基于模糊数学综合感官评价的马铃薯粉饺子皮的工艺研究

Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation

摘要: 为了提高马铃薯的附加值,丰富饺子皮的花色品种,将马铃薯全粉添加到饺子皮中,采用单因素实验和正交实验,考察马铃薯全粉、盐、水的添加量以及水温对饺子皮品质的影响。基于模糊数学感官评价方法,对饺子皮色泽、香味、口感以及耐煮度进行了感官性质的分析,形成了饺子皮加工工艺的最佳方案。研究结果表明:马铃薯全粉添加量为10%,盐的用量为2.0 g,水的用量为75 g,水的温度为25℃,可获得最佳品质的饺子皮。以此配方加工的饺子皮具有较好的弹性,硬度适中、耐煮性较好,具有较均衡的营养价值。

Abstract: In order to increase the additional value of potato and enrich the variety of dumplings, potato granules were added to the dumpling.The optimal formula of potato granules dumpling was determined by single factor test and orthogonal test.The fuzzy comprehensive evaluation method was used to evaluate the sensory quality of color, taste, flavor and better firmness.The results showed that the optimal formula was as follows: sugar 2.0 g, water 75 g ( 25 ℃) potato granules 10%. With this formula, the dumpling had good flexibility, moderate hardness, good cooking resistance, and balanced nutritional value.