摘要
实验以模糊数学理论为指导,构建了水晶虾仁的综合评价体系,对浆液中的小苏打、蛋清和淀粉的比例进行正交实验从而得出最佳配比。以感官评定为基础对样品的色泽、香味、滋味和质地进行权重分析,利用模糊数学综合评价法对水晶虾仁进行评分;并通过质构、水分仪器测定以及烹制损失率的计算,对虾仁硬度、弹性、粘聚性、咀嚼性、回复性、水分含量和烹饪损失进行测定,并进一步对水晶虾仁的感官品质与各项因素进行相关性分析。实验表明:水晶虾仁的四项因素的权重集为K=(色泽0.23,香味0.17,滋味0.34,质地0.26);模糊数学综合评价法优化获得水晶虾仁的最佳上浆配比工艺条件为:小苏打0.5%,蛋清3%,淀粉3%;结合仪器测定分析进一步得到,在该配比下,水晶虾仁的粘聚性、咀嚼性、回复性和烹饪损失率是最佳的,同时水分含量也较高,所以综合来看,浆液最佳配比小苏打:蛋清:淀粉=0.5%:3%:3%。
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 optimmn 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%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期209-213,218,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2014BAD04B01)
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
fuzzy mathematics
crystal shrimp
sensory perception
process optimization
textures
moisture content
cooking loss rate
