D-最优混料与响应面法优化甜茶无糖抗氧化活性蛋糕配方

为满足市场对新型烘焙功能食品的需求，研制无糖、低热量、富含纤维且具有抗氧化特性的蛋糕。本实验采用D-最优混料设计研究葛根粉、南瓜粉和低筋粉3种主要原料的不同配比对蛋糕感官品质的影响，以甜茶提取液替代砂糖作为甜味剂，采用单因素及响应面试验优化加工工艺，考察甜茶添加量、甜茶提取液体积和泡打粉添加量对蛋糕感官品质及质构特性的影响。结果表明:蛋糕主要混合原材料最优配方为葛根粉43%、南瓜粉 20%、低筋粉37%；甜茶添加量4.3 g、甜茶提取液体积30.0 mL、泡打粉2.5 g。该混料配方及制作工艺生产的蛋糕感官评分为 87.36分，总酚含量为629.1 mg/100 g，总黄酮含量为564.5 mg/100 g，总抗氧化能力为396.7 mg/100 g，为功能性营养蛋糕开发提供了新途径。

D-optimal Mixture and Response Surface Method for Optimization of Formulation of Sweet Tea Sugar-free Antioxidant Activity Cake

The experiment was conducted for developing a sugar-free, low-calorie and fiber-rich cake with an antioxygenic property, so as to satisfy the market’s demand for novel bakery functional foods. This experiment focused on the effect of different formulas of three main ingredients, i.e. radix puerariae powder, pumpkin flour and cake flour, on the sensory quality of cakes using D-optimal mixture design. Using sweet tea extract instead of sugar as sweetener, and single-factor and response surface experiments for optimization of the processing technology, it explored the effect of sweet tea addition amount, volume and baking powder on on the sensory evaluation and structural characteristics of cakes. The results showed that the final optimal formula of the main ingredients and processing parameters were radix pueraria powder 43%, pumpkin powder 20%, low-gluten flour 37%, addition amount of sweet tea 4.3 g, volume of sweet tea extract 30.0 mL, and baking powder 2.5 g. Under the optimal formula of the main ingredients and craftsmanship, the cake sensory score was 87.36, the total polyphenol content was 629.1 mg/100 g, total flavonoid content was 564.5 mg/100 g, and total antioxidant capacity was 396.7 mg/100 g. It provided a new method for developing functional nutrition cakes.