| 应用人工神经网络算法优化面包配方 |
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| 引用本文： | 冯占利,李文钊,赵璐. 应用人工神经网络算法优化面包配方[J]. 天津科技大学学报, 2011, 26(1): 14-18 |
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| 作者姓名： | 冯占利 李文钊 赵璐 |
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| 作者单位： | 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457 |
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| 基金项目： | 企业合作项目“欧式面包品质改进与工业化生产”(1000140008) |
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| 摘 要： | 在优化面包配方实验中,针对面包易老化、不耐储存这一问题,采用人工神经网络(artificial neural network,ANN)对12个影响因素和6项观测指标进行模拟与建模,最终获得了口感好、储存效果好的最优配方,即:面粉32%,水7%,盐0.962%,奶粉8%,果葡糖浆30%,酥油18%,糖醇3%,保鲜酶0.03%,淀粉酶0.001%,脂肪酶0.002%,木聚糖酶0.005%,卡拉胶0.5%,黄原胶0.5%.
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| 关 键 词： | 面包 配方优化 人工神经网络 实验设计 |
Optimization of Bread Formulation Based on Artificial Neural Network Algorithm |
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| FENG Zhan-li,LI Wen-zhao,ZHAO Lu. Optimization of Bread Formulation Based on Artificial Neural Network Algorithm[J]. Journal of Tianjin University of Science & Technology, 2011, 26(1): 14-18 |
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| Authors: | FENG Zhan-li LI Wen-zhao ZHAO Lu |
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| Affiliation: | FENG Zhan-li,LI Wen-zhao,ZHAO Lu(Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | In the optimization of bread formulation experimenta,iming at the question of bread aging and short storage,artificial neural network(ANN) was used to model the twelve effect factors and six targets.Best formula was obtained that have good taste and can keep longer time by this modelt,hat is the best ratio of raw material respectively are flour 32%,water 7%s,alt 0.962%,milk power 8%h,igh fructose syrup 30%b,utter 18%s,ugar alcohol 3%f,resh enzyme 0.03%s,tarch enzyme 0.001%f,at enzyme 0.002%,xylan enzyme 0.0... |
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| Keywords: | bread formulation optimization artificial neural network experimental design |
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