不同品种泡辣椒对特色川菜泡椒猪肝感官品质的影响  

Effects of Different Varieties of Pickled Peppers on the Sensory Quality of Special Sichuan Cuisine Pig Liver with Pickled Pepper

作　　者：张淼 肖富权 刘佳 庞荧廷 ZHANG Miao;XIAO Fu-quan;LIU Jia;PANG Ying-ting(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,成都610100

出　　处：《中国调味品》2022年第3期78-81,87,共5页China Condiment

基　　金：川菜发展研究中心重点项目(CC19ZO4);四川省大学生创新创业科研项目(S201911552047)。

摘　　要：泡辣椒具有制作简单,增进食欲,增强菜肴风味的作用,是四川常用的一种调味料。文章分别选择了川菜制作中5种常用的泡辣椒品种,用于制作传统川菜泡椒猪肝。采用层次分析法进行权重分配,通过模糊数学法对5种菜品的感官质量进行了综合评定。结果表明,不同品种的泡辣椒对泡椒猪肝感官品质的影响各异,添加了二荆条的菜品感官评分最高,添加了小米辣的菜品感官评分最低。该试验证明模糊数学法在菜肴的感官质量评价中具有可行性。Pickled pepper is a common condiment in Sichuan because it is easy to make,increases appetite and enhances the flavor of dishes.Five kinds of picked peppers commonly used in Sichuan cuisine are selected to make traditional Sichuan cuisine pig liver with pickled pepper in this paper.The analytic hierarchy process is used for weight distribution,the sensory quality of five dishes are evaluated by fuzzy mathematics method.The results show that different varieties of picked peppers have different effects on the sensory quality of pig liver with pickled pepper.The dishes added with Erjingtiao pepper have the highest sensory score,while the dishes added with Capsicum frutescens have the lowest sensory score.The experiment proves that the fuzzy mathematics method has feasibility in sensory quality evaluation of dishes.

关 键 词：泡辣椒 泡椒猪肝 模糊数学法 感官质量 

分 类 号：TS207.3[轻工技术与工程—食品科学]