CAJ | 학술논문

通过正交试验研究晋中地区自制酸菜的制作工艺参数，以模糊数学综合评判法对自制酸菜感官评价结果进行统计分析，根据分析后的结果得出自制酸菜的制作工艺参数。试验结果表明：最佳制作工艺参数为料液比1∶1．5，香辛料添加量0．1％，发酵温度20℃；且酸菜制品在发酵20天后即可食用，3个月内可保持较好的品质。
통과정교시험연구진중지구자제산채적제작공예삼수，이모호수학종합평판법대자제산채감관평개결과진행통계분석，근거분석후적결과득출자제산채적제작공예삼수。시험결과표명：최가제작공예삼수위료액비1∶1．5，향신료첨가량0．1％，발효온도20℃；차산채제품재발효20천후즉가식용，3개월내가보지교호적품질。
The production process of homemade sauerkraut in Jinzhong area is studied by orthogonal test,the sensory evaluation results are studied by statistical analysis on the measure of fuzzy mathematics comprehensive evaluation method,the parameters of production process can be gotten based on the results of analysis.The test results show that solid-liquid ratio of 1∶1 .5 ,spice dosage of 0.1%,fermentation temperature of 20 ℃ can be chosen as the optimum production process parameters.Sauerkraut products are edible after being fermented for 20 days,and can maintain good quality within 3 months .