仙人掌饼干的配方优化

Optimization recipe of the cactus(opuntia dillenii haw) biscuit

以小麦粉为主要原料,加入仙人掌汁、砂糖、奶油等成分制作出植物类营养饼干。先确定仙人掌汁对饼干的感官评价水平,再用4因素3水平(砂糖20%、24%、28%;奶油10%、15%、20%;水分28%、30%、32%;仙人掌汁6%、5%、4%)正交试验设计和模糊综合评价产品感官质量的方法,对仙人掌饼干的配方进行优化选择。研究结果的最优配方为:砂糖24%、奶油15%、水分32%、仙人掌汁6%,影响仙人掌饼干品质的主次因素从大到小依次为水分、仙人掌汁、奶油、砂糖。

The cactus（ opuntia dillenii haw ） biscuit was a nutritious plant biscuit, the main raw material was wheat flour, sugar, butter, cactus juice and so on. Firstly, the level of the cactus juice for the biscuit sensitive evaluation was made. The optimum formula of cactus biscuit was studied by 4 factors 3 levels （sugar 20 %. 24 % .28 % ; butter 10 %, 15 % ,20 % ; water 28 % ,30 % ,32 % ; cactus juice 6 % ,5 % ,4 % ） orthogonal experiment and fuzzy comprehensive evaluation. The result showed that, the optimum recipe was sugar 24 %, butter 15% ,water32% ,cactus juice 6% ,the primary and secondary factors effecting the quality of product was water, cactus juice, butter and sugar.