Study On The Formulation Processing Technology And Quality Of Tea Sponge Cake And Tea Moon Cake

Tea is one of the convenient foods mostly liked by consumers currently. Besides the common nutritious elements, tea is also wealthy in tea polyphenols, tea polysaccharide, tea pigment, L-theanine,minerals and trace elements. it is useful to health while drink tea frequently.Cake, which made by Wheat flour, egg, cane sugar and butter, is A large class of common food, it contains a large quantity of fat and calories. put tea powder into cake will be capable of promote the sense score and enrich the kinds of cakes. It will also Meanwhile, the application of tea powder is analyzed, through which the pigment and vitamins ale well protected so as to keep the food and the edible oil from decomposition and peculiar smell. Improve the quality of cake and expedite the application of TP into the process of producing cake. The experiments were provided certain theoretical basis for the processing of the tea sponge cake and tea moon cake.The production technology of the tea sponge cake and tea moon cake was been studied in his paper. Through the Response surface test,we got the best processing route of tea sponge cake for:baking time was of16.76min, baking temperature was of183.7℃, specific volume was of3.09mL/g. At this condition, hardness of tea sponge cake was of188.44g, Springiness was of0.92, sense score was of75.97.By means of Design Expert and Box-Behnken Design, established the mathematical model of this process of hardness, Y1=195.80+0.50X1+23.75X2-27.50X3-4.25X1X2+54.25X1X3-33.75X2X3-2.53X12+34.98X22+84.97X3. Established the mathematical model of Springiness, Y2=0.91-0.017X1-0.0089X2-0.017X3-0.035X1X2-0.049X1X3-0.012X2X3-0.013X12-0.020X22-0.035X32. Established the mathematical model of sense score, Y3=78+0.63X1+1.63X2-2X3-5.5X1X2-2.75X1X3-0.25X2X3-7.75X12-5.75X22-13.5X32.In the whipping degree test, whipping time and cake oil addition were thoroughly studied. The results showed that the maximum value of cake specific volume and delicate texture were achieved when the egg mixture was whisked for10minutes, the sensory score was high when the weight of the cake oil reached3%of the wheat flour. Which, blanching addition of green tea powder was of6%of the wheat flour in green tea sponge cake,4%in black tea sponge cake,4%in green tea moon cake skin,6%in green tea moon cake filling.The increment of oil peroxide value is lower than that of the ordinary cake by0.32g/100g after30days storage. In addition, crude fiber content and tea polyphenol were higher1.9g/100g and349.8mg/100g respectively compared with ordinary cake.