模糊数学评价结合响应面法优化新疆椒麻鸡拌料油配方及工艺  

Optimization of Formula and Technology of Mixed Oil for Xinjiang Pepper Chicken by Fuzzy Mathematical Evaluation Combined with Response Surface Method

作　　者：周晓璐 牛希跃[1,2] 任晓镤 许倩[1,2] ZHOU Xiao-lu;NIU Xi-yue;REN Xiao-pu;XU Qian(College of Food Science and Engineering,Tarim University,Alaer 843300,China;Production&Construction Corps Key Laboratory of Special Agricultural Products Deep Processing in Southern Xinjiang,Alaer 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《中国调味品》2023年第4期101-108,114,共9页China Condiment

摘　　要：在特色菜肴新疆椒麻鸡拌料油配方的基础上,加入药食同源的小茴香,通过模糊数学感官评价法对新疆椒麻鸡拌料油进行感官评分,结合响应面法对新疆椒麻鸡拌料油制作工艺进行优化。结果表明,对椒麻鸡拌料油感官品质的影响顺序为青花椒添加量>炒制时间>入油温度,最佳工艺为青花椒添加量3.25%、炒制时间30 min、入油温度160℃。按照此条件制作的拌料油感官评分为93分,与模型预测值(93.79分)接近。On the basis of the formula of mixed oil for the special dish Xinjiang pepper chicken,cumin from medicinal and edible plants is added.The sensory scoring of mixed oil for Xinjiang pepper chicken is conducted by fuzzy mathematical sensory evaluation method.The production technology of mixed oil for Xinjiang pepper chicken is optimized by response surface methodology.The results show that the order of effects on the sensory quality of mixed oil for pepper chicken is the addition amount of Zanthoxylum schinifoliumthe frying timethe oil temperature.The optimal technology is the Zanthoxylum schinifolium addition amount of 3.25%,the frying time of 30 min and the oil temperature of 160 ℃.The sensory score of the mixed oil made under these conditions is 93 points,which is close to the predicted value(93.79 points) of the model.

关 键 词：新疆椒麻鸡拌料油 模糊感官评价法 响应面法 配方及工艺 

分 类 号：TS264.29[轻工技术与工程—发酵工程]