摘要
采用响应面分析法对蛋糕工艺进行优化,为其开发利用提供技术参考。在单因素试验基础上,选择淮山药浆用量、荞麦粉用量、打蛋时间为影响因素,感官评分为响应值,采用Box-Behnken试验设计方法,研究各自变量及其交互作用对蛋糕感官评分的影响。结果表明:蛋糕产品感官评分对淮山药浆、荞麦粉、打蛋时间的二次多元模型为:Y=96.40+4.14A-1.24B-0.65C-1.37AB-0.85AC-1.10BC-7.29A2-5.09B2-4.86C2(R2=0.997 0),该模型拟合程度较好,其中淮山药浆、荞麦粉、打蛋时间对蛋糕产品感官评分有极显著影响(P<0.01),淮山药浆与荞麦粉交互作用对其有极显著的影响,淮山药浆与打蛋时间、荞麦粉与打蛋时间的交互作用对其有显著的影响。淮山药荞麦蛋糕的最佳工艺配方为:面粉50 g、荞麦粉14 g、淮山药浆106 g、鲜鸡蛋140 g、泡打粉1.8 g、白砂糖50 g、色拉油20 g、蛋糕油10 g、水10 g、打蛋时间17 min,此条件下蛋糕产品感官评分为96.6,与理论预测值相比,其相差约为0.64%。通过响应面建立的蛋糕工艺模型拟合效果较好,说明该优化结果是有效的。优化后的方法制得的蛋糕感官评价最高,色泽金黄、口感细腻,可为食品焙烤工艺提供理论参考。
To optimize the technologh of cake with buckwheat and Dioscorea opposita Thunb. Effects of Dioscorea opposita Thunb paste,buckwheat flour and mixing time on the technologh of cake were investigated in this study,and the optimum technologh of cake was obtained through response surface method.The result showed that:quadratic regression model of cake sensory score on Dioscorea opposita Thunb paste,buckwheat flour and mixing time was Y =96.40 +4.14 A-1.24 B-0.65 C-1.37 AB-0.85 AC-1.10 BC-7.29 A2-5.09 B2-4.86 C2(R2=0.997 0),which showed good fitting degree.Dioscorea opposita Thunb paste,buckwheat flour and mixing time had extremely significant effects on cake sensory score(P<0.01,the same as below).The interactive role between Dioscorea opposita Thunb pastet and buckwheat flour had extremely significant influence,Dioscorea opposita Thunb paste and mixing time,buckwheat flour and mixing time had significant influence.The optimum technologh was as follows:wheat flour 50 g,buckwheat flour 14 g,Dioscorea opposita Thunb paste 106 g,fresh eggs 140 g,baking powder 1.8 g,sugar 50 g,salad oil 20 g,cake oil 10 g,water 10 g,mixing time 17 min.Under this condition,the practical cake sensory score was 96.6,compared with the predictive value,the difference was about 0.64 %.The model of technologh of the cake fitted well.The results showed that the response surface method to cake production was effective. The optimum technologh of cake would provide reference for the effective utilization.The optimized method has the highest sensory evaluation,golden color and delicate taste,which can provide a theoretical reference for food baking process.
出处
《食品研究与开发》
CAS
北大核心
2017年第23期88-94,共7页
Food Research and Development
基金
江苏高校"青蓝工程"
江苏省饲料(食品)营养分析与质量安全检测公共服务平台(HAP201429)
江苏财经职业技术学院课题
江苏省科技厅项目(BM2009831)
关键词
淮山药
荞麦
蛋糕
配方
Dioscorea opposita Thunb
buckwheat
cake
formulation
