响应面法优化桑黄猴头菇银耳复合蛋糕加工工艺

Formula Optimization of Sanghuangporus vaninii, Hericium erinaceus and Tremella fuciformis Composite Cake by Response Surface Methodology

食用菌具有丰富的营养价值,为开发食用菌复合蛋糕,以桑黄、猴头菇、银耳为原料,通过单因素试验和响应面法研究桑黄添加量、猴头菇添加量、银耳添加量对食用菌复合蛋糕的影响。结果表明,食用菌复合蛋糕的最优配方为桑黄2.5%、猴头菇3%、银耳1%、蛋清29%、蛋黄16%、低筋面粉20%、牛奶15%、玉米胚芽油4.5%、细砂糖9%。该工艺条件下食用菌复合蛋糕的感官评分为75.20分,接近模型预测值(76.57分)。该研究可为食用菌复合蛋糕的开发提供参考理论依据。

To develop a mushroom composite cake, the mushroom of Sanghuangporus vaninii, Hericium erinaceus and Tremella fuciformis were used as raw material. The effects of different combinations of the addition amount of Sanghuangporus vaninii powder, the addition amount of Hericium erinaceus powder and the addition amount of Tremella fuciformis powder were investigated by single factor experiments and response surface methodology. The results showed that the optimal formula for the composite cake was Sanghuangporus vaninii powder 2.5%, Hericium erinaceus powder 3%,Tremella fuciformis powder 1%, egg white 29%, yolk 16%, low gluten flour 20%, milk 15%, oil 4.5%, and sugar 9%. Under the optimal condition, the sensory score of composite cake was 75.20 points, closing to the predicted value(76.57 points). This study could provide a reference for developing the composite mushroom cake.