响应曲面法降低清蛋糕水分活度的研究  

Lowing Water Activity of Sponge Cake by Response Surface Methodology

作　　者：林晓岚[1] 田妍基[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国粮油学报》2009年第1期16-19,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：根据降低水分活度可以抑制食品霉菌增长繁殖的原理,采用响应曲面法,以丙二醇、F42果葡糖浆和山梨糖醇三种降水分活度剂为因素,以清蛋糕Aw为响应值进行响应面设计,建立其回归模型。结果表明:丙二醇、F42果葡糖浆和山梨糖醇的最佳添加量(占总糖)分别为:1.20%、10.00%和25.00%。此方案制作的清蛋糕水分活度(Aw)为0.765。According to the principle that low- level water activity （Aw） can inhibit molds, using propylene glycol, high fructose syrup and sorbitol as factors, a regression model of Aw was built by the response surface methodology. The obtained optimum process parameters are as follows： propylene glycol 1.20%, high fructose syrup 10.00%, sorbitol 25.00%. At this condition, the Aw of the produced sponge cake is 0.765.

关 键 词：清蛋糕 水分活度 响应曲面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]