CAJ | 학술논문

为优化方便八宝粥的制作配方，在基础配方红小豆5g、绿豆3g、花芸豆3g、莲子2g和花生仁2g条件下，以小米添加量、黑米添加量、熟化糯米粉添加量及白砂糖的添加量为感官质量影响因素，模糊感官综合评定得分为考察指标，运用L9（34）正交试验优化配方设计。结果表明：小米添加量和黑香米添加量与模糊感官评分相关关系差异极显著（p＜0.001），熟化糯米粉添加量和白砂糖添加量差异显著（p＜0.05）；方便八宝粥的最佳配方为：小米添加量为25g、黑香米添加量为10g、熟化糯米粉添加量为1.5g和白砂糖添加量为3.5g，在此工艺配方条件下制作的方便八宝粥的模糊感官评定得分为95.4分。
위우화방편팔보죽적제작배방，재기출배방홍소두5g、록두3g、화예두3g、련자2g화화생인2g조건하，이소미첨가량、흑미첨가량、숙화나미분첨가량급백사당적첨가량위감관질량영향인소，모호감관종합평정득분위고찰지표，운용L9（34）정교시험우화배방설계。결과표명：소미첨가량화흑향미첨가량여모호감관평분상관관계차이겁현저（p＜0.001），숙화나미분첨가량화백사당첨가량차이현저（p＜0.05）；방편팔보죽적최가배방위：소미첨가량위25g、흑향미첨가량위10g、숙화나미분첨가량위1.5g화백사당첨가량위3.5g，재차공예배방조건하제작적방편팔보죽적모호감관평정득분위95.4분。
For optimizing produced formula of instant eight-treasure porridge, under condition of basic formula of red bean 5g, mung bean 3g, flower kidney bean 3g, lotus seed 2g and peanut 2g, addition of millet, black rice, slak-ing glutinous rice powder, white granulated sugar as factors on sensory quality, and fuzzy comprehensive evaluation as examining indicators, which were applied to L9 (34) process for optimizing its recipe. Results indicated that addition of millet and black rice had more significantly influenced on fuzzy sensory score (p<0.001), addition of slaking glutinous rice power and white granulated sugar had significantly influenced on it ( p<0.05) . Optimum formulation for instant eight-treasure porridge was millet 25g, black rice 10g, slaking glutinous rice power 1.5g and white granulated sugar 3.5g, under condition of those, fuzzy sensory evaluation score of instant eight-treasure porridge was 95.4.