基于模糊数学和正交试验法优化酱牛肉卤制工艺

Optimization of Marinating Process of Sauced Beef Based on Fuzzy Mathematics and Orthogonal Test Method

酱牛肉是我国的传统肉类产品,但长久以来,生产加工过程中存在加工成本高、损耗大、效益低和保鲜技术落后等问题,难以实现产业的标准化和规模化,极大地阻碍了酱牛肉产业的发展。基于此,文章采用单因素试验、模糊数学和正交试验对酱牛肉加工工艺进行研究,研究结果表明,酱牛肉最佳加工工艺为迷迭香添加量0.8%、茶多酚添加量0.6%、大豆分离蛋白添加量0.4%、维生素C添加量0.8%和复合磷酸盐添加量0.2%,此时酱牛肉的感官评分为83分。

Sauced beef is a traditional meat product in China,but for a long time,there have been problems in the production and processing process,such as high processing costs,high losses,low benefits and backward preservation technology.It is difficult to realize the standardization and scale of the industry,greatly hindering the development of sauced beef industry.Based on this,in this study,single factor test,fuzzy mathematics and orthogonal test are used to study the processing technology of sauced beef.The research results show that the best processing technology of sauced beef is the addition amount of rosemary,tea polyphenols,soy protein isolate,vitamin C and compound phosphate of 0.8%,0.6%,0.4%,0.8%,0.2%respectively.At this time,the sensory score of the sauced beef is 83 points.