食品工业科技2012，Vol.33Issue(12)：128-131,4.
不同品种糖炒板栗加工特性的研究
Research of processing characteristics of different species of sugar frying chestnut
苏霞 1刘鹏飞 2孙颖 1郭丽琼 1田雪琴 1曹秋旭1
作者信息
- 1. 西南大学食品科学学院,重庆400715 西南大学柑橘研究所,重庆400712
- 2. 西南大学食品科学学院,重庆400715 北京市农林科学院农业综合发展研究所,北京100097
- 折叠
摘要
Abstract
Sixteen different species of sugar frying chestnut were assessed comprehensively by using the method of fuzzy mathematics,then the weight of all assessment standards were assured：weight of single grain（X1）,color of chestnut core（X4） and taste（X6） were all 0.25.The standard deviation of single grain（X2） was 0.125.Appearance（X3）,aroma（X5）,the extent of anti-born（X7）,hardness（X8） and production yield（X9） were all 0.025.According to the result of the average degree of membership,5 species which were suitable most for processing to be sugar frying chestnut were selected：Huaihuang,Da1-3,Zaofeng,Yankui and Hongli.关键词
糖炒板栗/模糊数学法/综合品质Key words
sugar frying chestnut/fuzzy mathematics method/comprehensive quality分类
轻工纺织引用本文复制引用
苏霞,刘鹏飞,孙颖,郭丽琼,田雪琴,曹秋旭..不同品种糖炒板栗加工特性的研究[J].食品工业科技,2012,33(12):128-131,4.
