Optimization of Processing Technology of Flavored Cyperus esculentus Based on Fuzzy Mathematics Evaluation Method
To explore the processing method that can make Cyperus esculentus meet people's demand for low-sugar flavored healthy food,in this study,with Cyperus esculentus,xylitol and licorice as the materials,the optimum conditions of various factors are obtained through single factor test,and then fuzzy mathematics evaluation method combined with orthogonal test is used to optimize the technology conditions of favored Cyperus esculentus.The results show that the optimal technology conditions are cooking time of 90 min,secondary soaking time of 60 min,xylitol addition amount of 8 g and licorice addition amount of 7 g.The fuzzy sensory score under these technology conditions is 79.59 points,the taste of favored Cyperus esculentus is unique,sweetness is moderate and quality is stable.This study has provided a theoretical basis for Cyperus esculentus to become low-sugar favored leisure products.
NETL
NSTL
万方数据
