基于模糊数学评定与响应面法优化预制芽菜扣肉工艺  

Process optimization of prefabricated braised pork slices with bean sprouts based on fuzzy mathematics evaluation and response surface method

作　　者：曹政 孟凡冰[1] 董玲[2] 张凤菊 刘达玉[1] 李云成[1] CAO Zheng;MENG Fan-bing;DONG Ling;ZHANG Feng-ju;LIU Da-yu;LI Yun-cheng(School of Food and Bioengineering,Chengdu University,Chengdu 610106,Sichuan,China;Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川省农业科学院农产品加工研究所,四川成都610066

出　　处：《粮食与油脂》2024年第5期108-112,共5页Cereals & Oils

基　　金：四川省重点研发项目(2022YFN0014,2023YFS0399);宜宾市科技计划项目(2023YFSY0050)。

摘　　要：以芽菜、猪五花肉为主要原料,模糊数学感官综合评分为指标,在单因素试验基础上,采用响应面法优化预制芽菜扣肉的制备工艺。结果表明:最佳工艺参数为芽菜增香炒制时间4 min、五花肉油炸温度159℃、五花肉油炸时间5 min、蒸制时间117 min。在此条件下加工的产品色泽红亮,香气浓郁,咸鲜可口,肥而不腻,模糊数学感官综合评分为88.0。Using bean sprouts and streaky pork as the main raw materials,on the basis of sigle factor experiment,the preparation process of prefabricated was optimized by response surface method,taking fuzzy mathematics sensory evaluation as indicator.The results showed that the optimal process parameters were as follows:bean sprouts stir-frying time 4 min,streaky pork frying temperature 159℃,streaky pork frying time 5 min,and steaming time 117 min.Under these conditions,the products had bright red color,rich aroma,salty and delicious taste,with fat but not greasy.The fuzzy mathematics sensory comprehensive score was 88.0.

关 键 词：预制菜 芽菜扣肉 模糊数学 响应面法 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]