摘要：基于试验设计软件Design- Expert 7.0.0，可由二次回归设计得出再造型草莓脆片感官得分与主要因素的回归模型，经过检验证实该模型是合理可靠的，感官得分可以得到较好地预测。利用模型的响应面与其等高线，对影响再造型草莓脆片感官得分的关键因素和其相互作用进行探讨，获得了焙烤膨化再造型草莓脆片加工的最佳工艺参数为草莓浆添加量15.8g、焙烤温度121℃和焙烤时间20.3min对感官得分的影响，此时感官得分为86.4；微波膨化再造型草莓脆片加工的最佳工艺参数为微波膨化时间114s、草莓浆添加量15.47g、土豆粉添加量7.86g，此时感官得分为83.9。
关键词：再造型草莓脆片；焙烤膨化；微波膨化；感官得分；响应曲面法
Abstract：Based on the experimental design software Design-Expert 7.0.0, the regression model of the re-shape strawberry crisps which is acquired by quadratic regression design proves to be reasonable and reliable, and able to predict the sensory score better. Getting advantage of its response surface and contour, we get the key factors which affect the shape of strawberry crisps sensory score and their interactions, it turns out that the optimum process parameters of baking puffing shape strawberry crisp are 15.8g of strawberry jam added, baking temperature 121℃ and baking time 20.3min, at the same time we get the sensory score of 86.4; the optimum process parameters of puffed shape strawberry crisps are 114s with microwave puffing, 15.47g of strawberry syrup added, 7.86g of potato flour added with microwave, under this circumstance we get the sensory score 83.9.
Key words: Reshaped strawberry chips; Baking puffing; Microwave puffing; Sensory evaluation; Response surface methodology
