模糊数学结合智能感官在改良椒麻鸡汁配方中的应用

Application of Fuzzy Mathematics Combined with Intelligent Sense in Improving the Formula of Zanthoxylum bungeanum Chicken Broth

为改良椒麻鸡汁的配方,实验在传统配方的基础上引入鸡骨水解液、蚝油等调味品,通过单因素、正交实验,结合模糊数学感官评价确定其改良配方,并利用电子鼻和电子舌对模糊数学感官评价结果进行验证。实验结果表明在其他配料不变的情况下,2g鸡粉,4g蚝油,10.5g花椒油,4g精盐制备的椒麻鸡汁感官评分最高。实验结果可为椒麻鸡汁的工业化生产提供参考,也可为模糊感官结合智能感官在食品开发中的应用提供参考。

In order to improve the formula of Zanthoxylum bungeanum chicken broth,add chicken bone hydrolysate and oyster oil on the basis of traditional formula by single factor and orthogonal experiments,the modified formula is determined by fuzzy mathematical sensory evaluation,and the results of fuzzy mathematics sensory evaluation are verified by electronic nose and electronic tongue.The results show that Zanthoxylum bungeanum chicken broth with 2 g chicken powder,4 g oyster oil,10.5 g Zanthoxylum bungeanum oil and 4 g salt has the highest sensory score.The experimental results have provided an alternative solution for the industrial production of Zanthoxylum bungeanum chicken broth,and certain theoretical basis and reference for the food flavor quality evaluation based on fuzzy mathematics and intelligent sensory evaluation analysis.