摘要
用层次分析法(AHP)将感官评价指标整合,并结合过氧化值作为评价指标,通过单因素试验和Box-Behnken响应面法优化试验,对川式复合调味品的抗氧化剂添加组合进行了研究,并拟合出综合评分的回归方程。得到的抗氧化剂最适添加组合为D-异抗坏血酸钠0.782‰,茶多酚提取物0.067‰,EDTA 0.055‰,柠檬酸0.513‰。
The antioxidants in Sichuan-style complex seasonings are evaluated by peroxide value, as the sensory evaluation indicator, it is integrated by Analytic Hierarchy Process （AHP）. After single factor experiment and Box-Behnken Response Surface Methodology, the regression equation is ob- tained and the optimal parameters are that D-sodium erythorbate of 0. 782‰, tea polyphenol extract of 0. 067‰, EDTA of 0.055‰, citric acid of 0. 513‰.
出处
《中国调味品》
CAS
北大核心
2013年第4期51-56,共6页
China Condiment
