基于AHP模糊评价法在草菇蛋卷研制中的应用  

Application of fuzzy evaluation method based on AHP to the development of mushroom with eggs rolls

作　　者：何荣军[1] 卢艳[1] 王钧[1] 赵月钧 孙培龙[1] 

机构地区：[1]浙江工业大学海洋学院,浙江杭州310014

出　　处：《浙江工业大学学报》2015年第1期73-76,共4页Journal of Zhejiang University of Technology

基　　金：浙江省自然科学基金资助项目(LY12H28007);浙江省食药用菌产业技术创新战略联盟项目(2011LM201)

摘　　要：以草菇蛋卷为研究对象,以感官评价为指标,以层次分析法(Analytic hierarchy process,AHP)和正交试验设计-极差分析为分析手段,研究了草菇和蛋清的比例,增稠剂的种类、加热时间以及加热温度与草菇蛋卷感官质量之间的关系,根据试验结果得到的最佳工艺参数为:m(草菇)∶m(蛋清)=1∶1,增稠剂CMC,加热时间30s以及加热温度220℃.Mushroom with Eggs Rolls（MER）was taken as the research object,taking the senses organs assessment as the test indices,the AHP and the orthogonal experiment-range analysis as the means of analyzing,the optimum conditions of MER were studied with respect to the ratio of the mushroom and albumen,kinds of thickener,heating time,and heating temperature.The critical parameters of MER sensity were the ratio of the mushroom and the albumen 1∶1,thickener CMC,heating time 30 s,heating temperature 220 ℃.

关 键 词：层次分析法(AHP) 食品感官 草菇蛋卷 工艺参数 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]