摘要
在单因素试验的基础上,以感官评分为指标,通过响应面分析法研究山梨糖醇、甘油、丙二醇对蛋糕品质的影响。结果表明:在山梨糖醇3%、甘油1%、丙二醇0.5%的条件下,蛋糕的感官评分最高为92,水分活度降低了0.029,贮存时间延长了12 d。
On the basis of single factor experiment, the effects of sorbitol, glycerol and propylene glycol on the quality of cake were studied by response surface methodology. The results showed that under the conditions of sorbitol 3%, glycerol 1% and propylene glycol 0.5%, the sensory score of the cake was the highest, which was 92. The water activity was reduced by 0.029, and the storage time was prolonged by 12 d.
出处
《粮食与油脂》
北大核心
2017年第4期30-32,共3页
Cereals & Oils
关键词
响应面分析
保水剂
蛋糕
品质
response surface methodology
water retention agent
cake
quality
