摘要
为了选择一种较好的干燥工艺用于湿粉的干燥,选取色泽、颗粒度、组织状态、滋味为评价因素。通过确定各因素合理的权重,对四种湿红枣渣-小麦混合粉的干燥工艺得到的样品进行了模糊数学综合评价。模糊矩阵的综合评价结果表明:在四种湿红枣渣-小麦混合粉干燥工艺中以干燥工艺Ⅲ制得的产品综合评价最高,即红枣渣与小麦粉混合比例1︰2.5,热风温度70℃,热风风速2.0 m/s,物料铺层厚度15 mm,物料颗粒度为20目,测定在此条件下生产的红枣渣-小麦混合粉的化学成分和速溶性指标,结果表明加入红枣渣后小麦混合粉的润湿性和分散性明显提高。
In order to choose a good drying process for drying wet powder. A fuzzy integrity evaluation model was applied to the drying process of assess wet red jujube residue-wheat flour mixed powder. Four variables including color, particle size, texture and taste were selected to calculate the weight coefficient of each factor. The results indicated that among four samples, the sample which dried by process 111 which red jujube residue and wheat flour mixing ratio of 1 ： 2.5, air temperature 70 ℃, hot wind speed 2.0 m/s, material ply thickness 15 mm, material particle size of 20 mesh were the highest scores. Determination of the optimum conditions in the production of dates slag that it was the chemical composition of the index and instant mixing wheat flour. The results showed that the slag after adding dates wetting and dispersing mixing wheat flour bad improved significantly.
出处
《食品工业》
CAS
北大核心
2016年第9期128-131,共4页
The Food Industry
基金
自治区科技支疆项目(项目编号:2013911076)
关键词
模糊数学
湿红枣渣-小麦混合粉
成分测定
fuzzy integrity evaluation
wet red jujube residue-wheat flour mixed powder
component measurement
