论文部分内容阅读
从分析影响狮子头口感的各种因素入手,采用层次分析法建立狮子头感官评价的综合指标,并采用正交试验法得到清炖狮子头的最优工艺。对试验结果的极差分析可知,加热时间对狮子头的口感质量影响最大。此外,对加热时间进行了单因素试验研究,证明了极差分析的狮子头最优工艺的理论结果,根据单因素的试验结果,利用回归分析法,得到了狮子头质量与加热时间的近似函数关系式,显著性检验证明该关系式拟合得较好。且近似函数关系式表明,狮子头质量与加热时间的变化规律呈非线性关系。
Starting with the analysis of various factors that affect the taste of lion head, the analytic hierarchy process was used to establish the comprehensive index of sensory evaluation of lion head and the optimal craft of stewing lion head was obtained by orthogonal test. Analysis of the test results show that the heating time on the lion head taste quality most affected. In addition, a single factor experiment on the heating time was carried out, which proves the theoretical result of the lion head optimum process of the range analysis. Based on the single factor test results, the approximate function of the lion head mass and the heating time is obtained by the regression analysis Relationship, significance test proved that the relationship between the fitting better. The approximate function shows that there is a nonlinear relationship between the quality of lion head and the heating time.