响应面法优化无糖米糠戚风蛋糕工艺

Processing conditions optimization of sugar-free rice bran chiffon cake by response surface methodology

以面粉、米糠为主要原料,木糖醇为甜味剂,对无糖米糠戚风蛋糕的制作技术进行研究。在单因素试验的基础上,利用响应面法优化蛋糕制作工艺。结果表明:无糖米糠蛋糕的最佳配方为鸡蛋140 g、中筋面粉40 g、米糠10 g、木糖醇17 g(蛋黄部分)、水28 g、色拉油28 g、香草粉0.5 g、泡打粉0.5 g、木糖醇50 g(蛋清部分)、塔塔粉1 g、食盐0.5 g,在烘烤温度196℃、烘烤时间25 min的条件下,蛋糕的综合评分为29.86。制作的蛋糕口感细腻、香甜可口,品质最佳。

The production technology of sugar-free rice bran cake was explored with xylitol as sweetener and low-gluten flour,rice bran and eggs as main raw materials.The response surface experiments were conducted based on results of the single factor experiments.The results showed that the optimzed formula were as follows sugar-free rice bran cake the best:eggs 140 g,lowgluten flour 40 g,rice bran 10 g,xylitol,17 g(yolk part),water 28 g,salad oil 28 g,vanilla powder 0.5 g,baking powder 0.5 g,xylitol 50 g(egg white),tata powder 1 g,salt 0.5 g.Under the conditions,the comprehensive score of cake was 29.86,the cakes were sweet and delicious,with the best quality of baking temperature 196℃,baking time 25 min.