模糊数学感官评定法优化蛋黄酱加工工艺  

Optimization of Processing Technology of Mayonnaise by Fuzzy Mathematics Sensory Evaluation Method

作　　者：魏建刚[1] 李婕[2] WEI Jian-gang;LI Jie(Pingdingshan Polytechnic College,Pingdingshan 467001,China;Shangqiu University,Shangqiu 476000,China)

机构地区：[1]平顶山工业职业技术学院,河南平顶山467001 [2]商丘学院,河南商丘476000

出　　处：《中国调味品》2023年第11期130-133,共4页China Condiment

基　　金：河南省高等教育教学改革研究与实践项目(2021SJGLX774)。

摘　　要：蛋黄酱是一种具有独特风味的调味品,由植物油、蛋黄和食醋等原料混合加工而成,富含多种矿物质成分、维生素和不饱和脂肪酸等。为研制营养丰富、加工工艺简单的蛋黄酱,该研究通过单因素试验和模糊数学法,研究葵花籽油添加量、蛋黄液添加量、食醋添加量和辛烯基琥珀酸淀粉钠添加量对蛋黄酱感官评分的影响。研究结果表明,蛋黄酱最佳加工工艺为蛋黄液添加量8%、食醋添加量10%、葵花籽油添加量55%和辛烯基琥珀酸淀粉钠添加量0.8%,该加工工艺条件下,蛋黄酱感官评分为88.9分。Mayonnaise is a condiment with unique flavor.It is made from vegetable oil,yolk and vinegar,and is rich in various mineral components,vitamins and unsaturated fatty acids.In order to develop mayonnaise with rich nutrition and simple processing technology,in this study,the effects of sunflower seed oil addition amount,yolk liquid addition amount,vinegar addition amount and sodium starch octenyl succinate addition amount on the sensory score of mayonnaise are studied through single factor test and fuzzy mathematics method.The research results show that the optimum processing technology of mayonnaise is 8%yolk liquid,10%vinegar,55%sunflower seed oil and 0.8%sodium starch octenyl succinate.Under such processing technology conditions,the sensory score of mayonnaise is 88.9 points.

关 键 词：蛋黄酱 模糊数学 加工工艺 优化 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]