D-最优混料法优化木糖醇牛肝菌核桃戚风蛋糕配方

Optimization of Xylitol Boletus edulis Walnut Chiffon Cake by D-optimal Mixture Method

为探究木糖醇牛肝菌核桃戚风蛋糕的最优配方,以感官评分为评价指标,通过单因素试验,筛选牛肝菌粉、木糖醇、牛奶及蛋糕表面核桃颗粒的最适添加量;使用D-最优混料法优化牛肝菌粉、木糖醇、牛奶的最佳配比。结果表明,蛋糕最优配方为:牛肝菌粉3.94 g,木糖醇15.55 g,牛奶16.01 g,蛋清70 g,蛋黄35 g,低筋面粉12 g,玉米淀粉6 g,食用油13 g,蛋糕表面添加核桃颗粒0.3 g。蛋糕烘烤条件为:上下火均为130℃,时间30 min。使用该配方和工艺制作的木糖醇牛肝菌核桃戚风蛋糕菌香浓郁、松软可口,为适合各年龄段人群食用的休闲食品。

In order to explore the optimal formula of xylitol Boletus edulis walnut chiffon cake,the sensory score was used as the evaluation index,and the optimal addition amounts of Boletus edulis powder,xylitol,milk and walnut parti⁃cles on the cake surface were screened by single factor experiments,and then the optimal ratio of Boletus edulis pow⁃der,xylitol and milk was optimized using D-optimal mixture method.The results showed that the optimal cake formula was determined as follows:3.94 g of Boletus edulis powder,15.55 g of xylitol,16.01 g of milk,70 g of egg white,35 g of egg yolk,12 g of low gluten flour,6 g of corn starch,13 g of edible oil,0.3 g of walnut particles added on the cake sur⁃face.Cake baking conditions were determined as follows:upper and lower temperature of 130℃,time of 30 min.Un⁃der the formula and technology,the xylitol Boletus edulis walnut chiffon cake presented rich aroma with soft and deli⁃cious tastes,and was suitable for people of all ages to eat as leisure food.