大豆膳食纤维早餐饼干配方的模糊数学感官评价研究

Study on Evaluation of Sensory Fuzzy Mathematics of Soybean Dietary Fiber Biscuit for Breakfast

【目的】开发大豆膳食纤维早餐饼干。【方法】将大豆膳食纤维添加到面粉和其他辅料中,制成大豆膳食纤维早餐饼干,并研究砂糖粉添加量、大豆膳食纤维添加量、淀粉添加量和木瓜蛋白酶添加量对该饼干感官指标的影响,采用正交实验法和模糊数学综合评价法对大豆膳食纤维早餐饼干的配方进行优化。【结果】各因素的影响顺序从大到小为砂糖粉添加量>大豆膳食纤维添加量>木瓜蛋白酶添加量>淀粉添加量。大豆膳食纤维早餐饼干的最佳配方为砂糖粉28kg,大豆膳食纤维5kg,淀粉1.2kg,木瓜蛋白酶0.048kg。【结论】为功能性饼干的生产和研发提供依据。

[Objective]Soybean dietary fiber biscuit was developed for breakfast.[Methods]Soy-bean dietary fiber biscuit was prepared by using soybean dietary fiber,flour,and other materi-als.The factors （addition of sugar powder,soybean dietary fiber,starch and papain）that affect-ed sensory of the biscuit were studied,and the optimal formula of soybean dietary fiber biscuit was obtained through orthogonal test and fuzzy mathematic sensory evaluation.[Results]The effects of different additions were ranked as follows：sugar powder〉soybean dietary fiber〉pa-pain〉starch.And optimal formula of soybean dietary fiber breakfast biscuit was as follows：sugar powder 28kg,soybean dietary fiber 5kg,starch 1.2kg,and papain 0.048kg.[Conclusion]The study can provide the basis for functional biscuit production and research.