五香味建昌鸭肉脯配方优化的研究

Research on Optimal Formula of Five-Spice of Jianchang Duck Meat Slice

本试验以建昌鸭为原料制作五香味鸭肉脯,对调味料的添加重量进行单因素实验,并对鸭肉脯的感官质量应用采用模糊数学综合评价法对鸭肉脯的感官质量进行评价。。得出结论结果表明,:在以每500g为一组的肉糜中,添加盐的重量为10g,五香粉的添加重量为10g,白糖的添加重量为15g,花椒粉的添加重量为5g,得到的鸭肉脯,通过感官评价效果最佳的分值最高。

Janchang duck as raw materials in this experiment to make five-fragrant dried duck meat slice,take single factor experiment to research the formula,apply the comprehensive evaluation method of fuzzy mathematics to evaluate the sensory quality of dried duck meat slice.Come to conclusion： in a group of meat per 500g.the addition amount of salt is 10g,the addition amount of five-fragrant powder is 10g,the addition amount of white sugar is 15g,the addition amount of pepper powder is 5g,obtains the dried duck meat slice with the highest score of sensory evaluation.