Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation

SUN Ying; JIANG Lian-zhou; LI Shuang

doi:10.13386/j.issn1002-0306.2017.13.033

SUN Ying, JIANG Lian-zhou, LI Shuang. Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation[J]. Science and Technology of Food Industry, 2017, (13): 177-180. DOI: 10.13386/j.issn1002-0306.2017.13.033

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Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation

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Abstract

In order to increase the additional value of potato and enrich the variety of dumplings, potato granules were added to the dumpling.The optimal formula of potato granules dumpling was determined by single factor test and orthogonal test.The fuzzy comprehensive evaluation method was used to evaluate the sensory quality of color, taste, flavor and better firmness.The results showed that the optimal formula was as follows: sugar 2.0 g, water 75 g ( 25 ℃) potato granules 10%. With this formula, the dumpling had good flexibility, moderate hardness, good cooking resistance, and balanced nutritional value.

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Study on the production process and quality of potato granules dumpling based on fuzzy synthetical evaluation

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