摘要
采用模糊数学评判法,对香菇脆片加工工艺进行优化研究。在单因素的基础上对香菇脆片工艺进行正交试验设计,考察油炸时间、油炸温度、脱油频率和脱油时间对香菇脆片品质的影响。结果表明,香菇脆片的最佳工艺条件为:油炸时间15 min,油炸温度180℃,脱油频率30 Hz,脱油时间15 min。在此条件下香菇脆片的综合评定等级为优,其优秀峰值为93. 4%。应用模糊数学评判法优化香菇脆片加工工艺,使结果更加科学、客观、准确。
The shiitake chips processing technology was optimized in this paper.The orthogonal design was performed on the basis of single factor.The effects of frying time,frying temperature,deoiling frequency and deoiling time on the quality of shiitake chips were investigated.The results showed that the best technology condition for shiitake chips was:frying time was 15 min,the frying temperature was 180℃,the deoiling frequency was 30 Hz and the deoiling time was 15 min.Under this condition,the comprehensive evaluation grade of shiitake chips was excellent with the peak value was 93.4%.The fuzzy mathematics evaluation method was used to optimize the processing technology of the shiitake chips which made the results more scientific,objective and accurate.
作者
段腾飞
夏秋霞
郭志华
高贵珍
邵宇辰
DUAN Teng-fei;XIA Xiu-xia;GUO Zhi-hua;GAO Gui-zhen;SHAO Yu-chen(School of Biological and Food Engineering,Suzhou University,Suzhou,234000,Anhui)
出处
《蚌埠学院学报》
2019年第2期12-17,共6页
Journal of Bengbu University
基金
宿州区域发展协同创新中心开放课题(2016SZXT04)
国家级大学生创新训练项目(201710379086)
宿州学院大学生科研项目(KYLXLKYB18-20
KYLXLKYB18-15)
关键词
香菇脆片
真空脱油
模糊数学评价法
shiitake chips
vacuum deoil
fuzzy mathematics evaluation
