不同品种糖炒板栗加工特性的研究

Research of processing characteristics of different species of sugar frying chestnut

实验通过模糊数学法对16种糖炒板栗进行综合评价,确定各评价指标的权重分别为:单粒重(X1)、栗仁颜色(X4)、滋味(X6)均为0.25,单粒重标准差(X2)为0.125,外观(X3)、香气(X5)、反生程度(X7)、硬度(X8)、出品率(X9)均为0.025。根据平均隶属度的排序结果,得到最适宜加工成糖炒板栗的品种前五名分别为:怀黄、达1-3、早丰、燕奎和红栗。

Sixteen different species of sugar frying chestnut were assessed comprehensively by using the method of fuzzy mathematics,then the weight of all assessment standards were assured：weight of single grain（X1）,color of chestnut core（X4） and taste（X6） were all 0.25.The standard deviation of single grain（X2） was 0.125.Appearance（X3）,aroma（X5）,the extent of anti-born（X7）,hardness（X8） and production yield（X9） were all 0.025.According to the result of the average degree of membership,5 species which were suitable most for processing to be sugar frying chestnut were selected：Huaihuang,Da1-3,Zaofeng,Yankui and Hongli.