Abstract: In this study, Qishan yam, soymilk, Xiaozhan rice, oatmeal, glutinous rice and dried lily bulb were used as the main ingredients to optimize the ingredient ratios of Meiling porridge through single-factor and response surface experimental design with fuzzy sensory evaluation as the index, and Qishan yam was pretreated with peeling, colour protection and blanching. The results showed that the Meiling porridge had exquisite texture and complex flavor with the highest sensory score of 84.9 at 8% of Qishan yam addition, 6% of soya bean milk addition, 5% of Xiaozhan rice addition, 4% of oats addition, 2% of glutinous rice addition and 1% of dried lily bulb addition. The optimal peeling process conditions were as follows: 5% NaOH solution, soaking time 70 ℃, soaking for 17 min; the optimal colour protection conditions were as follows: citric acid mass fraction 1%, salt mass fraction 2.5%, ascorbic acid mass fraction 1% and the optimal blanching time 10 min. The addition of Qishan yam not only enriches the porridge’s nutrients, but also improves the porridge's texture with the pre-treatment of Qishan yam. This study can provide reference for the development of Meiling porridge and bring new vitality to traditional products.

Key words: Qishan yam, fuzzy mathematical method, response surface method, Meiling porridge