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Abstract
WiththeeconomicgrowthofChineseresidentsandthechangeofdietstructure,
thedietisgraduallyrefined,leadingtothelong-terminsufficientintakeofdietary
fiber,resultinginobesity,hyperglycemia,hyperlipidemiaandaseriesofdiseases.
Asasnackfoodfavoredbyconsumers,biscuitsarenotsuitableforpeoplewith
obesityordiabetesduetotheircharacteristicsofhighoil,highsugarandhighfat.
Chinaproducesseabuckthornproductseveryyeartoproducehundredsoftonsof
seabuckthornfruitresidue,itsmainingredientsaredietaryfiber,andrichin
polyphenolsactiveingredients,isahigh-qualityrawmaterialsofmultigrainfood.In
thispaper,onthebasisofensuringthefoodqualityofsea-buckthornbiscuitsand
takingintoaccountitsfunctions,amulti-grainbiscuitwithrelativelyhighdietary
fiberandlowGIwasdevelopedfortheabove-mentionedsickpeople.
Themainresearchcontentsofthispapermainlyincludethefollowingparts:
(1)Thequestionnairewasdesignedtoobtaintheweightofeachindicatorof
sea-buckthornbiscuit.Thematrixalgorithminfuzzymathematicswasusedto
replacethecommonmethodoftakinglargeandsmall,andthefuzzymathematical
evaluationmodelwasestablishedfortheevaluationofsea-buckthornbiscuit；
(2)Theeffectsofdifferentupperandlowerfiretemperaturesandbakingtime
onfuzzymathematicalsensoryscoreandtexturecharacteristicsofsea-buckthorn
biscuitswerestudied.Thebakingconditionsofsea-buckthornbiscuitswere
optimizedbyresponsesurfacemethod.Atthesametime,theeffectsofdifferent
amountofbutter,eggliquid,seabuckthornfruitdregandsugar:xylitolratioon
seabuckthornbiscuitwerestudied,andtheoptimalformulaofseabuckthornbiscuit
wasobtainedfromresponsesurface.Thebestroasting
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