摘要：将蛋糕原料中的水与油和乳化剂进行混合制成水油乳液，用于蛋糕制作。对水油乳液的制作方式以及乳化剂复配后不同HLB值的乳液稳定性进行研究，测定乳状液的吸光度，并进行直接观察、显微镜观察。将乳状液分别放置在4℃、20℃和37℃下3天后，观察乳液状态发现油包水型乳状液的HLB值在4。2~4。6较好，乳液状态为半固体，均匀无颗粒感；水包油型乳状液的HLB值在9。0~10。2较好，底层析水少，液体流动性好，上层微有油层析出。再将稳定效果好的乳状液分别应用到戚风蛋糕与海绵蛋糕中，油包水型乳状液中乳化剂最佳复配方案为单甘酯与Span60的配比55。6:44。4，所制得的戚风蛋糕松软而富有弹性、气孔细腻而均匀、口感佳；水包油型乳状液中乳化剂最佳复配方案为SE-11与单甘酯的配比83。3:16。7，所制得的海绵蛋糕顶部膨发状态好，切面呈蜂窝状，弹性佳。81829

毕业论文关键词：水油乳液；乳化剂；戚风蛋糕；海绵蛋糕

Preparation and Application of Water-oil Emulsion for Cake

Abstract: In this paper, the water in the cake raw material is mixed with oil and emulsifier to make the water and oil emulsion directly into the batter, and the stability of the water and oil emulsion is studied at the same time。 The preparation method of water emulsion and the emulsion stability of emulsions with different HLB values were studied。 The absorbance of the emulsion was measured and observed directly and microscopically。 The HLB values of the water-in-oil emulsion were found to be in the range of 4。2~4。6, and the emulsion state was semi-solid and uniform without granulation。 The HLB value of the oil-in-water emulsion is better at 9。0~10。2, the bottom water is less, the liquid flow is good, and the upper layer has the oil layer to precipitate。 And then the stability of the good effect of the emulsion were applied to the Chiffon cake and sponge cake, water-in-water emulsion emulsifier best compound program for monoglyceride and Span60 ratio 55。6:44。4, the prepared Chiffon cake soft and flexible, stomatal delicate and uniform, good taste; oil-in-water emulsion emulsifier best compound program for the SE-11 and monoglyceride ratio of 83。3:16。7, the prepared sponge The top of the cake is bulging and has a honeycomb and a good elasticity。

Key Words: water oil emulsion；emulsifier；chiffon cake；sponge cake

目录

1 绪论 1

1。1 乳化剂及其在蛋糕中的应用 1

1。2 乳状液的制备及稳定性评价 2

1。2。1 乳状液的制备 2

1。2。2 乳状液稳定性评价 2

1。3 戚风蛋糕 2

1。4 海绵蛋糕 3

1。5 本课题的立题背景、研究内容及意义 3

2 材料与方法 5

2。1 实验材料 5

2。2 实验仪器与设备 5

2。3 实验方法 6

2。3。1 戚风蛋糕基本配方与工艺 6

2。3。2 海绵蛋糕基本配方与工艺 6

2。3。3 蛋糕比容的测定 7

2。3。4 面糊比重的测定 7

2。3。5 蛋糕的感官评定 7

2。3。7 油包水型乳状液的制备 7

2。3。8 水包油型乳状液的制备