响应面法优化酸角海绵蛋糕的制作工艺
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摘要
采用单因素试验和响应面法考察酸角粉、白砂糖、鸡蛋的添加量对酸角海绵蛋糕感官品质及硬度的影响,优化酸角海绵蛋糕的制作工艺。结果表明,最优工艺参数为低筋面粉100%、酸角粉3.88%、白砂糖80%、鸡蛋261.45%、色拉油11%、蛋糕油5.6%;经验证,在最优工艺参数下制作的海绵蛋糕色泽金黄、块形丰满、气味香浓、口感香甜适中、柔软疏松、组织细腻,感官评分可达91.4分,硬度为440.134 g,有独特的酸角风味。
The effects of tamarind powder,white granulated sugar and egg addition on the sensory quality and hardness of tamarind sponge cake were investigated by single factor test and response surface method,and the preparation technology of tamarind sponge cake was optimized. The results showed that the best processing parameters were low gluten flour 100 %,tamarind fruit powder 3.88 %,sugar 80 %,egg 261.45 %,salad oil11 % and cake emulsifier 5.6 %. Verifying test indicated the sponge cake made in the best formula owned golden yellow color,soft and loose taste,smooth appearance and delicate texture whose sensory score can reach 91.4 points and hardness was 440.134 g. The cake had unique flavor of tamarind fruit.
The effects of tamarind powder,white granulated sugar and egg addition on the sensory quality and hardness of tamarind sponge cake were investigated by single factor test and response surface method,and the preparation technology of tamarind sponge cake was optimized. The results showed that the best processing parameters were low gluten flour 100 %,tamarind fruit powder 3.88 %,sugar 80 %,egg 261.45 %,salad oil11 % and cake emulsifier 5.6 %. Verifying test indicated the sponge cake made in the best formula owned golden yellow color,soft and loose taste,smooth appearance and delicate texture whose sensory score can reach 91.4 points and hardness was 440.134 g. The cake had unique flavor of tamarind fruit.
引文
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[15]曹淼,贾君,化志秀,等.猴头菇海绵蛋糕的研制[J].食品研究与开发,2017,38(1):56-60
[16]胡茂芩,徐向波,冯缘,等.紫菜法式海绵蛋糕的研制[J].粮食与油脂,2018,31(1):65-67
[2]马天晓,姚顺阳,刘震,等.酸角研究进展[J].中国野生植物资源,2012,31(6):6-11
[3]代建菊,袁理春,李茂富,等.酸角在食品上的应用研究概述[J].食品研究与开发,2015,36(16):17-20
[4]李维熙,王葳,杨柏荣,等.酸角的化学成分及生物活性研究现状[J].国际药学研究杂志,2016,43(4):697-704
[5]Almeida MMB,Sousa PHM,Fonseea ML,et al.Evaluation of maero and micro-mineral content in tropical fruits cultivated in the northeast of Brazil[J].Food Sci.Technol(Campinas),2009,29(3):581-586
[6]王玲.罗望子有效成分的提取纯化及抗氧化作用研究[D].长沙:湖南农业大学,2013
[7]Sadiq IS,Duruminiya NI,Balogun JB.Nutritional and Anti-nutritional Value of Tamarind Fruit(Tamarindus indica)[J].International Journal of Applied Research and Technology,2016,5(3):50-56
[8]顾志平,陈四保,王晓光.罗望子的综合利用开发[J].天然产物研究与开发,1994,6(2):84-87
[9]Khandare AL,Rao GS,Lakshmaiah N.Effect of tamarind ingestion on fluoride excretion in humans[J].European Journal of Clinical Nutrition,2002,56(1):82-85
[10]Khairunnuur FA,Zulkhairi A,Hairuszah I,et al.Hypolipemic and weight reducing properties from Tamarindus indica L.pulp extract in diet-induced obese rats[J].International Journal of Pharmacology,2010,6(3):216-223
[11]Jadhav DY,Sahoo AK,Ghosh JS,et al.Phytochemical detection and in vitro evaluation of tamarind fruit pulp for potential antimicrobial activity[J].International Journal of Tropical Medicine,2010,5(3):68-72
[12]Maitir R,Jana D,Das UK,et al.Antidiabetic effect of aqueous extract of seed of Tamarindus indica in streptozotoc-ininduced diabetic rats[J].Journal of Ethnopharmacology,2004,92(1):85-91
[13]Shivshankar P,Syamala Devi CSS.Evaluation of co-stimulatory effects of Tamarindus indica L.on MNU-induced colonic cell proliferation[J].Food and Chemical Toxicology,2004,42(8):1237-1244
[14]Beikzadeh S,Peighambardoust SH,Homayouni-Rad A,et al.Effects of psyllium and marve seed mucilages on physical,sensory and staling properties of sponge cake[J].Journal of Agricultural Science&Technology,2017,19(5):1079-1089
[15]曹淼,贾君,化志秀,等.猴头菇海绵蛋糕的研制[J].食品研究与开发,2017,38(1):56-60
[16]胡茂芩,徐向波,冯缘,等.紫菜法式海绵蛋糕的研制[J].粮食与油脂,2018,31(1):65-67