中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2014年
8期
28-30
,共3页
山芹菜%模糊数学评价法%感官评价
山芹菜%模糊數學評價法%感官評價
산근채%모호수학평개법%감관평개
Yamazeri%fuzzy mathematical evaluation method%sensory evaluation
院以山芹菜为主要原料，用枸杞增色、玉米粒增香，加入甜玉米香精，制造出以甜香为主的糖渍菜，根据已知研究确定研制工艺。利用模糊数学评价法对配方和研制工艺进行优化，最终得到的产品色香味俱全。
院以山芹菜為主要原料，用枸杞增色、玉米粒增香，加入甜玉米香精，製造齣以甜香為主的糖漬菜，根據已知研究確定研製工藝。利用模糊數學評價法對配方和研製工藝進行優化，最終得到的產品色香味俱全。
원이산근채위주요원료，용구기증색、옥미립증향，가입첨옥미향정，제조출이첨향위주적당지채，근거이지연구학정연제공예。이용모호수학평개법대배방화연제공예진행우화，최종득도적산품색향미구전。
Using yamazeri as the main raw materials, with Chinese wolfberry and corn kernels improving color and flavor respectively, and adding sweet corn essence, sugar marinated food was developed on the basis of the known processing technology. The formulation and development of technology were optimized by applying the fuzzy mathematical evaluation method, and the products was delicious.
