模糊数学综合评价法在炖煮猪肉工艺优化中的应用  

Application of fuzzy mathematic evaluation in the optimization of stewed pork processing

作　　者：顾伟钢[1] 彭燕[1] 张进杰[1] 姚燕佳[1] 纪蓉[1] 陈健初[1] 

机构地区：[1]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,浙江杭州310058

出　　处：《浙江大学学报（农业与生命科学版）》2011年第5期573-577,共5页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：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)

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.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 water ratio of 1∶1.5,stewed temperature of 70 ℃ and stewed time of 2 h.Sensory evaluation combined with fuzzy mathematics make the estimation more scientific,reasonable and objective,which will have broad application perspectives in the field of food processing.

关 键 词：模糊数学 感官评价 炖煮 猪肉 工艺优化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]