基于模糊综合评价法优化挤压型速冻青稞鱼面关键工艺

Research on the key technological application of extrusion type quick-frozen highland barley fish noodle based on the fuzzy comprehensive

以加水量、和面时间、静置时间、速冻温度为工艺关键点,在单因素试验基础上,基于模糊综合评价法,利用响应面法优化挤压型速冻青稞鱼面关键工艺参数。试验结果表明:加水量和速冻温度对面条综合品质影响均达到显著水平(P<0.05),且加水量和速冻温度之间存在明显的协同作用,对面条品质综合评分影响的主次顺序为加水量>速冻温度。而和面时间与静置时间对成品综合品质影响呈正相关,但是影响不显著。最佳关键参数为:加水量18.84%、和面时间12min、静置时间25min、速冻温度-32℃。

Taking the Water addition, mixing time, settling time and freezing lemperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick frozen highland barley fish noodle based on the results of single factor experiments hy the fuzzy comprehensive. Results were as followed： Water addition and freezing temperature with the quality of noodle were significant（P〈：O.05）, which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respeclivley. Mixing time and settling time on consumer behavior on the total quality score of noodle was positivelycorrelated, but the impact was not significant. The optimum parame- ters for extrusion type quick-frozen highland barley fish noodle were： water addition 18.84%, mixing time of 12 min, settling time of 25 min and freezing temperature of --32 ℃.