Microsoft Word 郑明静-二校-出2950、2955

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1 6 8 Vol. 6 No Journal of Food Safety and Quality Aug., 015 * 郑明静, 胡晗, 周美龄, 余玲, 陈妮, 曾绍校 (, 35000) 摘要 : 目的,, 方法,,, 结果 (P<0.05), : 110 g 10 g 80 g 50 g 75 g 00 g g 结论关键词 : ; ; ; Development of camellia oil sugar-free cake ZHENG Ming-Jing, HU Han, ZHOU Mei-Ling, YU Ling, CHEN Ni, ZENG Shao-Xiao * (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 35000, China) ABSTRACT: 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, 00 g egg and 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. KEY WORDS: camellia oil; maltitol; cake; optimum formula 1 引言,,,, DPPH ABTS, [1,] ;,, [3,4] ;,,, [5,6],, * 通讯作者 :,, zsxfst@163.com *Corresponding author: ZENG Shao-Xiao, Associate Professor, Fujian Agriculture and Forestry University, No.55, Shangxiadian Road, Cangshan Distrinct, Fuzhou 35000, China. zsxfst@163.com

2 8, : 951,,,,, (maltitol), C 1 H 4 O 11,,, 10% [7] [8], [9,10],,,,,, 材料与方法.1 材料与设备, ;, ; JYL-F700 (); MG5AF-PRR (); TA-XTi ( Stable Micro System ). 蛋糕制作的工艺流程,, 3 3,,,.3 试验方法 : 110 g, 55 g, 60 g, 65 g, 10 g, 00 g, g min.3.1 山茶油添加量的确定 : g : 60 g, 65 g, 110 g.3. 麦芽糖醇添加量的确定 : g 30%, 70%, : 55 g, 65 g, 110 g.3.3 牛奶添加量的确定 : g : 60 g, 55 g, 110 g.3.4 比容的测定 M 1, 100 ml, 100 ml, V 1, (100-V 1 ) ml, 比容 ( ml / g) 100 V1 M 蛋糕质构的测定, 5 cm, : P/50, 1 mm/s, 50%, 5 g.3.6 蛋糕的感官评价方法 GB/T [11], 4, 0, 100, 30, 结果与分析 3.1 山茶油添加量对蛋糕品质的影响,,, [1,13] 1,,,,,,, ( ),,,

3 95 6, [14], 45~55 g 3. 麦芽糖醇添加量对蛋糕品质的影响, [15],, [10],, 3 :,,,,, [16] 4,,,, 80 g,, 70~90 g Table 1 表 1 山茶油无糖蛋糕的感官评分标准 The sensory evaluation standards of camellia oil sugar-free cake (0 ) (0 ) (30 ) (30 ) : 4~5.5 15~0 (0.3~0.5 mm), 15~0 ~30,, ~30 :.5~4 10~14 (0.6~0.8 mm), 10~14 13~1,, 13~1 : 1~.5 5~9 (0.8~1.0 mm), 5~9 4~1,, 4~1 Fig. 1 1 Effect of different addition about camellia oil on cake s texture

4 8, : 953 Fig. Effect of different addition about camellia oil on cake s sensory score and specific volume Fig. 3 3 Effect of different addition about maltitol on cake s texture Fig. 4 4 Effect of different addition about maltitol on cake s sensory score and specific volume

5 牛奶添加量对蛋糕品质的影响,, [17],, 5,,,, 6, :, ; 65 g,,,,,, ;,,,, 65~75 g Fig. 5 5 Effect of different addition about milk on cake s texture Fig. 6 6 Effect of different addition about milk on cake s sensory score and specific volume

