响应面结合模糊数学感官评价法优化开胃曲奇制作工艺  

Optimization of Production Process of Appetizer Cookies Based on Response Surface in Combination with Fuzzy Mathematics Sensory Evaluation Method

作　　者：刘艳 刘群群[1] 李志华[1] 李福元[1] 喻祖文[1] LIU Yan;LIU Qunqun;LI Zhihua;LI Fuyuan;YU Zuwen(College of Pharmacy,Hu'nan Traditional Chinese Medical College,Zhuzhou,Hu'nan 412012,China)

机构地区：[1]湖南中医药高等专科学校药学院,湖南株洲412012

出　　处：《农产品加工》2022年第19期67-72,共6页Farm Products Processing

基　　金：湖南省教育厅科学研究项目(19C1450);2019年度湖南中医药高等专科学校大学生研究性学习和创新性实验计划项目(2019年);药食同源功效研究与健康产品开发科技创新团队项目(2022年)。

摘　　要：为开发一款适合儿童食用的健脾开胃零食,试验将具有消积健脾功能的茯苓、山药、山楂、炒麦芽、鸡内金、陈皮等药食同源物质添加到小麦粉中制成开胃曲奇饼干。通过单因素试验和响应面试验,利用模糊数学综合评价法优化饼干配方和工艺。结果表明,低筋面粉86 g,健脾开胃混粉14 g,黄油57 g,糖粉32 g,蛋清液20 g,食盐0.3 g,小苏打0.5 g,焙烤上火温度150℃,下火温度140℃,时间23 min时,产品色泽均匀有光泽,花纹平整,口感酥松细腻,具有独特的中药香味。In order to develop a spleen-boosting and appetizing snack suitable for children,medicinal food substances(Poria,Yam,Hawthorn,Fried malt,Chicken Neijin,and Chen Pi)with the function of eliminating stagnation and strengthening the spleen were added into the cookies in this experiment.Single-factor and response surface design were used to optimize the cookie formula and process by using fuzzy mathematical synthesis evaluation method.The results showed that when the amount of low-gluten flour added was 86 g,the amount of spleen-enhancing appetizer powder added was 14 g,the amount of butter added was 57 g,the amount of sugar added was 32 g,the amount of egg white added was 20 g,the amount of salt added was 0.3 g,the amount of NaHCO_(3) added was 0.5 g,the baking temperature was 150℃,the lower temperature was 140℃,and the time was 23 min,the product had a uniform luster,a flat pattern,a fluffy and delicate texture,and a unique Chinese medicine aroma.

关 键 词：药食同源 健脾开胃 饼干 模糊数学法 响应面试验 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]