模糊数学法优化小麦淀粉鱼丸的配方  

Optimization of Formulation of Wheat Starch Fish Balls by Fuzzy Mathematics

作　　者：付文军 孙鹤 陶康飞 汪雅馨 FU Wenjun;SUN He;TAO Kangfei;WANG Yaxin(Xinyang Agriculture&Forestry University,464000 Xinyang Henan,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《粮食加工》2023年第4期83-89,共7页Grain Processing

基　　金：信阳农林学院南湾鱼制品开发与应用科技创新团队(XNKJTD-002);信阳农林学院青年基金(QN2022027)。

摘　　要：以信阳地区南湾湖鲢鱼鱼肉为主要原材料,以色泽、气味、形态和口感为评价指标,选取鱼糜添加量、淀粉添加量、食盐添加量、魔芋胶添加量及糖的添加量为影响因素,在单因素的基础上进行模糊数学感官评价和正交试验分析,对优化配方后的产品品质特性进行测定。确定鱼丸的最佳配方为:鱼糜添加量100 g,淀粉添加量25 g,食盐添加量2 g,魔芋胶添加量1.5 g,糖添加量1 g。所制作的鱼丸颜色洁白且均匀,有鱼肉鲜味无腥味,盐味适中,表面光滑内部质地紧密,清脆爽口。In this study,Nanwan Lake carp fish meat in Xinyang area was used as the main raw material,and color,smell,shape,and taste were selected as evaluation indicators.The influence factors were the amount of fish paste,starch,salt,konjac gum,and sugar.Fuzzy mathematics sensory evaluation and orthogonal test analysis were conducted based on single factors,and the quality characteristics of the optimized formulation were determined.The optimal formula for fish balls was determined to be:100 g of fish paste,25 g of starch,2 g of salt,1.5 g of konjac gum,and 1 g of sugar.The made fish balls were pure white and uniform in color,with fresh and non-fishy taste,suitable saltiness,smooth surface,and dense texture,crisp and refreshing.

关 键 词：模糊数学 小麦淀粉 鱼丸 配方优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]