黑麦红枣低糖蛋糕的制作工艺优化  

Optimization of Low-Sugar Cake with Rye and Red Dates

作　　者：刘畅 靳羽慧 张园园 LIU Chang;JIN Yuhui;ZHANG Yuanyuan(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院食品科学与工程学院,信阳464000

出　　处：《食品工业》2024年第8期1-4,共4页The Food Industry

摘　　要：在单因素试验的基础上采用Box-Behnken设计进行响应面法优化黑麦红枣低糖蛋糕的制作工艺参数。结果表明:蛋糕的最佳制作工艺条件为以黑麦全粉/低筋面粉混合粉质量为基准(100%),黑麦全粉添加量30%、红枣粉添加量20%、木糖醇粉添加量60%、蛋液添加量200%。在此配比下制作的黑麦红枣低糖蛋糕色泽呈棕红色、质地松软、风味良好。Based on single factor experiments,Box-Behnken design is used to optimize the production process parameters of low-sugar rye red jujube cake using response surface methodology.The results show that the best production process of the cake is rye/low gluten flour mix quality(100%),30%rye total powder,20%red date powder,60%xylitol powder,and 200%egg liquid.It shows brown and red color,soft texture and good flavor.

关 键 词：红枣粉 黑麦全粉 蛋糕 感官评分 响应面法 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]