基于模糊数学评价法优化黑木耳牛奶馕的工艺研究

Formula optimization of Auricularia auricula milk of Nang based on fuzzy mathematics evaluation

为避免主观因素对黑木耳牛奶馕配方的确定,以小麦粉、牛奶和黑木耳粉为主要实验原料,适量鸡蛋、盐为辅料,通过单因素实验分析黑木耳粉添加量、牛奶添加量、发酵时间和烤制时间对黑木耳牛奶馕感官品质的影响,并应用响应面法结合模糊数学感官评价优化黑木耳牛奶馕工艺,建立黑木耳粉添加量、牛奶添加量、发酵时间和烤制时间与模糊数学感官评分之间的回归模型。研究结果表明:所制得的工艺参数与模型预测值接近,优化后的黑木耳牛奶馕组织均匀、味感协调、细微颗粒感、带有馕特有滋味和香浓奶味。

In order to avoid subjective factors to determine the formula of Auricularia auricular milk of Nang, in this study, wheat flour, Auricularia auricular powder and milk was used as the main raw material, eggs and salt as excipients. Based on the single factor experiment by analyzed factors which include the amount of Auricularia auricular of powder, milk, fermentation time, baking time on the effect of the quality of Auricularia auricular milk of Nang was investigated. The optimum process of Auricularia auricula milk of Nang was determined by response surface method combine with fuzzy mathematics. The regression model was established between the amount of Auricularia auricular of powder, milk, fermentation time, baking time and fuzzy mathematical sensory combined experiment. The research results show that the prepared process parameters are close to the predicted values of the model, and the optimized black fungus milk naan has uniform texture, harmonious taste, fine graininess, unique taste of naan and strong milk flavor.