响应面法优化超微岩茶粉糙米无糖蛋糕的研制  

Optimization of superfine rock tea powder brown rice sugar-free cake by response surface methodology

作　　者：陈雪珍[1] 叶彩珠[1] 方舟 叶砷汛 CHEN Xuezhen;YE Caizhu;FANG Zhou;YE Shenxun(Food Department,Minbei Vocational Technical College,Fujian Nanping 353000,China;Wuyishan City Xiqiu Tea Co.,Ltd.,Fujian Nanping 353000,China)

机构地区：[1]闽北职业技术学院食品系,福建南平353000 [2]武夷山市戏球茶叶有限公司,福建南平353000

出　　处：《食品工程》2024年第2期24-29,33,共7页Food Engineering

基　　金：福建省2022年度中青年科研项目(JAT220742);南平市智库项目乡村振兴背景下高职教育促进特色农产品产业链整合的研究项目;闽北职业技术学院2023年度学院教育科研课题(MJKA2318);闽北职业技术学院焙烤食品加工技术课程思政项目(MKCA2105)。

摘　　要：利用超微粉碎技术制得超微武夷山岩茶粉,以蛋糕粉和糙米粉为主要原料,添加超微岩茶粉和赤藓糖醇制作一款戚风蛋糕。通过单因素试验,考查超微岩茶粉、糙米粉、赤藓糖醇和蛋清添加量对蛋糕感官评价和质构的影响,并在单因素试验结果的基础上,以综合评分为指标,利用响应面法优化确定蛋糕最佳工艺配方为:以糙米粉与蛋糕粉总质量为基准,按烘焙百分比计,糙米粉添加量78.3%,超微岩茶粉添加量5.6%,赤藓糖醇82.5%,蛋清添加量224.8%。以此配方制得的超微岩茶粉糙米无糖蛋糕呈淡棕绿色,组织松软细腻,茶香馥郁且具稻米香气,营养价值高于普通戚风蛋糕。The superfine Wuyishan rock tea powder was prepared by superfine comminution technology.A Chiffon cake was made by adding superfine rock tea powder and erythritol with cake powder and brown rice powder as main raw materials.The effects of adding amount of superfine rock tea powder,brown rice powder,erythritol and egg white on the sensory evaluation and texture of cake were investigated by single factor experiment,the optimal formulation was determined by response surface methodology as follows::based on the total amount of brown rice powder and cake powder,according to baking percentage,the addition amount of brown rice powder was 78.3%,the addition amount of superfine rock tea powder was 5.6%,erythritol was 82.5%,and the addition amount of egg white was 224.8%.The brown rice sugar-free cake with superfine rock tea powder was light brown-green,soft and delicate in texture,fragrant in tea and with aroma of rice,and its nutritional value was higher than that of ordinary Chiffon cake.

关 键 词：超微岩茶粉 糙米粉 蛋糕 响应面法 配方 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]