摘要
为确定妈祖糕蒸制食用方式,采用模糊综合评判法对3种不同蒸制时间制备的妈祖糕蒸样品进行感官评价。评判结果表明:样品优劣顺序为2号样品>1号样品>3号样品。妈祖糕较优蒸制食用方式为蒸制10min。在此条件下,妈祖糕鲜香、甜度适中、软硬适中,品质良好。
In order to determine the steamed edible method of Mazu cake,the fuzzy comprehensive evaluation method was used to evaluate the sensory evaluation of Mazu cakes prepared in three different steaming times.The results showed that the order of the samples was sample # 2 sample # 1 sample # 3. Mazu cake was better steamed edible way for steaming 10 min. In this condition,Mazu cake delicious,moderate sweetness,soft and hard moderate.
出处
《食品研究与开发》
CAS
北大核心
2017年第17期85-88,共4页
Food Research and Development
基金
2013年天津市教委高等学校人文社会科学研究项目(20132815)
关键词
妈祖糕
蒸制
模糊综合评判
Mazu cake
steaming
fuzzy comprehensive evaluation
