响应面法优化桑叶蜂蜜戚风保健蛋糕工艺

Optimization of processing technology of mulberry leaves and honey health chiffon cake by response surface methodology

以桑叶粉、蜂蜜、鸡蛋和低筋粉为原料,研究桑叶蜂蜜戚风保健蛋糕的工艺。以感官评价为指标,在单因素试验的基础上,利用响应面法对桑叶蜂蜜戚风保健蛋糕的制作工艺进行优化。结果表明,蜂蜜戚风保健蛋糕的最佳工艺参数为桑叶粉7.87 g、蜂蜜13 g、鸡蛋193.3 g、水60 mL、色拉油17 mL、酥油34 mL、砂糖120 g(蛋黄糊)、淀粉13 g、低筋粉60 g、盐0.7 g、柠檬汁3 g、糖粉53 g(蛋白)。在此工艺条件下,制得的蛋糕综合品质最佳,感官评分为91.28分。

The technology of mulberry leaf and honey health chiffon cake was studied with mulberry leaf powder,honey,egg and low gluten powder as raw materials.Taking sensory evaluation as the index,the processing technology of mulberry leaf and honey health chiffon cake was optimized by response surface method on the basis of single factor experiment.The results showed that the optimal technological parameters were determined as follows:mulberry leaves powder 7.87 g,honey 13 g,eggs 193.3 g,water 60 mL,salad oil 17 mL,butter 34 mL,sugar 120 g(the egg yolk paste),starch 13 g,low protein flour 60 g,salt 0.7 g,lemon juice 3 g,sugar 53 g(egg white).Under these conditions,the comprehensive quality of the cake was the best,and the sensory score was 91.28.