基于模糊数学模型研究儋州黄皮鸡的制备工艺  

Study on the Preparation Technology of Danzhou Wampee Chicken Based on Fuzzy Mathematical Models

作　　者：朱婷婷 李定江 林薇薇 王卉 ZHU Tingting;LI Dingjiang;LIN Weiwei;WANG Hui(College of Food Science and Engineering,Hainan Tropical Ocean University,Sanya,Hainan 572022,China;Marine Food Engineering Technology Research Center of Hainan Province,Hainan Tropical Ocean University,Sanya,Hainan 572022,China)

机构地区：[1]海南热带海洋学院食品科学与工程学院,海南三亚572022 [2]海南热带海洋学院海南省海洋食品工程技术研究中心,海南三亚572022

出　　处：《农产品加工》2024年第5期51-55,共5页Farm Products Processing

基　　金：海南省高等学校教育教学改革研究项目(HNJGZC2023-34)。

摘　　要：以鸡肉和黄皮叶为主要原料,运用模糊数学感官评价模型,通过单因素试验和正交试验,研究黄皮叶添加量、食盐添加量、腌制时间、蒸煮时间对黄皮鸡感官品质及评价的影响,以确定黄皮鸡制作的最佳工艺参数。结果表明,黄皮叶添加量8%,食盐添加量0.5%,腌制时间20 min,蒸煮时间45 min,可得到色泽淡黄、气味清香、鲜嫩爽滑、滋味鲜美、富有弹性、既有鸡肉香味又有黄皮叶清香的黄皮鸡;最佳工艺黄皮鸡成品营养成分测定用卡路里分析仪检测,检测结果为能量含量820 kJ/100 g,蛋白质21.8 g/100 g,脂肪10.8 g/100 g,碳水化合物2.9 g/100 g,水分63.5 g/100 g。Taking chicken and wampee leaves as the main raw materials,single factorial and orthogonal experiments were conducted to study the effects of the addition amount of wampee leaves and salt,pickle time,and steaming time on the sensory quality and evaluation of wampee chicken,in order to determine the optimal process parameters for producing wampee chicken.The results showed that with the addition of 8%wampee leaves,0.5%salt,a pickle time of 20 minutes,and a steaming time of 45 minutes,the wampee chicken with the light yellow color,fragrant smell,tenderness,smoothness,elastic taste,and both chicken and wampee leaf fragrance can be obtained.The nutritional composition of the optimal wampee chicken products was determined using a calorie analyzer.The results showed that the energy content was 820 kJ/100 g,with protein 21.8 g/100 g,fat 10.8 g/100 g,carbohydrate 2.9 g/100 g,and water 63.5 g/100 g.

关 键 词：儋州鸡 黄皮叶 制作工艺 感官评价 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]