| 模糊综合评判及响应面法优化黑皮鸡枞菌曲奇的加工工艺 |
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| 引用本文： | 许俊齐,曹正,谢春芹,凡军民,张雪松,刘茜. 模糊综合评判及响应面法优化黑皮鸡枞菌曲奇的加工工艺[J]. 现代食品科技, 2019, 35(12): 249-253 |
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| 作者姓名： | 许俊齐 曹正 谢春芹 凡军民 张雪松 刘茜 |
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| 作者单位： | 江苏农林职业技术学院茶与食品科技学院,江苏句容212400;江苏农林职业技术学院茶与食品科技学院,江苏句容212400;江苏农林职业技术学院茶与食品科技学院,江苏句容212400;江苏农林职业技术学院茶与食品科技学院,江苏句容212400;江苏农林职业技术学院茶与食品科技学院,江苏句容212400;江苏农林职业技术学院茶与食品科技学院,江苏句容212400 |
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| 摘 要： | 为开发口感良好、菌菇风味突出、具有营养保健价值的黑皮鸡枞菌曲奇饼干。本研究以黑皮鸡枞菌粉、低筋面粉及黄油为主要原料，白砂糖、鸡蛋等为辅料，研究黑皮鸡枞菌曲奇饼干加工配方。在单因素试验基础上，根据曲奇感官评定标准，构建模糊综合评判模型，进行综合评判，并通过Box-Behnken试验设计优化黑皮鸡枞菌曲奇饼干的最佳配方。响应面优化后的结果表明，低筋面粉100%，鸡枞粉添加量为14%，白砂糖添加量38%，黄油添加量66%时，搭配全蛋液20%、水20%及小苏打0.8%，控制烘烤上火温度180 ℃、下火温度170 ℃，烤制15 min。黑皮鸡枞菌曲奇的感官品质最好，感官评分值达88.12±1.22分，优于其他试验组。试验制得的黑皮鸡枞菌曲奇饼干呈金黄色，口感细腻，质构良好，且符合GB 7100-2015及GB/T 20980-2007中曲奇饼干的质量要求。此研究对于曲奇相关产品配方优化及模糊感官评价方法建立具有较好的指导意义。
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| 关 键 词： | 黑皮鸡枞菌 曲奇饼干 模糊综合评判 响应面法 |
| 收稿时间： | 2019-07-08 |
Fuzzy Comprehensive Evaluation and Response Surface Method in Recipe Research of Cookies of Termitomyces Albuminosus |
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| XU Jun-qi,CAO Zheng,XIE Chun-qin,FAN Jun-min,ZHANG Xue-song and LIU Qian. Fuzzy Comprehensive Evaluation and Response Surface Method in Recipe Research of Cookies of Termitomyces Albuminosus[J]. Modern Food Science & Technology, 2019, 35(12): 249-253 |
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| Authors: | XU Jun-qi CAO Zheng XIE Chun-qin FAN Jun-min ZHANG Xue-song LIU Qian |
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| Affiliation: | (Department of Technology of Tea and Food Science, Jiangsu Agriculture and Forestry Vocational and Technical College Jurong 212400, China),(Department of Technology of Tea and Food Science, Jiangsu Agriculture and Forestry Vocational and Technical College Jurong 212400, China),(Department of Technology of Tea and Food Science, Jiangsu Agriculture and Forestry Vocational and Technical College Jurong 212400, China),(Department of Technology of Tea and Food Science, Jiangsu Agriculture and Forestry Vocational and Technical College Jurong 212400, China),(Department of Technology of Tea and Food Science, Jiangsu Agriculture and Forestry Vocational and Technical College Jurong 212400, China) and (Department of Technology of Tea and Food Science, Jiangsu Agriculture and Forestry Vocational and Technical College Jurong 212400, China) |
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| Abstract: | |
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| Keywords: | Termitomyces albuminosus cookie dough fuzzy comprehensive evaluation response surface method |
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