基于模糊数学评价法优化橄榄油油酥制品配方

Formula Optimization of Olive Oil Pastry Based on Fuzzy Mathematics Evaluation

本文以橄榄油为添加油脂制作油酥制品,运用正交试验结合模糊数学综合评价法优化油酥制品配方,同时测定样品质构参数以验证模糊数学评价法的准确性。结果表明,应用模糊数学评价法优化获得的最佳配方为:水油酥面团(中筋粉150 g,橄榄油25 g,水50 g);干油酥面团(低筋粉100 g,橄榄油40 g)。质构分析结果显示,影响油酥制品感官品质的因素主次顺序为水油酥中橄榄油添加量>干油酥中橄榄油添加量>水油酥中水添加量,且最佳配方与模糊数学评价法得到的结果一致,进一步验证了模糊数学评价法优化橄榄油油酥制品配方的可行性与准确性。

The objective of this paper was to optimize the formulation of olive oil pastry by using the method of orthogonal experiment and fuzzy mathematics evaluation. Meanwhile, the texture of these samples were determined to verify the accuracy of fuzzy mathematics evaluation. The results showed that the optimum formula was as follows： water-oiled dough （medium gluten flour 150 g, olive oil 25 g, water 50 g）, oil-mixed dough （low gluten flour 100 g, olive oil 40 g） by using the method of fuzzy mathematics evaluation. According to texture profile analysis results,the factors that affected the quality of olive oil pastry were as follows： amount of olive oil in water-oiled doug 〉 amount of olive oil in oil-mixed dough 〉 amount of water in water-oiled dough, and the optimal formula was correspondence with the results of fuzzy mathematics evaluation, which further verified the feasibility and accuracy of the fuzzy mathematics sensory evaluation.