以马铃薯鲜薯为主要原料，采用二步焙烤工艺制备马铃薯酥脆饼干，研究马铃薯泥与低筋面粉比例、碳酸氢铵与小苏打比例、鸡蛋液与棕榈油比例等三个因素对饼干剪切力、色差和感官品质的影响。结果表明，马铃薯泥与低筋面粉比例为13:2、碳酸氢铵与小苏打比例为5:2、鸡蛋液与棕榈油比例为5:5时，马铃薯饼干的剪切力在2000~2500 g、色泽适中、感官评分高于80分。在此基础上，通过三因素三水平响应面优化试验得到饼干的最优配方为：马铃薯泥55.00%、低筋面粉20.00%、碳酸氢铵0.50%、小苏打0.13%、鸡蛋液6.86%、棕榈油5.00%、糖霜6.82%、淡奶油5.69%。此配方下的马铃薯鲜薯酥脆饼干具有良好的马铃薯风味，口感酥脆，品质优良，感官评分为87.20，与响应面模型预测值符合。本研究可为马铃薯烘焙产品的发展提供理论依据。

Potato biscuit was prepared by two-step baking process with fresh potato as major raw material. The effects of the ratio of mashed potato to low-gluten flour, the ratio of ammonium bicarbonate to sodium bicarbonate, and the ratio of liquid whole egg to palm oil, on the shearing force, color difference and sensory score of biscuits were studied. The results showed that when the ratio of mashed potato to low-gluten flour was 13:2, the ratio of ammonium bicarbonate to sodium bicarbonate was 5:2, and the ratio of liquid whole egg to palm oil was 5:5, the shear forces of potato biscuits were in the range of 2000~2500 g, and the sensory scores of potato biscuits were higher than 80. Based on the results, through the three-factor and three-level response surface methodology optimization, the optimal formula of biscuit was obtained as follows: potato 55.00%, low-gluten flour 20.00%,ammonium bicarbonate 0.50%, sodium bicarbonate 0.13%, liquid whole egg 6.86%, palm oil 5.00%, sugar 6.82%, light cream 5.69%. The potato crisp biscuit under this formula had good potato flavor, crisp taste and good quality, with the sensory score of 87.20. It was consistent with the predicted value of the response surface model. The study could be used as theoretical basis for the development of potato baking product.

国家重点研发计划重点专项（2016YFD0401304）