基于模糊数学综合评判优化鲨鱼软骨冲调粉配方工艺  

Optimization of Shark Cartilage Powder Formulation Process Based on Fuzzy Mathematics

作　　者：陈燕 姚丽峰 胡旺 池梦秋 罗联钰 CHEN Yan;YAO Lifeng;HU Wang;CHI Mengqiu;LUO Lianyu(Fujian Deep Blue Biotechnology Co.,Ltd.,Fuzhou 350510,China;Fuzhou Hongdong Foodstuffs Co.,Ltd.,Fuzhou 350015,China)

机构地区：[1]福建省深蓝生物科技有限公司,福建福州350510 [2]福州宏东食品有限公司,福建福州350015

出　　处：《现代食品》2023年第14期116-121,共6页Modern Food

基　　金：福建省海洋经济发展专项资金项目(FJHJF-L-2022-9);福建省海洋经济创新发展区域示范项目(2014FJ20)。

摘　　要：本文以鲨鱼软骨粉、蓝莓粉、柠檬粉为主要原料,开发了一种鲨鱼软骨冲调粉,并以产品的冲调情况、口感和滋味、气味、色泽为评价指标,通过感官评定、利用正交试验设计,以模糊数学算法综合评价优化鲨鱼软骨粉、蓝莓粉、柠檬粉、阿斯巴甜添加量,旨在利用模糊数学感官评价法准确客观优化鲨鱼软骨冲调粉的配方,为鲨鱼软骨产品生产和研发提供参考。In this paper,shark cartilage powder,blueberry powder,and lemon powder were used as main raw materials to develop a shark cartilage powder,and the product's preparation,taste,taste,smell,and color were used as evaluation indicators.The experimental design was conducted to optimize the added amount of shark cartilage powder,blueberry powder,lemon powder and aspartame by comprehensive evaluation with fuzzy mathematical algorithm,aiming to accurately and objectively optimize the formula of shark cartilage reconstituted powder by using fuzzy mathematical sensory evaluation method to provide shark cartilage Product production and research and development provide reference.

关 键 词：鲨鱼软骨粉 模糊数学法 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]