基于模糊数学综合评价法优化水晶虾仁的浆液配方  

Formular optimization of starch in crystal shrimps based on the fuzzy mathematics evaluation

作　　者：傅丽[1] 张妤[1] 龚辉[1] 李澜奇 叶兴乾[1] 陈士国[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,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州310058

出　　处：《食品工业科技》2017年第11期209-213,218,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2014BAD04B01)

摘　　要：实验以模糊数学理论为指导,构建了水晶虾仁的综合评价体系,对浆液中的小苏打、蛋清和淀粉的比例进行正交实验从而得出最佳配比。以感官评定为基础对样品的色泽、香味、滋味和质地进行权重分析,利用模糊数学综合评价法对水晶虾仁进行评分;并通过质构、水分仪器测定以及烹制损失率的计算,对虾仁硬度、弹性、粘聚性、咀嚼性、回复性、水分含量和烹饪损失进行测定,并进一步对水晶虾仁的感官品质与各项因素进行相关性分析。实验表明:水晶虾仁的四项因素的权重集为K=(色泽0.23,香味0.17,滋味0.34,质地0.26);模糊数学综合评价法优化获得水晶虾仁的最佳上浆配比工艺条件为:小苏打0.5%,蛋清3%,淀粉3%;结合仪器测定分析进一步得到,在该配比下,水晶虾仁的粘聚性、咀嚼性、回复性和烹饪损失率是最佳的,同时水分含量也较高,所以综合来看,浆液最佳配比小苏打:蛋清:淀粉=0.5%:3%:3%。The sensory evaluation system for crystal shrimp was established based on the theory of fuzzy mathematics.In order to get the optimal proportion of baking soda, egg white, and starch of seriflux, orthogonal experiments on the three proportion were taken.Weight analysis was carried out on four key factors including color, odor, taste and texture based on sensory evaluation, and the integrated assessment system was established.The texture profile analysis, moisture analysis and the cooking loss rate was performed for the assessment of hardness, cohesiveness, chewiness, springiness, resilience, moisture content and the cooking loss rate,and then the correlation of sensory quality and the factors were analyzed.The results showed that the quality weight collection of crystal shrimp was K = （color 0.23, odor0.17, taste0.34, texture0.26 ） , and the optimmn conditions were as follows ： baking soda0.5%, egg white3%, starch3%. As regards instrument measurements, the cohesiveness, chewiness, resilience and cooking loss rate were the best result in this proportion, and moisture content is good enough. In summary, the optimal proportion of seriflux is baking soda 0.5% ,egg white 3% ,starch 3%.

关 键 词：模糊数学 水晶虾仁 感官评价 工艺优化 质构 水分含量 烹饪损失率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]