【摘要】 针对传统的单一原料制成的脆片存在对原料质量要求高、感官质量和营养不易调控等问题,研制了一种新型的苹果-胡萝卜复合脆片.探讨了复合脆片的加工方法,得出了最佳工艺参数范围;并将模糊数学应用于所制脆片的感官评价.结论为:所制苹果-胡萝卜复合脆片采用添加3%的淀粉,原料配比为胡萝卜∶苹果质量比为1∶1时为较好的组合.用模糊数学法对所制脆片与市售品客薯片分别进行了感官评价,二者评分均在80~100,说明采用此实验工艺制作的苹果-胡萝卜复合脆片是一种有市场推广前景的脆片食品.更多还原

【Abstract】 Traditional chips are in high demands for raw material,can’t easy to control its’ compose and nutrition and sensory properties to meet people’s needs.A new apple-carrot compound chips was made from carrot raw thick liquid,with apple and other material added,mold to chips.Processing methods of the chips were investigated.The optimum technology parameters were found.Various factors effecting quality of chips were also been discussed.The Optimum compound was apple to carrot 1∶1,starch 3%.By application of Fuzzy Mathematics on sensory evaluation of apple-carrot compound chips and Pin-ke chips,it was found that the scores of the two chips were both 90～100,which mean apple-carrot compound chips have broad market prospects.更多还原