摘要
为了探索银耳、黑木耳深加工的新路,本文研究了银耳黑木耳复合保健羹的生产工艺。应用了正交实验设计确定复合保健羹的最佳配方,并运用了改进的模糊数学评判方法对三种不同配方保健羹进行比较。结果表明:银耳黑木耳复合保健羹的最佳配方为银耳12%,黑木耳5%,冰糖8%,柠檬酸0.05%,柠檬酸钠0.05%,海藻酸钠0.15%,黄原胶0.15%;模糊综合评判结果与正交实验结果一致。
In order to explore the new direction of processing of Tremella fuciformis and Auricularia auricular, the processing technique of compound health thick soup made from Tremella fuciformis and Auricularia auricular was studied. Orthogonal designs were applied to obtain the best prescription and fuzzy mathematics was applied to compare the three different formulations of thick soup. The results indicated Ihat the best formulation of the compound health thick soup was Tremella fuciformis 12% ,Auricularia auricular 5% ,rock candy 8% ,citrio acid 0.05%,sodium citrate 0.05%,sodium alginate 0.15%,xanthan gum 0.15%. The results of fuzzy comprehensive evaluation was consistent with orthogonal test.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期263-266,共4页
Science and Technology of Food Industry
基金
粤港关键领域重点突破项目(2009A020700006)
广东省教育部产学研结合项目(2009B090300298)
关键词
银耳
黑木耳
羹
模糊数学
Tremella fuciformis
Auricularia auricular
thick soup
fuzzy mathematics
