响应面法优化核桃燕麦枣糕加工工艺

Optimization of processing technology of walnut oat jujube cakebased on response surface methodology

以新疆阿克苏红枣为主要原料,以核桃、燕麦、赤藓糖醇、低筋面粉和牛奶作为加工辅料,通过单因素实验研究了不同玉米油添加量、烤制温度和赤藓糖醇添加量对枣糕感官品质的影响,并采用响应面法对其进行优化。通过Design Expert 10.0.7中的Box-behnken中心组合实验设计,建立玉米油、烤箱温度和赤藓糖醇对枣糕的感官品质及稳定性的数学模型,得到的枣糕最佳工艺参数与模型预测值接近。产品呈暗红色,色泽均匀,气味具有红枣香气,口感松软,甜味适中。

Xinjiang Aksu jujube was used as the main raw material,and walnut,oat,erythritol,low gluten flour and milk were used as processing materials.The influences of different corn oil addition levels,baking temperatures and erythritol addition levels on the sensory evaluation of jujube cake were determined via single factor analysis.The formulation was further optimized via response surface methodology.Furthermore,a mathematical model was established for the sensory quality and stability of the jujube cake with corn oil oven temperature erythritol by Box-behnken central combined experiment design in Design Expert 10.0.7.The optimal processing parameters were closed to the predicted values.The product is dark red,uniform color,with the aroma of red dates,soft taste and moderate sweetness.