层次分析法在盐渍裙带菜生产质量关键点控制中的应用  

The Application of Analytic Hierarchy Process in Quality Control Point of Manufacture of the Salted Undaria Pinnatifida

作　　者：涂雪令[1] 熊发祥[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2009年第6期62-65,共4页Food and Fermentation Science & Technology

摘　　要：采用层次分析法(AHP)将感官评价指标整合,通过正交试验对盐渍裙带菜生产中脱盐、增脆、脱腥、干燥工艺条件进行优化,在此条件下得出脱盐、增脆、脱腥最佳工艺参数为料液比1:2,增脆剂浓度为0.35%,脱腥剂浓度为0.2%,脱盐时间35min。The study provided one leisure food processing craft which could maintain the color, the fragrance, the taste and the shape of Undaria pinnatifida. The sense organs assess which was counted by analytic hierarchy process （AHP）, to optimize the single factor experiment and orthogonal test. The experiment results showed that： the suitable desalination, hardened, removing fishy smell conditions are： the soLid-Liquid ratio of 1：2, soaking the material with 0.35% calcium chloride and 0.2% fishy flavor removal for 35min.

关 键 词：裙带菜 层次分析法 关键点 

分 类 号：TS205.2[轻工技术与工程—食品科学]