运用模糊数学综合评价法研究羊肉丸加工工艺  

Study on processing technology of mutton balls by fuzzy mathematics comprehensive evaluation method

作　　者：杨鹏 王伟华[1] 刘学云 邓淑萍 李小华[1] YANG Peng,WANG Weihua,LIU Xueyun,DENG Shuping,LI Xiaohua

机构地区：[1]新疆塔里木大学生命科学学院,新疆塔里木843300

出　　处：《肉类工业》2018年第4期22-26,共5页Meat Industry

基　　金：塔里木大学2016年大学生创新创业训练计划项目(2016029)

摘　　要：采用模糊数学感官评价方法系统研究了羊肉丸加工过程中斩拌时间、煮制时间、水分添加量、肥瘦比例对感官综合品质的影响。结果表明:斩拌时间60s,煮制时间60s,水分添加量10%,肥瘦比例3∶7时,得到的羊肉丸感官品质较优。The fuzzy mathematics sensory evaluation method was adopted,and the effect of cutting and mixing time,boiling time,the addition amount of moisture and the ratio of fat and lean on sensory comprehensive quality in the processing process of mutton balls was studied systematically. The results showed that cutting and mixing time 60 s,boiling time 60 s,the addition amount of moisture 10% and the ratio of fat and lean 3 ∶ 7,and the sensory quality of mutton balls was better.

关 键 词：模糊数学 羊肉丸 感官评价 工艺优化 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]