Optimization of Potato Cake Processing Technology Based on Fuzzy Mathematic Evaluation Combination with Response Surface Method

XIN Shi-hua; HAN Xiao-zhen

doi:10.13386/j.issn1002-0306.2019.13.019

XIN Shi-hua, HAN Xiao-zhen. Optimization of Potato Cake Processing Technology Based on Fuzzy Mathematic Evaluation Combination with Response Surface Method[J]. Science and Technology of Food Industry, 2019, 40(13): 113-118,133. DOI: 10.13386/j.issn1002-0306.2019.13.019

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Optimization of Potato Cake Processing Technology Based on Fuzzy Mathematic Evaluation Combination with Response Surface Method

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Taking purple potato powders as the raw materials, the texture feature and fuzzy mathematics sensory evaluation were used as the indexbased on single factor experiment, sugar, salad oil and potato flour were selected as independent variables and the production process was optimized by response surface methodology.The results showed thathardness, elasticity, cohesion, recovery and potato powder cake was more closely related. Potato powder added 20%, salad oil added 50%, white sugar added 75%, full-time milk added 60%, vinegar added 3~4 drops, the sensory score was 90.88±0.05.Purple photo powders' cake had a delicate taste and flavor nice.

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Science and Technology of Food Industry

Optimization of Potato Cake Processing Technology Based on Fuzzy Mathematic Evaluation Combination with Response Surface Method

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