基于模糊感官的虾皮对复合调味汁感官品质的影响分析

文章基于模糊感官评价法,研究了虾皮在复合调味汁中的应用效果。研究结果显示:风味质量较好的虾皮A和虾皮B制得的提取液可显著提升复合调味汁的鲜味,抑制咸味,增强复合调味汁的口感丰富度。风味质量稍差的虾皮C对提升调味汁风味的效果不明显,并会带入负面的腥味,影响消费者的喜好度。结果表明虾皮经过简单加工在调味汁中的使用具有较好的发展前景,但在实际应用时需要特别关注虾皮原料的质量。

Effect of Dried Small Shrimps on Sensory Quality of Compound Seasoning Based on Fuzzy Sensory Evaluation

Based on the fuzzy sensory evaluation method,the application effect of dried small shrimps in compound sauce is studied.The results show that the extracts of dried small shrimps A and B with better flavor quality could significantly enhance the flavor,inhibit the saltiness and enhance the taste richness of the compound seasoning.The dried small shrimps C with poor flavor quality has no obvious effect on improving the flavor of seasoning,and will bring in negative fishy smell,which will affect the consumer’s preference.The results show that the application of dried small shrimps after simple processing in seasoning has a good prospect,but the quality of raw materials should be paid special attention in practical application.