基于模糊数学评价法优化蛋清糊配方设计  

Optimization of Egg White Batter Formulation Design Based on Fuzzy Mathematics Evaluation Method

作　　者：杨雪欣[1] 陈可靖 YANG Xuexin;CHEN Kejing(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2021年第16期147-153,共7页Science and Technology of Food Industry

基　　金：哈尔滨商业大学青年创新人才培养计划项目(18XN028);哈尔滨商业大学博士科研启动项目(13DW028)。

摘　　要：为了获得挂糊效果最佳的蛋清糊的配方,本研究在单因素实验的基础上,考察蛋清糊中淀粉、蛋清和水的添加量对蛋清糊的黏度值、挂糊量以及酥肉的模糊数学感官评分的影响,并结合响应曲面法对淀粉、蛋清和水的添加量进行了优化。结果表明,蛋清糊的最佳配方为:淀粉的添加量为36%,蛋清的添加量为90%,水的添加量为10%(均以面粉和淀粉的总质量计)。在此条件下酥肉的感官评分为75.00±0.05分,与预测值差异小,产品挂糊效果最好,感官评分最高。本研究为蛋清糊的配方设计提供一定科学指导。In order to obtain the egg white batter with the best coating effect,the research examined the effects of the addition of starch,egg white and water in the egg white batter on the viscosity,paste amount and the fuzzy mathematical sensory score of the crispy meat were investigated on the basis of single-factor experiment,and the addition of starch,egg white and water in the egg white batter was optimized by the response surface method.The results showed that the optimum formulation of egg white batter was 36%of starch,90%of egg white and 10%of water(all based on the total mass of flour and starch).Under these conditions,the sensory score of the crispy meat was 75.00±0.05 points,which was less different from the predicted value,and the product had the best coating effect and the highest sensory score.This study provided some scientific guidance for the formulation design of egg white batter.

关 键 词：蛋清糊 模糊数学评价法 配方优化 感官评分 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]