陈禧 杜亚飞 肖琴琴 张荣美 童圣 张晓娟

    摘 要：利用单因素实验以及响应面分析对蛹虫草饼干加工工艺进行优化。以感官评分为指标，以单因素实验为基础，选取蛹虫草粉、水、白砂糖添加量为影响因子进行响应面设计。结果表明，蛹虫草饼干最佳工艺配方为蛹虫草粉8%、水20%、黄油30%、蛋液25%及白砂糖30%。在此条件下制作出的蛹虫草酥性饼干口感酥脆，呈金黄色，色泽均匀，组织状态清晰。

    关键词：蛹虫草；饼干；配方；感官评价；响应面

    Abstract： The processing technology of Cordyceps militaris biscuits was optimized by single-factor test and response surface analysis. Taking sensory score as the investigation index， the amount of Cordyceps militaris powder added， the amount of white sugar added and the amount of water added as the influencing factors were selected as the influencing factors for the Box-Behnken experimental design. The results showed that the optimal process formula of Cordyceps militaris biscuits was 20% water ......