包装与食品机械2017，Vol.35Issue(1)：6-11,18,7.DOI:10.3969/j.issn.1005-1295.2017.01.002
模糊数学感官评价法优化香菇酥糖的制作工艺
Optimization on Making Technology of Lentinus edodes Crisp Candy byFuzzy Mathematics Sensory Evaluation
摘要
Abstract
In order to optimize the processing conditions for making higher quality Lentinus edodes crisp candy,the processing factors of the diced mushroom pretreatment method and sugar recipe were investigated by single factor and orthogonal tests.The quality of crisp candy was evaluated by the fuzzy mathematics comprehensive evaluation according to the weights analysis of sensory evaluation about appearance,color,taste and organizational structure.The results showed that the diced mushroom optimal pretreatment method was soaked 3h in 25% maltodextrin solution after blanching,the best sugar recipe was based on the total amount of maltose,3% corn starch,20% maltodextrin,0.12% citric acid and 30% water addition.Under this condition,Lentinus edodes crisp candy has a good quality and high content diced mushroom,therefore is a healthier candy.关键词
香菇/酥糖/模糊数学/感官评价Key words
Lentinus edodes/crisp candy/fuzzy mathematics/sensory evaluation分类
轻工纺织引用本文复制引用
刘丽娜,李静,王安建,魏书信,李顺峰,田广瑞..模糊数学感官评价法优化香菇酥糖的制作工艺[J].包装与食品机械,2017,35(1):6-11,18,7.基金项目
河南省财政预算项目(ys201618) （ys201618）
