基于模糊数学法对真空低温烹饪卤鸭工艺优化  

Optimization of Vacuum Low-Temperature Cooking Technology of Braised Duck Based on Fuzzy Mathematics Method

作　　者：王亚兰 程慧燕 WANG Ya-lan;CHENG Hui-yan(Zhengzhou Technology and Business University,Zhengzhou 451400,China)

机构地区：[1]郑州工商学院,郑州451400

出　　处：《中国调味品》2024年第6期143-146,151,共5页China Condiment

基　　金：2020年度河南省高等学校青年骨干教师培训计划项目(2020GGJS290)。

摘　　要：酱卤鸭加工工艺涉及多个因素,而这些因素之间存在模糊性和不确定性。模糊数学是一种处理模糊信息和不确定性的有效工具。通过使用模糊集合和模糊逻辑,可以更好地描述和处理加工工艺中模糊和不确定的因素,从而更准确地进行决策优化。传统的优化方法难以处理多因素之间的复杂关系,而模糊数学可以有效地将多个因素的信息进行融合,通过建立模糊推理和模糊控制模型,从而更全面地考虑多因素的综合影响,并找到最优决策。基于此,该研究利用模糊数学法对真空低温烹饪卤鸭加工工艺进行研究和优化。研究结果表明,卤鸭的最佳加工工艺为卤制温度75℃、卤制时间150 min、料液比例1∶1.5。The processing technology of braised duck involves many factors,and there are ambiguity and uncertainty among these factors.Fuzzy mathematics is an effective tool to deal with fuzzy information and uncertainty.By using fuzzy sets and fuzzy logic,the fuzzy and uncertain factors in the processing technology can be better described and dealt with,so as to optimize the decision more accurately.It is difficult to deal with complex relationships among multiple factors by traditional optimization methods,while fuzzy mathematics can effectively integrate the information of multiple factors,and through the establishment of fuzzy reasoning and fuzzy control models,the comprehensive effects of multiple factors can be considered more comprehensively and the optimal decision can be found.Based on this,fuzzy mathematics method is used to study and optimize the vacuum low-temperature cooking processing technology of braised duck.The research results show that the optimal processing technology of braised duck is braising temperature of 75℃,braising time of 150 min and solid-liquid ratio of 1∶1.5.

关 键 词：模糊数学 卤鸭 加工工艺 优化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]