木糖醇紫薯海绵蛋糕的配方优化

研究了全蛋液、紫薯粉、木糖醇、护色剂、泡打粉、大豆油、蛋糕油添加量对木糖醇紫薯海绵蛋糕产品质量综合评分的影响,在单因素实验的基础上,通过Box-Behnken法设计实验,采用响应面分析法对产品配方进行优化。结果表明:产品最佳配方（烘焙百分比）为糕点粉100%、全蛋液157%、紫薯粉25%、木糖醇58%、白砂糖42%、护色剂0.8%（柠檬酸和抗坏血酸各0.4%）,无需添加泡打粉、植物油、蛋糕油,此条件下验证实验产品综合评分为92±0.5,与理论最优值92.39基本一致。 

Optimization of formula of sponge cake with xylitol and purple sweet potato

The effect of adding amount of liquid whole egg,purple sweet potato powder,xylitol,color fixative,soybean oil,cake emulsifier and baking powder on comprehensive score of xylitol purple sweet potato sponge cake was studied.On the basis of the single- factor test and according to Box- Behnken design,the production formula was optimized by response surface methodology. The results showed that the optimum formula( baker's percent) of the product was pastry powder 100%,liquid whole egg 157%,purple sweet potato powder 25%,xylitol58%,sugar 42%,color fixative 0.8%( citric acid 0.4% and ascorbic acid 0.4%). It was not necessary to add soybean oil,cake emulsifier and baking powder.The comprehensive score of product in verification test was 92 ±0.5,which was basically consistent with the theoretical value( 92.39).