Study on the Optimization of Processing Technology of Curry Flavor Mashed Potato Based on Fuzzy Comprehensive Evaluation Method
Potato was taken as raw material,this paper aims at developing a mashed potato and improving the added value of potato.The single factor test was used in this study,and sensory evaluation,adhesiveness,hard-ness,elasticity,cohesion,adhesiveness,chewiness were used as evaluation parameters,the effects of potato starch content,curry content,butter content and milk content on mashed potato were studied.Based on fuzzy mathemat-ics sensory evaluation method,the optimal formula of curry flavor mashed potato was optimized by orthogonal test.The results showed that optimal condition of the mashed potato was as the follows:the potato varieties was Dutch potato,addition amount of starch was 5 g,addition amount of curry was 25 g,addition amount of milk was 70 mL,under which the sensory score of 88.2.The color difference L* is 87.04,a* is 4.34,b* is 39.35,and its texture adhesion is 5.76 mJ,hardness is 1.56 N,elasticity is 9.56 mm,cohesion is 0.53,gumminess is 0.82 N,and chewiness is 7.91 mJ.The product was bright yellow in color,with rich potato and curry flavor,there is an ap-pealing sense of granular.This study provides a theoretical basis for potato intensive processing.
potatoFuzzy Mathematicsformulavarietyorthogonal test
NETL
NSTL
万方数据
