Optimization of superfine rock tea powder brown rice sugar-free cake by response surface methodology
The superfine Wuyishan rock tea powder was prepared by superfine comminution technology.A Chiffon cake was made by adding superfine rock tea powder and erythritol with cake powder and brown rice powder as main raw materials.The effects of adding amount of superfine rock tea powder,brown rice powder,erythritol and egg white on the sensory evaluation and texture of cake were investigated by single factor experiment,the optimal formulation was determined by response surface methodology as follows::based on the total amount of brown rice powder and cake powder,according to baking percentage,the addition amount of brown rice powder was 78.3％,the addition amount of superfine rock tea powder was 5.6％,erythritol was 82.5％,and the addition amount of egg white was 224.8％.The brown rice sugar-free cake with superfine rock tea powder was light brown-green,soft and delicate in texture,fragrant in tea and with aroma of rice,and its nutritional value was higher than that of ordinary Chiffon cake.
superfine rock tea powderbrown rice powderakeresponse surface methodologyformulation
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