| 响应面法优化水晶月饼饼皮的制作工艺 |
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| 引用本文： | 潘柯伊,芮汉明,张立彦. 响应面法优化水晶月饼饼皮的制作工艺[J]. 现代食品科技, 2012, 28(4): 429-433 |
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| 作者姓名： | 潘柯伊 芮汉明 张立彦 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 在醋酸酯淀粉用量、加水量、加油量等单因素实验的基础上,根据Box-Behnken中心组合实验设计原理,采用三因素三水平响应曲面分析法,分别以水晶月饼质量下降值和硬度上升值为响应值作响应面.水晶月饼饼皮最佳制作工艺条件为:醋酸酯淀粉58.19 g、加水量150 g、加油量20.29 g.在此条件下,水晶月饼的质量下降值和硬度上升值分别为3.29 g、122.38 g.
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| 关 键 词： | 水晶月饼 质量 硬度 响应面 |
| 收稿时间： | 2012-01-10 |
Optimization of Production Technology of Crystal Moon Cake Crust by Response Surface Methodology |
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| PAN Ke-yi,RUI Han-ming and ZHANG Li-yan. Optimization of Production Technology of Crystal Moon Cake Crust by Response Surface Methodology[J]. Modern Food Science & Technology, 2012, 28(4): 429-433 |
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| Authors: | PAN Ke-yi RUI Han-ming ZHANG Li-yan |
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| Affiliation: | (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | On the base of single factor experiments(acetylated starch,water and oil),through the experimental design of response surface methodology with three factors and three levels based on the principle of Box-Behnken design,the production technology of crystal moon cake crust were studied.The optimal dosages of acetylated starch,water and oil were 58.19 g,150 g and 20.29 g,respectively.The weight of the products prepared under the optimal conditions reduced by 3.29 g and the hardness improved by 122.38 g. |
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| Keywords: | crystal moon cake quality hardness response surface methodology |
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