摘要:
为了研发一款低糖且营养美味的功能性无糖曲奇饼干,应用模糊评判法对感官进行评定,在单因素实验的基础上,以模糊感官评分结果为响应面值,通过Box-Behnken实验设计考察了明日叶粉添加量、黄油添加量、麦芽糖醇添加量、蛋液添加量间交互作用对无糖明日叶曲奇的感官评分的影响。结果表明,无糖明日叶曲奇的最佳配方为:以低筋小麦粉100.0 g为计,明日叶粉2.0 g,黄油71.3 g,麦芽糖醇38.5 g,蛋液13.2 g,此时感官评分为(81.92±2.14)分,与模型预测值(81.61±2.35)分相符,由该方法制备的无糖明日叶曲奇具有优异的感官和质构品质,说明经模糊评判-响应面优化的产品配方对实际生产具有较好的指导意义。
Abstract:
In order to develop a kind of sugar-free and nutritious functional cookie,the sensory evaluation was carried out by using the method of fuzzy evaluation. Based on the single-factor experimental design,the response surface results were valued by fuzzy sensory scores,and the interactions between the amount of Angelica keiskei Koidzumi powder,butter,maltitol and egg liquid to the sensory quality of sugar-free Angelica keiskei Koidzumi cookie were examined by Box-Behnken experimental design,and the formulation was optimized by response surface methodology. The results showed that the best formulation of sugar-free Angelica keiskei Koidzumi cookie were:Low-gluten wheat flour 100.0 g,Angelica keiskei Koidzumi powder 2.0 g,butter 71.3 g,maltitol 38.5 g,egg liquid 13.2 g. The sensory evaluation score of the confirmatory experiment was(81.92±2.14)scores,which was consistent with the model prediction value of(81.61±2.35)scores. And the texture quality was excellent,which indicated that the product formula based on fuzzy evaluation-response surface optimization had a good guiding significance for reality.
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