[1]易宇文,胡金祥.模糊数学结合智能感官在改良椒麻鸡汁配方中的应用[J].中国调味品,2019,(02):83-87.
 ] ,Yi Yu-Wen[J].CHINA CONDIMENT,2019,(02):83-87.
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模糊数学结合智能感官在改良椒麻鸡汁配方中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
83-87
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
] ,Yi Yu-Wen
作者:
易宇文胡金祥
文献标志码:
A
摘要:
为改良椒麻鸡汁的配方,实验在传统配方的基础上引入鸡骨水解液、蚝油等调味品,通过单因素、正交实验,结合模糊数学感官评价确定其改良配方,并利用电子鼻和电子舌对模糊数学感官评价结果进行验证。实验结果表明在其他配料不变的情况下2 g鸡粉,4 g蚝油,10.5 g花椒油,4 g精盐制备的椒麻鸡汁感官评分最高。实验结果为椒麻鸡汁工业化生产提供一种可选方案,也为模糊数学感官评价模型结合智能感官评价食品风味提供理论支撑。
Abstract:
In order to improve the recipe of zanthoxylum chicken juice, we added chicken bone hydrolysate and oyster oil on the basis of traditional formula by single factor and orthogonal experiment, the modified formula was determined by fuzzy mathematical sensory evaluation, and the results of fuzzy mathematics sensory evaluation were verified by electronic nose and electronic tongue. The results showed that 2 g chicken powder, 4 g oyster oil, 10.5 g zanthoxylum oil and 4 g salt had the highest sensory score. The experimental results provide an alternative solution for the industrial production of zanthoxylum chicken juice, and certain theoretical basis and reference of the food flavor quality evaluation based on fuzzy mathematics and intelligence sensory evaluation analysis.
更新日期/Last Update: 2019-03-18