用酶解豆渣作蛋糕原料的研究

目的]寻求酶解豆渣蛋糕的最佳配方。方法]以湿豆渣为原料,将灭菌的豆渣冷却到50℃,调pH值至5.0,加入纤维素酶,在50℃的恒温水浴中酶解,用纤维素酶解后的豆渣代替部分面粉制成一种新型蛋糕,对其进行质量评价和成分测定,通过正交试验确定其最佳配方。结果]酶解豆渣蛋糕的最佳配方为面粉50 g,豆渣50 g,纤维素酶添加量为0.024%,酶解时间1 h,白糖75 g,鸡蛋110 g。该蛋糕不粗糙,不腻口,无豆腥味,有独特的豆香味。蛋白质含量大于11%,总膳食纤维含量大于为6%,可溶性膳食纤维的含量占总膳食纤维含量大于22%。结论]该研究增加了豆渣的利用率,改善了蛋糕口感。

Development of Enzyme-digested Bean Dregs Cake

Objective] The aim was to search for the optimum formula of enzyme-digested bean dregs cake.Method] With the wet bean dregs as material,the sterilized bean dregs were cooled at 50 ℃ and their pH value was regulated at 5.0,and then added by cellulase for enzymolysis at 50 ℃ constant temperature water bath.Some flour was replaced by the cellulase-digested bean dregs to make new cake.The quality of the new cake was evaluated and its components were detected.The optimum formula of the new cake was determined by orthogonal test.Result] The optimum formula of the enzyme-digested bean dregs cake was that the flour was 50 g,bean dregs 50 g,cellulase addition 0.024%,enzymolysis time 1 h,white sugar 75 g and egg 110 g.The cake was not coarse,not greasy,had no beany odor and had particular beany flavor.Its protein content was above 11%,the total dietary fiber content was above 6% and the proportion of soluble dietary fiber content accounting for the total dietary fiber content was more than 22%.Conclusion] The research increased the bean dregs utilization and improved the taste of cake.