The application of sugar replacement rebaudioside A in cake was studied, sensory evaluation of the sugar replacement ration at 0% , 20% , 25% , 30% , 35% and 40% was performed. Then the effects of rebaudioside A combinations on the sensory and textural properties of cakes were determined. The results showed that the maximum substitution of rebaudioside A in cake was 30%. From the texture analysis, it was concluded that rebaudioside A had little effect on cohesiveness and adhesiveness, but had a significant differences in most textural properties such as hardness, springiness, gumminess and chewiness. The cake with optimum rebaudioside A combinations had increased springiness and gumminess. However, the chewiness decreased. The core structure of the cake could be altered significantly and the sensory seems more soft and delicious. In addition, the cake moisture was significantly changed. The best ingredients for cake was; wheat flour 100g, egg 150g, salad oil 20g, baking powder 2g, sucrose 10g, rebaudioside A 0. lg, xylitol 45g and polydextrose 30g.%通过感官评定的方法研究莱鲍迪苷A在蛋糕中替代蔗糖的应用效果.在此基础上研究莱鲍迪苷A复配甜味剂对蛋糕感官品质和质构的影响,确定复配甜味剂的最优配方.结果表明,莱鲍迪苷A在蛋糕中替代蔗糖的最大替代量为30％.莱鲍迪苷A复配甜味剂的加入对蛋糕的内聚性、粘度影响不大,对蛋糕硬度、弹性、胶着性、咀嚼性的影响显著.添加适当比例的复配甜味剂可以使蛋糕的弹性、胶着性有所增加,同时改善了蛋糕的咀嚼性,使蛋糕的口感更加绵软,甜味更加柔和,保湿性也得到明显改善.蛋糕的最优配方为:面粉100g,鸡蛋150g,色拉油20g,泡打粉2g,蔗糖10g,莱鲍迪苷A0.1g,木糖醇45g,聚葡萄糖30g.
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