模糊数学评定优化方便八宝粥配方的研究

Formulation Optimization of Instant Eight-Treasure Porridge with Fuzzy Mathematics Evaluation

为优化方便八宝粥的制作配方,在基础配方红小豆5g、绿豆3g、花芸豆3g、莲子2g和花生仁2g条件下,以小米添加量、黑米添加量、熟化糯米粉添加量及白砂糖的添加量为感官质量影响因素,模糊感官综合评定得分为考察指标,运用L9(34)正交试验优化配方设计。结果表明:小米添加量和黑香米添加量与模糊感官评分相关关系差异极显著(p<0.001),熟化糯米粉添加量和白砂糖添加量差异显著(p<0.05);方便八宝粥的最佳配方为:小米添加量为25g、黑香米添加量为10g、熟化糯米粉添加量为1.5g和白砂糖添加量为3.5g,在此工艺配方条件下制作的方便八宝粥的模糊感官评定得分为95.4分。

For optimizing produced tbrmula of instant eight-treasure porridge, under condition of basic formula of. red bean 5g, mung bean 3g, flower kidney bean 3g, lotus seed 2g and peanut 2g, addilion of millet, black rice, slak- ing glutinous rice powder, white granulated sugar as thctors on sensol7 quality, and fuzzy comprehensive evaluation as examining indicators, which were applied to Lv （34） process tbr optimizing its recipe. Results indicated that addition of millet and black rice had more significantly influenced on filzzy sensory score （p〈0.001）, addition of slaking glutinous rice power and white granulated sugar had signitlcantly influenced on it （p〈0.05） . Optimum tbnnulation for instant eight-treasure porridge was millet 25g, black rice 10g, slaking glutinous rice power 1.5g and white granulated sugar 3.5g, under condition of those, fuzzy sensnry evaluation score of instant eight-treasure porridge was 95.4.