摘要
利用模糊数学感官评价法优化麻辣老卤汁的配方,确定色泽、香气、鲜味、咸味等指标的各自权重,再通过正交实验优化其配方。结果表明,其最佳配方为食用盐50%、香辛料12%、酵母抽提物5%、鸡肉粉7%。在此条件下制得的麻辣老卤汁麻辣风味浓郁,滋味醇厚协调。
On the basis of sensory evaluation,the weights of the color,flavor odor,tasty,salty of spicy marinade were determined.Then the fuzzy mathematical comprehensive evaluation method and orthogonal test were used to optimize the formula,which were salt 50%,spices 12%,yeast extracts 5%,chicken powder 7%.Under these conditions,the spicy marinade was strong aroma and mellow taste.
作者
刘新
韩丽华
张西贝
刘政芳
LIU Xin;HAN Lihua;ZHANG Xibei;LIU Zhengfang(Angel Yeast Co.,Ltd.,Yichang 443000,China)
出处
《食品科技》
CAS
北大核心
2020年第6期333-336,共4页
Food Science and Technology
关键词
麻辣老卤汁
模糊感官评价
配方
spicy marinade
the fuzzy comprehensive evaluation
formula
