模糊数学评价法优化甜辣牛蒡酱  

Optimization of Sweet and Spicy Burdock Sauce by Fuzzy Mathematics Evaluation

作　　者：孙连海[1] 郭明月[1] 

机构地区：[1]漯河医学高等专科学校,河南漯河462002

出　　处：《中国调味品》2017年第12期75-78,88,共5页China Condiment

摘　　要：以牛蒡、猪肉为主要原料,以感官评定为指标,对牛蒡丁与猪肉泥的最佳质量比进行研究,在单因素试验的基础上,采用正交试验结合模糊数学综合评定方法对产品感官的各因素进行了分析。结果表明:牛蒡丁与猪肉泥的质量比例为6∶4,用量为100g,调和油的用量为10%,盐的用量为1%,葱末2%,姜末3%,味精的用量为0.5%,干辣椒添加量为7%,白糖添加量为1%,五香粉添加量为3%,产品口感佳。With burdock and pork as the main raw materials, sensory assessment as the indicator, the optimum mass ratio of diced burdock to minced pork is studied. On the basis of single factor test, the factors of product＇s sensory evaluation are analyzed by orthogonal test combined with fuzzy mathematics comprehensive evaluation method. The results show that the mass ratio of diced burdock and minced pork is 6 ： 4, the amount is 100 g, the amount of blend ginger, 0.5% monosodium glutamate, 7% dry pepper, 1% tastes good.

关 键 词：牛蒡 甜辣酱 模糊数学 

分 类 号：TS264.9[轻工技术与工程—发酵工程]