QIU Wencong, YANG Qianqian, LI Shili, et al. Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake[J]. Science and Technology of Food Industry, 2022, 43(22): 198−204. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120259.
Citation: QIU Wencong, YANG Qianqian, LI Shili, et al. Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake[J]. Science and Technology of Food Industry, 2022, 43(22): 198−204. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120259.

Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake

More Information
  • Received Date: December 26, 2021
  • Available Online: September 19, 2022
  • The experiment was conducted for developing a sugar-free, low-fat and low-calorie angel cake with no-eggy flavour and palatability, so as to broaden the application of mulberry and satisfy the public's demand for novel baked foods. Using single-factors and response surface experiments for optimization of the processing technology, the experiment focused on the effect of main ingredients on the sensory quality and hardness of angel cake, i.e. the amount of mulberry juice, xylitol, egg white and low gluten flour, as well as the baking temperature and time. The texture properties of mulberry sugar-free angel cake and ordinary angel cake were measured under the same storage conditions. The results showed that the optimal processing parameters were: Low gluten flour 45 g, mulberry juice 33 g, xylitol 45 g, egg white 135 g, cream of tarta 3 g, lemon juice 2 g and milk 30 g. The best baking conditions was that the surface fire was 165 ℃ and the primer fire was 150 ℃ with 35 min. Under these conditions, the sensory score of mulberry angel cake was 91.8. The experiments of the texture characteristics of the cakes showed that the addition of mulberry juice could reduce the hardness and chewiness of the cakes with better water holding capacity and softer texture, simultaneously, it could improve the cohesiveness and adhesion, so that the cakes had concentrated stoma and compact structure.
  • [1]
    王艳萍. 桑葚功能成分及其开发利用研究进展[J]. 食品安全导刊,2021(33):108−110. [WANG Yanping. Research progress of functional components and development and utilization of mulberry[J]. China Food Safety Magazine,2021(33):108−110. doi: 10.16043/j.cnki.cfs.2021.33.034
    [2]
    MENA P, SANCHEZ-SALCEDO E M, TASSOTTI M, et al. Phytochemical evaluation of eight white (Morus alba L.) and black (Morus nigra L.) mulberry clones grown in spain based on UHPLC-ESI-MSn metabolomic profiles[J]. Food Research International,2016,89:1116−1122. doi: 10.1016/j.foodres.2016.06.012
    [3]
    YILMAZ S, UCAR A, GÖKTAŞ B. Genotoxic and genoprotective potential of black mulberry (Morus nigra) fruit[J]. Anais da Academia Brasileira de Ciências,2019:91.
    [4]
    王储炎, 范涛, 桂仲争, 等. 桑椹食品的开发探讨[J]. 食品工业,2011,32(3):95−98. [WANG Chuyan, FAN Tao, GUI Zhongzheng, et al. Research on the development of mulberry food[J]. Food Industry,2011,32(3):95−98.
    [5]
    HUANG H P, CHANG Y C, WU C H, et al. Anthocyanin-rich mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun[J]. Food Chemistry,2011,129(4):1703−1709. doi: 10.1016/j.foodchem.2011.06.035
    [6]
    YAN F, DAI G, ZHENG X. Mulberry anthocyanin extract ameliorates insulin resistance by regulating PI3K/AKT pathway in HepG2 cells and db/db mice[J]. The Journal of Nutritional Biochemistry,2016,36:68−80. doi: 10.1016/j.jnutbio.2016.07.004
    [7]
