模糊数学分析下的萝卜干酱腌菜工艺改进研究  

Research on Technology Improvement of Dried Radish Pickles Based on Fuzzy Mathematics Analysis

作　　者：杨旭[1] YANG Xu(Chongqing College of Finance and Economics,Chongqing 402160,China)

机构地区：[1]重庆财经职业学院,重庆402160

出　　处：《中国调味品》2021年第2期102-104,共3页China Condiment

基　　金：重庆市教育科学研究院项目(2019-GX-166)。

摘　　要：以萝卜干酱腌菜的生产工艺条件为研究对象,对萝卜干酱腌菜生产过程进行分析,建立萝卜干酱腌菜的综合感官评价标准。利用模糊数学矩阵分析的方法,分别建立酱油和醋配比、食盐添加量、糖添加量与萝卜干酱腌菜品质之间的影响关系,最终分别选择3种影响因素进行正交试验验证。经验证,萝卜干酱腌菜生产工艺采用A2B2C2的最佳组合时,可使萝卜干酱腌菜品质综合评价达到85.9分,为萝卜干酱腌菜生产工艺的改进提供了参考依据。In this paper,the production technology of dried radish pickles is as the research object,the production process of dried radish pickles is analyzed,and the comprehensive sensory evaluation standard of dried radish pickles is established.The relationship between the ratio of soy sauce and vinegar,the additive amount of salt and sugar with the quality of dried radish pickles is established by using fuzzy mathematical matrix analysis.Finally,three influencing factors are selected for orthogonal test verification.It is verified that when the best combination of A 2 B 2 C 2 is used in the production process of dried radish pickles,the comprehensive evaluation score of the quality of dried radish pickles reaches 85.9 points,which has provided reference for the improvement of the production technology of dried radish pickles.

关 键 词：萝卜干酱腌菜 模糊数学 正交试验 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]