食品工业科技Issue(13)：172-176,180,6.DOI:10.13386/j.issn1002-0306.2017.13.032
不同加工方式对绿壳鸡蛋和普通鸡蛋海绵蛋糕品质的影响
Effect of processing methods on the quality of sponge cake produced by green-eggshell egg and normal egg
摘要
Abstract
Effect of different processing methods and different kinds of egg on the quality of sponge cake was studied by measuring cake's specific volume,color,texture properties,and combined with the electronic nose analysis.The results showed that effect order of processing methods on cake's specific volume was bake ＞ microwave bake ＞ steam.Generally,effect order of different kinds of egg on cake's specific volume was normal egg ＞ green-eggshell egg.Different processing methods and different kinds of egg had different effects on L* value,a * value and b* value of cakes.Hardness,adhesiveness and chewiness of cakes were microwave baked ＞ steamed ＞ baked,springiness of cake was steamed ＞ baked ＞ microwave baked.Under different processing methods,hardness,adhesiveness,springiness and chewiness of green-eggshell egg produced cake and normal egg produced cake had different results.Therefore,for better use of green-eggshell egg,green-eggshell egg produced cake could be processed in combination with different processing methods or formula optimization.At the same time,high correlation was found between electronic nose data and L * value,a * value,b * value,chewiness,hardness,adhesiveness.It was feasible to evaluate the quality of cake with electronic nose.关键词
绿壳鸡蛋/海绵蛋糕/电子鼻/质构/色泽/比容Key words
green-eggshell egg/sponge cake/electronic nose/texture properties/color/specific volume分类
轻工纺织引用本文复制引用
贾洪锋,钟志惠,孙俊秀,徐向波,肖岚,李燮昕..不同加工方式对绿壳鸡蛋和普通鸡蛋海绵蛋糕品质的影响[J].食品工业科技,2017,(13):172-176,180,6.基金项目
四川省教育厅重点科研项目(14ZA0291). （14ZA0291）
