摘要
本文首先考虑从市售绿豆糕中优选出在现行生产状况下的最佳产品,以此产品的工艺配方作为我们研究改进的起点,再运用正交试验法进行探索性改进实验,得出更优的工艺与配方,并应用模糊数学方法综合评判绿豆糕产品的感官质量,然后运用回归分析方法对主要因素进行分析,从而控制产品的质量.
To begin with the best product is from selected marketable mung bean cakes in present technical conditions. Taking this technique as starting point for improvement,anexperiment to improve the product is carried out by the orthogonal test, thus a much better technique and prescription is obtained.Moreover the sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics.Lastly the major factors are analyzed by means of regression analysis to control the quality of the product.
出处
《轻工学报》
CAS
1988年第2期63-73,共11页
Journal of Light Industry
关键词
绿豆糕
感官质量
模糊关系
正交试验
回归分析
mung bean cake
sensory quality
fuzzy relation
orthogonal test
regression
analysis
