基于模糊数学法评价特色风味卤蛋的品质-《中国调味品》

文章信息/Info

Title:: Evaluation of the uality of Characteristic Flavor Stewed Egg Based on Fuzzy Mathematics

摘要:: 本文以卤蛋制造过程为研究对象，对卤汁当中卤料、食盐、食糖以及酱油的添加量进行分析，建立四种调味品与卤蛋风味及综合感官评价之间的关系。利用模糊数学感官评价的方法对单因素试验数据进行分析，得出当卤汁当中卤料、食盐、食糖以及酱油的添加量分别为、、、时，卤蛋风味达到最佳。单因素进行正交试验结果表明，当卤汁当中卤料添加量为时，食盐添加量对卤蛋感官品质综合影响最大，酱油添加量影响最小，得出卤汁中调味品最佳配方为，卤料添加量，食盐添加量为，食糖添加量为，酱油添加量为，此时卤蛋风味综合品质评分为4.5。

Abstract:: In this paper, the production process of stewed egg was taken as the research object. The addition amount of bittern, salt, sugar and soy sauce in the brine was analyzed, and the relationship between the four condiments and the flavor and comprehensive sensory evaluation of the stewed egg was established. The fuzzy mathematics sensory evaluation method was used to analyze the single factor test data, and the results showed that when the amount of bittern, salt, sugar and soy sauce in the marinade were, respectively, and, the flavor of stewed egg reached the best. The marinated egg quality was the most important factor. The best formula was the amount of brine added, the amount of salt added, the amount of sugar added, the amount of soy sauce added, and the overall quality score of the marinated egg was 4.5.