模糊数学评价结合响应面法优化马铃薯蛋糕加工工艺
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摘要
以马铃薯全粉为主要原料,在单因素试验的基础上,以质构特性、模糊数学感官评分为指标,选择马铃薯全粉、色拉油、白砂糖添加量为自变量,利用响应面法对马铃薯蛋糕加工工艺进行优化。结果表明,硬度、弹性、黏聚性、回复性与马铃薯全粉蛋糕食用感官较为密切。在马铃薯全粉20%、色拉油50%、白砂糖75%、全脂牛奶60%、食用醋3～4滴时,感官评分为90.88±0.05分,马铃薯全粉蛋糕口感细腻,风味纯正。
Taking purple potato powders as the raw materials,the texture feature and fuzzy mathematics sensory evaluation were used as the indexbased on single factor experiment,sugar,salad oil and potato flour were selected as independent variables and the production process was optimized by response surface methodology.The results showed thathardness,elasticity,cohesion,recovery and potato powder cake was more closely related. Potato powder added 20%,salad oil added 50%,white sugar added 75%,full-time milk added 60%,vinegar added 3～4 drops,the sensory score was 90.88±0.05.Purple photo powders' cake had a delicate taste and flavor nice.
Taking purple potato powders as the raw materials,the texture feature and fuzzy mathematics sensory evaluation were used as the indexbased on single factor experiment,sugar,salad oil and potato flour were selected as independent variables and the production process was optimized by response surface methodology.The results showed thathardness,elasticity,cohesion,recovery and potato powder cake was more closely related. Potato powder added 20%,salad oil added 50%,white sugar added 75%,full-time milk added 60%,vinegar added 3～4 drops,the sensory score was 90.88±0.05.Purple photo powders' cake had a delicate taste and flavor nice.
引文
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[2]傅丽,张妤,龚辉,等.基于模糊数学综合评价法优化水晶虾仁的浆液配方[J].食品工业科技,2017(11):209-213.
[3]王彩霞,买玉花,贺晓光,等.模糊数学评价结合响应面法优化红枣脆片真空干燥工艺[J].食品工业科技,2018,39(21):164-171.
[4]朱由珍,吉薇,吉宏武,等.基于模糊数学评价法优化木瓜脆片真空油炸工艺[J].食品工业科技,2017,38(18):183-188.
[5]鉏晓艳,王伟琼,熊光权.模糊数学评价和主成分分析电子束辐照处理后的鲈鱼品质[J].食品科学,2017(15):38-42.
[6]贺萍,张喻.马铃薯全粉蛋糕制作工艺的优化[J].湖南农业科学,2015(7):60-62,66.
[7]柳伟伟,胡良平.主成分分析与探索性因子分析的SAS软件实现[J].中西医结合学报,2010,8(6):589-593.
[8]张仲柏,汪月,牛黎莉,等.马铃薯泥对戚风蛋糕品质特性的影响[J].食品与发酵科技,2017,53(3):39-44.
[9]Sallam K I.Chemical,sensory and shelf life evaluation of sliced salmon treated with salts of organic acids[J].Food Chemistry,2007,101(2):592-600.
[10]马梦苹,张来林,王彦波,等.马铃薯全粉蛋糕工艺优化研究[J].现代食品,2016(14):69-73.
[11]余疾风.在食品感官质量的模糊综合评价中如何正确的制定权重分配方案[J].食品科学,1990(1):15-16.
[12]朱金尧,郭志瑞.应用模糊综合评判进行食品感官质量评价的实施报告[J].食品科学,1987(10):11-15.
[13]温纪平,王大一,卞科.响应面法优化酵子老面馒头生产工艺研究[J].中国粮油学报,2017(3):118-123.
[14]赵文娟,宋扬,李文婧,等.响应面法优化黑果枸杞中原花青素提取工艺[J].食品工业科技,2017(9):252-256.
[15]柳伟伟,胡良平.主成分分析与探索性因子分析的SAS软件实现[J].中西医结合学报,2010,8(6):589-593.
[16]刘竞峰,陆鹏,张喻,等.马铃薯全粉对面粉糊化特性及馒头品质的影响[J].中国酿造,2016,35(2):97-100.
[17]Nguyen HT,Fels-Klerx HJ,Boekel VM.Nε-(carboxymethyl)lysine:A review on analytical methods,formation,and occurrence in processed food,and health impact[J].Food Reviews International,2014,30(1):36-52.