Optimization of Production Technology of Crystal Moon Cake Crust by Response Surface Methodology
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Abstract:
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.
