| 周静静,李晓熠,杨 淼,薛紫含,闫佳辉,赵仁邦.三种预制蛋糕粉所制蛋糕贮藏期间品质变化比较[J].保鲜与加工,2025,25(11):42~51 |
| 三种预制蛋糕粉所制蛋糕贮藏期间品质变化比较 |
| Comparison of Quality Changes of Cakes Made from Three Types of Pre-made Cake Mixes during Storage |
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| DOI： |
| 中文关键词: 蛋糕预拌粉 蛋糕 老化 贮藏时间 |
| 英文关键词:cake mixes cakes aging storage time |
| 基金项目:保定市科技支撑计划项目（2211F008）；衡水市科技局项目（903310504003） |
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| 中文摘要: |
| 为探究自制蛋糕预拌粉蛋糕（Z1）与市售蛋糕预拌粉蛋糕在贮藏期间的品质变化，选择自制蛋 糕预拌粉蛋糕（Z1）、展艺预拌粉蛋糕（ZY）、新博明预拌粉蛋糕（XBM）为研究对象，分别在 4 ℃和 -20 ℃条件下贮藏14 d，对蛋糕在贮藏期间的色度变化、水分含量、水分活度、傅里叶红外特性、质构特 性和热力学性质等指标进行检测。结果表明：贮藏14 d内三种蛋糕的色度变化不明显；Z1在4 ℃和 -20 ℃下展现出较好的保水性及质构特性，红外吸收峰强度比值在4 ℃下始终低于ZY、XBM，-20 ℃下 Z1的红外吸收峰强度比值增长速度低于ZY、XBM；Z1的老化焓值小于ZY、XBM；且在-20 ℃贮藏条件 下更有利于蛋糕的长时间贮藏。综上所述，Z1在贮藏过程具有较好的稳定性和较低的老化速率，市 售蛋糕预拌粉蛋糕在相同贮藏条件下表现出较为明显的老化特征，水分流失较快且硬度增加更为显 著；Z1在保持蛋糕新鲜度和口感方面具有明显优势。 |
| 英文摘要: |
| To explore the quality changes of homemade cake mix cake (Z1) and commercially available cake mix cakes during storage, with homemade cake mix cake (Z1), Zhan Yi cake mix cake (ZY), and Xin Boming cake mix cake (XBM) as the research objects, after 14 days of storage at 4 ℃ and -20 ℃, the chromaticity changes, moisture content and activity, fourier infrared properties, textural properties, thermodynamic properties, and other indexes of the cakes were examined during storage. The results showed that the chromaticity changes of the three cakes were not obvious within 14 days of storage. Z1 showed good water retention and textural properties at 4 ℃ and -20 ℃, and the ratio of infrared absorption peak intensity was consistently lower than that of ZY and XBM at 4 ℃. Moreover, the growth rate of the ratio of infrared absorption peak intensity of Z1 was lower than that of ZY and XBM at -20 ℃. The aging enthalpy of Z1 was lower than that of ZY and XBM, indicating that it was more conducive to the long-term storage of cakes at -20 ℃. In conclusion, Z1 had good stability and low aging rate during storage, while the commercially available cake mix cakes showed more pronounced aging characteristics under the same storage conditions, with faster water loss and more significant increase in hardness. Z1 had obvious advantages in maintaining the freshness and taste of cakes. |
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