基于QFD及模糊数学设计评判大学生早餐粥配方  

Design and evaluation of breakfast gruel based on QFD and fuzzy mathematics

作　　者：李凤霞[1] 陈守江[1] 王志强[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品工业科技》2011年第11期223-226,230,共5页Science and Technology of Food Industry

基　　金：国家级科技计划项目(星火计划)(2010GA710009);安徽省高等学校优秀青年人才基金(2009SQRZ108);安徽科技学院院引进人才项目(ZRC2007145)

摘　　要：[目的]探讨质量功能展开(QFD)及模糊数学评价在食品新产品开发中的应用。[方法]通过调查安徽科技学院部分大学生对早餐粥的要求,采用QFD法进行早餐粥的概念设计;选用正交实验研制成品;通过模糊数学评价该产品的各项感官指标与四种市售同类产品的差异,优化配方设计。[结果]早餐粥营养特性和感官特性的重要性依次为:营养价值﹥色泽﹥香味﹥口感;营养早餐粥最优配方:大米100g、红豆20g、0.5cm3瘦肉丁40g、炒鸡蛋50g、胡萝卜20g、青菜3g、总料水比1∶6。[结论]QFD可以更加客观、准确地确定消费需求,模糊数学评判有助于改进产品质量,两种方法结合用于新产品开发和质量改进方面具有可行性和高效性。[Objective]To research the application of QFD and fuzzy mathematics in developing of new food.[Method] Based on the investigation of breakfast gruel requirements of students from Anhui Science and Technology University,the concept design of breakfast cereals was finished by using QFD.The breakfast cereals products were done based on orthogonal experiment.The sensory indexes were evaluated from the breakfast cereals and other four similar market products by the fuzzy mathematical evaluation,and its formula design was optimized.[Results] The importance of nutrition and sensory indexes of breakfast cereals as follows：nutrition﹥colour﹥fragrance﹥palate.The optimal formula of nutritional breakfast cereals was：rice 100g,red bean 20g,0.5cm3 diced lean 40g,scrambled eggs 50g,carrots 20g,green vegetables 3g,and the ratio of material to water was 1∶ 6.[Conclusion] QFD can objectively and accurately determine consumption demand of food,and the fuzzy mathematical evaluation contributes to improve the quality of products,new product development and quality improvement.Two methods were feasible and efficient.

关 键 词：QFD法 模糊数学评判 早餐粥 配方 

分 类 号：TS201[轻工技术与工程—食品科学]