【摘要】 研究中华传统食品制造过程和产品感官评价方法的理论依据是建立标准体系的一项基础性工作。通过对兰州拉面感官评价原理与方法课题设计过程的分析及对应研究结果的剖析,系统介绍研究过程对产品制作、感官评价及消费调查的设计理念；提出感官评价方法的理论依据，结合实验设计和统计分析对基于理论依据所做的实验做了统计学验证；开展市场消费调查、顾客问卷分析，了解产业和消费者对感官评价和质量控制的具体技术需要。通过系统的研发过程分析，进一步探讨感官评价方法的理论依据，质量控制过程的逻辑思路，初步形成了兰州拉面感官评价方法及标准框架。以此为传统食品的工业化、市场化开发，满足消费者对传统食品的质量和感官需求，提供研究思路和借鉴。更多还原

【Abstract】 The development of theoretical basis of traditional Chinese food manufacturing process and product sensory evaluation method has been identified to be an important work in order to establish that standard system.This paper systematically elaborates the research process of product making, sensory evaluation and consumption survey through summarizing the theory of sensory evaluation, as well as investigation of the comprehensive analytic procedure for Lanzhou hand-extended-noodles performed by our team previously. Moreover, this review also put forward the theoretical basis of sensory evaluation, which would be verified via proper experimental design and statistical method. The market consumption surveys and customer questionnaire analysis would be also performed in order to comprehensively understand the technical needs of the industry and consumers for sensory evaluation and quality control. Through systematic research and development process, this project would focus on the exploration of theoretical basis of sensory evaluation methods and the logical thinking of the quality control process, helping initially constructing the standard framework of Lanzhou hand-extended-noodles. Accordingly,this paper would provide research approach and reference for the industrialization and market-oriented development and meet consumers’ quality and sensory needs of traditional food.更多还原