模糊评价响应面法优化百香果曲奇饼干配方

翁敏劼，李怡彬，汤葆莎，赖谱富，郑恒光，吴俐

摘要：为了探究百香果曲奇饼干的最佳配方。以百香果果汁粉、低筋小麦粉、绵砂糖和黄油为主要原料，研究百香果曲奇饼干配方。通过设立百香果曲奇饼干模糊综合评价模型，以感官评分为指标，根据单因素试验结果，选定因素的水平，采用BoxBehnken试验设计法，优化百香果曲奇饼干的配方。结果表明百香果曲奇饼干最优配方为低筋小麦粉100%、百香果果浆粉添加量165%、绵砂糖添加量323%、黄油添加量727%、碳酸氢钠07%、盐07%、水16%。烘培条件为上火温度180℃、下火温度160℃、烘培时间20 min。在此工艺条件下，百香果曲奇饼干符合GB 7100-2015《食品安全国家标准 饼干》及GB/T 20980-2007《饼干》标准要求，感官评分值为999分，优于其他试验组。在优化配方条件下，制备的百香果曲奇饼干呈浅金黄色，口感酥脆，酸甜适中，感官评分高，可为其开发提供技术参考。

关鍵词：百香果;曲奇饼干;感官评价;配方

中图分类号：S 6469 文献标志码：A 文章编号：0253-2301（2021）02-0007-07

DOI： 1013651/jcnkifjnykj202102002

Optimization on the Formulation of Passion Fruit Cookies by Response

Surface Methodology with Fuzzy Evaluation

WENG Minjie， LI Yibin， TANG Baosha， LAI Pufu， ZHENG Hengguang， WU Li*

（Institute of Agricultural Engineering Technology， Fujian Academy of Agricultural Sciences，

Fuzhou， Fujian 350003， China）

Abstract： In order to explore the best formula of passion fruit cookies， the formula of passion fruit cookies was studied by taking the juice powder of passion fruit， low gluten wheat flour， soft granulated sugar and butter as the main raw materials. The fuzzy comprehensive evaluation model of passion fruit cookies was established， and the sensory score was taken as the index. According to the results of single factor experiment， the levels of the factors were selected and the formula of passion fruit cookies was optimized by BoxBehnken experiment design method. The results showed that the optimal formula of passion fruit cookies was 100% low gluten wheat flour， 16.5% juice powder of passion fruit， 32.3% soft granulated sugar， 72.7% butter， 0.7% sodium bicarbonate， 0.7% salt and 16% water. The baking conditions were as follows： the upper temperature of 180℃， the lower temperature of 160℃， and the baking time of 20 min. Under this technological condition， the passion fruit cookies met the requirements of GB 7100-2015 ″State Criteria for Food Safety of Biscuits″ and GB/T 20980-2007 ″Biscuits″ standards， and the sensory score was 99.9， which was better than that of other experimental groups. Under the conditions of optimized formula， the prepared passion fruit cookies were light golden yellow， crispy in taste， moderate in sour and sweet， and high in sensory score， which could provide technical reference for its development.

Key words： Passion fruit; Cookies; Sensory evaluation; Formula

百香果Passiflora edulis Sims，学名西番莲，广泛种植于南美洲、亚洲和非洲。近年来，在我国广西、云南和福建等地，百香果的种植面积呈逐年增加的趋势＼[1-2＼]。百香果果汁滋味酸甜、香气浓郁，富含多酚和维生素C＼[3＼]，深受消费者喜爱。百香果果汁具有菠萝、草莓、柠檬等多种水果的风味，可被添加到果冻、冰淇凌等食品中，素有“果汁味精”的美誉＼[4＼]。同时，百香果果汁还具有调控血糖、血压以及抗炎等保健功效＼[5＼]。但百香果果汁水分含量高，不利于长时间储运，人们常通过干燥工艺将其制备成果汁粉，以便于储运和应用＼[6＼]。……