模糊数学评价结合响应面法优化马铃薯蛋糕加工工艺

Optimization of Potato Cake Processing Technology Based on Fuzzy Mathematic Evaluation Combination with Response Surface Method

摘要: 以马铃薯全粉为主要原料,在单因素试验的基础上,以质构特性、模糊数学感官评分为指标,选择马铃薯全粉、色拉油、白砂糖添加量为自变量,利用响应面法对马铃薯蛋糕加工工艺进行优化。结果表明,硬度、弹性、黏聚性、回复性与马铃薯全粉蛋糕食用感官较为密切。在马铃薯全粉20%、色拉油50%、白砂糖75%、全脂牛奶60%、食用醋3~4滴时,感官评分为90.88±0.05分,马铃薯全粉蛋糕口感细腻,风味纯正。

Abstract: Taking purple potato powders as the raw materials, the texture feature and fuzzy mathematics sensory evaluation were used as the indexbased on single factor experiment, sugar, salad oil and potato flour were selected as independent variables and the production process was optimized by response surface methodology.The results showed thathardness, elasticity, cohesion, recovery and potato powder cake was more closely related. Potato powder added 20%, salad oil added 50%, white sugar added 75%, full-time milk added 60%, vinegar added 3~4 drops, the sensory score was 90.88±0.05.Purple photo powders' cake had a delicate taste and flavor nice.