Study On Optimization Of Torreya Grandis Machining Process Analysis Based On Fuzzy Evaluation And Composition

In this paper, for the further study of Torreya grandis and its processed products quality, to further improve the quality of Torreya grandis database,improve its product processing technology, provides the theoretical basis for the development of its new products.In this paper, using orthogonal experimental study torreya grandis aril removal effect and determine the best torreya grandis aril removal process. Sensory evaluation as evaluation indexes, torreya grandis product processing technology was optimized by using orthogonal experiment method, comparative analysis of torreya grandis different indicators of product quality, to obtain high quality torreya grandis products.The main results were as follows:(1)The best torreya grandis aril removal process is soaking liquid for KOH, KOH concentration was 3.5% and the soaking temperature 85℃.(2)The best processing technology for torreya grandis products is for the first time, making time for 10 min, the temperature is 180-220℃ and normal temperature cooling, the cooling torreya grandis in 0.02%VE and 2% of salt water for 10 min, dry time is 10 min, the second time making making temperature is 80-120℃, ambient temperature cooling.(3) The product quality organoleptic of Torreya grandis fuzzy evaluation factors and its weight distribution:seeds (0.11), the texture of real aroma (0.134), the aroma seeds (0.16), seeds taste (0.27), seeds taste (0.242), seeds and lustre (0.084).(4) Experiment to get the optimal processing technology of torreya grandis torreya grandis finished product quality of product quality is superior to the traditional processing technology and experiment to get the optimal processing technology of the aroma of torreya grandis product variety of 51, is given priority to with aldehydes and acids, content is 21.85%,43.70% respectively, and the traditional processing technology torreya grandis aroma type number of 48 kinds of products, mainly aldehydes and acids, content is 21.15%, 45.55% respectively. Experiment to get the best processing technology of torreya grandis (48.30%), linoleic acid content of the product and jinsong acid content (12.57%) is higher than the traditional processing technology of torreya grandis (41.24%), linoleic acid content of finished goods and jinsong high acid content (5.34%).