基于模糊数学评价法的救生食品配方及工艺研究  

Formula and Processing of Survival Rations Based on Fuzzy Mathematical Evaluation

作　　者：王晓超 杨成 王若永 杜鹏 张志强 穆慧玲 白霜 陈曦蒙 张连富[1] Wang Xiaochao;Yang Cheng;Wang Ruoyong;Du Peng;Zhang Zhiqiang;Mu Huiling;Bai Shuang;Chen Ximeng;Zhang Lianfu(School of Food Science and Technology,Wuxi 214122;Air Force Medical Center,Beijing 100142;Jiangsu Natural Philosophy Biotechnology Limited Company,Wuxi 210000)

机构地区：[1]江南大学食品学院,无锡214122 [2]空军特色医学中心,北京100142 [3]江苏自然之道生物科技有限公司,无锡210000

出　　处：《中国粮油学报》2022年第1期149-156,共8页Journal of the Chinese Cereals and Oils Association

基　　金：军队后勤开放研究项目(BKJ18C005)。

摘　　要：针对现有救生食品的原料多为分离性原料、热量偏低、蛋白质含量偏高、未根据遇险人员的心理生理特点设计等不足。本实验通过配方筛选,以感官评价为响应值,研究了焙烤温度、焙烤时间、挤压压强和β-环糊精添加量对救生食品品质的影响。结果表明每份救生食品(293 g)的最佳配方为:β-环糊精97.9 g、小麦粉70.7 g、葡萄糖43.4 g、棕榈油53.0 g、燕麦粉10.0 g、豆渣10.0 g、黑芝麻粉5.0 g、番茄清汁粉1.5 g、茶叶茶氨酸1.5 g,最佳加工工艺为:焙烤时间:18.3 min,焙烤温度183℃,挤压压强64 kg/cm^(2)。此条件下制备的的救生食品感官评分为90.74,与理论预测最高值较为接近,偏差为2.1%。此外,产品的能量密度高、蛋白质含量低且具有一定的缓解遇险人员焦虑紧张情绪的功效。This article aimed at the shortcomings of existing survival foods,for examples,the raw materials were mostly separable raw materials,calories was low,protein content was high,and the foods were not designed according to the psychological and physiological characteristics of people in distress,etc.The effects of baking temperature,baking time,extrusion pressure andβ-cyclodextrin supplemental amount on the quality of survival ration were studied by formula selection and sensory evaluation results as response values.The best recipe for each survival ration(293 g)wasβ-cyclodextrin of 97.9 g,low-gluten wheat flour of 70.7 g,glucose of 43.4 g,palm oil of 53.0 g,oats of 10.0 g,soybean powder of 10.0 g,black sesame powder of 5.0 g,tomato juice powder of 1.5 g and tea theanine of 1.5 g;the optimum processing technology was baking time of 18.3 minutes,baking temperature of 183℃,extrusion pressure of 64 kg/cm^(2).Under these conditions,the sensory score of survival rations was 90.74,which was close to the theoretically predicted maximum value with a deviation of 2.1%.In addition,it also had high energy density and low protein content,and it had the effect of alleviating the anxiety and tension of people in distress to some extent.

关 键 词：加工工艺 模糊数学评定 响应面 救生食品 烘焙品质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]