AHP与二次正交回归法在优化番茄辣椒酱关键工艺条件中的应用研究

食品科学 ›› 2007, Vol. 28 ›› Issue (5): 158-162.

AHP与二次正交回归法在优化番茄辣椒酱关键工艺条件中的应用研究

吴妍雯, 谭薇, 卢晓黎

四川大学食品工程系；四川大学食品工程系四川成都610065；四川成都610065；

出版日期:2007-05-15 发布日期:2011-12-31

Application and Research on Analytic Hierachy Process (AHP) and Quadric Orthogonal Regression Experiment on Processing Craft of Chili Sauce

WU Yan-Wen, TAN Wei, LU Xiao-Li

Department of Food Engineering,Sichuan University,Chengdu 610065,China

Online:2007-05-15 Published:2011-12-31

摘要/Abstract

摘要： 本实验以番茄辣椒酱为研究对象,以二元二次正交回归法为试验设计方案,以感官评定为指标,以AHP为分析手段,研究了黄原胶与白砂糖含量、辣椒番茄比、加热时间与品质之间的关系,得出了综合感官指标的回归方程。由AHP和二次正交回归法优化的番茄辣椒酱关键工艺条件和配方为:辣椒番茄比1:4、加热温度100℃、加热时间5min、白砂糖11．78%、黄原胶0．73%、CaCl2 1%、味精0．01%、白醋0．06%、水14．3%。

关键词: AHP, 二次正交回归法, 番茄辣椒酱, 关键工艺条件

Abstract: Chili sauce was taken as the research object,with the binary quadric orthogonal regression method as the design experiment,and the sense organs assess as the test indices.Taking AHP as the analyzing means,the optimum conditions of chili sauce data were studied with respect to xanthan gum and sugar content,the ratio capsicum of to tomato and heat treating time. Through the AHP and quadric orthogonal regression experiment,the processing craft of chili sauce include:ratio of capsicum to tomato 1:4,heating-up temperature 100℃,heating time 5min,sugar content 11.78%,xanthan gum content 0.73%,CaCl2 content 1%,monosodium glutamate content 0.01%,vinegar content 0.06% and water content 14.3%.

Key words: AHP(analytic hierarchy process), quadric orthogonal regression experiment, chili sauce, critical craft

吴妍雯, 谭薇, 卢晓黎. AHP与二次正交回归法在优化番茄辣椒酱关键工艺条件中的应用研究[J]. 食品科学, 2007, 28(5): 158-162.

WU Yan-Wen, TAN Wei, LU Xiao-Li. Application and Research on Analytic Hierachy Process (AHP) and Quadric Orthogonal Regression Experiment on Processing Craft of Chili Sauce[J]. FOOD SCIENCE, 2007, 28(5): 158-162.

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