正交试验结合模糊数学评价优化豆角焖面的工艺研究  

Study on Optimization of the Technology of Braised Noodles with String Beans by Orthogonal Test Combined with Fuzzy Mathematics Evaluation

作　　者：胡燕 王宇航 刘莹莹 胡舰[1] 王荣兰[1] 朱云龙[1] 何志贵 HU Yan;WANG Yu-hang;LIU Ying-ying;HU Jian;WANG Rong-lan;ZHU Yun-long;HE Zhi-gui(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;Taiyuan Gaoyuan Times Technology Co.,Ltd.,Taiyuan 030108,China;College of Leisure and Health,Guilin Tourism University,Guilin 541006,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]太原高远时代科技有限公司,太原030108 [3]桂林旅游学院休闲与健康学院,广西桂林541006

出　　处：《中国调味品》2023年第8期111-116,共6页China Condiment

基　　金：国家级重点研发计划项目(2016YFC1300200);广西重点研发计划(2018AB49021)。

摘　　要：通过模糊数学感官评价法对豆角焖面的外观形态、滋味、香气和口感进行感官评分,结合正交试验对豆角焖面的工艺配方进行优化,探讨食盐添加量、老抽添加量、食用油添加量、面条种类、加水量、焖制时间等加工因素对豆角焖面感官品质的影响。结果表明,对豆角焖面感官品质的影响为食用油添加量>老抽添加量>食盐添加量、面条种类>加水量>焖制时间。最优配方为食盐添加量3%、老抽添加量6.0%、食用油添加量6%;面条种类为细面条,加水量为90%、焖制时间为20 min。在此制作条件下,豆角焖面红润油亮,香而不腻,面条根根分明,不粘连,有嚼劲,香气四溢,各项感官综合评价得分为87分,工艺组合得分为87.6分,均明显高于其他配方试验组,即该配方和工艺最佳。The appearance,taste,aroma and mouthfeel of braised noodles with string beans are evaluated by fuzzy mathematical sensory evaluation method,and the technological formula of braised noodles with string beans is optimized by orthogonal test.The effects of processing factors such as the addition amount of salt,the addition amount of dark soy sauce,the addition amount of edible oil,the types of noodles,the addition amount of water and the braising time on the sensory quality of braised noodles with string beans are discussed.The results show that the effects on the sensory quality of braised noodles with string beans are as follows:edible oil addition amount>dark soy sauce addition amount>salt addition amount,types of noodles>water addition amount>braising time.The optimal formula is 3%salt,6.0%dark soy sauce,6%edible oil;the types of noodles is thin noodles,the addition amount of water is 90%,and the braising time is 20 min.Under these production conditions,the braised noodles with string beans is red and bright,fragrant but not greasy,and the noodles are distinct,non-adhesive,chewy and fragrant.The comprehensive sensory evaluation score of various items is 87 points,and the score of technological combination is 87.6,which are significantly higher than those of other formula test groups.Thus,the formula and technology are the best.

关 键 词：豆角焖面 工艺条件 正交试验 模糊数学评价 感官评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]