基于模糊数学的复合脆片感官评价研究——以胡萝卜-苹果复合脆片为例  

A STUDY ON SENSORY EVALUATION OF COMPOUND APPLE-CARROT CHIPS WITH FUZZY MATHEMATICS

作　　者：周清[1] 邓健[1] 

机构地区：[1]中国农业大学农业部设施农业生物环境工程重点开放实验室,北京100083

出　　处：《河南工业大学学报（自然科学版）》2008年第1期68-71,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：北京市教委共建项目资助(XK100190441);北京市都市农业学科群项目(XK100190553)

摘　　要：针对传统的单一原料制成的脆片存在对原料质量要求高、感官质量和营养不易调控等问题,研制了一种新型的苹果-胡萝卜复合脆片.探讨了复合脆片的加工方法,得出了最佳工艺参数范围;并将模糊数学应用于所制脆片的感官评价.结论为：所制苹果-胡萝卜复合脆片采用添加3%的淀粉,原料配比为胡萝卜∶苹果质量比为1∶1时为较好的组合.用模糊数学法对所制脆片与市售品客薯片分别进行了感官评价,二者评分均在80~100,说明采用此实验工艺制作的苹果-胡萝卜复合脆片是一种有市场推广前景的脆片食品.Traditional chips are in high demands for raw material,can＇t easy to control its＇ compose and nutrition and sensory properties to meet people＇s needs.A new apple-carrot compound chips was made from carrot raw thick liquid,with apple and other material added,mold to chips.Processing methods of the chips were investigated.The optimum technology parameters were found.Various factors effecting quality of chips were also been discussed.The Optimum compound was apple to carrot 1∶1,starch 3%.By application of Fuzzy Mathematics on sensory evaluation of apple-carrot compound chips and Pin-ke chips,it was found that the scores of the two chips were both 90～100,which mean apple-carrot compound chips have broad market prospects.

关 键 词：苹果-胡萝卜复合脆片 营养 感官评价 加工方法 模糊数学 

分 类 号：TS201.1[轻工技术与工程—食品科学]