响应面法优化黑芝麻威风蛋糕的制作工艺

Optimization the technology of black sesame chiffon cake by response surface method

以黑芝麻戚风蛋糕的基本配方为基础。以蛋白调制时间、烘烤温度、烘烤时间3个因素为影响因素,感官评分为响应值,在单因素试验基础上,利用Box-Behnken试验设计方法,对黑芝麻戚风蛋糕的制作工艺进行优化。结果表明,黑芝麻戚风蛋糕的最佳工艺参数为蛋黄面糊调制时间9 min、蛋白调制时间2.25 min、烘烤温度130℃、烘烤时间20 min,在此条件下制得的产品色香味俱佳,感官评分可达90.17分。

Based on the fundamental formula of black sesame chiffon cakes,the effect of different production processes on the quality of baked cake was studied by the response surface analysis method.On the basis of single factor experiments,taking albumen preparation time,baking temperature and baking time as three influencing factors and sense score as response value,the production process of black sesame chiffon cakes was optimized by using the Box-behnken experiment design method.Results showed that the best production parameters of black sesame chiffon cakes were as follows:egg yolk batter preparation time 9 min,falbumen preparation time 2.25 min,baking temperature 130℃,baking time 20 min.Under the conditions the product was in perfect color,smell and taste with a high sense score of 90.17.