| 层次分析法研究不同干燥方式对鸡骨汤粉品质的影响 |
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| 引用本文： | 冯月玲. 层次分析法研究不同干燥方式对鸡骨汤粉品质的影响[J]. 肉类研究, 2011, 25(8): 26-30 |
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| 作者姓名： | 冯月玲 |
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| 作者单位： | 四川大学轻纺与食品学院食品工程系,四川成都,610065 |
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| 摘 要： | 以鸡骨为原料,研究不同干燥方式对鸡骨汤粉品质的影响。以鸡骨汤粉冲调出的鸡骨汤中蛋白质、游离氨基酸、钙和磷的含量为理化检验指标,感官评价综合得分以及通过层次分析法确定的综合指标为鸡骨汤粉品质的评价指标,通过对不同干燥方式对鸡骨汤粉品质的影响研究,得出间歇式微波干燥对鸡骨汤粉冲调出的鸡骨汤品质最好,其次为热风干燥,最后为连续式微波干燥。
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| 关 键 词： | 层次分析法 干燥方式 鸡骨汤粉 |
Influence of Different Drying Methods on the Quality of Chicken Bone Soup Powder Investigated by Analytic Hierarchy Process (AHP) |
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| FENG Yue-ling. Influence of Different Drying Methods on the Quality of Chicken Bone Soup Powder Investigated by Analytic Hierarchy Process (AHP)[J]. Meat Research, 2011, 25(8): 26-30 |
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| Authors: | FENG Yue-ling |
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| Affiliation: | FENG Yue-ling(Department of Food Engineering,College of Light Industry,Textile and Food Engineering,Sichuan University, Chengdu 610065,China) |
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| Abstract: | The current study was undertaken to investigate the influence of different drying methods on the contents of protein,free amino acids,calcium and phosphorus and sensory evaluation score of chicken bone soup powder as well as their weighted mean score determined through analytic hierarchy process（AHP） analysis.Intermittent microwave drying was found to provide chicken bone soup powder with the best quality,followed by hot-air drying and continuous microwave drying. |
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| Keywords: | AHP drying chicken bone soup powder |
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