文中对冻藏时间(0、2、4、6周)、冻融循环次数(0、1、2、3次,数字代表冻融循环次数)、微波烘焙功率(40%和100%)和储藏时间(0、1、3、6和24h)对冷冻面糊微波烘焙蛋糕含水量、硬度、比容、水分损失及可溶性淀粉含量等进行了研究。结果发现:随冻藏时间延长,蛋糕含水量和比容显著降低,硬度显著增大,冻融循环过程明显加剧了这些影响;微波烘焙功率越大,蛋糕含水量显著降低,比容和硬度显著增大。在储藏过程中,蛋糕硬度和水分损失都显著增加,可溶性淀粉含量显著减少;微波烘焙功率较大时,硬度和水分损失增加的明显更快,可溶性淀粉含量降低的明显更迅速;储藏过程中蛋糕硬度变化与水分损失、可溶性淀粉含量均成正相关,相关系数分别为0.93和0.86。结果说明:(1)较小的微波烘焙功率(40%)比较高的微波烘焙功率(100%)会生产出更好的冷冻面糊蛋糕,且其老化速率相对较低,(2)冷冻面糊微波蛋糕的老化主要是由于水分损失和淀粉重结晶引起的。

The effects of frozen storage condition(0,2,4 and 6w;0,1,2 and 3c),microwave power(40% and 100%) and storage time on the moisture content,hardness,specific volume and soluble starch content of microwave-baked frozen batter-making corn cakes were investigated.Results showed that a significant increase in moisture content and specific volume and a significant reduction of hardness of the cake with the increasing of frozen storage time;freeze-thaw cycles had a more significant effect on the properties of corn cakes.Higher microwave power lowered moisture content of the cake,increased specific volume and hardness.Moisture loss and hardness increased significantly and soluble starch content decreased with storage time.Higher microwave power increased hardness and moisture loss and reduced soluble starch content at a more rapidly speed.The changes of hardness was positive related to moisture loss and soluble starch content,and the relative coefficients were 0.93 and 0.86,respectively.