【摘要】 应用模糊数学感官评价方法,结合正交试验优化了"三辣一麻"复合调味品工艺。结果表明,"三辣一麻"复合调味品的最佳工艺条件为大蒜粉20%,姜油树脂25%,花椒粉20%,葱酶解液20%。在此工艺条件下生产的复合调味品口感柔和协调,香气浓郁协调,无异味,色泽均一。更多还原

【Abstract】 Sensory evaluation method of fuzzy math and L9(34) orthogonal array design were applied together to optimize the process of the mixed "ginger,garlic,leeks and Chinese prickly ash" condiment. The results showed that the optimum preparation conditions were 20% garlic powder, 25% ginger oleoresin,20% Chinese prickly ash,20% onion enzymolysis liquid. The compound condiment prepared under the optimum conditions had soft texture, aroma, grains, uniform color.更多还原