摘要
该试验旨在研究牛排调味盐的配方。以感官评定分值为指标,探究迷迭香、黑椒碎、甜椒粉和小茴香4个主要因素的添加量对牛排调味盐感官评定的影响,并利用模糊数学评价法优化牛排调味盐配方,确定牛排调味盐的最佳配比:海盐40%、芫荽籽10%、白砂糖10%、大蒜粉7%、迷迭香12%、甜椒粉2%、黑椒碎2%、小茴香10%。验证试验结果证明,该配方的牛排调味盐感官评分均值为91.7分,口味咸甜适口、香味浓郁,品质最佳。
The formula design of steak seasoning spice blend is studied. Taking sensory evaluation scores as indicators, the effects of four main factors including rosemary, black pepper, sweet pepper powder and cumin on the sensory evaluation of steak seasoning spice blend are studied. The formula of steak seasoning salt is optimized by fuzzy mathematics evaluation method, and the best ratio of steak seasoning spice blend is determined as follows: sea salt 40%, coriander seed 10%, white sugar 10%, garlic powder 7%, rosemary 12%, sweet Chili powder 2%, black pepper crushed 2% and cumin 10%. The verification test results show that the average sensory score of the steak seasoning spice blend of this formula is 91.7 points,the taste is salty and sweet, the flavor is strong, and the quality is the best.
作者
黄文垒
任宪东
寇宇龙
毕继才
HUANG Wenlei;REN Xiandong;KOU Yulong;BI Jicai(Jiangsu Food&Pharmaceutical Science College,Huai’an 223003;Henan Institute of Science and Technology,Xinxiang 453003)
出处
《食品工业》
CAS
2021年第11期88-92,共5页
The Food Industry
基金
河南省教育厅高等学校重点科研项目(19A550008)
2017年河南科技学院博士启动基金项目(205010617007)
江苏食品药品职业技术学院2020年大学生创新创业训练项目。
关键词
模糊数学
牛排盐
调味盐
fuzzy mathematics
steak salt
seasoning salt
