响应面试验优化玫瑰枣泥蛋糕工艺  

Processing Conditions Optimization of Rose Petal Jujube Cup Cakes by Response Surface Methodology

作　　者：周航[1] 钟志惠[1] 陈泗林[1] 张松[1] 

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《食品研究与开发》2017年第18期76-81,共6页Food Research and Development

基　　金：四川省教育厅川研中心项目(CC16Z11);四川省教育厅自然科学资助项目(17ZB0322)

摘　　要：为得出玫瑰枣泥蛋糕的最佳工艺条件,试验在单因素筛选的基础上,选取枣泥添加量、泡打粉添加量、烘烤时间为自变量,感官评定得分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,对玫瑰枣泥蛋糕的工艺进行优化。确定其最优工艺参数为:低筋面粉200 g,鸡蛋200 g,大豆油160 g,红糖100 g,玫瑰花8 g,枣泥220 g、泡打粉5 g,在上火200℃/底火160℃条件下烘烤时间20 min。在此条件下生产的蛋糕矿物质含量丰富,组织均匀细腻,具有良好的口感。This study aimed to optimize the processing conditions of brown sugar rose petaljujube paste cake , using the combination of single factor experiment and the response surface methodology. The amount of added ju-jube mud, baking powder addition and baking time were used as independent variable, and the sensory evalua-tion scores as the response value, based on the single factor experiment. The optimum processing parameters were obtained by the Box-Behnken central composite design principles and response surface methodology. The result showed that the products were good in texture, taste and mineral contents with the optimum processing parameters of cake flour 200 g, egg 200 g, soybean oil 160 g, brown sugar 100 g, rose petal 8 g, jujube mud 220 g, baking powder 5 g, under the conditions of baking time 20 min and the baking temperature range 200℃/160℃.

关 键 词：响应面 蛋糕 工艺优化 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]