基于感官模糊综合评判法的香菜猪肉丸加工工艺研究

Study on Processing Technology of Coriander Porkballs by Fuzzy Comprehensive Sensory Evaluation

以新鲜猪肉、豌豆淀粉为原料,适度添加香菜和香干,制作香菜猪肉丸。采用模糊综合评判法对香菜猪肉丸进行感官品质评定,并在此基础上通过L16(45)正交试验优化肉丸配方。结果表明:制作香菜猪肉丸配料最佳组合条件为脂肪15%,豌豆淀粉15%,水30%,香菜15%,香干20%,卡拉胶1.0%。肉丸在80℃下煮制20min,所制得的香菜猪肉丸感官模糊综合评判得分为4.81,质量优。

Coriander meatballs were made with meat and pea starch added with Coriander and smoked bean curd.The processing technology of pork balls were optimized through orthogonal tests,combining with fuzzy comprehensive sensory evaluation.The results showed that the optimal formula was that fat 15%,pea starch15%,water30%,Coriander15%,smoked bean curd 20% and carrageenan addition 1.0%.The sensory evaluation score of Coriander meatballs was 4.81 after cooking 20 min under 80 ℃,which was belonged to gradeⅠ.