模糊数学感官评价法优化无蔗糖山楂果渣饼干配方  

Optimization of Sucrose-Free Hawthorn Pomace Cookies Formula by Fuzzy Mathematical Sensory Evaluation

作　　者：苏玖玲 张晓娜 SU Jiuling;ZHANG Xiaona(School of Food Engineering,Xinxiang Institute of Engineering,Xinxiang,He'nan 453000,China)

机构地区：[1]新乡工程学院食品工程学院,河南新乡453000

出　　处：《农产品加工》2023年第15期8-11,共4页Farm Products Processing

基　　金：新乡工程学院2021年度科技创新基金项目(XKCJ2021ZK006)。

摘　　要：改良传统曲奇饼干的配方,在其中加入山楂果渣并使用三氯蔗糖代替蔗糖,利用模糊数学感官评价法优化无蔗糖菠萝果渣曲奇饼干的配方。通过单因素试验考查山楂果渣、三氯蔗糖及鸡蛋液的添加量对曲奇饼干感官品质的影响,并采用正交试验进行优化,确定最佳配方。结果表明,以低筋面粉质量为基准,在低筋面粉100%,黄油87.5%,面火温度160℃,底火温度150℃,烘烤22 min的条件下,添加山楂果渣17%,三氯蔗糖0.4%,鸡蛋液26%,制作的无蔗糖山楂果渣饼干品质最佳,既具有山楂独特的风味,酸甜可口,也降低了热量,同时还增加了促进消化、调节肠胃功能的保健功效。The formulation of traditional cookies was improved by adding hawthorn pomace and using sucralose instead of sucrose,and using fuzzy mathematical sensory evaluation to optimize the formulation of sucrose-free pineapple pomace cookies.The effects of the additions of hawthorn pomace,sucralose and egg liquid on the sensory quality of cookies were investigated by single factor test,and the orthogonal test was used for optimization to determine the best formula.The final results showed that based on the quality of low-gluten flour,under the conditions of low-gluten flour 100%,butter 87.5%,surface fire temperature 160℃,bottom temperature 150℃,and baking for 22 min,with the addition of hawthorn pomace 17%,sucrose 0.4%and egg liquid 26%,the best quality of cookies was produced.They not only had the unique flavor of hawthorn,sweet and sour,low calories,but also increased the health benefits of promoting digestion and regulating gastrointestinal function.

关 键 词：模糊数学感官评价 山楂果渣 三氯蔗糖 饼干 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]