模糊综合评判及响应面法在即食黑皮鸡枞菌加工中的应用  

Application of Fuzzy Comprehensive Evaluation and Response Surface Methodology in Processing of Instant of Oudemansiella raphanipes

作　　者：许俊齐[1] 曹淼[1] 王瑞 戴照琪 XU Junqi;CAO Miao;WANG Rui;DAI Zhaoqi(Department of Technology of Tea and Food Science,Jiangsu Agriculture and Forestry Vocational and Technical College,Jurong 212400)

机构地区：[1]江苏农林职业技术学院茶与食品科技学院,句容212400

出　　处：《食品工业》2023年第11期21-25,共5页The Food Industry

摘　　要：以新鲜黑皮鸡枞菌为加工原料,研究黑皮鸡枞菌即食产品硬化及赋味的加工关键工艺。根据即食黑皮鸡枞菌产品的评判标准,构建模糊综合评判模型,根据模糊评判结果试验优化的结果表明,黑皮鸡枞菌硬化最佳方案为0.1%氯化钙与0.9%氯化钠,浸泡处理时间30 min。根据模糊评判结果及响应面法优化的黑皮鸡枞菌即食产品赋味的最佳配方为2.5%食盐、2.0%酱油、0.5%香辛料,感官评分达89.9±0.13分。试验结果可丰富黑皮鸡枞菌的加工品类,并为即食产品的感官模糊评判提供借鉴作用。Fresh Oudemansiella raphanipes was used as processing raw material to study the key processing technology of hardening and fiavoring of instant products of Oudemansiella raphanipes.According to the evaluation criteria of instant Oudemansiella raphanipes products,a fuzzy comprehensive evaluation model was constructed.According to the results of fuzzy evaluation,the optimal solution of Oudemansiella raphanipes was soaked with 0.1%calcium chloride and 0.9%sodium chloride,and the treatment time of 30 min.According to the fuzzy evaluation results and response surface method,the optimal formula for optimizing the taste was 2.5%salt,2.0%soy sauce and 0.5%spice,and the sensory score was 89.9±0.13 points.This study enriched the processing of Oudemansiella raphanipes,and provided reference for the sensory fuzzy evaluation of instant products.

关 键 词：模糊评判 黑皮鸡枞菌 响应面法 赋味 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]