蛋糕粉中无铝复合膨松剂的优化配方

Optimizated Formula of Aluminum-free Composite Leavening Agent in Cake Powder

研究蛋糕粉中添加的无铝复合膨松剂,首先通过单因素实验确定了碳酸氢钠、柠檬酸、酒石酸氢钾、葡萄糖酸内酯的添加范围分别为26%～28%、5%～10%、18%～23%、12%～17%,再通过正交实验对配方进行优化,最终确定蛋糕粉中无铝复合膨松剂各组分的最佳添加量为碳酸氢钠28%、葡萄糖酸内酯15%、酒石酸氢钾23%、柠檬酸10%、食盐15%、淀粉9%.在最佳配方下进行验证实验,蛋糕品质感官评分为92.5.

In this research, the aluminum-free leavening agent was studied in the cake powder. First, with single factor ex- periments, the amout of sodium bicarbonate, citric acid, potassium hydrogen tartrate and gluconic acid lactone added was determined,which is 26%, to 28%, 5% to 10%, 18% to 23% and 12% to 17% respectively. Then with the orthogonal experi- ment, the formula was optimized and the optimal aluminum-free leavening agent ingredients were determined as follows： sodium bicarbonate 28%, glucose acid lactone 15%, potassium hydrogen tartrate 23%, citric acid 10%, salt 15%, and starch 9%. A verification experiment was done with the optimized formula and the sensory score was 92.5.