模糊评判结合响应面法优化小米太谷饼配方

小米营养价值高，通过将其加入到太谷饼中开发出小米太谷饼，建立小米太谷饼模糊数学感官评价体系，在单因素实验中，以感官评分和硬度为指标对其进行评价，最后通过响应面优化出小米太谷饼最佳配方。结果表明:各因素对小米太谷饼感官评分影响由大到小为:小米粉添加量>白砂糖添加量>植物油添加量。小米太谷饼最佳配方为:小麦粉74 g、小米粉26 g、白砂糖25 g、植物油30 g、淀粉糖浆12.5 g、水17.5 g、食用小苏打0.8 g、食用碱0.3 g、鸡蛋10 g，此时感官评分为85.46±2.12分，与模型预测值85.11分相符，此配方下小米太谷饼感官评分高，色泽黄色，香气突出，口感酥松可口。

Fuzzy Evaluation Combined with Response Surface Method to Optimize the Formula of Millet Taigu Cake

Millet has high nutritional value. By adding it into Taigu cake to develop millet Taigu cake, the fuzzy mathematical sensory evaluation system of millet Taigu cake was established. In the single factor experiment, sensory score and hardness were used to evaluate millet Taigu cake. Response surface optimized the best recipe for Taigu cake. The results showed that the influence of various factors on the sensory score of millet Taigu cake from large to small was: Millet flour addition>white sugar addition>vegetable oil addition. The best formula of millet Taigu cake was eventually determined as follows: 74 g of wheat flour, 26 g of millet flour, 25 g of white sugar, 30 g of vegetable oil, 12.5 g of starch syrup, 17.5 g of water, 0.8 g of baking soda, 0.3 g of edible alkali, and 10 g of egg. Using this recipe, the sensory evaluation score of millet Taigu cake reached 85.46±2.12, which was consistent with the model prediction value of 85.11. Meanwhile, the millet Taigu cake with this formula had a high sensory score, yellow color, prominent aroma, and the taste was crisp and delicious.