模糊数学在荞麦方便面配方设计中的应用  

Application of fuzzy mathematical comprehensive evaluation of buckwheat instant noodles'designed formula

作　　者：孙于庆[1] 李建新[1] 闵玉涛[1] 岳福兴[1] 

机构地区：[1]中州大学化工食品学院,郑州450044

出　　处：《食品科技》2011年第10期136-138,共3页Food Science and Technology

摘　　要：采用模糊数学评判法对荞麦方便面感官质量进行评价,排除主观因素的影响,得到科学、客观的实验结果,优选出挤压法生产荞麦方便面的较优配方。The fuzzy mathematical evaluation methodology was adopted to evaluate on buckwheat instant noodles＇ sensory quality.The scientific and objective experimental result was received to exclude subjective factors＇ influence by the evaluation methodology.Then the better formula of buckwheat instant noodles by extruder was obtained.

关 键 词：模糊数学 荞麦 方便面 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]