糕的老化能力的影响。结果表明,肉苁蓉蛋糕对比普通蛋糕硬度接近为(66.13±1.8)g,咀嚼性升高约7.75%,内聚性升高约0.58%。面糊比重略高于普通蛋糕为0.472 g/cm^(3),同时肉苁蓉蛋糕的DPPH自由基清除率高达43.52%,是普通蛋糕的2.69倍,在4℃条件下贮藏7 d后,2种蛋糕的硬度和咀嚼性均显著增加(P<0.05),且肉苁蓉蛋糕的硬度和咀嚼性更高,同时肉苁蓉蛋糕的焓值与结晶度较普通蛋糕分别降低约3.41%和7.95%,表明肉苁蓉粉的添加能有效提升蛋糕的品质并且延缓蛋糕的老化。
To analyze the effect of adding Cistanche deserticola powder on cake quality by measuring the specific gravity,nutritional components,texture,DPPH free radical scavenging capacity,Fourier transform infrared spectroscopy(FT-IR),differential scanning calorimetry(DSC),and X-ray diffraction(XRD),the effect of adding C.deserticola powder on the aging ability of cakes during storage was analyzed.The effects of cistanche powder on cake quality and the aging ability of cake during the storage period were analyzed.Results showed that the hardness of C.deserticola cake was close to(66.13±1.8)g,the chewability was increased by 7.75%,and the cohesion was increased by 0.58%.The batter proportion was 0.472 g/cm^(3),slightly higher than that of ordinary cake.The DPPH free radical clearance rate of C.deserticola cake was 43.52%,which was 2.69 times that of ordinary cake.After being stored at 4℃for 7 days,the hardness and chewiness of both cakes significantly increased(P<0.05),and the hardness and chewiness of the Cistanche deserticola cake were higher,while the enthalpy value and crystallinity of C.deserticola cake decreased by 3.41%and 7.95%compared with those of the ordinary cake.It is concluded that the addition of C.deserticola powder can effectively improve the quality of the cake and delay the aging of the cake.
作者
张雅茗
张珍
赵圆圆
金丽娜
宋乐
杨浩浩
权佳纹
ZHANG Yaming;ZHANG Zhen;ZHAO Yuanyuan;JIN Lina;SONG Le;YANG Haohao;QUAN Jiawen(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
北大核心
2026年第4期199-207,共9页
Food and Fermentation Industries
基金
甘肃省产业支撑项目(2023CYZC-43)
甘肃省重点研发计划项目(23YFNA0026)
甘肃省现代寒旱特色农业药产业技术体系(GSARS06-06)
甘肃省农业农村厅2025年现代寒旱特色种业攻关和科技支撑项目(KJZC-2025-27)
食药同源健康产品制备技术研究与应用(2024-3)。
关键词
肉苁蓉
老化
蛋糕
品质特性
X-射线衍射
Cistanche deserticola
staling
cake
quality characteristics
X-ray diffraction
