超微红茶粉海绵蛋糕的制作工艺优化

本研究以超微红茶粉为原料制作海绵蛋糕,在单因素实验基础上,采用响应面法Box-Behnken中心组合原理对蛋糕工艺进行优化,考察超微红茶粉的粒度、茶粉添加量、烘烤温度、烘烤时间四个因素对蛋糕硬度和感官评分的影响,建立了该工艺的回归模型。结果表明,响应面模型拟合性良好,各因素对蛋糕硬度的影响顺序为:茶粉添加量 > 烘烤时间 > 烘烤温度 > 茶粉粒度,各因素对感官评分的影响顺序为:茶粉添加量 > 茶粉粒度 > 烘烤时间 > 烘烤温度。超微红茶粉海绵蛋糕最优工艺配方为:茶粉粒度4000目,茶粉添加量4.30%、烘烤温度160 ℃、烘烤时间29 min,此工艺下蛋糕硬度值为731.63 g,感官评分为78.20分,蛋糕组织细密,口感绵软,红茶香气馥郁。

Optimization of Processing Technology for Sponge Cake with Ultramicro Black Tea Powder

Sponge cake was made with ultramicro black tea powder as material in this research. On the basis of single factor experiments, the response surface method Box-Behnken center combination principle was used to optimize the processing technology of the cake. Regression model was established to investigate the effect of the particle size of ultramicro black tea powder, additive amount of tea powder, baking temperature and baking time on cake hardness and sensory score. The results showed that the response surface model fitted well. Additive amount of tea powder had most significantly influence on the hardness, followed by baking time, baking temperature, and the particle size of tea powder. The order of influence of various factors on cake sensory score was additive amount of tea powder, the particle size, baking time and baking temperature. The process of ultramicro tea powder sponge cake were optimized as follows:Tea powder particle size 4000 mesh, tea powder adding quantity 4.30%, baking temperature of 160℃, bake time for 29 min, the hardness and sensory scores were 731.63 g and 78.20, with delicate texture, soft taste and strong aroma of black tea.