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。
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.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2017年第6期973-979,共7页
Journal of Anhui Agricultural University
基金
浙江省重大科技专项(2017C02037)
安徽特色产业发展项目(皖财农[2016]188号)共同资助
关键词
抹茶蛋糕卷
感官评定
响应面
最佳工艺
matcha roulade cake
sensory evaluation
response surface
optimal technology
