山楂膳食纤维发糕配方的优化

Optimization of the recipe of hawthorn dietary fiber ferment cake

以中筋面粉、山楂膳食纤维粉、酵母、红糖、水为主要原料,制作山楂膳食纤维发糕。以综合评分为指标,通过单因素试验,分别研究山楂膳食纤维粉添加量、酵母粉添加量、红糖添加量对山楂膳食纤维发糕品质的影响,并采用Box-Behnken响应面法优化山楂膳食纤维发糕的配方。研究表明:最佳工艺条件为以中筋面粉质量100 g为标准,山楂膳食纤维粉添加量15 g、酵母添加量1.5 g、红糖添加量50 g、加水量65 g、发酵时间100 min、蒸制时间35 min,在此工艺条件下制成的山楂膳食纤维发糕色泽均匀一致,具有独特的清香风味,口感极佳。

Hawthorn dietary fiber ferment cake was made from medium gluten flour,hawthorn dietary fiber powder,yeast,brown sugar and water.Take the comprehensive score as the indicator,the effects of the addition of hawthorn dietary fiber powder,yeast powder and brown sugar on the quality of hawthorn dietary fiber ferment cake were studied by single factor experiment,and the Box-Behnken response surface method was used to optimize the recipe of hawthorn dietary fiber ferment cake.The results showed that when the mass of middle gluten flour was 100 g and taken as the standard,the addition of hawthorn dietary fiber powder 15 g,yeast 1.5 g,brown sugar 50 g,water 65 g,fermentation time 100 min and steaming time 35 min.Under these conditions,the hawthorn dietary fiber ferment cake had uniform color,unique flavor and excellent taste.