摘要：基于試驗設計軟件Design- Expert 7.0.0，可由二次回歸設計得出再造型草莓脆片感官得分與主要因素的回歸模型，經過檢驗證實該模型是合理可靠的，感官得分可以得到較好地預測。利用模型的響應面與其等高線，對影響再造型草莓脆片感官得分的關鍵因素和其相互作用進行探討，獲得了焙烤膨化再造型草莓脆片加工的最佳工藝參數為草莓漿添加量15.8g、焙烤溫度121℃和焙烤時間20.3min對感官得分的影響，此時感官得分為86.4；微波膨化再造型草莓脆片加工的最佳工藝參數為微波膨化時間114s、草莓漿添加量15.47g、土豆粉添加量7.86g，此時感官得分為83.9。

關鍵詞：再造型草莓脆片；焙烤膨化；微波膨化；感官得分；響應曲面法

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