冯恬恬，荣令爽，李素云^*，郑雪香

（烟台南山学院，龙口265713）

摘要：该试验通过在粘米粉中添加山药粉和胡萝卜粉等原料，制备山药胡萝卜发糕，并探究发糕的最佳配方。在单因素试验的基础上，进一步通过响应面法对山药胡萝卜发糕的配方进行优化。结果表明，山药胡萝卜发糕的最佳配方为：以100g粘米粉为基准，山药胡萝卜混合粉添加量为50g，山药粉与胡萝卜粉的质量比为1.8∶1，水添加量为171mL，白砂糖添加量为35g。经验证，在此条件下制备的山药胡萝卜发糕组织柔软有弹性，山药味和胡萝卜味协调，口感绵软，甜而不腻，感官评分达到89.70分。

关键词：发糕；山药；胡萝卜；响应面

中图分类号：TS213.23 文献标识码：A 文章编号：1674-506X（2025）05-0084-0007

Study on Optimization of Formula of Yam and Carrot Steamed Chinese Sponge Cake by Response Surface Methodology

FENG Tiantian，RONG Lingshuang，LI Suyun^*，ZHENG Xuexiang

（Yantai Nanshan University，Longkou 265713，China）

Abstract: In this experiment， yam and carrot steamed Chinese sponge cake was prepared by adding yam powder and carrot powder into sticky rice flour，and the optimal formula of steamed Chinese sponge cake was explored. On the basis of single factor test，the formula of yam and carrot steamed Chinese sponge cake was further optimized by response surface method. The results showed that the optimal formula conditions were：on the benchmark of 100 g glutinous rice powder，50 g yam-carrot powder mixture was added， mass ratio of yam powder to carrot powder was 1.8∶1，the water addition volume was 171 mL，and the addition amount of sugar was 35 g. It had been verified that under these conditions，the prepared yam and carrot steamed Chinese sponge cake had a soft and elastic texture， with a harmonious yam and carrot flavor， a tender and soft mouthfeel，sweet without being cloying，and a sensory score of 89.70.

Keywords: steamed Chinese sponge cake；yam；carrot；response surface

doi: 10.3969/j.issn.1674-506X.2025.05-010