姜元华^1*，熊婷婷¹，张雨薇^1，2，王 岚¹

（四川旅游学院，成都610100；2.四川农业大学，雅安625000）

摘要：为研究八珍鱼鳞凉薯粉的最佳配方，以八珍粉添加量、粉芡添加量和水添加量为关键因素，以综合评分为响应值，通过响应面法优化得到八珍鱼鳞凉薯粉的最佳配方为：以1000g凉薯淀粉为基准，八珍粉添加量7.5%、粉芡添加量11%、水添加量50%，在此条件下综合评分为30.58分，此时的八珍鱼鳞凉薯粉品质最佳。

关键词：八珍鱼鳞凉薯粉；模糊综合评分；响应面；配方优化

中图分类号：TS236.5 文献标识码：A 文章编号：1674-506X（2025）03-0067-0006

Study on the Optimization of the Formula of Bazhen Fish Scale Pachyrhizus erosus Jelly Based on Response Surface Methodology

JIANG Yuanhua^1*，XIONG Tingting¹，ZHANG Yuwei^1，2，WANG Lan¹

(1.Sichuan Tourism University，Chengdu 610100，China;

2.Sichuan Agricultural University，Ya’an 625000，China)

Abstract: In order to study the best formula of Bazhen fish scale Pachyrhizus erosus jelly，using addition amounts of Bazhen powder， flour paste and water as key factors， and the comprehensive score was used as the response value. The optimal formula of Bazhen fish scale Pachyrhizus erosus jelly was obtained by response surface methodology optimization：Based on 1 000 g of Pachyrhizus erosus starch，Bazhen powder addition amount was 7.5%， flour paste addition amount was 11%，water addition amount was 50%. Under these conditions，the comprehensive score was 30.58 points，and the quality of Bazhen fish scale Pachyrhizus erosus jelly was the best.

Keywords: Bazhen fish scale Pachyrhizus erosus jelly; fuzzy comprehensive score; response surface; formula optimization

doi: 10.3969/j.issn.1674-506X.2025.03-010