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响应面法优化抹茶蛋糕卷的制作工艺
黄潇,邱荷婷,王敬涵,张洪涛,赵开飞,刘政权
0
(安徽农业大学茶树生物学与资源利用国家重点实验室,合肥 230036)
摘要:
在单因素试验的基础上,以感官指标为评价指标,采用响应面法优化抹茶蛋糕卷的制作工艺。研制出抹茶蛋糕卷的最佳工艺为:蛋糕粉100%,抹茶13%,食用油100%,白砂糖150%,水150%(70~80℃),烘焙温度为面火165℃/底火165℃,时间为18 min,此时的抹茶蛋糕卷色泽亮绿、茶味浓郁、松软可口,具有独特的风味。
关键词:  抹茶蛋糕卷  感官评定  响应面  最佳工艺
DOI:10.13610/j.cnki.1672-352x.20171214.011
投稿时间:2017-02-14
基金项目:浙江省重大科技专项(2017C02037)和安徽特色产业发展项目(皖财农[2016]188号)共同资助。
Optimization of processing technology for matcha roulade cake with response surface methodology
HUANG Xiao,QIU Heting,WANG Jinghan,ZHANG Hongtao,ZHAO Kaifei,LIU Zhengquan
(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036)
Abstract:
On the basis of single factor experiment, taken sensory indicators as assessment indexes, a response surface was conducted to optimize formula for matcha roulade cake. The optimal formulation and technology for the matcha roulade cake were as follows: cake flour, 100%; matcha, 13%; edible oil, 100%; sugar, 150%?; and water, 150% (70-80℃). The temperature in surface layer and bottom layer was all 165℃, and baking time was 18 min. Under such conditions, matcha roulade cake is fluffy tasty with bright green color and a strong and unique tea flavor.
Key words:  matcha roulade cake  sensory evaluation  response surface  optimal technology

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