响应面法确定南瓜百合蛋糕配方

Determination of pumpkin Lily cake formula by response surface method

以低筋粉、南瓜和百合为主要原料，采用焙烤的方法，制作南瓜百合蛋糕。本文采用响应面试验，以南瓜量、加糖量、加水量、加油量为四个因素，确定了南瓜百合蛋糕最佳配方。结果表明，以鸡蛋的量为基准，百合泥定为其50％，低筋面粉为其40％的情况下，南瓜泥量为其17％、加糖量为其20％、加水量为其7％、加油量为其19％，制得的产品品质最佳，相对低糖、低脂、零添加人造油，高含量南瓜、百合、多不饱和脂肪酸亚麻酸或亚油酸等营养配料和成分。

The pumpkin lily coke was made by baking, The low flour, pumpkin and lily was the main raw matenal. The optimum formula of pumpkin lily coke was determined by response surface test, pumpkin quantity, adding sugar quantity, adding water quantity and adding oil quantity were studied. The results show that on the basis of the amount of eggs, when the lily paste is 50%, the low-gluten flour is 40%, pumpkin mud is 17%, sugar quantity is 20%, adding water quantity is 7%, adding oil quantity is 19%, product quality was the best. It is low sugar relatively, low fat, zero added artificial oil, high content pumpkin, lily, polyunsaturated fatty acid linolenic acid or linoleic acid and so on nutritional ingredients and ingredients.