食品工业科技2017，Vol.38Issue(11)：209-213,218,6.DOI:10.13386/j.issn1002-0306.2017.11.031
基于模糊数学综合评价法优化水晶虾仁的浆液配方
Formular optimization of starch in crystal shrimps based on the fuzzy mathematics evaluation
摘要
Abstract
The sensory evaluation system for crystal shrimp was established based on the theory of fuzzy mathematics.In order to get the optimal proportion of baking soda,egg white,and starch of seriflux,orthogonal experiments on the three proportion were taken.Weight analysis was carried out on four key factors including color,odor,taste and texture based on sensory evaluation,and the integrated assessment system was established.The texture profile analysis,moisture analysis and the cooking loss rate was performed for the assessment of hardness,cohesiveness,chewiness,springiness,resilience,moisture content and the cooking loss rate,and then the correlation of sensory quality and the factors were analyzed.The results showed that the quality weight collection of crystal shrimp was K =(color 0.23,odor0.17,taste0.34,texture0.26),and the optimum conditions were as follows:baking soda0.5％,egg white3％,starch3％.As regards instrument measurements,the cohesiveness,chewiness,resilience and cooking loss rate were the best result in this proportion,and moisture content is good enough.In summary,the optimal proportion of seriflux is baking soda 0.5％,egg white 3％,starch 3％.关键词
模糊数学/水晶虾仁/感官评价/工艺优化/质构/水分含量/烹饪损失率Key words
fuzzy mathematics/crystal shrimp/sensory perception/process optimization/textures/moisture content/cooking loss rate分类
轻工纺织引用本文复制引用
傅丽,张妤,龚辉,李澜奇,叶兴乾,陈士国,陈健初..基于模糊数学综合评价法优化水晶虾仁的浆液配方[J].食品工业科技,2017,38(11):209-213,218,6.基金项目
国家科技支撑计划项目(2014BAD04B01) （2014BAD04B01）
