基于模糊数学综合感官评价的粗粮比萨饼皮的工艺研究

摘要

采用单因素试验和正交试验,考察粗粮比萨饼皮原料和辅料对比萨饼皮品质的影响.基于模糊数学感官评价方法,对比萨饼皮色泽、香味、口感进行了感官性质的分析,形成了粗粮比萨饼皮的最优配方.研究结果表明:粗粮比萨饼皮的最优原料配方为黄金玉米7g,燕麦片7g,苦荞粉17g.粗粮比萨饼皮的最优辅料配方为:黄油11g,绵白糖4g,水39g,酵母1g.%The optimal formula of coarse grain pizza crust 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 raw material formula was as follows:corn 7 g,oat meal 7 g,tartary buckwheat 17 g.The optimal auxiliary material formula was as follows:butter 11 g,sugar 4 g,water 39 g,yeast 1 g.