邱婧然^1，2，张 孟¹，蔡双天¹，王佰灵^1，3*

（1.湖北医药学院药学院，湖北十堰 442000；

2.武当特色中药研究湖北省重点实验室，湖北十堰 442000；

3.湖北省药用植物综合利用工程技术研究中心，湖北十堰 442000）

摘要：以葛根粉、红枣粉和低筋小麦粉为主要原料，采用模糊数学结合响应面法优化葛根红枣饼干配方。结果表明，葛根红枣饼干的最佳配方为：低筋小麦粉100.0 g、葛根粉16.0 g、红枣粉21.0 g、玉米油24.0 g、奶粉10.0 g、鸡蛋40.0 g、食盐0.8 g、小苏打0.8 g。此配方所制备的饼干感官品质优良，色泽、形态美观，组织细腻，葛根和红枣风味浓郁。

关键词：葛根粉；红枣粉；饼干；响应面；模糊数学；配方

中图分类号：TS213.22    文献标识码：A   文章编号：1674-506X（2022）04-0086-0007

Formula Optimization of Pueraria Jujube Biscuits by Fuzzy Mathematics Combined with Response Surface Methodology

QIU Jingran^1，2, ZHANG Meng¹, CAI Shuangtian¹, WANG Bailing^1，3*

（1.School of Pharmacy, Hubei University of Medicine, Shiyan Hubei 442000, China;

2.Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Shiyan Hubei 442000, China;

3.Hubei Provincial Technology and Research Center for Comprehensive Development of Medicinal Herbs, Shiyan Hubei 442000, China）

Abstract：A kind of pueraria jujube biscuits was made with pueraria powder, jujube powder and low gluten wheat flour as raw materials. Fuzzy mathematics combined with response surface methodology was used to optimize the recipe of pueraria jujube biscuits. The results showed that the optimum formula was as follows: low gluten wheat flour 100.0 g, pueraria powder 16.0 g, jujube powder 21.0 g, corn oil 24.0 g, milk powder 10.0 g, egg 40.0 g, salt 0.8 g and baking soda 0.8 g. The pueraria jujube biscuits made by this formula have high sensory quality, uniform baking color, beautiful shape and unique taste.

Keywords：pueraria powder; jujube powder; bisuit; response surface; fuzzy mathematic; formula

doi：10.3969/j.issn.1674-506X.2022.04-014

收稿日期：2021-10-28

基金项目：国家级大学生创新创业训练计划项目（202010929014）；湖北省教育厅科学技术研究项目（B2020104）

作者简介：邱婧然（1987-），女，硕士，讲师。研究方向：食品加工。

*通信作者：王佰灵（1987-），女，硕士，实验师。研究方向：食品加工。

引用格式：邱婧然,张孟,蔡双天,等.模糊数学结合响应面法优化葛根红枣饼干配方[J].食品与发酵科技,2022,58(4):86-92.