模糊数学模型在豌豆素食鸡排感官评价中的应用

Application of Fuzzy Mathematics Model in Sensory Evaluation of Vegetarian Chicken Chops with Peas

该研究利用模糊数学模型结合响应面的方法优化豌豆素食鸡排的配方。以回归模型优化得到最佳配方:甲基纤维素的添加量为0.85%,结冷胶的添加量为0.78%,香精的添加量为0.95%,其中对豌豆素食鸡排的感官评分影响最大的是甲基纤维素,其次是结冷胶及香精。此条件下生产的豌豆素食鸡排表面无龟裂现象,咀嚼感强烈,有嚼劲,风味和组织口感都比较好,感官评分为85.86,可为豌豆蛋白及植物肉的开发提供一定的依据。

In this paper,fuzzy mathematical model combined with response surface method is used to optimize the formula of vegetarian chicken chops with peas.The optimal formula is optimized by regression model as follows:the addition amount of methyl cellulose is 0.85%,the addition amount of gellan gum is 0.78%,and the addition amount of essence is 0.95%.Among them,the sensory score of vegetarian chicken chops with peas is most affected by methyl cellulose,followed by gellan gum and essence.Under these conditions,the vegetarian chicken chops with peas have no cracks on the surface,have strong chewing feeling,good flavor and texture,and the sensory score is 85.86,which could provide a certain basis for the development of pea protein and plant meat.