基于模糊数学感官评价的无蔗糖黄精曲奇饼干的工艺研究  

Optimization of Sucrose-free Polygonatum sibiricum Cookies Processing Based on Fuzzy Mathematical Sensory Evaluation

作　　者：熊盈盈 王祖文 周玉伟 唐雨杰 曾庆 彭飞越 XIONG Yingying;WANG Zuwen;ZHOU Yuwei;TANG Yujie;ZENG Qing;PENG Feiyue(Department of Quality Management and Inspection and Testing,Yibin University,Yibin Sichuan 644000,China)

机构地区：[1]宜宾学院质量管理与检验检测学部,四川宜宾644000

出　　处：《食品与发酵科技》2023年第5期52-57,63,共7页Food and Fermentation Science & Technology

摘　　要：以低筋面粉、黄精粉、木糖醇等为主要原料,利用模糊数学感官评价法优化无蔗糖黄精曲奇饼干的加工工艺。在单因素试验中,研究黄精粉添加量、木糖醇添加量、黄油添加量、焙烤时间对饼干感官品质的影响,并利用正交试验确定黄精曲奇饼干最佳加工工艺,并对其品质进行评价。结果表明,以低筋面粉100.0g为基准,黄精粉2%、木糖醇15%、黄油60%、160℃下焙烤17min,制作出的饼干感官评分最高(84.5分),添加了黄精粉的曲奇饼干质地更酥脆,其理化指标、微生物指标也符合国家标准规定。Using low-gluten flour,Polygonatum sibiricum powder,xylitol,etc.as the main raw materials,and the formula of sucrose-free Polygonatum sibiricum cookies was optimized by fuzzy mathematical sensory evaluation.In the single factor test,the effects of the addition of Polygonatum sibiricum powder,xylitol,butter,and baking time on the sensory quality of cookies were studied,and the optimal formula was determined by orthogonal test,and its quality was evaluated.The results showed that the optimal processing technology of 100%low-gluten flour,2%Polygonatum sibiricum powder,15%xylitol,60%butter,and it was baked for 17 minutes under the condition of 160℃.Under the optimal processing technology condition,the sensory score of Polygonatum sibiricum cookies was the highest(84.5),cookies with Polygonatum sibiricum powder were more crispy,the physical and chemical indexes and microbial indexes accord with the national standard of biscuit products.

关 键 词：模糊数学感官评价 黄精粉 曲奇饼干 工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]