模糊数学综合评判法在滑炒鸡丝工艺中的应用  

Application of Fuzzy Mathematical Comprehensive Evaluation in Preparation Process of Fried Shredded Chicken

作　　者：杜险峰[1] 刘树萍[1] 石长波[1] 何沁峰[1] 

机构地区：[1]哈尔滨商业大学旅游烹饪学院,哈尔滨150076

出　　处：《中国调味品》2014年第10期115-119,共5页China Condiment

基　　金：黑龙江省教育厅科学技术研究项目:<分子烹饪食品加工关键技术研究与产业化开发>

摘　　要：以鸡丝为研究对象,对滑炒工艺的要素进行了单因素试验,研究了蛋清、水、淀粉用量以及滑炒时间对滑炒鸡丝的影响并优化了条件。在单因素试验的基础上,利用正交试验和模糊数学感官评价,对滑炒鸡丝的形状、质地和口感进行了感官特性的分析,从而对全蛋糊的加工工艺进行了改良。研究结果表明:蛋清21g、水10g、淀粉18g、滑油加热时间30s为滑炒鸡丝的最佳配比。在该条件下制作的滑炒鸡丝中鸡丝不粘连,无肌纤维纹理,而且光滑细腻,软嫩滑爽。The single factor experiment of fried shredded chicken is designed,which investigates the effects of factors including the amount of egg white,water,starch and fried time on the dish and optimizes the preparation process of the whole egg paste based on fried chicken breast.The orthogonal experiment and fuzzy mathematical method are adopted according to the single factor experiment.The variables including appearance,texture and taste are selected to evaluate the quality of fried shredded chicken,thus processing technology is improved.The research results show that 21 g of egg white, 10 g of water,18 g of starch,and 30 s of heating time is the best ratio of fried shredded chicken.The fried shredded chicken based on the above experimental conditions does not have adherence,muscle fibers and displays smooth and tender.

关 键 词：滑炒 鸡丝 模糊数学法 单因素试验 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]