摘要
运用均匀设计方法研究优化香辣猪肉干配方,结合模糊数学原理,以色泽、香气、口感、外形为感官指标开展评价。结果表明:模糊数学综合评价可以客观准确地对配方进行综合评判;二次多元多项式方程适合解释各因素对产品品质的影响规律。香辣猪肉干优化最佳配方为食盐添加量3.50%、酱油添加量1.00%、白糖添加量5.00%、辣椒粉添加量11.00%、香叶粉添加量0.10%、烘烤时间5.00 h。
In this study,the uniform design method was used as the main method,and the fuzzy mathematics principles were utilized to optimize the spicy pork jerky formula.The results showed that fuzzy comprehensive evaluation could objectively and accurately judge the sensory quality of pork jerky.The optimized process parameters for pork jerky was as follows:salt added 3.50%,soy sauce added 1.00%,sugar added 5.00%,pepper powder added 11.00%,geranium powder added 0.10%.The curing time was changed to 5.00 h.
作者
周慧
范江平
李睿
段连芳
付晓萍
ZHOU Hui;FAN Jiang-ping;LI Rui;DUAN Lian-fang;FU Xiao-ping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第9期138-143,共6页
Food Research and Development
基金
丽江市田洋专家工作站(KX142020042)。
关键词
猪肉干
模糊数学
均匀设计
配方
感官评价
pork jerky
fuzzy mathematics
uniform design
formula
sensory evaluation
