响应面法优化马蹄戚风蛋糕工艺的研究

Study on Water chestnut Chiffon Cake Technology by Response Surface Methodology

以鸡蛋、低筋面粉、白砂糖、马蹄为主要的原材料,采用单因素实验和响应面优化法,以感官评价为指标明确马蹄戚风蛋糕的最佳工艺。最终结果显示:在马蹄添加量47 g,白砂糖添加量56 g,低筋面粉添加量70 g,鸡蛋添加量134 g时,做出的马蹄戚风蛋糕表面完整,香味纯正,甜度合适,口感柔软不黏牙,有马蹄风味。

Using eggs,low gluten flour,sugar and water chestnut as the main raw materials,a single-factor experiment and response surface optimization method were used to determine the best process for water chestnut chiffon cake by sensory evaluation.The final results showed that with 47 g of water chestnut,56 g of sugar,70 g of low gluten flour,and 134 g of egg,the surface of water chestnut chiffon cake was intact,the fragrance was pure,the sweetness was appropriate,and the taste was soft and non-sticky.