基于模糊数学法优化巴沙鱼糜脆片微波膨化工艺研究

Study on Microwave Puffing Process Optimization of Pangasius bocourti Surimi Crisp Chips Based on Fuzzy Mathematics Method

以冷冻巴沙鱼加工制成的鱼糜为主要原料,采用微波膨化技术研发鱼糜脆片。通过建立模糊数学感官评价体系,考察微波时间、微波功率以及辅料盐、糖、小苏打的添加量对鱼糜脆片感官品质的影响。在单因素试验的基础上,结合响应面法优化鱼糜脆片的加工工艺。结果表明,巴沙鱼糜脆片微波膨化的最佳制作工艺为:微波功率440 W,微波时间70 s,小苏打用量0.5%,各因素对感官品质的影响大小依次为:微波功率>微波时间>小苏打用量。按上述工艺条件制得的鱼糜脆片模糊数学感官评分最高(97分),且脆片组织完整无破损,色泽明亮均匀,香味浓郁,膨化效果最优。

In this study,the surimi crisp chips were developed by microwave puffing technology using frozen Pangasius bocourti manufactured surimi as the main raw material,and the effects of microwave time,microwave power and ingredients additions including salt,sugar and baking soda on sensory qualities of surimi crisp chips were investigated by establishing fuzzy mathematical sensory evaluation system.Besides,the processing technology of surimi crisp chips was optimized by response surface method on the basis of single factor experiments.Results showed that the optimal production processes for surimi crisp chips were determined as follows:microwave power of 440 W,microwave time of 70 s,and baking soda addition of 0.5%.The influence of each factor on sensory qualities was ranked as follows:microwave power>microwave time>baking soda addition.Under these conditions,the prepared surimi crisp chips showed the highest sensory score of 97 points,which presented complete organization without damage,bright and uniform color,rich fragrance and the best puffing effect.