| 模糊数学综合评价法在炖煮猪肉工艺优化中的应用 |
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| 引用本文： | 顾伟钢,彭燕,张进杰,姚燕佳,纪蓉,陈健初.模糊数学综合评价法在炖煮猪肉工艺优化中的应用[J].浙江大学学报(农业与生命科学版),2011(5). |
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| 作者姓名： | 顾伟钢 彭燕 张进杰 姚燕佳 纪蓉 陈健初 |
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| 作者单位： | 浙江大学生物系统工程与食品科学学院食品科学与营养系; |
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| 基金项目： | 浙江省科技厅“现代营养配餐加工技术研究与产业化”资助项目(2010C12012) |
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| 摘 要： | 以感官评定为基础对炖煮猪肉的色泽、组织形态、口感、汤汁气味和汤汁滋味进行权重分析,建立感官综合评分体系;在此基础上,利用模糊数学综合评价法对不同料水比、炖煮温度和炖煮时间下的样品进行综合评分,对猪肉炖煮工艺进行优化.结果表明:在料水比1∶1.5,炖煮温度70℃,炖煮时间2h时,猪肉感官品质最佳.模糊数学与感官评价相结合使结果更科学、合理、客观,在食品加工领域具有广阔的应用前景.
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| 关 键 词： | 模糊数学 感官评价 炖煮 猪肉 工艺优化 |
Application of fuzzy mathematic evaluation in the optimization of stewed pork processing |
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| GU Wei-gang,PENG Yan,ZHANG Jin-jie,YAO Yan-jia,JI Rong,CHEN Jian-chu.Application of fuzzy mathematic evaluation in the optimization of stewed pork processing[J].Journal of Zhejiang University(Agriculture & Life Sciences),2011(5). |
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| Authors: | GU Wei-gang PENG Yan ZHANG Jin-jie YAO Yan-jia JI Rong CHEN Jian-chu |
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| Institution: | GU Wei-gang,PENG Yan,ZHANG Jin-jie,YAO Yan-jia,JI Rong,CHEN Jian-chu(Department of Food Science and Nutrition,School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China) |
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| Abstract: | Fuzzy mathematic evaluation model was introduced to optimize the process of stewed pork.As five key factors,colour,texture and mouthfeel of the stewed pork,taste and odour of the soup were on weight analysis based on sensory evaluation,and the integrated assessment system was established.On this basis,different ratios of material to water,stewed temperatures and time were optimized by the method of fuzzy mathematic evaluation.The results showed that the optimum stewed conditions were as follows: the pork to... |
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| Keywords: | fuzzy mathematics sensory evaluation stewing pork process optimization |
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