家电科技 ›› 2020, Vol. 0 ›› Issue (3): 110-116.doi: 10.19784/j.cnki.issn1672-0172.2020.03.018

• 论文 • 上一篇    下一篇

响应面优化海绵蛋糕的蒸烤箱烹饪工艺研究

熊明洲, 石磊, 汪春节, 丁泺火, 王钟黎, 赵娟红   

  1. 珠海格力电器股份有限公司 广东珠海 519070
  • 出版日期:2020-06-01 发布日期:2020-06-04
  • 通讯作者: 熊明洲 xiongmingzhou86@qq.com

Optimization study on the cooking process of sponge cake using steam-oven by response surface method

XIONG Mingzhou, SHI Lei, WANG Chunjie, DING Luohuo, WANG Zhongli, ZHAO Juanhong   

  1. GREE ELECTRIC APPLIANCES,INC.OF ZHUHAI Co.,Ltd. Zhuhai 519070
  • Online:2020-06-01 Published:2020-06-04

摘要: 以海绵蛋糕为研究对象,在单因素实验的基础上,采用响应面法Box-Behnken中心组合原理对蒸烤箱的海绵蛋糕烹饪工艺进行优化。考查烘烤时间、烘烤温度、蒸汽使用量三个因素对蛋糕质构、色泽、感官评分和丙烯酰胺含量的影响,建立了该工艺的回归模型。结果表明海绵蛋糕的最佳工艺为:烘烤温度167℃,烘烤时间25min,蒸汽量17%。在此条件下海绵蛋糕的品质感官较好,实际测得的海绵蛋糕感官评分为82,亮度L*为52.11,丙烯酰胺含量为0.0302mg/kg。

关键词: 蒸烤箱, 海绵蛋糕, 响应面, 最佳工艺

Abstract: Sponge cake was seen as the research object in this study. On the basis of single factor experiments, the response surface method Box-Behnken center combination principle was used to optimized the processing technology of the sponge cake. Regression model was established to investigate the effect of baking time, baking temperature and steam on cake texture, color, sensory score and acrylamide content. The results showed that the process of sponge cake was optimized as follows: baking temperature of 167℃, baking time for 25min, steam period for 17%. The actual sensory score of sponge cake was 82, the brightness is 52.11, and the acrylamide content is 0.0302mg/kg with this condition.

Key words: Steam oven, Sponge cake, Response surface, Optimal technology

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