模糊评判法在桂花杂粮薯饼加工中的应用  

Application of fuzzy evaluation in sweet potato pie containing cereals and fragrans processing

作　　者：杨倩钰 柳青山 朱俊玲[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业科学院高粱研究所,山西榆次030600

出　　处：《食品工程》2016年第1期31-34,共4页Food Engineering

基　　金：山西农业大学大学生科技创新基金(13-040);山西省科技攻关项目(20150311003-1)

摘　　要：以蜜桂花、红枣、高粱面、红糖和红薯等为原料研制杂粮薯饼,以色泽、气味、滋味和质地为感官评价因素,利用模糊数学综合评价法对试验所得样品进行综合评分,优化薯饼配方,同时使用正交试验进行检验模糊数学法的准确性。试验结果表明,杂粮薯饼的优化配方为:红薯用量45%,蜜桂花用量17%,高粱面∶白面∶糯米面=0.4∶1.3∶2.0,红糖用量8%。此工艺条件下制得的薯饼色泽金黄、香气宜人、软糯适宜、风味独特。The sweet potato pie containing coarse grains was processed, taking sweet-scented osmanthus honeys, dates, sorghum flour, brown sugar and sweet potatoes as raw materials. The formulation of sweet potato pie was optimized by fuzzy mathematics comprehensive evaluation and orthogonal experiment with color, smell, taste and texture as sensory evaluation factor. The results showed that the optimum formulation for the sweet potato pie recipe was as follows： sweet potatoes 45%, sweet-scented osmanthus honeys 17%, sorghum flour, flour, rice flour （0.4 ： 1.3 ： 2.0） , brown sugars 8%. The pre- pared potato pie has golden color, pleasant aroma, soft taste and unique flavor.

关 键 词：杂粮薯饼 感官评定 模糊数学 正交试验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]