基于模糊数学综合评价法优化咖喱味马铃薯泥的加工工艺研究  

Study on the Optimization of Processing Technology of Curry Flavor Mashed Potato Based on Fuzzy Comprehensive Evaluation Method

作　　者：李思雨 吴万红 潘秋燕 林丹 任柯印 杨子康 曾焰枫 LI Siyu;WU Wanhong;PAN Qiuyan;LIN Dan;REN Keyin;YANG Zikang;ZENG Yanfeng(College of Food Science and Technology,Sichuan Tourism University,610100 Chengdu,China;Sichuan Institute of Food Inspection,610097 Chengdu,China)

机构地区：[1]四川旅游学院食品学院,成都610100 [2]四川省食品检验研究院,成都610097

出　　处：《粮食加工》2024年第3期38-49,共12页Grain Processing

基　　金：四川省科技科计划项目(2019YJ0343);烹饪科学四川省高等学校重点实验室项目(PRKX201802);川菜工业化工程研究中心项目(GCZX22-22);四川旅游学院校级科研项目(2023SCTUZK89);大学生创新创业训练计划项目(S202004067);大学生科研项目(203XKZ03)。

摘　　要：以马铃薯为原料,旨在研发一款马铃薯泥,提高马铃薯附加值。采用单因素试验,以感官评分、色差、粘附性、硬度、弹性、内聚性、胶黏性及咀嚼性为评价指标,研究马铃薯品种、淀粉添加量、咖喱添加量、黄油添加量及牛奶添加量对马铃薯泥的影响,基于模糊数学感官评价法,通过正交试验优化咖喱味马铃薯泥最优配方。结果表明:马铃薯品种为荷兰土豆,淀粉添加量5 g、咖喱添加量25 g、牛奶添加量70 mL,该条件下感官评分为88.2,色差L^(*)值为87.04,a^(*)值为4.34,b^(*)值为39.35,其质构粘附性为5.76 mJ,硬度为1.56 N,弹性为9.56 mm,内聚性为0.53,胶黏性为0.82 N,咀嚼性为7.91 mJ,产品颜色鲜黄明亮,具有浓郁的马铃薯香味和咖喱味,有细微的颗粒感。该研究为马铃薯精深加工提供了理论依据。Potato was taken as raw material,this paper aims at developing a mashed potato and improving the added value of potato.The single factor test was used in this study,and sensory evaluation,adhesiveness,hardness,elasticity,cohesion,adhesiveness,chewiness were used as evaluation parameters,the effects of potato starch content,curry content,butter content and milk content on mashed potato were studied.Based on fuzzy mathematics sensory evaluation method,the optimal formula of curry flavor mashed potato was optimized by orthogonal test.The results showed that optimal condition of the mashed potato was as the follows:the potato varieties was Dutch potato,addition amount of starch was 5 g,addition amount of curry was 25 g,addition amount of milk was 70 mL,under which the sensory score of 88.2.The color difference L^(*)is 87.04,a^(*)is 4.34,b^(*)is 39.35,and its texture adhesion is 5.76 mJ,hardness is 1.56 N,elasticity is 9.56 mm,cohesion is 0.53,gumminess is 0.82 N,and chewiness is 7.91 mJ.The product was bright yellow in color,with rich potato and curry flavor,there is an appealing sense of granular.This study provides a theoretical basis for potato intensive processing.

关 键 词：马铃薯 模糊数学 配方 品种 正交试验 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]