摘要
研究了蒸制时间、油炸温度、油炸时间对香酥鸡块感官品质的影响。以感官评定为基础对香酥鸡块的色泽、气味、滋味和组织状态进行权重分析,利用模糊数学综合评价法,优化其加工工艺。实验表明:模糊数学法评价香酥鸡块品质的权重集为K=(色泽0.23,气味0.24,滋味0.38,组织状态0.15);应用模糊数学综合评价法优化获得香酥鸡块的最佳工艺条件为蒸制时间15min,油炸温度140℃,油炸时间5min。
The effects of steaming time, frying temperature and time on the sensory quality of crispy fried chicken was studied. Based on sensory evaluation the color, smell, taste and texture of crispy fried chicken were taken on weight analysis. The processing technology was optimized by fuzzy mathematic comprehensive evaluation. The results showed that the weight collection of crispy fried chicken quality e- valuated by fuzzy mathematic was K = （ color 0.23 ,flavor 0.24 ,taste 0.38 ,texture 0.15 ）. The optimum technological conditions of crispy fried chicken obtained by fuzzy mathematic comprehensive evaluation were steaming time 15 min,frying temperature 140 ℃ and frying time 5min.
出处
《肉类工业》
2015年第11期14-16,21,共4页
Meat Industry
关键词
模糊数学
香酥鸡块
感官评价
加工工艺
fuzzy mathematics
crispy fried chicken
sensory evaluation
processing technology
