摘要
为优化香菇菌汤辅料的配方,拟用均匀试验设计原理,以感官评定为指标,采用模糊数学原理建立系统的感官评价方法,确定最优的香菇菌汤配方。通过试验确定的回归方程,经检验分析显著,得出最优配方为:每40g香菇中加入0.01g柠檬酸、2.4g生姜、2.4g枸杞、1.2g谷氨酸钠+I+G、0.05g陈皮、1.2g茴香。
Adjuvant formula of mushroom soup was optimized by uniform test design using sensory evaluation as the index.Based on the principle of fuzzy mathematics,a systematic method for sensory evaluation of mushroom soup was established in this paper.According to the regression equation,the optimal adjuvant formula of mushroom soup were 40 g mushroom,0.01 g citric acid,2.4 g ginger,2.4 g medlar,1.2 g sodium glutamate ＋I＋G,0.05 g citrus and 1.2 g fennel,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期115-118,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2008BADA1B05)
关键词
香菇菌汤
均匀试验
感官评价
配方
模糊数学
mushroom soup
uniform design
sensory evaluation
formula
fuzzy mathematics
