摘要
目的:探讨烹饪机器人自动划油工具在划油过程中实现最佳感官指标所需要的工艺参数。方法:选择入锅温度、料油比、划散频率、划油时间四个关键因素,利用两两对比法,确定感官评价的权重,运用模糊数学对感官评价结果进行统计分析。结果:对实现最佳感官指标,四个因素的重要性次序是入锅温度>划油时间>料油比=划散频率。通过回归分析得出,原料最佳入锅温度为122.2℃,最佳划油时间为15.02s,料油比为1:5(m/m),划散频率为50r/s。通过水分分析得出,入锅温度为125℃、加热时间为14s时水分损失最少。
Stir-frying in which off-stirring procedure is of great importance is one of the most specific Chinese cooking techniques. Traditionally, oil-stirring procedure is accomplished manually. Empirical manual operation, however, cannot accurately control oil temperature, materials/oil ratio and dispersion degree of materials. Automatic stirrer was adopted instead of manual operation in the present study. In order to score the highest comprehensive sensory evaluation, four processing parameters [i.e., oil temperature, material （shredded pork fillet）/oil ratio, stirring frequency and stirring duration] were optimized using orthogonal array design. Three sensory indexes including tenderness, dispersion degree and color were weighed by paired comparison method and sensory evaluation scores were analyzed statistically by fuzzy math method. Range analysis for the comprehensive sensory score with various processing parameters indicated that their influences decreased in the fOllowing order： stirring duration 〉 oil temperature 〉 material/oil ratio = stirring frequency. Stirring duration and oil temperature were further optimized using quadratic orthogonal regression design. The best processing parameters were as follows： oil temperature 122.2 ℃, stirring duration 15.02 s, material/oil ratio 1：5 and stirring frequency 50 r/s; meanwhile water analysis indicated that the moisture loss was minimized when oil temperature and stirring duration were 125 ℃ and 14 s, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第14期110-113,共4页
Food Science
关键词
自动划油
入锅温度
划油时间
水分测定
automatic oil stirring： oil temperature
stirring duration
moisture measurement
