响应面法优化桂花蛋糕工艺  

Optimization of Processing Technology of Osmanthus Cake by Response Surface Methodology

作　　者：付文军 向晨曦 刘晓媛 周彦芳 夏南 FU Wenjun;XIANG Chenxi;LIU Xiaoyuan;ZHOU Yanfang;XIA Nan(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang,He'nan 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《农产品加工》2024年第18期54-58,共5页Farm Products Processing

基　　金：河南省高等学校重点科研项目(22B550016);信阳农林学院科技创新团队(XNKJTD-002)。

摘　　要：以桂花为原料,考查干桂花粉添加量、细砂糖添加量、泡打粉添加量和焙烤时间等因素对蛋糕感官品质和质构特性的影响,设计单因素试验和响应面试验优化蛋糕工艺。结果表明,以低筋面粉质量为基准,桂花蛋糕最优工艺为干桂花粉添加量6%,细砂糖添加量60%,泡打粉添加量2%,焙烤时间25 min。在此条件下,蛋糕色泽均匀,蓬松不黏牙,感官评分为87.1分。Single factor experiments and response surface methodology were used to optimize the processing technology of Osmanthus cake with dry Osmanthus flour,the effects of the content of dry Osmanthus flour,fine sugar,baking powder and baking time on the sensory quality and texture characteristics of the cake were investigated.The results showed that the optimal conditions of Osmanthus cake were as follows:based on the weight of low gluten flour,the content of dry Osmanthus flour 6%,the content of fine sugar 60%,the content of baking powder 2%,and baking time of 25 min.Under these conditions,the cake was uniform in color,fluffy and not sticky to teeth,and the sensory score was 87.1.

关 键 词：桂花 蛋糕 加工工艺 感官品质 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]