为开发口感良好、菌菇风味突出、具有营养保健价值的黑皮鸡枞菌曲奇饼干。本研究以黑皮鸡枞菌粉、低筋面粉及黄油为主要原料，白砂糖、鸡蛋等为辅料，研究黑皮鸡枞菌曲奇饼干加工配方。在单因素试验基础上，根据曲奇感官评定标准，构建模糊综合评判模型，进行综合评判，并通过Box-Behnken试验设计优化黑皮鸡枞菌曲奇饼干的最佳配方。响应面优化后的结果表明，低筋面粉100%，鸡枞粉添加量为14%，白砂糖添加量38%，黄油添加量66%时，搭配全蛋液20%、水20%及小苏打0.8%，控制烘烤上火温度180 ℃、下火温度170 ℃，烤制15 min。黑皮鸡枞菌曲奇的感官品质最好，感官评分值达88.12±1.22分，优于其他试验组。试验制得的黑皮鸡枞菌曲奇饼干呈金黄色，口感细腻，质构良好，且符合GB 7100-2015及GB/T 20980-2007中曲奇饼干的质量要求。此研究对于曲奇相关产品配方优化及模糊感官评价方法建立具有较好的指导意义。

In order to develop cookies with good taste, prominent flavor and nutritional value of Termitomyces albuminosus, the formula of cookies was studied with powder of Termitomyces albuminosus, low gluten flour and butter as main raw materials and white sugar and eggs as auxiliary materials. On the basis of single factor test, a fuzzy comprehensive evaluation model was built according to the sensory evaluation standard of cookies, and the comprehensive evaluation was carried out, and the best formula of cookies was optimized by box-behnken test design. The results after response surface optimization showed that the added amount of low gluten flour was 100%, Termitomyces albuminosus powder was 14%, the granulated sugar was 38%, butter was 66%, the whole egg solution was 20%, the water was 20%, the baking soda was 0.8%, and the upper and lower fire temperatures were 180 ℃ and 170 ℃ for 15 min, respectively. The sensory quality was the best, with a sensory score of 88.12±1.22, which was better than other experimental groups. The cookies were golden in color, delicate in taste, good in texture, and in line with the quality requirements of GB 7100-2015 and GB/T 20980-2007. This study has a good guiding significance for the formulation optimization of cookie related products and the establishment of fuzzy sensory evaluation method.