基于计算机控制的新型鸡精组分建模研究  

Study on Modeling of New-type Chicken Bouillon Components Based on Computer Control

作　　者：邱文严[1] QIU Wen-yan(Zhengzhou Electric Power College,Zhengzhou 450000,China)

机构地区：[1]郑州电力高等专科学校,郑州450000

出　　处：《中国调味品》2020年第5期163-165,共3页China Condiment

基　　金：河南省高等学校重点科研项目(15B510015)。

摘　　要：以鲜鸡肉粉(富钙型)、味精、食盐、白砂糖、淀粉为主要原料,根据谷氨酸钠、呈味核苷酸二钠、总氮、水分含量的要求,利用计算机数学建模法计算出鸡精中各原料的组分。选出8组较优的方案制成鸡精,上述4种物质的含量与模型非常接近,其中第1组方案的营养价值和感官评价均最好,配方为鲜鸡肉粉14%、味精22%、食盐36%、白砂糖7%、淀粉5%。实验结果表明基于计算机控制的新型鸡精组分建模准确,具有指导意义。Using fresh chicken powder(calcium-rich type),monosodium glutamate,salt,sugar and starch as the main raw materials,according to the requirements for the content of sodium glutamate,disodium nucleotide,total nitrogen and water,the components of each raw material in chicken bouillon are calculated by computer mathematical modeling method.Eight groups of better schemes are selected to prepare chicken bouillon.The content of the above four substances is very close to the model,and the nutritional value and sensory evaluation of Group 1 scheme are the best.The formula is fresh chicken powder 14%,monosodium glutamate 22%,salt 36%,sugar 7%and starch 5%.The experimental results show that the modeling of new-type chicken bouillon components based on computer control is accurate and has guiding significance.

关 键 词：鸡精 组分 计算机建模 配方 

分 类 号：TS264.2[轻工技术与工程—发酵工程]