[1]乔学彬.模糊数学优化川式双麻热拌鸡酱汁工艺条件*[J].中国调味品,2019,(08):127-132.
　Fuzzy Mathematics to Optimize the Technological Conditions of Sichuan Double Hemp Hot Mixed Chicken Sauce Package[J].CHINA CONDIMENT,2019,(08):127-132.
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模糊数学优化川式双麻热拌鸡酱汁工艺条件*()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年08期
页码:
127-132
栏目:
出版日期:
2019-08-20

文章信息/Info

Title:
Fuzzy Mathematics to Optimize the Technological Conditions of Sichuan Double Hemp Hot Mixed Chicken Sauce Package
作者:
乔学彬
文献标志码:
A
摘要:
花椒是川菜中人们最喜欢的风味调味品，将干花椒与鲜花椒混合创新研发一种川式双麻热拌鸡的酱汁，结合感官评定、电子鼻及模糊数学分析的基础上优选出最佳因素。结果得出川式双麻酱汁中各原料的添加量为：四川大红袍花椒添加量5g、鲜青花椒添加量5g、酱油添加量47.5g、水添加量50g，此时双麻热拌鸡调味酱汁的综合感官得分最高。
Abstract:
Pepper is one of the most love the flavor of Sichuan cuisine condiments, fresh pepper and dried pepper will innovation a Sichuan style double hemp hot mix chicken sauce, combining with the basic analysis of sensory evaluation, electronic nose and fuzzy mathematics on the optimal combination of factors. The results showed that the dosage of raw materials in Sichuan double hemp sauce was 5 g for Sichuan Dahongpao pepper, 5 g for fresh green pepper, 47.5 g for soy sauce and 50 g for water. At this time, the sensory score of double hemp hot chicken sauce was the highest
更新日期/Last Update: 2020-06-22