| 模糊数学评价结合响应面法优化麦芽糖醇桃酥配方 |
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| 引用本文： | 邓敏.模糊数学评价结合响应面法优化麦芽糖醇桃酥配方[J].粮食与油脂,2020,33(6):46-50. |
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| 作者姓名： | 邓敏 |
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| 作者单位： | 上海师范大学旅游学院,上海 200234;上海旅游高等专科学校酒店与烹饪学院,上海 201418 |
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| 基金项目： | 上海旅游高等专科学校人才队伍建设工程"雏鹰计划" |
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| 摘 要： | 以麦芽糖醇代替蔗糖制作桃酥产品,在单因素试验的基础上,以模糊感官评分为响应值,采用响应面法优化麦芽糖醇桃酥配方。结果表明:麦芽糖醇桃酥的最优配方为(以低筋粉质量为基准100%)色拉油42%、麦芽糖醇37%、泡打粉2.6%、蛋液23%,模糊感官评分值为87.9±0.65,与模型预测值相符;以此配方制作的麦芽糖醇桃酥色泽金黄、组织结构均匀细腻、口感酥脆、甜度适中。
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| 关 键 词： | 麦芽糖醇 桃酥 模糊数学评价 响应面法 |
Formula optimization of maltitol walnut cake based on fuzzy mathematics evaluation and response surface method |
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| DENG Min.Formula optimization of maltitol walnut cake based on fuzzy mathematics evaluation and response surface method[J].Cereals & Oils,2020,33(6):46-50. |
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| Authors: | DENG Min |
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| Affiliation: | (College of Tourism,Shanghai Normal University,Shanghai 200234,China;School of Hotel and Culinary Management,Shanghai Institute of Tourism,Shanghai 201418,China) |
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| Abstract: | Maltitol was used to make walnut cake instead of sugar.Based on the single factor experiment,the fuzzy comprehensive score was used as the response value,and the formulation of maltitol walnut cake was optimized by response surface method.The results showed that the optimum formula of maltitol walnut cake was as follows:salad oil 42%,maltitol 37%,baking powder 2.6%,egg liquid 23%(based on weight of low gluten flour 100%).The sensory evaluation score was 87.9±0.65,which was consistent with the model prediction value.Under this condition,the products had golden color,homogeneous microstructure and taste crisp,agreeably sweet. |
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| Keywords: | maltitol walnut cake fuzzy mathematics evaluation response surface method |
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