响应面法优化燕麦糖醇蛋糕工艺

Optimization the of Process of Oat-Sugar Alcohol Cake by RSM

将燕麦、麦芽糖醇、赤藓糖醇应用于无糖蛋糕制作以开发新型健康烘焙产品。选择燕麦粉添加量、糖醇(麦芽糖醇:赤藓糖醇=1:1)添加量及蛋糕液打发时间三个自变量因素,以蛋糕的感官评定综合得分为响应值,通过响应面优化分析,确定燕麦糖醇蛋糕的最佳工艺参数为:燕麦粉添加量为14.60%;糖醇添加量为64.56%;打发时间为5.95 min,此条件下得到的感官评定综合得分最佳值为95.11分。

In order to develop new healthy bakery products, oat, maltitol and erythritol were used to produce sugar -free cake. Three factors, the amount of oat, the amount of sugar alcohol （maltitol： erythritol = 1： 1） and the stir time of cake batter, were chosen to optimize the process of oat -sugar alcohol cake by RSM. The results shows that, the optimum process parameters of oat-sugar alcohol cake as follows： the amount of oat was 14.60%, the amount of sugar alcohol was 64.56%, the stir time of cake batter was 5.95min, while the sensory score of cake as response. Then, the best sensory score was 95.11.