响应面法优化鱼香味型烹饪参数及主成分识别研究  

Optimizing Cooking Parametment and Recogniting Main Component of Fish Flavor Type by Response Surface Methodology

作　　者：朱文政[1] 华蕾[2] 钱翔羽 周晓燕[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]浙江旅游职业学院,浙江杭州311231

出　　处：《食品研究与开发》2016年第7期27-32,共6页Food Research and Development

基　　金：江苏省高校自然科学基金项目(13KJD550008);扬州大学人文社会科学基金项目(xjj2013-48)

摘　　要：以"鱼香肉丝"为研究对象,探讨基于自动烹饪机器人平台的鱼香味型的工艺参数研究,并运用智舌进行鱼香味型的主成分识别,研究得出构成鱼香味型的最佳主成分工艺参数为:白砂糖2.26g、香醋3g、酱油1.5g、红辣椒酱3.7g。通过智舌PCA主成分模式识别,该味型与预定的"大师水准"鱼香味型配方较接近,说明该味型配方参数具备适用烹饪机器人数据采集的运用价值。Fish flavored pork slices was adopted as the research object. The technology parameters and the wis-dom tongue PCA principal component pattern recognition of Fish flavor type based on automatic cooking robot was discussed. It appeared that the optimum parameters were as below： sugar 2.26 g, spiced vinegar 3 g, soy1.5 g, chilli paste 3.7 g, which was close to a predetermined ＂ master＂ Fish flavor type fomula, explained that Fish flavor type formula was with suitable data collection value based on cooking robot.

关 键 词：鱼香味型 烹饪机器人 工艺参数 主成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]