响应面法优化苦荞蛋糕配方工艺的研究

Optimization of the Formulation of Tartary Buckwheat Cake by the Response Surface Method

苦荞富含蛋白质,主要成份芦丁有降血脂和胆固醇、增强血管弹力、扩张血管等功效。该研究以面粉和苦荞面粉为主要原材料制作苦荞蛋糕,探究苦荞蛋糕的最优配方及添加苦荞对蛋糕品质的影响。采用单因素试验及响应面优化试验,选取苦荞面粉添加量、白砂糖添加量以及蛋糕油添加量为自变量,以感官评分为响应值,探究不同添加量对苦荞蛋糕质构和感官特性的影响。结果表明,最佳配方为以面粉质量为100%,当苦荞面粉添加量为20%、白砂糖添加量为80%、蛋糕油添加量为12%时,按此配方制作的蛋糕表面黄褐色,无焦斑,气孔分布较均匀,苦荞香味较浓郁,组织柔软较有弹性,整体品质较好。

Tartary buckwheat is rich in protein,the main ingredient rutin has blood lipids and cholesterol,enhance blood vessel elasticity,dilating blood vessels and other effects.The tartary buckwheat cake was made from flour and tartary buckwheat flour,to explore the optimal formulation for cake quality,single factor experiments and response surface optimization were used to select the optimal quantity of buckwheat,granulated sugar and oil cake to determine the effect of different amounts of these ingredients on cake texture and organoleptic properties.The results showed that the optimum formulation(per weight of flour)was 20%buckwheat,80%sugar and 12%oil cake.The resulting cake was uniformly tan with no spots with a good buckwheat flavor and had a uniform pore distribution,giving a rich,soft,and more flexible organization and better overall quality.