摘要
以虫糜、青稞粉和白砂糖添加量为反应因素,以感官评分、比容、弹性、硬度、回复性、咀嚼性为评价指标,通过三因素三水平的中心组合设计响应面法优化松墨天牛幼虫青稞蛋糕的制作工艺条件。结果表明:对感官评分、回复性的贡献率顺序为虫糜添加量>青稞粉添加量>白砂糖添加量;对比容、弹性的贡献率顺序为虫糜添加量>白砂糖添加量>青稞粉添加量;对硬度、咀嚼性的贡献率顺序为白砂糖添加量>青稞粉添加量>虫糜添加量。当虫糜添加量为12.33%、青稞粉添加量为5.93%、白砂糖添加量为15.98%时,青稞昆虫蛋糕品质最佳。
With the addition amounts of minced longicorn larvae （MLL）, highland barley flour （HBF）, and sugar as variables, the sensory score, specific volume, and texture as the evaluation indexes, the formula of the cake made from MLL and HBF was optimized by using response surface methodology with Central Composite Design of four factors at three levels. The results showed that the influencing intensity of the addition amount follows the order： MLL 〉 HBF 〉 sugar to sensory evaluation and resilience ; MLL 〉 sugar 〉 HBF to specific volume and resilience ; and sugar 〉 HBF 〉 MLL to hardness and chewiness, respectively. The best formula consists of 12.33% of MLL, 5.93% of HBF and 15.98% of sugar.
出处
《美食研究》
北大核心
2017年第1期56-61,共6页
Journal of Researches on Dietetic Science and Culture
基金
四川省科技厅应用基础研究计划项目(2013JY0084)
四川省科技厅科技支撑计划(2016FZ0027)
烹饪科学四川省高校重点实验室重点项目(13LA01)
关键词
青稞
松墨天牛幼虫
蛋糕
响应面
优化
highland barley
longieorn larvae
cake
response surface methodology
optimization
