基于模糊数学法评价新疆特色风味卤蛋的品质  

Evaluation of Quality of Marinated Eggs with Special Flavor of Xinjiang Based on Fuzzy Mathematics Method

作　　者：于晨晨[1] 马欣[1] 巴音高娃 李涛[1] 李贝贝[2] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学动物科学学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2017年第14期128-133,143,共7页Food Research and Development

摘　　要：在传统卤蛋配方基础上,加入4种新疆特色植物(玫瑰、枸杞、雪菊、芜菁),以研制出具有新疆特色风味卤蛋。根据单因素及正交试验结果,用模糊数学感官评价法进行数据分析,结果得出新疆特色风味卤蛋卤料最佳配方为(以所需水计):一类卤料3%,二类卤料5%,芜菁50%,食盐5%,食糖5%,酱油2%,葱和蒜(1∶1)4%,料酒2%。得到产品咸淡可口,具有添加物的独特香味。Based on traditional formula of marinated eggs,four characteristic plants（rose,Chinese wolfberry,senecio cineraria and turnip）in Xinjiang were added into the formula,so as to develop marinated eggs with special flavor of Xinjiang.According to results of single factor tests and orthogonal tests,fuzzy mathematics method was used to carry out data analysis,the result of which was that the optimal formula（calculatedly by the required water）for marinating materials of marinated eggs was：Type-I marinating materials 3 %,Type-II marinating materials 5 %,turnip 50 %,salt 5 %,sugar 5 %,soy sauce 2 %,green Chinese onion and garlic（1 ∶ 1）4 %,cooking wine 2 %.The product is neither too salty nor too light,together with special fragrance of additives.

关 键 词：卤蛋 新疆特色植物 模糊数学 感官评价 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]