| 模糊数学在荞麦方便面配方设计中的应用 |
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| 引用本文： | 孙于庆,李建新,闵玉涛,岳福兴.模糊数学在荞麦方便面配方设计中的应用[J].食品科技,2011(10):136-138. |
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| 作者姓名： | 孙于庆 李建新 闵玉涛 岳福兴 |
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| 作者单位： | 中州大学化工食品学院; |
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| 摘 要： | 采用模糊数学评判法对荞麦方便面感官质量进行评价,排除主观因素的影响,得到科学、客观的实验结果,优选出挤压法生产荞麦方便面的较优配方。
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| 关 键 词： | 模糊数学 荞麦 方便面 |
Application of fuzzy mathematical comprehensive evaluation of buckwheat instant noodles'designed formula |
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| SUN Yu-qing,LI Jian-xin,MIN Yu-tao,YUE Fu-xing.Application of fuzzy mathematical comprehensive evaluation of buckwheat instant noodles'designed formula[J].Food Science and Technology,2011(10):136-138. |
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| Authors: | SUN Yu-qing LI Jian-xin MIN Yu-tao YUE Fu-xing |
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| Affiliation: | SUN Yu-qing,LI Jian-xin,MIN Yu-tao,YUE Fu-xing(College of Chemistry and Food,Zhongzhou University,Zhengzhou 450044) |
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| Abstract: | The fuzzy mathematical evaluation methodology was adopted to evaluate on buckwheat instant noodles' sensory quality.The scientific and objective experimental result was received to exclude subjective factors' influence by the evaluation methodology.Then the better formula of buckwheat instant noodles by extruder was obtained. |
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| Keywords: | fuzzy mathematical buckwheat instant noodles |
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