以中筋粉、青稞粉等为主要原料制作速冻微波青稞蛋糕，在单因素试验基础上，通过CCD响应面实验研究了蔗糖脂肪酸酯、单硬脂酸甘油酯、NaHCO3、大豆蛋白以及茶多酚对成品蛋糕品质的影响，并确定了最佳配比：0.02%蔗糖脂肪酸酯，0.49%单硬脂酸甘油酯，0.71% NaHCO3，3.14%大豆蛋白，0.02%茶多酚。

Frozen microwave cake was made by highland barley and all-purpose flour.The influences of sucrose fatty acid ester, monoglycerides, sodium bicarbonate, soy protein and tea-polyphenol on the quality of products were studied by central compositeresponse surface method.The results indicated that the optimal formula of compound quality improvement based on the design was: sucrose fatty acid ester 0.02%+monoglycerides 0.49%+sodium bicarbonate 0.71%+ soy protein3.14% and tea-polyphenol 0.02%.