Optimization Of The Process And Quality Analysis Of Sea-buckthorn Biscuits Based On Fuzzy Mathematics Sensory Evaluation Model

With the economic growth of Chinese residents and the change of diet structure,the diet is gradually refined,leading to the long-term insufficient intake of dietary fiber,resulting in obesity,hyperglycemia,hyperlipidemia and a series of diseases.As a snack food favored by consumers,biscuits are not suitable for people with obesity or diabetes due to their characteristics of high oil,high sugar and high fat.China produces seabuckthorn products every year to produce hundreds of tons of seabuckthorn fruit residue,its main ingredients are dietary fiber,and rich in polyphenols active ingredients,is a high-quality raw materials of multigrain food.In this paper,on the basis of ensuring the food quality of sea-buckthorn biscuits and taking into account its functions,a multi-grain biscuit with relatively high dietary fiber and low GI was developed for the above-mentioned sick people.The main research contents of this paper mainly include the following parts:(1)The questionnaire was designed to obtain the weight of each indicator of sea-buckthorn biscuit.The matrix algorithm in fuzzy mathematics was used to replace the common method of taking large and small,and the fuzzy mathematical evaluation model was established for the evaluation of sea-buckthorn biscuit;(2)The effects of different upper and lower fire temperatures and baking time on fuzzy mathematical sensory score and texture characteristics of sea-buckthorn biscuits were studied.The baking conditions of sea-buckthorn biscuits were optimized by response surface method.At the same time,the effects of different amount of butter,egg liquid,seabuckthorn fruit dreg and sugar: xylitol ratio on seabuckthorn biscuit were studied,and the optimal formula of seabuckthorn biscuit was obtained from response surface.The best roasting conditions were upper 175?,lower 167.5?,and roasting time 13 min.The best formula is seabuckthorn fruit dregs added 5%,egg mixture added 30 g,butter added 30 g,sugar: xylitol ratio 21:9;(3)The difference in basic nutritional components between sea-buckthorn biscuits and commercially available biscuits was measured and compared.Electronic sensory equipment(texture analyzer,electronic tongue,electronic nose)was used to determine the electronic sensory differences,and the Eylnst in vitro assay was used.Pancreatin,pepsin and starch transglucosidase simulate the digestive environment in the body,and the glycemic index GI of sea buckthorn biscuits is measured,and the GI value of sea buckthorn biscuits is 68.02,which is lower than similar products on the market;(4)The shelf life of sea-buckthorn biscuit was predicted by using the accelerated storage test ATSL and taking the moisture content,moisture activity and peroxide value as the reference indexes.The shelf life of sea-buckthorn biscuit was 7 days under the condition of RH75% 65? and 21 days under the condition of RH75% 45?.The shelf life of sea-buckthorn biscuit was about 63 days according to the formula calculated.