基于模糊数学和响应面优化鸡骨架鲫鱼汤研究  

Optimization of chicken skeleton crucian carp soup based on fuzzy mathematics and response surface methodology

作　　者：薛伟 曹仲文[3,4,5] 陆可佳 XUE Wei;CAO Zhongwen;LU Kejia(College of Economics and Management,Nanjing University of Aeronautics and Astronautics,Nanjing,Jiangsu 211100;College of Culinary Science and Technology,Jiangsu Tourism Vocational College,Yangzhou,Jiangsu 225127,China;College of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou 225127, China;Jiangsu Huaiyang Cuisine Industrialization Engineering Center,Yangzhou,Jiangsu 225127,China)

机构地区：[1]南京航空航天大学经济与管理学院,江苏南京211100 [2]江苏旅游职业学院烹饪科技学院,江苏扬州225127 [3]扬州大学旅游烹饪学院,江苏扬州225127 [4]扬州大学中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127 [5]江苏省淮扬菜产业化工程中心,江苏扬州225127

出　　处：《美食研究》2021年第4期54-60,共7页Journal of Researches on Dietetic Science and Culture

基　　金：教育部人文社会科学研究一般项目(17YJAZH006);四川省高等学校重点实验室开放基金项目(PRKX201911)。

摘　　要：以鸡骨架和鲫鱼为原料,通过模糊数学建立感官评价体系,由单因素和响应面试验得到以250 g鲫鱼为基准的鸡骨架鲫鱼汤的最佳工艺条件为:鸡骨架用量127 g、熬煮时间2 h、加水量1650 mL,各因素的重要程度依次为:加水量、熬煮时间与鸡骨架用量的交互作用、鸡骨架用量、熬煮时间与加水量的交互作用、加水量与鸡骨架用量的交互作用、熬煮时间。该结果与传统鲫鱼汤进行定量描述分析和接受性检验比较,对比表明:鸡骨架鲫鱼汤相较于传统鲫鱼汤在香气、滋味、鱼肉口感及消费者接受性方面更具有优势。Taking chicken skeleton and crucian carp as raw materials,the sensory evaluation system of chicken skeleton crucian carp soup was established by fuzzy mathematics.Taking the evaluation system as the observation index,the best technological conditions based on 250 g crucian carp were obtained by single factor and response surface methodology:chicken skeleton 127 g,boiling time 2 h,and water 1650 mL.The importance of the factor was:water amount>interaction between cooking time and chicken skeleton amount>chicken skeleton amount>interaction between cooking time and water amount>interaction between water amount and chicken skeleton amount>cooking time.Compared with the traditional crucian carp soup for quantitative description analysis and acceptability test,the optimized product showed more advantages in aroma,taste,mouthfeel and consumer acceptance.

关 键 词：鸡骨架鲫鱼汤 模糊数学 感官评定 响应面法 

分 类 号：TS972.126.1[轻工技术与工程]