正交试验结合模糊数学评价优化预制柠檬鸭工艺研究

Optimization of Technology of Prepared Lemon Duck by Orthogonal Test Combined with Fuzzy Mathematics Evaluation

通过模糊数学感官评价法对广西柠檬鸭的色泽、香气、滋味、口感进行感官评分,结合正交试验对柠檬鸭的制作工艺进行优化,探究酸柠檬添加量、加水量、焖制温度、焖制时间等加工因素对柠檬鸭品质的影响。结果表明,以500 g鸭胸肉为标准,酸柠檬添加量为33 g,加水量为200 mL,焖制温度为150℃,焖制时间为18 min,此条件下制作的柠檬鸭外观油润有光泽,滋味丰满,嫩度适中,口感适宜,感官评分为90.1分,均明显高于其他配方试验组,即该配方和工艺最佳。

The color,aroma,taste and mouthfeel of Guangxi lemon duck are evaluated by fuzzy mathematical sensory evaluation method,and the production process of lemon duck is optimized by orthogonal test.The effects of the processing factors such as the addition amount of sour lemon,the addition amount of water,the braising temperature and the braising time on the quality of lemon duck are explored.The results show that with 500 g duck breast as the standard,the addition amount of sour lemon is 33 g,the addition amount of water is 200 mL,the braising temperature is 150℃and the braising time is 18 min.Under these conditions,the appearance of the obtained lemon duck is glossy and shiny,the taste is rich,the tenderness is moderate,the mouthfeel is suitable,and the sensory score is 90.1 points,which are all significantly higher than those of other formula test groups,indicating that the formula and process are the best.