基于模糊数学综合评价法的改性紫薯饼干的制备工艺优化

本研究以紫薯为原料,对其采用微波联合高压处理以达到提高其抗氧化能力及抑制其褐变反应的目的,然后将改性后的紫薯进一步用于制作饼干,并利用正交试验与模糊数学综合评价法优化紫薯饼干的制作配方。以花青素含量和多酚氧化酶活性为指标,通过单因素实验得到微波联合高压处理紫薯的最优参数为微波功率450 W、微波时间20 min、高压温度115℃、高压时间40 min,在此优化条件下的改性紫薯的花青素含量和多酚氧化酶活性分别比原料升高了2.56倍和降低了45.71%。然后以感官评价为指标,通过正交试验和模糊数学综合评价法优化出紫薯饼干的最佳制作配方为低筋面粉40 g、紫薯粉60 g、白砂糖45 g、黄油75 g、鸡蛋60 g、食盐1 g,所制作的紫薯饼干色泽均匀、外形完整、口感松脆且具有紫薯的香气。

Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method

The aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction. Then, the modified purple sweet potato was used as raw materials for the development of biscuits, and the processing recipe was optimized by the orthogonal test and fuzzy mathematics comprehensive evaluation method. Anthocyanin content and polyphenol oxidase (PPO) activity in purple sweet potato were used as indicators, the optimal conditions of microwave combined high pressure treatment determined by a single factor test were microwave power 450 W, microwave time 20 min, high-pressure temperature 115 ℃, and high-pressure time 40 min, and the anthocyanin content increased by 2.56-fold and polyphenol oxidase activity decreased by 45.71% under the optimal conditions compared to the native purple sweet potato, respectively. Furthermore, sensory evaluation was used as indicator, the best processing recipe of modified purple sweet potato-based biscuits was low-gluten flour 40 g, modified purple sweet potato powder 60 g, white granulated sugar 45 g, butter 75 g, egg 60 g, and edible salt 1 g optimized by orthogonal optimization and fuzzy mathematics comprehensive evaluation method. The prepared modified purple sweet potato-based biscuits had uniform color, complete appearance, crisp taste and the flavor of purple sweet potato.