Optimization of Formula of Cumin-Flavor Baked Peanuts by Fuzzy Mathematics Combined with Orthogonal Test
In China,peanut leisure food mainly includes baked peanuts,and the product types are relatively rare.In order to enrich the types of baked peanuts,a cumin-flavor baked peanut product with fennel,rosemary,star anise,cumin,salt and white granulated sugar as the main seasonings is developed.With fuzzy mathematics sensory evaluation results as the indexes,the effects of cumin,salt and white granulated sugar on the sensory quality of cumin-flavor baked peanuts are investigated.Orthogonal test is used to design and optimize the formula of flavoring liquid of cumin-flavor baked peanuts.The results show that the optimal formula is as follows:4 g fennel,2 g rosemary,4 g star anise,40 g cumin,24 g salt and 28 g white granulated sugar are added into 1 000 mL water,and when the water is boiled to 800 mL,add 100 g peanuts,boil and soak the peanuts to make them tasty.The cumin-flavor baked peanuts produced under these conditions have mellow and rich taste,moderate saltiness and sweetness,and extremely rich cumin flavor.The comprehensive fuzzy mathematics sensory score is 84.88 points.This study can provide a theoretical basis for the production of cumin-flavor baked peanuts.
cumin flavorbaked peanutsfuzzy mathematicsorthogonal test
万方数据
维普
