模糊数学感官评价法优化发芽糙米馒头制作工艺  

Optimization on productive process of germinated brown rice steamed bread by fuzzy mathematics sensory evaluation

作　　者：谢洁[1] 曹靖 周剑新[1] XIE Jie;CAO Jing;ZHOU Jian-xin(Guangxi Vocational College of Technology and Business,Nanning 530008,Guangxi,China)

机构地区：[1]广西工商职业技术学院,广西南宁530008

出　　处：《粮食与油脂》2018年第11期28-31,共4页Cereals & Oils

基　　金：2014年度广西高校科研项目(2014LX621)

摘　　要：以添加发芽糙米的馒头作为感官评价对象,选取外观形态、组织结构、口感、风味为评价因素,采用强制决定法和层次分析法进行权重分配,通过模糊数学感官评价法评判馒头品质,试验得到发芽糙米馒头的最佳制作工艺为发芽糙米粉添加量20%、水添加量56%、发酵温度38℃、发酵时间50 min。Germinated brown rice steamed bread was used as sensory evaluation object.The appearance,structure,taste and flavor of steamed bread were selected as evaluation factors.The weight distribution was carried out by compulsory decision method and AHP(analytic hierarchy process).The quality of steamed bread was evaluated by fuzzy mathematics sensory evaluation method.The optimum formula of germinated brown rice steamed bread were as follows:germinated brown rice power 20%,water 56%,fermentation temperature 38℃and fermentation time 50 min.

关 键 词：发芽糙米 馒头 模糊数学 感官评价 工艺参数 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]