酸甜味的最佳配比效果研究

Study on the best match effect of tart flavor and sweet

研究通过对酸甜味(糖与醋)进行不同比例的科学配比,产生出酸甜复合味,并对其进行感官检验,得出相应的检验数据,利用图表对感官检验的结果进行分析和处理,从而得出其最佳配比,并在烹饪实践中对最佳配比加以验证。

This study utilize science proportion to mix sugar and vinegar and thus bring composite flavor, and conduce sense experience, analysis result with the chart of the sense experience, thereby educe the best math, and we had validated the result in cooking practice.