响应面优化南瓜山药保健蛋糕工艺  

Optimization of technology of pumpkin and Chinese yam healthy cakeby response surface methodology

作　　者：郭芳 刘晓伟 周雨斯 GUO Fang;LIU Xiao-wei;ZHOU Yu-si(Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,Henan,China)

机构地区：[1]长垣烹饪职业技术学院,河南新乡453400

出　　处：《粮食与油脂》2021年第1期95-98,共4页Cereals & Oils

摘　　要：以南瓜粉、山药粉、大豆低聚糖为原料制作保健蛋糕,用响应曲面法优化加工工艺。结果表明,南瓜山药保健蛋糕最佳加工工艺为以蛋糕专用粉质量为基准,南瓜粉山药粉(质量比1∶1)添加量32.24%,大豆低聚糖添加量90.18%,蛋糕油添加量12.15%。此时,制得的产品色泽金黄,有南瓜特有香气,松软爽口,感官得分最佳。Response surface methodology was used to optimize the processing technology of pumpkin andChinese yam healthy cake with the pumpkin flour,Chinese yam flour and soybean oligosaccharides asmain materials.The results showed that the optimal process conditions for the pumpkin and Chinese yamhealthy cake were as follows:based on the weight of cake powder,the addition of pumpkin and Chineseyam flour(1:1,g/g)32.24%,the addition of soybean oligosaccharides 90.18%,the addition of cakeemulsifying agents 12.15%.Under these conditions,the baked cake tasted soft and refreshing withgolden color and unique flavor of pumpkin,and the sensory score was the highest.

关 键 词：南瓜 山药 大豆低聚糖 响应曲面法 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]