模糊数学法在牡蛎发酵呈味基料感官评定中的应用  

Application of Fuzzy Mathematics in Sensory Evaluation of Oyster Fermentation Flavor Base

作　　者：梁影 LIANG Ying(Luohe Vocational College of Food,Luohe 462000,China)

机构地区：[1]漯河食品职业学院,河南漯河462000

出　　处：《中国调味品》2020年第4期174-176,180,共4页China Condiment

基　　金：河南省社科联、河南省经团联调研课题“劳动力转移视角下的职业教育问题研究”(SKL-2012-2188)。

摘　　要：通过胰蛋白酶与风味蛋白酶对牡蛎进行水解制得牡蛎呈味基料,其中酶的比例为2∶1,酶解pH为7,酶解温度为55℃,改变酶解时间为12,24,36,48 h 4个时间点,制得4种不同的样品,通过呈味基料的感官评价与模糊数学评价结合来确定最优的酶解时间,评价指标为鲜味、甜味、咸味、流体性质。结果表明,牡蛎发酵呈味基料的酶解时间为24 h时感官品质最优,且模糊数学法结果的鲜味为0.22,甜味为0.47,咸味为0.3,流体性质为0.1,该研究以期获得最优的牡蛎酶解时间达到最高的感官评价结果。The oyster flavor base is prepared by hydrolysis of oyster by trypsin and flavourzyme,wherein the ratio of enzymes is 2∶1,the enzymatic hydrolysis pH is 7,the enzymatic hydrolysis temperature is 55℃,and the enzymatic hydrolysis time is 12,24,36,48 h,four different samples are prepared.The sensory evaluation of flavor base is combined with the fuzzy mathematics evaluation to determine the optimal enzymatic hydrolysis time.The evaluation indexes are umami,sweetness,saltiness,fluid property.The results show that the sensory quality is the best when the enzymatic hydrolysis time of oyster fermentation base is 24 h,and the umami is 0.22,the sweetness is 0.47,the saltiness is 0.3,and the fluid property is 0.1 of fuzzy mathematics.In order to obtain the best oyster enzymatic hydrolysis time to achieve the highest sensory evaluation results.

关 键 词：牡蛎呈味基料 酶解时间 感官评价 模糊数学评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]