利用模糊数学感官评价法优化豆渣桃酥配方

Improvement of the recipe of the okara walnut cake by fuzzy mathematic sensory evaluation

将豆渣添加到桃酥中,以感官评定为指标,运用正交试验结合模糊数学综合评定方法对影响豆渣桃酥品质的主要因素进行了分析。结果表明:影响豆渣桃酥品质的因素大小为起酥油用量>豆渣粒度>豆渣添加量>白砂糖用量;当豆渣添加量15%、豆渣粒度120目、起酥油用量50%、白砂糖用量25%时,桃酥品质好,其形态完整,颜色金黄,香气浓郁,口感酥脆,组织均匀。

The okara was added to the walnut cake. The main factors that affected the sensory quailty of okara walnut cake were analyzed by using the method of combining orthogonal experiment and fuzzy mathematics comprehensive evaluation. The results showed that the factor that affected the quality of okara walnut cake were vegetable shortening amount〉 okara size〉 okara added amount 〉sugar amount,When the okara walnut cake containing particle size of 120 mesh okar 15%,vegetable shortening 50% and sugar 25%,it was of superior quality,with its form integrity,golden color,strong aroma,crisp taste,and homogeneous microstructure.