响应面法结合模糊评价优化微波辣子鸡丁工艺  

Application of Fuzzy Evaluation Combined with Response Surface Methodology in the Formulation Optimization of Microwaved Spicy Chili Chicken

作　　者：任思婕 胡吕霖 沈清[1] 陈健初[1] 叶兴乾[1] 刘东红[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：《食品研究与开发》2017年第12期52-57,共6页Food Research and Development

基　　金："十二五"国家科技支撑计划项目(2014BAD04B01)

摘　　要：为优化微波辣子鸡丁的制作工艺,在单因素试验基础上,对微波辣子鸡丁制作工艺进行三因素三水平的响应面试验设计,采用模糊数学综合评价对微波辣子鸡丁成品进行感官评定以确定其最佳制作工艺。结果表明,确定最优制备工艺条件为辣椒粉添加量4.81 g,微波加热时间8.31 min,水淀粉添加量17.25 g,该工艺制作的微波辣子鸡丁的理论感官评价评分为4.297。根据实际工艺情况,调整微波加热时间为8.30 min,在此工艺下得到的微波辣子鸡丁色泽油亮、香气浓郁、口味鲜辣。This work was carried out to optimize microwaved spicy chili chicken. The three factors and three levels of response surface experiment was designed on the basis of single factor experiment, which combined with fuzzy comprehensive evaluation to determine the best condition. And the optimal production condition was the addition of chili powder 4.81 g, heating time 8.31 min, the addition of starch sauce 17.25 g. Theoretically, the score of microwaved spicy chili chicken made in this way was 4.297. According to actual situations, heating time was scaled to 8.30 min, under the above conditions, microwaved spicy chili chicken had a good taste, brown color and high aroma.

关 键 词：微波辣子鸡丁 响应面法 模糊数学综合评价 优化 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]