利用模糊数学感官评价法研究虾味香精加工工艺  

Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation

作　　者：窦银花[1] 田怀香[1] 易封萍[1] 肖作兵[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业科技》2013年第8期274-276,281,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2011BAD23B01)

摘　　要：以南美白对虾酶解液、糖、氨基酸为原料,通过单因素和均匀设计实验,结合模糊数学法感官评价方法,研究美拉德反应制备虾味香精的加工工艺。最佳的美拉德反应配方比:虾酶解液80.04%,L-精氨酸4.27%,L-丙氨酸1.07%,L-蛋氨酸3.20%,阿拉伯糖1.60%,D-木糖3.20%,VB10.21%,VC1.07%,盐2.67%,油2.67%。In this experiment,processing technology of sugar,aminoacid and shrimp hydrolysate was optimized by single factor and uniform tests,combining with sensory evaluation method of fuzzy mathematics. The optimized reaction system was shrimp hydrolysate 80.04%, L-arginine 4.27%, L-alanine 1.07%, L-methionine 3.20%, arabia sugar 1.60%, D-xylose 3.20%, VB1 0.21%, VC 1.07%, salt 2.67%, oil 2.67%.

关 键 词：虾味香精 模糊数学法 感官评定 加工工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]