基于模糊数学评价法优化新疆干辣椒炒牛肉预制菜配方工艺

Optimization of Formula Process of Xinjiang Stir-Fried Beef with Dried Chili Prepared Dish Based on Fuzzy Mathematics Evaluation Method

为充分利用新疆四平头干辣椒,拓宽辣椒产业,开发新产品,以新疆四平头干辣椒为主要原料,以色泽和感官评分为指标,在单因素试验的基础上,采用模糊数学综合评价法结合正交试验对新疆干辣椒炒牛肉预制菜的配方工艺参数进行优化。新疆干辣椒炒牛肉预制菜的最佳配方参数为食盐添加量4%、姜粉添加量1.5%、味精添加量5%、淀粉添加量4%。在此配方条件下新疆干辣椒炒牛肉预制菜产品的感官评分最佳,颜色红润,外观光泽鲜亮,风味独特,具有协调浓郁的辣椒香气,辣椒和牛肉的口感鲜明。

In order to make full use of Xinjiang Sipingtou dried chili,expand the chili industry,and develop new products,taking Xinjiang Sipingtou dried chili as the main raw material,using color and sensory score as the indexes,the fuzzy mathematics comprehensive evaluation method combined with orthogonal test is used to optimize the formula process parameters of Xinjiang stir-fried beef with dried chili prepared dish on the basis of single factor test.The optimal formula parameters of Xinjiang stir-fried beef with dried chili prepared dish are 4%salt,1.5%ginger powder,5% monosodium glutamate and 4% starch.Under such formula conditions,the sensory score of Xinjiang stir-fried beef with dried chili prepared dish product is the best.The color is red,the appearance is shiny,it has unique flavor and coordinated and rich chili aroma,and the taste of chili and beef is distinct.