基于模糊数学综合感官评价的粗粮比萨饼皮的工艺研究

Study on the Production Process of Coarse Grain Pizza Crust Based on Fuzzy Synthetical Evaluation

采用单因素试验和正交试验,考察粗粮比萨饼皮原料和辅料对比萨饼皮品质的影响。基于模糊数学感官评价方法,对比萨饼皮色泽、香味、口感进行了感官性质的分析,形成了粗粮比萨饼皮的最优配方。研究结果表明:粗粮比萨饼皮的最优原料配方为黄金玉米7 g,燕麦片7 g,苦荞粉17 g。粗粮比萨饼皮的最优辅料配方为:黄油11 g,绵白糖4 g,水39 g,酵母1 g。

The optimal formula of coarse grain pizza crust was determined by single factor test and orthogonaltest. The fuzzy comprehensive evaluation method was used to evaluate the sensory quality of color,taste,flavorand better firmness. The results showed that the optimal raw material formula was as follows：corn7g,oat meal7g, tartary buckwheat 17 g. The optimal auxiliary material formula was as follows： butter 11g, sugar 4g, water39g, yeast 1 g.