CAJ | 학술논문

目的：对山茶油无糖蛋糕进行研制，改变传统戚风蛋糕高糖高脂的成分，开发一款具有高营养价值低血糖指数的新型保健蛋糕。方法将传统戚风蛋糕的配方中的食用油和蔗糖分别替换山茶油与麦芽糖醇，采用单因素实验和正交实验相结合，以质构、感官评价以为指标，研究山茶油添加量、麦芽糖醇添加量和牛奶添加量对山茶油无糖蛋糕品质的影响。结果各因素对蛋糕的品质影响显著(P<0.05)，最佳配方：低筋面粉110 g、玉米淀粉10 g、麦芽糖醇80 g、山茶油50 g、牛奶75 g、鸡蛋200 g、塔塔粉2 g。结论山茶油无糖蛋糕为山茶油的推广以及无糖蛋糕的研发提供了新思路。
목적：대산다유무당단고진행연제，개변전통척풍단고고당고지적성분，개발일관구유고영양개치저혈당지수적신형보건단고。방법장전통척풍단고적배방중적식용유화자당분별체환산다유여맥아당순，채용단인소실험화정교실험상결합，이질구、감관평개이위지표，연구산다유첨가량、맥아당순첨가량화우내첨가량대산다유무당단고품질적영향。결과각인소대단고적품질영향현저(P<0.05)，최가배방：저근면분110 g、옥미정분10 g、맥아당순80 g、산다유50 g、우내75 g、계단200 g、탑탑분2 g。결론산다유무당단고위산다유적추엄이급무당단고적연발제공료신사로。
Objective To develop a camellia oil sugar-free cake in order to change the ingredients of traditional Chiffon Cake with high sugar and high fat and develop a new type of healthy cake containing high nutrition and low glycemic index. Methods The oil and sucrose in chiffon cake’ formula was replaced by camellia oil and maltose, respectively. The method of single factor experiment combining with orthogonal experiment was adopted, with texture and sensory evaluation as indexes to study the effect of the additive amount of camellia oil, maltitol, milk and other factors on the camellia oil sugar-free cake. Results The factors had significant influence on the quality of cake (P<0.05). The optimum formula were 110 g cake flour, 10 g corn starch, 80 g maltitol, 50 g camellia oil, 75 g milk, 200 g egg and 2 g cream of tartar. Conclusion The camellia oil sugar-free cakes can put forward a new idea for the popularize of camellia oil and development of sugar-free cakes.