基于模糊数学的蒲公英脆片微波真空膨化工艺的优化

为使蒲公英的食用不受季节和地域的限制,本研究以蒲公英为主要原料,辅以淀粉和豆粉等成分后重构定型,并采用微波真空膨化技术将其制成一种蒲公英脆片新产品。在建立模糊数学感官评价体系的基础上,采用模糊数学感官评价体系评分和产品脆度为指标,经过单因素和响应曲面优化设计蒲公英脆片配方。结果表明,确定蒲公英脆片最佳配方(以50.00 g蒲公英浆糊为标准)为:马铃薯淀粉8.6 g,食盐添加量0.5 g,豆粉添加量7 g,白砂糖添加量7.5 g;蒲公英脆片最佳制备工艺:脆片厚度为2 mm,膨化功率1513 W,膨化时间38 min,此时所得的脆片模糊数学感官评分为96分,脆度值为1.67 mm。在此条件下制得的蒲公英脆片有较好的感官特性,组织状态、色泽、滋味、气味、膨化效果均较佳,可为蔬果脆片加工业提供参考。

Optimization of Dandelion Microwave Vacuum Puffing Crisps Based on Fuzzy Mathematics

In order to make the consumption of dandelion not subject to the restrictions of season and region,a new product was made by microwave vacuum puffing-technology with dandelion as main raw material. A fuzzy mathematical sensory evaluation system was established. Using fuzzy mathematical sensory evaluation system score and crispness as indicators,the optimal formula of dandelion crisps were determined through single factors and response surface optimization experiments(Taken 50.00 g dandelion paste as the standard). The results as followed:The adding amount of potato starch,salt,soybean flour and sugar were 8.6 g,0.5 g,7 g and 7.5 g,respectively. In addition,the best preparation technology of dandelion crisps:The thickness was 2 mm,microwave power was 1513 W,and processing time was 38 min. At this time,the fuzzy mathematical sensory scores of crisp was 96 and the crispness was 1.67 mm. Under these conditions,the dandelion crisps had better sensory characteristics,better texture,color,taste,smell and puffing-effect,which could provide references for processing of vegetable and fruit crisps.