    刘莹, 覃骊兰, 蓝毓营. 桑葚化学成分、药理作用及质量标志物研究进展[J]. 重庆医学,2021,50(6):1063−1067. [LIU Ying, QIN Lilan, LAN Yuying. Research progress on chemical constituents, pharmacological effects and quality markers of mulberry[J]. Chongqing Medical Journal,2021,50(6):1063−1067. doi: 10.3969/j.issn.1671-8348.2021.06.034
    [8]
    曹培杰, 马艳弘, 崔晋, 等. 桑葚浓缩汁的制备工艺优化及其抗氧化活性[J]. 江苏农业科学,2019,47(17):204−209. [CAO Peijie, MA Yanhong, CUI Jin, et al. Preparation technology and antioxidant activity of concentrated mulberry juice[J]. Jiangsu Agricultural Sciences,2019,47(17):204−209. doi: 10.15889/j.issn.1002-1302.2019.17.051
    [9]
    SHIH P H, CHAN Y C, LIAO J W, et al. Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry (Morus atropurpurea L.) on senescence-accelerated mice and prevention of Alzheimer's disease[J]. The Journal of Nutritional Biochemistry,2010,21(7):598−605. doi: 10.1016/j.jnutbio.2009.03.008
    [10]
    RAMAN S T, GANEAN A K G, CHEN C, et al. In vitro and in vivo antioxidant activity of flavonoid extracted from mulberry fruit (Morus alba L.)[J]. Pharmacognosy Magazine,2016,12(46):128. doi: 10.4103/0973-1296.177910
    [11]
    OCHIISHI T, KAKU M, KAJSONGKRAM T, et al. Mulberry fruit extract alleviates the intracellular amyloid‐β oligomer‐induced cognitive disturbance and oxidative stress in Alzheimer's disease model mice[J]. Genes to Cells,2021,26(11):861−873. doi: 10.1111/gtc.12889
    [12]
    HU T G, WEN P, FU H Z, et al. Protective effect of mulberry (Morus atropurpurea) fruit against diphenoxylate-induced constipation in mice through the modulation of gut microbiota[J]. Food & Function,2019,10(3):1513−1528.
    [13]
    周劲松, 曲都, 胡澜, 等. 四川省果桑与桑葚果酒产业调研报告 ( 1 ) —四川省果桑发展状况[J]. 经济师,2020(7):125−127. [ZHOU Jinsong, QU Du, HU Lan, et al. Research report on fruit mulberry and mulberry fruit wine industry in sichuan province (1)—The development of fruit mulberry in Sichuan Province[J]. Economist,2020(7):125−127. doi: 10.3969/j.issn.1004-4914.2020.07.063
    [14]
    张志强, 杨清香, 孙来华. 桑葚的开发及利用现状[J]. 中国食品添加剂,2009(4):65−68. [ZHANG Zhiqiang, YANG Qingxiang, SUN Laihua. Development and utilization status of mulberry[J]. China Food Additives,2009(4):65−68. doi: 10.3969/j.issn.1006-2513.2009.04.012
    [15]
    孙乐, 张小东, 郭迎迎. 桑葚的化学成分和药理作用研究进展[J]. 人参研究,2016,28(2):49−54. [SUN Le, ZHANG Xiaodong, GUO Yingying. Research progress on chemical constituents and pharmacological effects of mulberry[J]. Ginseng Research,2016,28(2):49−54. doi: 10.3969/j.issn.1671-1521.2016.02.015
    [16]
    刘玮, 陈亮, 吴志明, 等. 3种不同产地桑葚籽油的脂肪酸成分分析[J]. 食品研究与开发,2015,36(20):13−16. [LIU Wei, CHEN Liang, WU Zhiming, et al. Fatty acid composition analysis of three mulberry seed oils from different origins[J]. Food Research and Development,2015,36(20):13−16. doi: 10.3969/j.issn.1005-6521.2015.20.004
    [17]
    徐微, 张丝瑶, 贾健辉, 等. 我国焙烤食品的现状与发展趋势[J]. 粮食与油脂,2020,33(7):7−9. [XU Wei, ZHANG Siyao, JIA Jianhui, et al. Current situation and development trend of baked food in China[J]. Grain and Oil,2020,33(7):7−9.
    [18]
    黄益前, 苏扬. 豆浆天使蛋糕的工艺优化[J]. 粮油食品科技,2014,22(1):32−34. [HUANG Yiqian, SU Yang. Process optimization of soybean milk angel cake[J]. Grain, Oil and Food Technology,2014,22(1):32−34. doi: 10.3969/j.issn.1007-7561.2014.01.007
    [19]
    何清波. 低糖香草天使蛋糕生产工艺条件优化[J]. 农业工程,2018,8(5):69−73. [HE Qingbo. Optimization of production process conditions of low sugar vanilla angel cake[J]. Agricultural Engineering,2018,8(5):69−73. doi: 10.3969/j.issn.2095-1795.2018.05.021
    [20]
    王兆燃. 高纤低糖小米蛋糕关键技术及其储藏期的研究[D]. 天津: 天津科技大学, 2019

