模糊数学感官评价法优化花生桃酥加工工艺

Optimization of peanut crisp processing technology by fuzzy mathematics sensory evaluation method

以感官评定为基础对花生桃酥色泽、外形、组织结构和滋味气味进行权重分析,并采用模糊数学综合评价法结合正交试验优化其工艺配方。结果表明,模糊数学评价花生桃酥品质的权重集为K=(色泽0.25,外形0.20,组织结构0.15,滋味气味0.40)。最佳工艺条件为白砂糖40%、花生油35%、花生仁10%、泡打粉2%。在此条件下制得花生桃酥色泽金黄,外形整齐,酥松香脆,具有浓郁花生香气。

On the basis of sensory evaluation,the weight of the color,shape,tissue structure and fl avor odor of peanut crisp was analyzed,and the fuzzy mathematical comprehensive evaluation method was used to optimize the formula of the peanut crisp.The results showed that the weight set of fuzzy mathematics for evaluating the quality of peanut crisp was K=(color 0.25,shape 0.20,tissue 0.15,taste smell 0.40).The optimum technological conditions were as follows:white granulated sugar 40%,peanut oil 35%,peanut kernels 10%and baking powder 2%.Under these conditions,the peanut crisp was golden yellow with neat appearance,crisp fl avor and strong peanut aroma.