6 8, : 最佳配方的确定,,,, 3 4 L 9 (3 4 ) 3, R H : R B >R A >R C >R D, B>A>C>D, (B)> (A)>(C) >; : A B C 3, 80 g 50 g 75 g, (P<0.05), (P<0.01) Table 表试验因素和水平表 Factors and levels of the experiment A (g) B (g) C (g) 表 3 L 9 (3 4 ) 正交试验设计表 Table 3 The orthogonal design L 9 (3 4 ) A (g) B C (g) (g) D H( ) 1 1 (45) 1 (70) 1 (65) (80) (70) (90) 3 (75) (50) (55) H H H R H A B C 3 D 表 4 正交试验方差分析表 Table 4 The variance analysis of the orthogonal design F P A B C D 结论,, : 110 g 10 g 80 g 50 g 75 g 00 g g,,,,, 参考文献 [1] Jo YH, Yuk HG, Lee JH, et al. Antioxidant, tyrosinase inhibitory, and acetylcholinesterase inhibitory activities of green tea (Camellia sinensis L.) seed and its pericarp [J]. Food Sci Biotechnol, 01, 1(3): [] Shen JF, Zhang ZY, Tian B, et al. Lipophilic phenols partially explain differences in the antioxidant activity of subfractions from methanol extract of camellia oil [J]. Eur Food Res Technol, 01, 35(6): [3] Chen QP, Wu XQ, Liu LL, et al. Polyphenol-rich extracts from Oiltea camellia prevent weight gain in obese mice fed a high-fat diet and slowed the accumulation of triacylglycerols in 3T3-L1 adipocytes [J]. J Funct Food, 014, 9: [4] Ye Y, Xing HT, Guo Y. Hypolipidemic effect of a novel biflavonoid from shells of Camellia oleifera (Abel.) [J]. Indian J Exp Biol, 013, 51(6): [5] Xu RJ, Ye H, Sun Y, et al. Preparation, preliminary characterization, antioxidant, hepatoprotective and antitumor activities of polysaccharides from the flower of tea plant (Camellia sinensis) [J]. Food Chem Toxicol, 013, 50(7): [6]. [D]. :, 01. Wang TF. Studies on separation of sasanquasaponin and its hydrolyzed products and their hypolipidemic and antioxidant

956 6 activities [D]. Guangzhou: South China University of Technology, 01. [7]. [M]. :, 005. Zheng JX. Functional sugar alcohol [M]. Beijing: Chemical Industry Press, 005. [8],,,. [J].

臺灣營養學會雜誌, 005, ():108 115. Lin SD, Lin BS, Wang XF, et al. The effect of isomaltooligosaccharide chiffon cake on human blood biochemical values, constipation and skatole [J].

7 956 6 activities [D]. Guangzhou: South China University of Technology, 01. [7]. [M]. :, 005. Zheng JX. Functional sugar alcohol [M]. Beijing: Chemical Industry Press, 005. [8],,,. [J]., 01, 33(5): 5 6. Su Y, Huang BP, Wang L, et al. Influence of maltitol on blood glucose of diabetes and nondiabetes [J]. J Med Forum, 01, 33(5): 5 6. [9] 聖,,,. 異麥風對體糞響 [J]. 臺灣營養學會雜誌, 005, (): Lin SD, Lin BS, Wang XF, et al. The effect of isomaltooligosaccharide chiffon cake on human blood biochemical values, constipation and skatole [J]. Nutr Soc Taiwan, 005, (): [10],,,. [J]., 014, 35(6): Hao YH, Jia CL, Wang F, et al. A comparative research of the influences of maltital, xylitol and erythritol on the rheological, thermal and baking properties of sponge-cake batter [J]. Sci Technol Food Ind, 014, 35(6): [11] GB/T [S]. GB/T Inspection of grain and oils-method for cake-making of wheat flour-sponge cake[s]. [1] Mancini M, Moresi M, Rancini R. Uniaxial compression and stress relaxation tests on alginate gels [J]. J Texture Stud, 1999, 30(6): [13],,,. [J]., 013, (1): 5 3. Chen J, Zhang LT, Chen L, et al. Development of purple potato health cake [J]. Light Textile Ind Fujian, 013, (1): 5 3. [14]. [J]., 1988, (10): Liu BY. Role of fats in baking process [J]. Food Sci, 1988, (10): [15] Konar N, Poyrazoglu ES. Tooth-friendly and prebiotic milk chocolate containing inulin and maltitol [J]. Phar Nutr, 014, (3): [16],,,. [J]., 015, 36(3): 49 53, 59. Hao YH, Tang XJ, Huang WN, et al. Effect of sugar alcohols on the functional characteristics of raw egg mixtures and the qualities of sugar-free sponge cake [J]. Sci Technol Food Ind, 015, 36(3): 49 53, 59. [17]. ( )[J]., 1997, (6): Chen FL. Cake production process and basic theory (sixth) [J]. Food Ind, 1997, (6): 作者简介 ( 责任编辑 : 杨翠娜 ) 郑明静, 硕士研究生, 主要研究方向为功能性食品研究与开发 @qq.com 曾绍校, 博士, 副教授, 福建农林大学食品科学学院食品安全系主任, 主要研究方向食品工程与生产工艺 zsxfst@163.com

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g 16 6 2018 11 Chinese Journal of Bioprocess Engineering Vol. 16 No. 6 Nov. 2018 doi 10. 3969 /j. issn. 1672-3678. 2018. 06. 004 1 2 1 1 1. 330200 2. 330006 4 Box-Behnken 1 25 g /ml 121 92 min 2 6. 284%