模糊评判响应面法优化调理油炸挂糊肉片复热工艺  

Optimization of Reheating Process of Prepared Fried Pork Slices by Response Surface Methodology with Fuzzy Evaluation

作　　者：戴一朋 章海风 李梦倩 凌晓冬 曹晖 DAI Yi-peng;ZHANG Hai-feng;LI Meng-qian;LING Xiao-dong;CAO Hui(School of Tourism and Cuisine·School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院·食品科学与工程学院,江苏扬州225127

出　　处：《中国调味品》2022年第5期126-130,共5页China Condiment

基　　金：中国营养学会-百胜餐饮健康基金(CNS-YUM2019A12)。

摘　　要：为实现调理油炸挂糊食品复热工艺的标准化加工,文章对调理油炸挂糊肉片的复热工艺进行了响应面优化。以脂肪含量、水分含量、黄度值以及模糊数学感官评分作为响应值,探讨油炸温度和油炸时间的交互作用对其食用品质的影响。结果表明,调理油炸挂糊肉片复热的最佳工艺参数为油炸温度210℃、油炸时间115 s,在此条件下调理油炸挂糊肉片的脂肪含量为18.86%,水分含量为29.25%,黄度值为26.65,模糊数学感官评分为83.38分,能较好地与响应面预测模型拟合。In order to standardize the reheating process of prepared fried food,the reheating process of prepared fried pork slices is optimized by response surface methodology.Taking fat content,moisture content,yellowness value and fuzzy mathematics sensory score as the response values,the effects of interaction between frying temperature and frying time on edible quality are studied.The results show that the best process parameters of reheating prepared fried pork slices are frying temperature 210℃and frying time 115 s.Under these conditions,the fat content,moisture content,yellowness value and fuzzy mathematics sensory score of prepared fried pork slices are 18.86%,29.25%,26.65 and 83.38 respectively,which could be well fitted with the response surface prediction model.

关 键 词：调理油炸挂糊肉片 响应面 模糊数学法 感官评价 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]