CAJ | 학술논문

以青麦仁为原料制作青麦糕，以模糊综合评价法对青麦糕进行感官品质评价，探讨了蒸煮时间、干燥温度和时间对青麦糕加工品质的影响，以期为青麦仁的开发利用开辟新的途径，并为青麦糕的工厂化生产提供理论依据。结果表明，青麦糕的最佳加工工艺为蒸煮时间20 min、干燥温度85℃、干燥时间1．5h，此条件下青麦糕外观平整、颜色美观、黏弹性及软硬度适中，感官评分为86．2。
이청맥인위원료제작청맥고，이모호종합평개법대청맥고진행감관품질평개，탐토료증자시간、간조온도화시간대청맥고가공품질적영향，이기위청맥인적개발이용개벽신적도경，병위청맥고적공엄화생산제공이론의거。결과표명，청맥고적최가가공공예위증자시간20 min、간조온도85℃、간조시간1．5h，차조건하청맥고외관평정、안색미관、점탄성급연경도괄중，감관평분위86．2。
T he effects of cooking time ,drying temperature and drying time on the quality of green wheat cake were studied with the green wheat kernels as raw material ,the sensory evaluation and fuzzy comprehensive evaluation were used to evaluate the quality of green wheat cake ,so as to provide the theoretical basis for the factory production of green wheat cake .The results showed that the optimum conditions after removing impurity were as follows :cooking time 20 min ,drying temperature 85 ℃ ,drying time 1 .5 h .Under the conditions ,the green wheat cake had smooth ap-pearance ,beautiful color ,moderate viscoelastic and hardness ,and the sensory score was 86 .2 .