| 响应面法优化藜麦蛋挞的制作工艺 |
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| 引用本文： | 沈东强,史祥忠,沙文轩,孔媛媛,朱文政. 响应面法优化藜麦蛋挞的制作工艺[J]. 现代食品, 2022, 0(3): 82-84,102 |
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| 作者姓名： | 沈东强 史祥忠 沙文轩 孔媛媛 朱文政 |
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| 作者单位： | 扬州大学 旅游烹饪学院,江苏 扬州 225127;扬州大学 旅游烹饪学院,江苏 扬州 225127;江苏省淮扬菜产业化工程中心,江苏 扬州 225127;中餐非遗技艺传承文化和旅游部重点实验室,江苏 扬州 225127 |
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| 基金项目： | 国家自然科学基金青年基金(31702142);四川省哲学社会科学重点研究基地开放课题(CC20G03);扬州市-扬州大学市校合作共建创新科技平台项目(YZ2020267)。 |
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| 摘 要： | 为优化蛋挞液的制作工艺和满足现代人们的饮食需求,本文通过响应面分析方法,利用Box-Behnken设计方案,优化藜麦蛋挞的配方.结果表明,藜麦蛋挞的最佳配方为藜麦粉添加量为0.712 g、蛋液和牛奶配比为6:4、烘烤温度为219℃,此条件下制作出的藜麦蛋挞感官品质最佳.
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| 关 键 词： | 藜麦 蛋挞 响应面法 加工工艺 |
Optimization of the Processing Technology of Quinoa Egg Tart by Response Surface Methodology |
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| SHEN Dongqiang,SHI Xiangzhong,SHA Wenxuan,KONG Yuanyuan,ZHU Wenzheng. Optimization of the Processing Technology of Quinoa Egg Tart by Response Surface Methodology[J]. Modern Food, 2022, 0(3): 82-84,102 |
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| Authors: | SHEN Dongqiang SHI Xiangzhong SHA Wenxuan KONG Yuanyuan ZHU Wenzheng |
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| Affiliation: | (College of Tourism and Cooking,Yangzhou University,Yangzhou 225127,China;Jiangsu Huaiyang Vegetable Industrialization Engineering Center,Yangzhou 225127,China;Key Laboratory of Inheritance,Culture and Tourism of The Ministry of Chinese Intangible Cultural Heritage Yangzhou 225127,China) |
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| Abstract: | In order to optimize the production technology of egg tart liquid and meet people’s modern dietary needs,the formulation of quinoa egg tart was optimized by response surface analysis and Box-Behnken design in this paper.The results showed that the best formula of quinoa egg tart was as follows:the amount of quinoa flour was 0.712 g,the ratio of egg liquid to milk was 6∶4,and the baking temperature was 219℃,under these conditions,the sensory quality of quinoa egg tart is the best. |
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| Keywords: | quinoa egg tart response surface method the processing technology |
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