基于模糊数学综合评价法优化椒麻鸡片调理食品的开发  

Optimization of Prepared Food of Chicken Slices with Pepper Based on Fuzzy Mathematics Compound Evaluation Method

作　　者：毕继才 林泽原 李洋 杨晴男 崔震昆[1] 张令文[1] 李波[1] BI Ji-cai;LIN Ze-yuan;LI Yang;YANG Qing-nan;CUI Zhen-kun;ZHANG Ling-wen;LI Bo(Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《中国调味品》2021年第2期93-96,101,共5页China Condiment

基　　金：河南省科技公关项目(212102110073);2017年度河南科技学院高层次人才科研项目(2017018);2018年河南科技学院“百农英才”创新项目(BNYC2018-2/014);海南省食品营养与功能食品重点实验室2020年度开放基金(KF202008)。

摘　　要：以川菜的传统椒麻味型调制为基础,开发出椒麻鸡片调理食品。试验采用模糊数学综合评价法,对影响椒麻味型复合调味料品质的主要因素进行评定。结果表明,制作椒麻味型调味料包的最佳配方为:以加工100g鸡脯肉制作椒麻鸡片为准,青花椒1g、小葱叶5g、鲜汤15mL、食盐1g、酱油2mL、香油8mL、味精0.3g。该椒麻鸡片的营养成分含量为:能量648.3kJ、蛋白质14.6g、脂肪11.3g、碳水化合物3.3g、钠455.4mg。Based on Sichuan cuisine traditional pepper and numb-taste preparation,the prepared food of chicken slices with pepper is developed.The main factors affecting the quality of pepper and numb-taste compound seasoning are evaluated by fuzzy mathematics comprehensive evaluation method.The results show that the best formula for making pepper and numb-taste seasoning package is as follows:take processing 100 g chicken breast for making chicken slices with pepper as the basis,green pepper is 1 g,shallot leaves is 5 g,fresh soup is 15 mL,salt is 1 g,soy sauce is 2 mL,sesame oil is 8 mL,monosodium glutamate is 0.3 g.The content of nutritional components of chicken slices with pepper is as follows:energy is 648.3 kJ,protein is 14.6 g,fat is 11.3 g,carbohydrate is 3.3 g,sodium is 455.4 mg.

关 键 词：椒麻味型 椒麻鸡片 调理食品 模糊数学综合评价法 

分 类 号：TS207.3[轻工技术与工程—食品科学]