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。
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.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第4期429-433,共5页
Modern Food Science and Technology
关键词
水晶月饼
质量
硬度
响应面
crystal moon cake
quality
hardness
response surface methodology
