模糊数学在虾味香精加工工艺研究中的应用  

Application of Fuzzy Mathematics in Processing Technology of Shrimp-Flavor Essence

作　　者：曾志强 刘晓春[1] ZENG Zhi-qiang;LIU Xiao-chun(Nanchang Institute of Technology,Nanchang 330044,China)

机构地区：[1]南昌理工学院,南昌330044

出　　处：《中国调味品》2022年第12期113-115,119,共4页China Condiment

基　　金：国家自然科学基金项目(61663033)。

摘　　要：以白对虾酶解液为原材料,添加糖和氨基酸等辅料,利用单因素试验和均匀试验设计的方式,结合模糊数学感官综合评价法,对虾味香精制备时的美拉德反应工艺过程进行研究,获取虾味香精制备的最佳工艺条件。分析结果表明,虾味香精制备的最佳工艺配方为虾酶解液添加量20 g、阿拉伯糖添加量0.1 g、木糖添加量0.2 g、L-精氨酸添加量0.1 g、L-丙氨酸添加量0.6 g、L-蛋氨酸添加量0.6 g。对该配方进行试验验证,结果表明验证结果与预测值之间的偏差值较小,该配方具有较高的可信度,同时说明模糊数学感官综合评价法能够准确进行虾味香精配方优化。In this paper,using white shrimp enzymatic hydrolysate as the raw material and adding the auxiliary materials such as sugar and amino acids,the Maillard reaction technological process of shrimp-flavor essence is studied by single factor test and uniform test design combined with fuzzy mathematics comprehensive sensory evaluation method,and the best technological conditions for preparation of shrimp-flavor essence are obtained.The results show that the optimal technological formula for shrimp-flavor essence is 20 g shrimp enzymatic hydrolysate,0.1 g arabinose,0.2 g xylose,0.1 g L-arginine,0.6 g L-alanine and 0.6 g L-methionine.The experimental verification of this formula shows that the deviation between the verification result and the predicted value is small,and the reliability of the formula is high.At the same time,it shows that the fuzzy mathematics comprehensive sensory evaluation method can accurately optimize the formula of shrimp-flavor essence.

关 键 词：虾酶解液 模糊数学 感官综合评价 工艺优化 

分 类 号：TS207.3[轻工技术与工程—食品科学]