中式烹饪怪味味型的工艺参数及主成分识别研究

Process Parameters of Chinese Cooking Multi-flavor Taste Type and Principal Component Recognition Research

基于怪味鸡丁为研究对象,探讨基于自动烹饪机器人平台的怪味味型的工艺参数及其智舌的主成分识别,研究得出构成怪味味型的最佳主成分配方参数为:食盐1.5g、花椒粉2g、辣椒油16g、白糖∶香醋为4∶4(g/g)、酱油2g。并通过智舌PCA主成分模式识别,该味型与预定的"大师水准"怪味味型配方较为接近,说明该味型配方具备适用烹饪机器人数据采集运用的价值。

This article is based on multi-flavor chicken as the research object; discuss the technology parameters of multi-flavor taste type based on automatic cooking robot platform and the principal component recognition of its smart tongue. The optimum principal components parameters that constitute multi-flavor taste type are： salt of 1.5 g, Chinese prickly ash powder of 2 g, capsicol of 16 g, ratio of sugar and balsamic vinegar is 4 ： 4（g/g）, soy sauce of 2 g. Through smart tongue PCA, the taste type with a predetermined ＂master＂ multi-flavor formula is relatively close, it is explained that the taste type formula has the using value of being suitable for cooking robot data collection.