均匀设计优化花生粕蛋糕配方

Optimization of formula of peanut meal cake by uniform design methodology

摘要: 为了用花生粕粉部分代替低筋粉制作花生粕蛋糕,采用单因素实验考察花生粕粉及其他配料对蛋糕品质的影响。然后采用均匀设计对花生粕蛋糕的配方进行优化,实验数据进行二次多项式逐步回归模型分析。结果表明,花生粕粉对蛋糕品质影响效果显著,花生粕蛋糕最佳配方为鸡蛋200g、色拉油40g、水32g、花生粕粉15g、低筋粉85g、白砂糖79g、泡打粉1g、蛋糕油12g。

Abstract: In order to substitute peanut meal powder for low-gluten flour in the traditional cake formula, the effect of peanut meal powder and other additive were explored in single factor experiments and the additive quality of peanut meal cake, sugar, baking powder and cake-oil were studied through uniform design methodology. The result indicated that the effect of peanut meal powder on cake was remarkable. The optimum formula for peanut meal cake was composed of egg 200g, salad oil 40g, water 32g, peanut meal powder 15g, low-gluten flour 85g, sugar 79g, baking powder 1g, cake-oil 12g.