Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation

In this experiment, processing technology of sugar, aminoacid and shrimp hydrolysate was optimized by single factor and uniform tests, combining with sensory evaluation method of fuzzy mathematics. The optimized reaction system was shrimp hydrolysate 80.04% , L-arginine 4.27%, L-alanine 1.07% , L-methionine 3.20%, arabia sugar 1.60%, D-xylose 3.20%, VB1 0.21%, VC 1.07%, salt 2.67%, oil 2.67%.