Abstract: This experiment's purpose was to improve the processed Torreya grandis products' quality and the processing technology of Torreya grandis. Using Torreya grandis as raw materials,based on single-factor test,three levels and three factors of first frying time,density of soak solution,second frying time were chosen. Fuzzy evaluation was applied in sensory evaluation of the processed of Torreya grandis. The result of the fuzzy evaluation was used as the data for the orthogonal experiment. Orthogonal design assistant ⅡV3. 1 was used to analyze the orthogonal experiment. The result of the experiments demonstrated that the best processing of spiced salt Torreya grandis was ten minutes first frying time,0. 02% BHA with 2% saline soak solution and ten minutes second frying time. Under the above condioins,the score of fuzzy evaluation was 79. 9. The confirmatory experiment showed that the method used in optimizing the processing technology of Torreya grandis was feasible and it also provided a theoretical basis for improving the processed Torreya grandis products' quality.
汪瑶,余勇,郭磊,等. 利用正交实验和模糊评价改进香榧加工工艺[J]. 食品与发酵工业, 2013, 39(10): 151-155.
WANG Yao,XU Yong,GUO Lei,et al. Application of orthogonal experiment and fuzzy evaluation in development of Torreya grandis processing technology[J]. Food and Fermentation Industries, 2013, 39(10): 151-155.