响应面法优化发酵银杏果粉蜂蜜戚风蛋糕的制作工艺

Optimization of the Production Process of Fermented Ginkgo Powder Honey Cake by Response Surface Methodology

在传统戚风蛋糕的配方基础上研究添加发酵银杏果粉、蜂蜜等,开发出具有银杏风味和功能的新型蛋糕的生产工艺,以蛋糕的比容和感官指标为评价,在单因素试验基础上,利用响应面设计优化生产工艺。结果表明,在基础配方基础上,发酵银杏果粉蜂蜜戚风蛋糕的最佳工艺参数为添加银杏果粉33.3 g,蜂蜜45.4 g,烘烤温度182℃,烘烤时间18 min。在此工艺条件下,制得的蛋糕综合品质最佳,感官评分为94.23分。

Based on the traditional recipe,this paper studied the production process of a new type of cake with fermented ginkgo powder and honey added.The specific volume and sensory indicators of the cake were used as evaluation,the production process was optimized by response surface design.The results showed that the optimal process parameters of fermented ginkgo fruit powder honey chiffon cake were based on the basic formula,adding 33.3 g of ginkgo powder,45.4 g of honey,baking temperature of 182℃,and baking time of 18 minutes.Under this process condition,the overall quality of the cake obtained was the best,and the sensory score was 94.23 points.