响应面法优化小米戚风蛋糕配方研究

Optimization of formulation of millet chiffon cake by response surface methodology

将小米粉添加到传统戚风蛋糕中,开发新型低热量膳食的戚风蛋糕.通过感官评分和全质构分析,研究小米粉、白糖、蛋黄、牛奶和蛋清添加量对蛋糕品质的影响,并通过响应面法对小米戚风蛋糕的最佳配方进行优化,同时采用拉曼光谱对蛋糕中蛋白质二级结构进行分析.优化结果为:小米粉6.87 g,蛋黄45.25 g,白糖45.13 g,牛奶28.95 g,小麦粉43.13 g,蛋清90.00 g,色拉油25.00 g,泡打粉1.00 g,柠檬汁2.00 g.在此配方下,制得的小米戚风蛋糕色泽金黄,香味浓郁,口感绵软细腻,感官评分为85.95分.拉曼光谱结果表明:适量添加小米粉,蛋糕蛋白中β-折叠结构比例明显增加,使蛋糕蛋白网络更为紧密,进而提升蛋糕质构特性.

In order to develop a new dietary Chiffon cake with low-calorie,the millet flour was added into the traditional Chiffon cake.The effects of millet flour,sugar,egg yolk,milk and egg white on the quality of cake were studied by terms of sensory evaluation and texture profile analysis parameters.The optimal formula of millet Chiffon cake was optimized by response surface methodology.And the secondary structure of gluten protein was analyzed by Raman spectroscopy.The optimized formulation was as follows:millet powder 6.87 g,egg yolk 45.25 g,sugar 45.13 g,milk 28.95 g,wheat flour 43.13 g,egg white 90.00 g,salad oil 25.00 g,baking powder 1.00 g,lemon juice 2.00 g.Under this formula,the millet Chiffon cake was golden in color,rich in aroma,soft and delicate in taste,with a sensory score of 85.95 points.The Raman spectroscopy results show that:by adding appropriate amount of millet flour,the proportion of β-sheet structure in cake protein increased significantly,which made the cake protein network more compact,then improved the texture characteristics of cake.