Case Study:Research Process Analysis on the Theory and Method of Sensory Evaluation for Lanzhou Hand-Extended-Noodles
The development of theoretical basis of traditional Chinese food manufacturing process and product sensory evaluation method has been identified to be an important work in order to establish that standard system.This paper systematically elaborates the research process of product making,sensory evaluation and consumption survey through summarizing the theory of sensory evaluation,as well as investigation of the comprehensive analytic procedure for Lanzhou hand-extended-noodles performed by our team previously.Moreover,this review also put forward the theoretical basis of sensory evaluation,which would be verified via proper experimental design and statistical method.The market consumption surveys and customer questionnaire analysis would be also performed in order to comprehensively understand the technical needs of the industry and consumers for sensory evaluation and quality control.Through systematic research and development process,this project would focus on the exploration of theoretical basis of sensory evaluation methods and the logical thinking of the quality control process,helping initially constructing the standard framework of Lanzhou hand-extended-noodles.Accordingly,this paper would provide research approach and reference for the industrialization and market-oriented development and meet consumers'quality and sensory needs of traditional food.
Lanzhou hand-extended-noodlesprocess proceduresensory evaluationwheat grain for Lanzhou hand-extended-noodlesflour for Lanzhou hand-extended-noodles
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