| 混料实验和模糊评价结合优化芝麻花生油茶配方 |
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| 引用本文： | 芦鑫,孙强,艾志录,张丽霞,宋国辉,范国锋,黄纪念.混料实验和模糊评价结合优化芝麻花生油茶配方[J].食品工业科技,2012,33(6):258-262. |
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| 作者姓名： | 芦鑫 孙强 艾志录 张丽霞 宋国辉 范国锋 黄纪念 |
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| 作者单位： | 1. 河南省农科院农副产品加工所,河南郑州,450002
2. 河南农业大学食品学院,河南郑州,450002 |
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| 基金项目： | 河南省重大公益性科研招标项目(091100910200) |
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| 摘 要： | 为优化芝麻花生油茶的食用品质,采用模糊感官评价结合混料实验设计优化芝麻花生油茶的主料,即面粉、大豆分离蛋白、花生和芝麻的添加量。结果表明:油茶的主料和主料间的交互作用会显著影响油茶的感官品质。当面粉添加量为70.39%,大豆分离蛋白添加量为19.07%,花生添加量为5.53%,芝麻添加量为5.00%,油茶的感官品质最佳,且感官评价值与模型预测值无显著性差异。
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| 关 键 词： | 油茶 混料实验 模糊评价 |
Optimization of fuzzy evaluation and mixture design in the formula of You Cha made of sesame and peanut |
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| Affiliation: | LU Xin1,SUN Qiang1,AI Zhi - lu2,ZHANG Li - xia1,SONG Guo - hui1,FAN Guo - feng2,HUANG Ji - nian1,* (1. Institute of Agricultural Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China; 2. College of Food Science,Henan Agricultural Universtiy,Zhengzhou 450002,China) |
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| Abstract: | To improve the edible quality of You Cha which made of sesame and peanut,fuzzy evaluation and mixture design were used to optimize main components of You Cha,such as wheat powder,soybean isolated protein,peanut and sesame. The results showed that effects of main components and interaction of main components on the edible quality of You Cha were significant. The predicted optimal values of wheat powder,soybean isolated protein,peanut and sesame were 70. 39%,19. 07%,5. 53% and 5. 00% respectively. And there was no significant difference between prediction value and sensory evaluation. |
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| Keywords: | You Cha mixture design fuzzy evaluation |
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