基于模糊综合感官评价法研究海带猪肉丸加工工艺  

Study on Processing Technology of Kelp Pork Meatballs by Fuzzy Mathematics Sensory Evaluation

作　　者：王成花 于海峰 WANG Cheng-hua YU Hai-feng(College of Food Science and Engineering, Qilu University of Technology, Ji＇nan 250353, Chin)

机构地区：[1]齐鲁工业大学食品科学与工程学院,济南250353

出　　处：《中国调味品》2017年第10期79-82,88,共5页China Condiment

基　　金：山东省科技发展计划项目(2014GSF121039);山东省高等学校科技计划项目(J13LE01);山东省研究生教育创新计划(SDYC15028)

摘　　要：以猪肉和海带为原料,通过单因素和正交试验,结合模糊数学感官评价法,研究海带猪肉丸的加工工艺。结果表明:海带猪肉丸的最佳配方为海带25g,肥膘25g,冰水20g,淀粉16g。Use pork and kelp as raw materials, the processing technology of kelp pork meatballs is studied by single factor and orthogonal tests combined with fuzzy mathematical sensory evaluation method. The results show that the optimal formula of kelp pork meatballs are kelp of 25 g, fat of 25 g, ice water of 20 g, starch of 16 g.

关 键 词：海带 猪肉丸 模糊数学 感官评价 

分 类 号：TS251.8[轻工技术与工程—农产品加工及贮藏工程]