Optimization research on raw materials proportion of fresh wet rice noodle based on comprehensive quality evaluation

In fresh wet rice noodles mixture design trial, 20 groups of 4 kinds of raw materials combinations were designed, Comprehensive evaluation of textural properties, cooking properties, sensory properties of fresh wet noodles were discussed by undimensionalization, principal component analysis ( PCA) and fuzzy mathematics.The optimum mixture design method of Design- Expert 8.0 was satisfied all desired response values and verified.Results showed the optimum combination of early indica rice, buckwheat, purple rice and sticky rice were77.1%, 10.0%, 7.9%, 5.0%. The system of fresh wet rice noodles comprehensive quality evaluation were established by principal component analysis ( PCA) , undimensionalization and fuzzy mathematics.