    WANG Zhaoran. Study on key technology and storage period of high fiber and low sugar millet cake[D]. Tianjin: Tianjin University of Science and Technology, 2019.
    [21]
    CHENG J R, LIU X M, ZHANG W, et al. Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage[J]. Food Control,2018,89:187−195. doi: 10.1016/j.foodcont.2018.02.008
    [22]
    田林双, 吴存兵, 吴君艳, 等. 响应面法优化淮山药荞麦蛋糕的工艺研究[J]. 食品研究与开发,2017,38(23):88−94. [TIAN Linshuang, WU Cunbing, WU Junyan, et al. The response surface method optimization yam medicine buckwheat cake technology was studied[J]. Food Research and Development,2017,38(23):88−94. doi: 10.3969/j.issn.1005-6521.2017.23.016
    [23]
    唐长波, 刘臣. 桑葚营养蛋糕的研制[J]. 食品科技,2011,36(3):138−141,145. [TANG Changbo, LIU Chen. Development of mulberry nutritious cake[J]. Food Science and Technology,2011,36(3):138−141,145. doi: 10.13684/j.cnki.spkj.2011.03.052
    [24]
    刘兆芳, 李曦昊, 孔繁东. 橘皮粉蛋糕的制作及其质构特性[J]. 大连工业大学学报,2015,34(3):167−171. [LIU Zhaofang, LI Xihao, KONG Fandong. Preparation and texture characteristics of orange peel cake[J]. Journal of Dalian University of Technology,2015,34(3):167−171. doi: 10.19670/j.cnki.dlgydxxb.2015.03.004
    [25]
    王凤, 陈诚, 杨紫璇, 等. 不同乳化剂在中日两国面粉重油蛋糕面糊体系中的比较研究[J]. 食品与机械,2017,33(1):1−6. [WANG Feng, CHEN Cheng, YANG Zixuan, et al. Comparative study of different emulsifiers in flour and heavy oil cake batter systems between China and Japan[J]. Food and Machinery,2017,33(1):1−6. doi: 10.13652/j.issn.1003-5788.2017.01.001
    [26]
    渠雪娜, 陈为凤, 刘晓宇, 等. 高纤维玉米蛋糕蒸制加工的研究[J]. 食品工业,2017,38(1):57−60. [QU Xuena, CHEN Weifeng, LIU Xiaoyu, et al. Research on high fiber corn cake steaming and processing[J]. Food Industry,2017,38(1):57−60.
    [27]
    KIM J N, PARK S, SHIN W S. Textural and sensory characteristics of rice chiffon cake formulated with sugar alcohols instead of sucrose[J]. Journal of Food Quality,2014,37(4):281−290. doi: 10.1111/jfq.12083
    [28]
    温纪平, 王大一, 卞科. 响应面法优化酵子老面馒头生产工艺研究[J]. 中国粮油学报,2017,32(3):118−123. [WEN Jiping, WANG Dai, BIAN Ke. Optimization of fermentation technology for steamed bread by response surface methodology[J]. Journal of the Chinese Cereals and Oils Society,2017,32(3):118−123. doi: 10.3969/j.issn.1003-0174.2017.03.019
    [29]
    杜佳阳, 贾先勇, 周大宇, 等. 糙米-大豆复配粉面团特性研究及其对蛋糕品质的影响[J]. 食品研究与开发,2021,42(14):119−124. [DU Jiayang, JIA Xianyong, ZHOU Dayu, et al. Study on characteristics of brown rice soybean flour dough and its effect on cake quality[J]. Food Research and Development,2021,42(14):119−124. doi: 10.12161/j.issn.1005-6521.2021.14.019
    [30]
    田海娟, 覃明月, 陈亦婷, 等. 发酵紫苏粉对蛋糕物性特征的影响[J]. 粮食与油脂,2021,34(10):126−128,152. [TIAN Haijuan, QIN Mingyue, CHEN Yiting, et al. Effect of fermented perilla powder on physical properties of cake[J]. Grain and Oil,2021,34(10):126−128,152. doi: 10.3969/j.issn.1008-9578.2021.10.030
  • Cited by

    Periodical cited type(0)

    Other cited types(3)

Catalog

    Article Metrics

    Article views (234) PDF downloads (25) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return