为提高香榧加工品品质,改进香榧加工工艺,以香榧为原料,在单因素试验基础上,通过对香榧加工工艺进行3因素3水平的正交实验设计(第1次炒制时间、浸泡液浓度、第二次炒制时间),并应用模糊评价法对香榧加工品进行感官评定,以模糊评定结果作为正交实验结果值,通过正交设计助手ⅡV3.1进行结果分析。研究结果表明,椒盐香榧加工工艺最佳工艺是:第1次炒制10 min,0.02%V E+2%盐水浸泡液,第2次炒制10 min,在此工艺条件下制得香榧的感官评定结果达到79.9分,验证实验结果证明,该方法用于优化香榧的加工工艺切实可行,为进一步提高香榧品品质提供了理论依据。

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.