摘要
采用模糊综合评判法对3种不同工艺制备的即食调味青蛤样品进行感官评价。评判结果表明:样品优劣顺序为2号样品>1号样品>3号样品。即食调味青蛤制作较优工艺:室温下调味浸渍2 h后,采用梯度升温干燥的方法,即55℃干燥1 h、65℃干燥0.5 h、75℃干燥0.5 h,制成的产品鲜香、咸淡适中、软硬适中,品质良好。
Fuzzy comprehensive sensory evaluation was used to appraise the quality of three instant seasoning clam food sample, made from different preparation process. Evaluation results showed that the advantages and disadvantages of the following order were samples 2〉sample 1 〉 sample 3. The best process of instant seasoning clam food as follows ： dipping at room temperature for 2 h, using gradient dry method, 55℃ 1 h, 65 ℃ 0. 5 h and 75 ℃ 0.5 h. And the products were fresh, moderate hard and soft taste, with good quality.
出处
《食品与机械》
CSCD
北大核心
2009年第3期117-119,共3页
Food and Machinery
关键词
青蛤
模糊综合评判
调味
干燥模式
Clam
Fuzzy comprehensive evaluation
Seasoning
Drying method
