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投稿时间：2018-12-06
投稿时间：2018-12-06
中文摘要: 以核桃、红枣、藕粉等为原料，采用真空冷冻干燥技术研制补血益气、营养丰富的红枣核桃粹休闲食品，并采用模糊数学感官评价对红枣核桃粹配方进行优化。结果表明：藕粉含量3%、红豆沙含量30%、红糖含量3%时液体物料感官评分最高；每模样品中湿枣粒4 g、核桃1.5 g、枸杞2 粒时，红枣核桃粹感官等级最高。此时样品红枣与核桃比例适中、具有食材特有香气，酥脆可口、甜度适宜，口感协调，出模样品形态较为完整，基本无破损现象。
Abstract:With walnut，jujube and lotus root starch as raw materials，the vacuum-freeze-drying technology was used to develop nutrient-rich jujube walnut crisp，and the fuzzy mathematics sensory evaluation was used to optimize the jujube walnut crisp formula.The results showed that the sensory score of liquid materials was the highest when the content of lotus root starch was 3%，the content of red bean paste was 30%，and the content of brown sugar was 3 %.The sensory score of the jujube walnut crisp was the highest when the jujube was 4 g，the walnut was 1.5 g，and the wolfberry was 2.At the same time，the sample jujube and walnut ratio was moderate，with the unique aroma of the food，crisp and delicious.The sweetness was suitable，harmonious taste，and complete sample shape.
keywords: walnut jujube fuzzy mathematics sensory evaluation vacuum-freeze-drying jujube walnut crisp
文章编号：201921025 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| CHEN Shu-jun，WU Meng-yue | College of Life Science，Shanxi University，Taiyuan 030006，Shanxi，China |
引用文本：
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