响应面法优化青汁猕猴桃山药蛋糕的工艺研究

Optimization of Barley Grass Juice Kiwi Yam Cake by Response Surface Methodology

为满足幼儿的食用需求,研发了一款外形可爱、绿色健康、营养丰富的卡通类营养强化蛋糕。通过单因素试验和响应面试验优化,确定青汁猕猴桃山药蛋糕的最佳配方为低筋面粉100%、玉米淀粉15%、青汁粉18%、猕猴桃96%、山药15%、鸡蛋140%、玉米油30%、白砂糖15%、维生素D3 10μg和L-乳酸钙600 mg,烘烤温度为上火200℃、下火180℃,烘烤时间20 min。在此配方和条件下制作的蛋糕色泽青绿,口感松软,既有猕猴桃的甜酸清爽,又有青汁清新的青草味,感官品质最佳。

In order to meet the food needs of children,develops a cartoon nutrition fortified cake with lovely appearance,green health and rich nutrition.Through single factor test and response surface methodology,the optimal formula of green juice kiwi yam cake was determined as follows:low gluten flour 100%,corn starch 15%,barley grass juice 18%,kiwi fruit 96%,yam 15%,egg 140%,corn oil 30%,sugar 15%,vitamin D310μg,L-calcium lactate 600 mg.The baking temperature was 200℃and 180℃,and the baking time was 20 min.Under these conditions,the cake is green in color,soft in taste,sweet and sour of kiwi fruit and fresh grass flavor of barley grass juice,the sensory quality is the best.