食盐、蔗糖及果汁与牛肉干风味数学模型的建立及分析

THE ESTABLISHMENT AND ANALYSIS OF MATHEMATICS MODEL FOR BEEF JERK′S FLAVOR ABOUT SALT,SUGAR AND FRUIT JUICE

本文应用二次正交旋转组合设计建立调味料：食盐、蔗糖及浓缩果汁添加量与牛肉干风味评价的数学模型，通过模型分析初步揭示了牛肉干的风味与各调味料的内在规律。得出调味料优化添加范围，即风味最好的调味料添加量在食盐为１９％左右、蔗糖为１４０％左右、果汁为０５％左右。并进行了检验。

In this paper, the mathematics model of beef jerk′s flavor about the quantity of seasonings, including salt, sugar and fruit juice in the jerk, was established by the design of quadratic quadrature rotation combination Through analysis of the model, it revealed the inherent law of beef jerk′s flavor and seasonings The seasonings were optimized The adding of seasonings of the best beef jerk′s flavor was about 19% for salt,140% for sugar and 05% for fruit juiceThe model has been tested