基于AHP的土扎粉品质影响因素分析
Analysis of Factors Affecting the Quality of Tuzha Vermicelli Based on the Analytic Hierarchy Process
曹喜春 1吴小武 1习春红 1彭雯婧2
作者信息
- 1. 新余市综合检验检测中心,江西 新余 338000
- 2. 江西省检验检测认证总院食品检验检测研究院,江西 南昌 330001
- 折叠
摘要
作为传统的发酵型米粉,土扎粉不仅有米粉的一般特征,还有其独特的风味和相应的质量要求.本文通过在土扎粉流行地进行实地走访,调研汇总了土扎粉质量品质的影响因素,基于层次分析法(Analytic Hierarchy Process,AHP)对影响土扎粉品质的因素进行分析.研究发现,浸米发酵过程、干燥过程温湿度控制、散称无包装易吸潮易碎都对土扎粉品质影响较大.
Abstract
As a traditional fermented rice vermicelli,Tuzha vermicelli has general characteristics of rice vermicelli,but has its unique flavor and corresponding quality requirements.In this paper,field visits were made in the popular places of Tuzha vermicelli to summarize the research on the factors affecting the quality and quality of Tuzha vermicelli.The factors affecting the quality of Tuzha vermicelli were analyzed based on the analytic hierarchy process(AHP).It was found that the fermentation process of soaked rice,the temperature and humidity control of drying process,and the ease of moisture absorption and fragility of bulk weighing without packaging all had a greater impact on the quality of Tuzha vermicelli.
关键词
土扎粉/质量/层次分析法(AHP)Key words
Tuzha vermicelli/quantity/analytic hierarchy process(AHP)引用本文复制引用
基金项目
江西省市场监督管理局科技项目(GSJK201921)
出版年
2024
NETL
NSTL
万方数据