摘要：本文主要研究影响蛋白起泡性能的因素并将其应用到紫薯天使蛋糕的制作中。首先研究影响蛋白起泡性能的单因素：糖、盐、水、塔塔粉及体系的温度、pH、搅拌时间等，在此基础上通过正交实验确定有助于蛋白起泡的条件：蛋清浓度40%，糖0.5g，塔塔粉0.8g，温度50℃。然后以紫薯为原料设计研究紫薯天使蛋糕的制作。通过预实验，首先确定紫薯的处理方式；随后以比容和感官评分为指标，了解不同配料对天使蛋糕品质的影响。在此基础上，通过正交实验获得影响紫薯天使蛋糕的主次因素，最佳配料组合。再通过添加泡打粉、89ER等方法对紫薯天使蛋糕进行改良，以提高其比容和感官品质。然后设计天使蛋糕的制作工艺。最后对蛋糕进行了物性实验和水分活度测定。实验得出的最终结果:紫薯天使蛋糕的最佳配方（焙烤百分比）和最佳的焙烤方式：低筋面粉100%，蛋白277%，糖157%，紫薯泥250%，玉米淀粉15.4%，89ER17.7%，89ER与水1:3.5溶解，泡打粉1.1%。紫薯天使蛋糕的烘烤温度和时间为：200℃，30min。研制出的紫薯天使蛋糕具有强化营养保健的功能和良好的紫薯风，使其成为深受人们喜爱、有益人们健康的绿色食品。 52799
毕业论文关键词： 紫薯；天使蛋糕；工艺；配方
Study on foaming properties of proteins and Development of purple sweet potato angel cake
Abstract: This paper mainly studies factors affecting the foaming properties of proteins and applying it to the production of purple sweet potato angel cake.The single factors that affect the foaming ability of protein are firstly determined. Effects of sugar, salt, water, and the temperature of the system, pH, mixing time and so on. On the basis of the experimental results, the conditions of protein foaming can be determined by orthogonal experiment is egg white concentrationl 40%, sugar 0.5g, tata powder 0.8g and 50℃. Then the purple sweet potato cake was designed and studied with purple sweet potato as raw material.By doing pre experiments, the treatment method of purple sweet potato is firstly determined.Subsequently the specific volume and sensory evaluation as index,we understand the effects of different ingredients of purple sweet potato angel cake quality. Based on this, the primary and secondary factorsand the best ingredients of the purple sweet potato angel cake was obtained by orthogonal experiment. And then through the addition of foam powder, 89ER and other methods to improve the purple sweet potato angel cake and to improve the volume and sensory quality.Then we design the production process of purple sweet potato angel cake. Finally, physical property and water activity of the cake were tested. The final experimental results: the best formula of purple sweet potato angel cake (the baking percentage) and the best way of baking is that low gluten flour 100%,protein 277%,sugar 157%,purple sweet potato 250%,corn starch 15.4%,89ER 17.7%, dissolved with water 1:3.5 and baking powder 1.1%. The baking temperature and time of purple sweet potato cake is 200℃, 30mins.The purple sweet potato angel cake has the function of strengthening the nutrition health and the flavor of purple sweet potato is very good, and it will become a favorite healthy food for people.
Key Words: purple sweet potato; angel cake;technology;formulation
目 录
1 绪论 1
1.2 影响蛋白起泡性的因素 1
1.2.1 盐类对蛋白起泡性的影响 1
1.2.2 糖类对蛋白起泡性的影响 2
1.2.3 脂类对蛋白起泡性的影响 2
1.2.4 温度对蛋白起泡性的影响 蛋白起泡性能研究及其紫薯天使蛋糕的研制:http://www.youerw.com/shiping/lunwen_56812.html