粮油食品科技2016，Vol.24Issue(5)：14-18,5.
基于模糊感官评价的桃花馅饼配方优化
Optimization of peach blossom pie formula based on fuzzy sensory evaluation
摘要
Abstract
The formula of the fillings of peach blossom pie was researched with edible peach blossom, flour,white sugar and red bean as raw materials. The pie quality was evaluated by sensory evaluation combined with fuzzy evaluation. The formula was optimized by orthogonal test. The result showed that the optimal filling formula was edible peach blossom (0. 8 g),flour paste (20 g),sugar (30 g),red bean (40 g),peanut (10 g)and sesame (10 g). According the above format and processing,the peach blos-som pie had good color with crisp and sweet taste without oily.关键词
桃花/馅饼/感官品质/模糊评判Key words
peach blossom/pie/sensory quality/fuzzy evaluation分类
轻工纺织引用本文复制引用
雷颂,欧阳思,屈璐璐,龙姣丽,崔京珍..基于模糊感官评价的桃花馅饼配方优化[J].粮油食品科技,2016,24(5):14-18,5.基金项目
省市联合基金 （）
