The color,aroma,taste and mouthfeel of Guangxi lemon duck are evaluated by fuzzy mathematical sensory evaluation method,and the production process of lemon duck is optimized by orthogonal test.The effects of the processing factors such as the addition amount of sour lemon,the addition amount of water,the braising temperature and the braising time on the quality of lemon duck are explored.The results show that with 500 g duck breast as the standard,the addition amount of sour lemon is 33 g,the addition amount of water is 200 mL,the braising temperature is 150 ℃ and the braising time is 18 min.Under these conditions,the appearance of the obtained lemon duck is glossy and shiny,the taste is rich,the tenderness is moderate,the mouthfeel is suitable,and the sensory score is 90.1 points,which are all significantly higher than those of other formula test groups,indicating that the formula and process are the best.
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