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潘志民,邹文中,张小芳,邹艾一,梁孟,张晓辉,李达明.大豆膳食纤维早餐饼干配方的模糊数学感官评价研究[J].广西科学,2014,21(3):300-305. [点击复制]
- PAN Zhi-min,ZOU Wen-zhong,ZHANG Xiao-fang,ZOU Ai-yi,LIANG Meng,ZHANG Xiao-hui,LI Da-ming.Study on Evaluation of Sensory Fuzzy Mathematics of Soybean Dietary Fiber Biscuit for Breakfast[J].Guangxi Sciences,2014,21(3):300-305. [点击复制]
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| 大豆膳食纤维早餐饼干配方的模糊数学感官评价研究 |
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潘志民1, 邹文中2, 张小芳2, 邹艾一3, 梁孟4, 张晓辉1, 李达明1
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| (1.鹤山市东古调味食品有限公司, 广东鹤山 529738;2.北海职业学院, 广西北海 536000;3.暨南大学化学系, 广东广州 510640;4.广东嘉士利食品集团有限公司, 广东开平 529300) |
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| 摘要: |
| [目的]开发大豆膳食纤维早餐饼干。[方法]将大豆膳食纤维添加到面粉和其他辅料中,制成大豆膳食纤维早餐饼干,并研究砂糖粉添加量、大豆膳食纤维添加量、淀粉添加量和木瓜蛋白酶添加量对该饼干感官指标的影响,采用正交实验法和模糊数学综合评价法对大豆膳食纤维早餐饼干的配方进行优化。[结果]各因素的影响顺序从大到小为砂糖粉添加量 > 大豆膳食纤维添加量 > 木瓜蛋白酶添加量 > 淀粉添加量。大豆膳食纤维早餐饼干的最佳配方为砂糖粉28kg,大豆膳食纤维5kg,淀粉1.2kg,木瓜蛋白酶0.048kg。[结论]为功能性饼干的生产和研发提供依据。 |
| 关键词: 大豆膳食纤维 早餐饼干 模糊数学 感官评价 |
| DOI：10.13656/j.cnki.gxkx.20140530.001 |
| 投稿时间：2014-03-15修订日期：2014-03-25 |
| 基金项目:2012年度广西高校优秀人才计划项目(序号108),2009年度广西教育厅科研项目(项目编号200911MS371)资助。 |
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| Study on Evaluation of Sensory Fuzzy Mathematics of Soybean Dietary Fiber Biscuit for Breakfast |
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PAN Zhi-min1, ZOU Wen-zhong2, ZHANG Xiao-fang2, ZOU Ai-yi3, LIANG Meng4, ZHANG Xiao-hui1, LI Da-ming1
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| (1.Heshan City Donggu Flavoring Food Limited Company, Heshan, Guangdong, 529738, China;2.Beihai Vocational College, Beihai, Guangxi, 536000, China;3.Department of Chemistry, Jinan University, Guangzhou, Guangdong, 510640, China;4.Jiashili Food Limited Company, Kaiping, Guangdong, 529300, China) |
| Abstract: |
| [Objective] Soybean dietary fiber biscuit was developed for breakfast.[Methods] Soybean dietary fiber biscuit was prepared by using soybean dietary fiber, flour, and other materials.The factors (addition of sugar powder, soybean dietary fiber, starch and papain) that affected sensory of the biscuit were studied, and the optimal formula of soybean dietary fiber biscuit was obtained through orthogonal test and fuzzy mathematic sensory evaluation.[Results] The effects of different additions were ranked as follows:sugar powder > soybean dietary fiber > papain > starch.And optimal formula of soybean dietary fiber breakfast biscuit was as follows:sugar powder 28kg, soybean dietary fiber 5kg, starch 1.2kg, and papain 0.048kg.[Conclusion] The study can provide the basis for functional biscuit production and research. |
| Key words: soybean dietary fiber breakfast biscuit fuzzy evaluation sensory evaluation |
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