基于模糊综合评判法的银耳红枣猪肉香肠制作工艺研究

Study on the processing technology of pork sausage with tremella and red dates based on fuzzy comprehensive evaluation method

以银耳、红枣、猪肉为主要原料,选择银耳红枣粉添加量、玉米淀粉添加量以及冰水添加量作为单因素,研究其对银耳红枣猪肉香肠品质和感官评价的影响,采用模糊综合评判法,并通过响应面进行工艺优化,得出最佳配方。结果表明,最佳工艺条件为银耳红枣粉添加量9%,玉米淀粉添加量7%、冰水添加量25%,按照此配方制作的产品肠体呈粉色、有银耳红枣特有香味、质地紧实、有弹性、切片光滑、咸淡适中、产品微生物指标合格。

Taking tremella,red dates and pork as the main raw materials,the amount of tremella and red dates powder,corn starch and ice water were selected as single factors to study the effect on the quality and sensory evaluation of pork sausage with tremella and red dates.The best formula was obtained by the using fuzzy comprehensive evaluation method and processing optimization through response surface methodology.The results showed that the best processing condition was the amount of tremella and red dates powder of 9%,corn starch of 7%,and ice water of 25%.According to this formula,the product presented pink intestines and had a unique flavor of tremella and red dates,with compact texture,elasticity,smooth slices,moderate saltiness,and qualified microbial indicators.