基于模糊数学感官评价法沙棘饼干烘焙工艺优化

为提高沙棘饼干的品质，运用模糊数学感官评价法，以感官得分为评价指标，研究烘焙时间、上下火温度对其感官指标的影响，通过响应面法对其烘焙条件进行优化。利用电子舌、电子鼻对沙棘饼干的品质进行分析对比分析。结果表明，沙棘饼干最佳烘焙条件为:上火温度175 ℃、下火温度167.5 ℃、烘焙时间13 min。在此条件下，沙棘饼干的感官评分为77.89。电子感官结果表明，电子舌对沙棘饼干与市售饼干分析显示其差异主要存在于酸味、甜味、咸味、鲜味上，差异显著，说明电子舌分析结果可以区分不同样品饼干。电子鼻分析显示其差异主要存在于PA/2（食品鲜度传感器）、P30/1（酸败气味传感器），主成分分析累计方差贡献率达到99.40%，说明电子鼻能准确区分沙棘饼干于市售样品。

Optimization for Baking Process of Sea-Buckthorn Biscuits Based on Sensory Evaluation of Fuzzy Mathematics

To improve the quality of sea-buckthorn biscuits, the effect of baking time, surface and bottom heating temperature on the quality of sea-buckthorn biscuits by using the sensory score as a evaluation index based on the sensory evaluation method of fuzzy mathematics. The baking conditions were optimized by response surface methodology (RSM). The quality of sea-buckthorn biscuit was analyzed by electronic tongue and electronic nose. The results showed that, the optimal baking conditions of sea-buckthorn biscuits were as follows: surface temperature 175 ℃, bottom temperature 167.5 ℃, and baking time 13 min. In this condition, the sensory scores of sea-buckthorn biscuits was 77.89. The analysis of the taste of Sea-buckthorn biscuits by electronic tongue showed that the difference mainly existed in the sour, sweet, salty and umami taste, significant difference results, which indicated that the results of electronic tongue analysis could completely distinguish different samples. The results of electronic nose showed that the main differences were PA/2 (Umami sensor) and P30/1 (Rancidity odor sensor), the cumulative variance contribution rate of principal component analysis was 99.40%, which indicated that the electronic nose could distinguish different Sea-buckthorn biscuits and commercial samples accurately.