食品工业科技Issue(13)：177-180,4.DOI:10.13386/j.issn1002-0306.2017.13.033
基于模糊数学综合感官评价的马铃薯粉饺子皮的工艺研究
Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation
摘要
Abstract
In order to increase the additional value of potato and enrich the variety of dumplings,potato granules were added to the dumpling.The optimal formula of potato granules dumpling was determined by single factor test and orthogonal test.The fuzzy comprehensive evaluation method was used to evaluate the sensory quality of color,taste,flavor and better firmness.The results showed that the optimal formula was as follows:sugar 2.0 g,water 75 g(25 ℃)potato granules 10％.With this formula,the dumpling had good flexibility,moderate hardness,good cooking resistance,and balanced nutritional value.关键词
马铃薯全粉/饺子皮/感官评价/配方Key words
potato granules/dumpling/sensory evaluation/formula分类
轻工纺织引用本文复制引用
孙莹,江连洲,李爽..基于模糊数学综合感官评价的马铃薯粉饺子皮的工艺研究[J].食品工业科技,2017,(13):177-180,4.基金项目
黑龙江省自然科学基金项目(C2015067) （C2015067）
哈尔滨商业大学青年创新人才项目(2016QN060). （2016QN060）
