摘要
为研制色泽、形态、口感俱佳的保健型黑豆桃酥,以色泽、形态、滋味气味、组织结构为感官评定因素,以硬度、脆度、咀嚼性为TPA分析指标,考察了脱脂黑豆粉、豆油、白砂糖、鸡蛋对黑豆桃酥品质的影响。在单因素试验的基础上设计正交试验,同时结合模糊数学综合评价法,确定黑豆桃酥的最佳配方为脱脂黑豆粉45%(以混合粉为基准),豆油60%,白砂糖45%,鸡蛋10%。经优化制得的黑豆桃酥酥脆美观,而且具有很高的营养价值和保健功效。
In this study, using colour, shape, smell and structure as indicators for sensory evaluation and hardness,fracturability,chewiness for TPA analysis,the effects of black soybean powder,soybean oil,sugar and egg on the quality of black beans walnut cake are observed,to develop a nice,delicious and health black soybean walnut cake. The design of orthogonal experiment based on single factor test,combine with fuzzy mathematics comprehensive evaluation. The optimum formula is obtained as follows：black soybean powder 45%（based on mixed powder）,soybean oil 60%,sugar 45%,egg10%. The black soybean walnut cake after optimization tastes crisp and its appearance is artistic,meanwhile,the nutritive value and health function is high.
出处
《农产品加工（下）》
2015年第12期4-8,共5页
Farm Products Processing
关键词
黑豆
桃酥
TPA分析
模糊数学
black soybean
walnut cake
TPA analyze
fuzzy mathematics
