基于模糊数学和感官评价的小米肠粉皮料研究  

Study on Millet Intestinal Powder Based on Fuzzy Mathematics and Sensory Evaluation

作　　者：钟雨晴 詹世雄[1] ZHONG Yuqing;ZHAN Shixiong(Department of Cuisine and Nutrition,Hanshan Normal University,Chaozhou,Guangdong 521041,China)

机构地区：[1]韩山师范学院烹饪与营养系,广东潮州521041

出　　处：《农产品加工》2022年第18期32-36,共5页Farm Products Processing

摘　　要：以小米肠粉皮料为感官评价对象,分别选取色泽、口感、风味、组织状态作为评价因素,研究小米粉用量、水用量、生粉用量、澄粉用量4个因素分别对小米肠粉制做成品的影响,并对小米粉、水、生粉与澄粉质量比进行三因素三水平正交试验,同时采用强制决定法进行权重分配,通过模糊数学感官评价法评判小米肠粉品质。结果表明,当小米粉用量为50 g,水用量为130 g,生粉与澄粉质量比为5∶2(25 g∶10 g)时,小米肠粉品质最佳,模糊综合评分为83.4分。Taking millet intestine skin material as the sensory evaluation object,and selecting color,taste,flavor,and tissue state as evaluation factors,the four factors of millet powder addition,water addition,corn starch addition,and orange powder addition were studied respectively.The quality of millet flour,water,corn flour,and orange flour were tested in a 3-factor,3-level orthogonal experiment.At the same time,the mandatory decision method was used for weight distribution,and the quality of millet rice roll was evaluated by the fuzzy mathematical sensory evaluation method.The results showed that when the added amount of millet flour was 50 g,the amount of water added was 130 g,and the mass ratio of raw flour to orange flour was 5∶2(25 g∶10 g),the quality of millet rice noodles was the best,and the fuzzy comprehensive score was 83.4 points.

关 键 词：小米 肠粉 工艺 模糊数学评价 感官分析 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]