基于模糊数学综合评价的金耳披萨面坯的工艺优化

Optimization of the Production Process of Tremella Aurantialba Pizza Crust based on Fuzzy Synthetical Evaluation

本研究充分利用金耳的天然色泽制作金耳披萨面坯,实验采用组合赋权法及模糊数学综合评价结合质构仪分析技术。在单因素的基础上,通过混料试验设计,以模糊数学感官评价为标准建立了原料配方与感官品质之间的回归模型。结果表明,该模型的拟合度较好(R2=0.9559,p=0.0004),可用于金耳百合吐司披萨面坯的感官品质的预测和分析。经模型优化,确定披萨面坯的最佳配方为金耳5.5 g,百合5 g,橄榄油15.62 g,高筋面粉163 g,细砂糖10 g、酵母为2.75 g、盐3 g、水120 g、鸡蛋13 g、泡打粉2 g、改良剂1 g、奶粉9 g。在此条件下披萨面坯颜色均匀、形状完整,无胀气现象,口感软硬合适,结构均匀细腻,有弹性。

On the basis of optimization of formulation,the fuzzy mathematical comprehensive evaluationand combination weighting method was used to analyze the qualitative properties and optimize the production process of pizza crust by tremella aurantialba,using single factor and mixture design,to establish a regression model be-tween the recipe and effects of characters of the product.The result showed the goodness of fit was good(R2=0.9559,p=0.0004)to analyze the characters of the product.The optimum formula was:tremella aurantialba 5.5 g,lily 5 g,olive oil 15.62 g,bread flour 163 g,sugar 10 g,dry yeast 2.75 g,salt 3 g,water 120 g,egg 13 g,baking powder 2 g,bread improver 1 g,milk powder 9 g.According to theses conditions,the product was with good colour,perfect shape,no faltulence,soft taste,appropriate texture and good resilience.