中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
5期
33-35
,共3页
调味番茄酱%模糊数学法%感官评定
調味番茄醬%模糊數學法%感官評定
조미번가장%모호수학법%감관평정
ketchup%fuzzy mathematics%sensory evaluation
研究了调味番茄酱的制作工艺，并且运用模糊数学法评价了调味液添加量对番茄酱感官指标的影响。结果表明：调味液添加量为6％的产品色泽鲜亮，香味浓郁，组织均匀细腻，酸甜可口。
研究瞭調味番茄醬的製作工藝，併且運用模糊數學法評價瞭調味液添加量對番茄醬感官指標的影響。結果錶明：調味液添加量為6％的產品色澤鮮亮，香味濃鬱，組織均勻細膩，痠甜可口。
연구료조미번가장적제작공예，병차운용모호수학법평개료조미액첨가량대번가장감관지표적영향。결과표명：조미액첨가량위6％적산품색택선량，향미농욱，조직균균세니，산첨가구。
The processing conditions of ketchup are studied,and the effect of flavoring liquid additive amount on the sensory indicators of ketchup is evaluated by fuzzy mathematics method.The results show that the product produced by 6% flavoring liquid has bright color,strong flavor,exquisite texture,pleasant sweetness and sourness.
