基于模糊综合评判法的银耳红枣猪肉香肠制作工艺研究  

Study on the processing technology of pork sausage with tremella and red dates based on fuzzy comprehensive evaluation method

作　　者：樊金山[1] 曹正[1] 黄小忠[1] 谢春芹[1] 曹淼[1] 张宇 陈岑[1] FAN Jin-shan;CAO Zheng;HUANG Xiao-zhong;XIE Chun-qin;CAO Miao;ZHANG Yu;CHEN Cen(Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,Jiangsu,China)

机构地区：[1]江苏农林职业技术学院,江苏句容212400

出　　处：《湖北农业科学》2022年第14期124-130,共7页Hubei Agricultural Sciences

基　　金：江苏农林职业技术学院院级项目(2021kj76);2021年江苏高校“青蓝工程”资助;2020年江苏省现代农业产业技术体系项目(JATS[2020]338);江苏省自然科学基金项目(BK20180282)。

摘　　要：以银耳、红枣、猪肉为主要原料,选择银耳红枣粉添加量、玉米淀粉添加量以及冰水添加量作为单因素,研究其对银耳红枣猪肉香肠品质和感官评价的影响,采用模糊综合评判法,并通过响应面进行工艺优化,得出最佳配方。结果表明,最佳工艺条件为银耳红枣粉添加量9%,玉米淀粉添加量7%、冰水添加量25%,按照此配方制作的产品肠体呈粉色、有银耳红枣特有香味、质地紧实、有弹性、切片光滑、咸淡适中、产品微生物指标合格。Taking tremella,red dates and pork as the main raw materials,the amount of tremella and red dates powder,corn starch and ice water were selected as single factors to study the effect on the quality and sensory evaluation of pork sausage with tremella and red dates.The best formula was obtained by the using fuzzy comprehensive evaluation method and processing optimization through response surface methodology.The results showed that the best processing condition was the amount of tremella and red dates powder of 9%,corn starch of 7%,and ice water of 25%.According to this formula,the product presented pink intestines and had a unique flavor of tremella and red dates,with compact texture,elasticity,smooth slices,moderate saltiness,and qualified microbial indicators.

关 键 词：银耳 红枣 猪肉 香肠 模糊综合评判法 响应面法 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]