| 基于均匀设计和模糊数学的香菇菌汤制备工艺 |
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| 引用本文： | 谭祥峰,于海,葛庆丰,汪志君. 基于均匀设计和模糊数学的香菇菌汤制备工艺[J]. 食品科学, 2012, 33(2): 115-118. DOI: 10.7506/spkx1002-6630-201702025 |
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| 作者姓名： | 谭祥峰 于海 葛庆丰 汪志君 |
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| 作者单位： | 1.扬州大学生物科学与技术学院 2.扬州大学食品科学与工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2008BADA1B05) |
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| 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。
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| 关 键 词： | 香菇菌汤 均匀实验 感官评价 配方 模糊数学 |
Optimization of Preparation Process for Mushroom Soup by Uniform Design and Fuzzy Mathematics |
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| TAN Xiang-feng,YU Hai,GE Qing-feng,WANG Zhi-jun. Optimization of Preparation Process for Mushroom Soup by Uniform Design and Fuzzy Mathematics[J]. Food Science, 2012, 33(2): 115-118. DOI: 10.7506/spkx1002-6630-201702025 |
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| Authors: | TAN Xiang-feng YU Hai GE Qing-feng WANG Zhi-jun |
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| Affiliation: | 1. College of Bioscience and Biotechnology, Yangzhou University, Yangzhou 225009, China；2. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China |
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| Abstract: | 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. |
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| Keywords: | mushroom soup uniform design sensory evaluation formula fuzzy mathematics |
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