摘要
应用模糊数学的方法综合评价糌粑感官质量。得出结论,制作、生产食品糌粑最佳茶水为用砖茶熬制的奶茶,其次是熬制的砖茶。最佳原料配比:酥油与茶水质量之比为1∶3～1∶4,曲拉的量为30%,白砂糖的添加量8%。由此配制、生产的糌粑无论是口感,还是组织状态、香气等感官品质都令人满意。
Adopting fuzzy mathematics, the paper evaluated synthetically the quality of Tibetan parched flour made from different feed proportioning. The results showed that the milked tea boiling from brick tea is the best for making Tibetan parched flour. The best feed proportioning includes 30% cheese, 8% white granulated sugar, and ratio of ghee with tea water 1：3 to 1：4. Under this proportion, the product was satisfied with taste, histological structure, and flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第8期168-170,共3页
Science and Technology of Food Industry
关键词
藏食品
糌粑
工艺
Tibetan foods
Tibetan parched flour
process
