基于变异系数法建立蒲公英脆片不同因素与评价指标的选择

为使蔬果的食用不受季节限制且符合当下绿色健康的食品理念,蔬菜脆片应运而生,但不同蔬菜脆片的研制过程中所用的指标不尽相同。为了给蔬菜脆片研究与相关食品开发提供更科学、精准的评价指标,以蒲公英脆片研制为例,对蒲公英脆片生产工艺中膨化时间、膨化功率、马铃薯淀粉用量与物料厚度等因素对脆片品质影响进行研究。首先,利用变异系数法分析脆片的膨化率、硬度、脆度、模糊数学法感官评分等指标在脆片品质评价所占的权重。结果表明,对蒲公英山野菜脆片品质影响从大到小的指标依次为脆度>模糊数学感官评分>硬度>膨化率;再经过标准化并结合权重进行计算,得到对蒲公英脆片品质影响从大到小的因素依次为膨化时间>膨化功率>脆片厚度>马铃薯淀粉用量。

Established the Selection of Different Factors and Evaluation Indexes of Dandelion Chips Based on the Coefficient of Variation Method

To achieve the goal that consumption of fruits and vegetables is not restricted by seasons and comply with the philosophy of green,nutrition and health,the vegetable crisps are produced.However,the indicators used in the development of crisp are different.In order to provide a more reasonable scientific and accurate evaluation index for crisp research and related food development,this study took dandelion crisp development as an example to study the impact of factors,such as swelling time,swelling power and potato starch content and material thickness on chip quality in dandelion crisp.By using the method of variation coefficient,the weight of the above factors to the expansion rate,hardness,brittleness,sensory score of fuzzy mathematics method and other indexes in the quality evaluation system of crisp were examined.The results showed that the order of the effect on the quality of dandelion wild vegetable chips from large to small in turn were brittleness,fuzzy mathematics sensory score,hardness and puffing rate.After standardization,corresponding calculation was made with the proportion to obtain the final standardized comprehensive score,the factors that affect the quality of dandelion chips from big to small were as follows:expansion time>expansion power>chip thickness>potato starch dosage.