摘要
通过试验研究了以红小豆为主要原料,砂糖、猪油、面粉等为辅料,适合工业化生产的制作豆沙的新工艺及其配方;并通过模糊数学的方法,经过感官评定试验,研究了消费者对产品的接受性。
This paper studied the new technolog y of making sweetened bean paste and new recipe making of the material of red bean,sug ar,lard and flour etc.for industrial processes;and the admissibility of product from the consumer by series of with fuzzy mathematics.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第2期56-57,共2页
Science and Technology of Food Industry
关键词
豆沙
配方
红小豆
感官评定
加工工艺
sweetened bean paste
recipe
fuzzy mathematics
sensory test
