线性标度法在香菇豆酱感官评定中的应用

Application of Linear Scale Method for the Sensory Evaluation of Mushroom Paste

以豆酱和香菇为主要原料,采用线性标度感官评定方法确定香菇辣酱和香菇甜酱的配方。试验结果表明,香菇辣酱配方为豆酱20%、香菇50%、熟植物油10%和调味料组成时,加辣椒感官得分最高;香菇甜酱配方为豆酱40%、香菇30%、熟植物油10%和调味料组成时,加糖香菇酱感官得分最高。利用线性标度方法评定香菇豆酱,进而优化确定香菇豆酱的配方是可行的。

Both the hot and sweet mushroom pastes were evaluated by the linear scale sensory method to identify their formula, which were made by melt paste and mushroom as the main raw materials. The results showed that the composition of addition of 20% melt paste, 50% mushroom, 10% boiled vegetable oil, and seasoning, got the highest score in this hot paste, that of 40% melt paste, 30% mushroom, 10% boiled vegetable oil, and seasoning, got the highest score in this sweet paste. The application of this linear scale sensory method and optimization of formula might be practicable for mushroom paste evaluation.