模糊数学感官评价法优化鸡腿烤制工艺

Optimization of Roasting Technique of Chicken Drumsticks via Fuzzy Mathematics Sensory Evaluation Method

为探究鸡腿烤制的最优工艺参数,选取微波烤制时间、光波烤制时间、加湿烤制时间3个因素进行单因素实验.在此基础上,采用响应面实验法进行实验设计,从烤制鸡腿的色泽、香味、滋味、质感4个维度进行感官评价,并使用模糊数学方法,降低感官评价的主观性,从而得出更加科学严谨的结论.结果表明:当微波烤制时间5.5 min,光波烤制时间8.5 min,加湿烤制时间6 min时,烤制出的鸡腿色泽金黄、鲜嫩多汁,感官评分85.56分,评分最高.

In order to explore the optimal technique parameters of chicken drumsticks roasting,three factors including microwave roasting time,light wave roasting time and humidification time during roasting,were selected for a single factor experiment.On this basis,the experimental design was carried out by using the response surface method.The sensory evaluation was carried out from the four dimensions of the color,fragrance,taste and texture of the roasted chicken drumsticks.And the method of fuzzy mathematics was used to reduce the subjectivity of sensory evaluation and to draw a more scientific and rigorous conclusion.The results showed that when the microwave roasting time was 5.5 minutes,the light wave roasting time was 8.5 minutes,and the humidification time during roasting was 6 minutes,the roasted chicken drumsticks were golden-colored,tender,and juicy,and the sensory score was 85.56,with the highest score.