基于Aquafaba的低脂慕斯蛋糕的配方优化研究

本文以豆类的亚临界水浸提液—“aquafaba”为核心原料进行低脂慕斯蛋糕的开发,研究豆类品种、浸提料液比、豆浆添加量、淀粉添加量及鱼明胶添加量对慕斯面糊比重、慕斯感官及剖面结构的影响,进一步运用正交试验对配方进行优化。结果表明,浸提料液比、豆浆添加量和鱼明胶添加量对产品影响较大,其中豆浆添加量对产品感官的影响极为显著。以9g鹰嘴豆为原料、1∶5(w/w)的浸提料液比、0.8g淀粉、45gaquafaba、35g豆浆和1.2g鱼明胶制作的慕斯蛋糕的脂肪含量仅为1.81%。

Optimization of Formulation of Aquafaba Based Low Fat Mousse Cake

In this paper, aquafaba, which is extracted by subcritical water from legumes, was used as the core material to develop the low fat mousse cake. The effects of legume varieties, solid-liquid ratio, amounts of soybean milk, maize starch and fish gelatin on mousse cake were also investigated. Moreover, orthogonal test was applied to optimize the formulation. The results showed that solid-liquid ratio, the amount of soybean milk and the amount of fish gelatin had a great influence on the product. Among them, soybean milk had a significant effect on the sensory of mousse cake. The fat content of mousse cake prepared with chickpea 9 g, 1 ∶ 5 (w/w) of extraction solid-liquid ratio, 0.8 g of maize starch, 45 g of aquafaba, 35 g of soybean milk and 1.2 g of fish gelatin was only 1.81%.