|Table of Contents|

Optimization of Recipe of Black Soybean Lily Yogurt Based on  Fuzzy Mathematic Sensory Evaluation(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年13
Page:
152-157
Research Field:
Publishing date:

Info

Title:
Optimization of Recipe of Black Soybean Lily Yogurt Based on  Fuzzy Mathematic Sensory Evaluation
Author(s):
GUO MingyueSUN LianhaiLI Yulan
(Luohe Medical College,Luohe,Henan 462002)
Keywords:
black soybeanlilyyogurtfuzzy mathematics evaluation
PACS:
-
DOI:
10.11937/bfyy.20165181
Abstract:
Black soybean and lily were used as the main raw materials,a kind of black soybean lily yogurt was developed.By sensory evaluation,fuzzy evaluation were used to optimize the formula of the yogurt.The results showed that the factor affected quality of the yogurt were black soybean milk amount>sugar amount>whole milk powder amount>lily milk amount,the best amount of the yogurt were determined,70% black soybean milk,9% sugar,10% whole milk powder,20% lily milk.This product of black soybean lily yogurt with organization fine and smooth was a kind of delicacy.

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Last Update: 2017-07-18