模糊数学结合响应面法优化葛根红枣饼干配方  

Formula Optimization of Pueraria Jujube Biscuits by Fuzzy Mathematics Combined with Response Surface Methodology

作　　者：邱婧然 张孟 蔡双天 王佰灵 QIU Jingran;ZHANG Meng;CAI Shuangtian;WANG Bailing(School of Pharmacy,Hubei University of Medicine,Shiyan Hubei 442000,China;Hubei Key Laboratory of Wudang Local Chinese Medicine Research,Shiyan Hubei 442000,China;Hubei Provincial Technology and Research Center for Comprehensive Development of Medicinal Herbs,Shiyan Hubei 442000,China)

机构地区：[1]湖北医药学院药学院,湖北十堰442000 [2]武当特色中药研究湖北省重点实验室,湖北十堰442000 [3]湖北省药用植物综合利用工程技术研究中心,湖北十堰442000

出　　处：《食品与发酵科技》2022年第4期86-92,共7页Food and Fermentation Science & Technology

基　　金：国家级大学生创新创业训练计划项目(202010929014);湖北省教育厅科学技术研究项目(B2020104)。

摘　　要：以葛根粉、红枣粉和低筋小麦粉为主要原料,采用模糊数学结合响应面法优化葛根红枣饼干配方。结果表明,葛根红枣饼干的最佳配方为:低筋小麦粉100.0 g、葛根粉16.0 g、红枣粉21.0 g、玉米油24.0 g、奶粉10.0 g、鸡蛋40.0 g、食盐0.8 g、小苏打0.8 g。此配方所制备的饼干感官品质优良,色泽、形态美观,组织细腻,葛根和红枣风味浓郁。A kind of pueraria jujube biscuits was made with pueraria powder,jujube powder and low gluten wheat flour as raw materials.Fuzzy mathematics combined with response surface methodology was used to optimize the recipe of pueraria jujube biscuits.The results showed that the optimum formula was as follows:low gluten wheat flour 100.0 g,pueraria powder 16.0 g,jujube powder 21.0 g,corn oil 24.0 g,milk powder 10.0 g,egg 40.0 g,salt 0.8 g and baking soda 0.8 g.The pueraria jujube biscuits made by this formula have high sensory quality,uniform baking color,beautiful shape and unique taste.

关 键 词：葛根粉 红枣粉 饼干 响应面 模糊数学 配方 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]