摘要：本文研究了蓝莓酱、白砂糖、植物性淡奶油、牛奶、柠檬汁、鱼胶片配比对蓝莓慕斯品质的影响，通过实验得到了蓝莓慕斯的最佳配方为（占原辅料总含量）：蓝莓酱14.77%，白砂糖12.66%，植物性稀奶油29.54%，牛奶35.87%，柠檬汁5.06%，吉利丁片2.11%。此外研究了乳化海绵蛋糕水油添加方式对蛋糕品质的影响，通过在水、油中加入乳化剂，并将其均质使其形成乳液再添加到面糊中，从而减少面糊消泡现象。通过实验得出：单甘酯、Span60、蔗糖酯制备的单一水油乳液均能提高蛋糕比容，复配乳化剂制备出的水油乳液也能提高蛋糕比容，且效果好于单一水油乳液。在乳化海绵蛋糕5天的室温保藏时间内，复合乳化剂制备乳浊液制作出的乳化海绵蛋糕含水量减少程度均低于对照组，其中Span60:蔗糖酯组乳化海绵蛋糕保藏效果最佳，含水量仅下降了0.93%。43784
毕业论文关键词：蓝莓慕斯；乳化海绵蛋糕；乳化剂
Study on the Manufacturing of Blueberry Mousse Cake
Abstract: This paper is aimed at study how the ratio of blueberry sauce, sugar, vegetable whipping cream, milk, lemon juice, gelatine would affect the quality of blueberry mousse. The best recipe of blueberry mousse (accounting for the total amount of raw materials) is: blueberry 14.77%, sugar 12.66%, vegetable whipping milk 29.54%, milk 35.87%, lemon juice 5.06%, gelatine2.11%. In addition, this paper studies the effect on sponge cake by changing the way water and oil are added. homogenizing emulsifiers, water, oil to form an emulsion and then add it in to the batter. By experiments: single emulsifier-made emulsion made by monoglyceride, Span60 or sucrose esters has an effect to increase cake specific volume. Complex emulsifier-made emulsion can also increase cake specific volume, and has a better effect than the single emulsifier-made one. In the five-day room temperature preservation experiments, the water content in the control group decreased 2.07%, which is higher than the complex emulsifier-made sponge cakes. Span60: sucrose ester group sponge cakes have the best preservation effect, the moisture content of which is only 0.93%.
Key words：blueberry mousse；sponge cake；emulsifier
目 录
1 绪论 1
1.1 蓝莓 1
1.1.1 蓝莓的营养成分 1
1.1.2 蓝莓的保健功能 1
1.2 慕斯 2
1.3 明胶的凝胶特性及其在慕斯中的应用 2
1.4 海绵蛋糕 3
1.5 乳化剂性能及其在水包油乳液中的应用 4
1.6 海绵蛋糕的质构评价 4
1.7 本课题的研究目的和意义 4
2 实验材料与方法 6
2.1 实验材料 6
2.2 实验仪器与设备 6
2.3 实验方法 7
2.3.1 慕斯的制作 7
2.3.2 原辅料对蓝莓慕斯品质的影响 7
2.3.3 蓝莓慕斯的配方优化 7
2.3.4 蓝莓慕斯的感官评定 8
2.3.5 蓝莓慕斯凝胶强度的测定 8
2.3.6 乳化海绵蛋糕的制作 8
2.3.7 乳化海绵蛋糕水油添加方式的研究 9 蓝莓慕斯蛋糕的制作研究:http://www.751com.cn/shiping/lunwen_44796.html