响应面法优化低糖茯苓蛋糕品质改良剂的研究  

Optimization of the Quality Improvement of Low Sugar Tuckahoe Cake by Response Surface

作　　者：段飞[1] 胡二坤[1] 张首玉[1] 

机构地区：[1]河南职业技术学院烹饪食品系,河南郑州450046

出　　处：《食品研究与开发》2017年第12期96-100,共5页Food Research and Development

基　　金：河南职业技术学院2016年度科研基金项目(2016-HZK-09)

摘　　要：研究不同品质改良剂对低糖茯苓蛋糕品质的影响,结果表明,低糖茯苓蛋糕中添加黄原胶0.15%、脂肪酶0.01%、木聚糖酶0.25%,能增大蛋糕比容、硬度减小、弹性增大、咀嚼性下降,辅助提高低糖茯苓蛋糕的品质。The effects of different quality modifiers on the quality of low sugar cake were studied.Resuhs showed that,low sugar cake acid yellow gum 0.15 %, lypase 0.01 %, xylanase 0.25 % ,increase the specific volume, hardness decreases, elasticity increases, decreased chewing, the quality of low sugar cake was improved.

关 键 词：品质 改良剂 响应面分析 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]