模糊数学法在米糠酥性饼干配方研究中的应用  

Application of fuzzy mathematical comprehensive evaluation in the optimization on recipe of rice bran biscuit

作　　者：徐浩[1] 方洁[1] 李菁楠[1] 徐楠[1] 丁之恩[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《食品科技》2015年第8期147-150,共4页Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD14B13);院科创新团队项目(14C1207)

摘　　要：为将米糠应用在酥性饼干的制作中,试验应用正交设计方案和模糊数学评价法研究不同配方对米糠酥性饼干感官品质的影响,得到风味良好的米糠酥性饼干配方。结果表明,米糠酥性饼干的最佳配方为面糠比7:3,糖添加量30%,米糠油添加量45%,鸡蛋添加量35%,小苏打添加量0.9%时,饼干的感官品质最佳。To apply rice bran in crisp biscuit production, the application of orthogonal design and fuzzy mathematical evaluation method were used on the research of influence of different ingredients on rice bran biscuit sensory quality. The results show that the best formula of rice bran biscuit： the proportion of flour and rice bran was 7：3, the amount of sugar added was 30%, rice bran oil added was 45%, the amount of the egg was 35%, the addition of sodium bicarbonate was 0.9%, biscuit was of the best sensory quality.

关 键 词：米糠 模糊数学 配方优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]