响应面法优化有机巧克力慕斯的工艺配方

Optimization on the Recipe of Organic Chocolate Mousse by Response Surface Methodology

以有机巧克力、动物性稀奶油、金砂糖和鲜鸡蛋为原料制作有机巧克力慕斯,借助预试验配方,以色泽、形态、组织、口感与口味等为感官评价指标,确定采用可可固形物含量80%有机黑巧克力;对4种原料进行单因素试验,在此基础上,借助响应面法分析与优化,获得最佳工艺配方:有机巧克力用量500 g、动物性稀奶油用量980g、金砂糖用量345 g和鸡蛋液用量470 g。采用经优化的工艺配方制作有机巧克力慕斯,成品感官评分达到94分,兼具营养、口感、外观和品位,受到众多消费者欢迎。

Organic chocolate mousse was prepared with organic chocolate, animal thin cream, caramel sugar and fresh egg as raw materials. With the help of pre-test formula, organic dark chocolate with cocoa solids content of 80% was determined based on color, shape, structure, taste and texture as sensory evaluation indexes. On the basis of single factor experiment on four raw materials, optimal process formula was obtained by response surface analysis and optimization as follows: 500 g organic chocolate, 980 g animal cream, 345 g caramel sugar and 470 g egg liquid. The organic chocolate mousse was made with an optimized process formula, and the average sensory score of the finished product reached 94 points. It had the characteristics of nutrition, taste, appearance and grade, which were welcomed by many consumers.