| 葡萄籽饼干的配方优化 |
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| 引用本文： | 唐华丽,邬正南,杨帆,赵俊英.葡萄籽饼干的配方优化[J].农产品加工．学刊,2012(5):80-82,102. |
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| 作者姓名： | 唐华丽 邬正南 杨帆 赵俊英 |
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| 作者单位： | 重庆三峡学院生命科学与工程学院,重庆万州,404000 |
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| 基金项目： | 重庆高校创新团队建设计划项目，重庆三峡学院大学生创新试验项目 |
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| 摘 要： | 以小麦粉为主要原料,加入葡萄籽、白砂糖、奶油等成分制作出果仁类营养饼干,确定葡萄籽对饼干的感官评价影响水平,采用4因素3水平正交试验设计和模糊综合评价产品感官质量的方法,对葡萄籽饼干的配方进行优化选择。试验结果的最优配方为:乳化剂0.6%,奶油12%,水分8%,葡萄籽1.6%,影响葡萄籽饼干品质的主次因素依次为:乳化剂、葡萄籽粉、奶油、水分。
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| 关 键 词： | 葡萄籽饼干 正交试验 模糊评价 最佳配方 |
Optimization Recipe of the Grape Seeds Biscuit |
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| TANG Hua-li
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WU Zheng-nan
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YANG Fan
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ZHAO Jun-ying.Optimization Recipe of the Grape Seeds Biscuit[J].Nongchanpin Jlagong.Xuekan,2012(5):80-82,102. |
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| Authors: | TANG Hua-li WU Zheng-nan YANG Fan ZHAO Jun-ying |
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| Institution: | (Department of LifeScienceand Engineering,ChongqingThreeGorgesUniversity,Wanzhou,Chongqing404000,China) |
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| Abstract: | The grape seeds biscuit is a nutritious nuts biscuit,the main raw material is wheat flour,grape seeds,sugar, butter,the cake oil and so on.Firstly,the level of the grape seeds for the biscuit sensitive evaluation is made.The optimum formula of grape seeds biscuit is studied by four factors three levels orthogonal experiment and fuzzy comprehensive evaluation. Experimental results for the optimal recipe are the cake oil 0.6%,butter 12%,water 8%,grape seed 1.6%,the primary and secondary factors effecting the quality of product is the cake oil,grape seed,butter and water. |
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| Keywords: | grape seeds biscuit orthogonal fuzzy comprehensive evaluation optimum recipe |
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