基于模糊数学优化酸菜牛肉酱加工工艺  

Optimization of Processing Technology of Sauerkraut andBeef Sauce Based on Fuzzy Mathematics

作　　者：贾杰 王亚兰 JIA Jie;WANG Ya-lan(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7期123-126,共4页China Condiment

基　　金：河南省社会科学界联合会调研课题(SKL-2018-2222)。

摘　　要：在酸菜牛肉酱加工过程中,需要做出许多决策,如原料选择、加工工艺流程确定等。模糊数学法可以帮助分析决策问题中的模糊性和不确定性,提供决策支持,使决策更科学、更准确。该研究基于此,利用模糊数学法对酸菜牛肉酱加工工艺进行研究和优化,研究结果表明,酸菜牛肉酱的最佳加工工艺为牛肉丁添加量20%、酸菜丝添加量9%、辣椒添加量5%和花生添加量7%,此时酸菜牛肉酱口感细腻,酸辣适中,肉质细腻,香气浓郁,颜色鲜红,色泽均匀度较好,酱体较均匀,稠度适中,感官评分为86.8分。During the processing of sauerkraut and beef sauce,many decisions need to be made,such as raw material selection,processing technology flow determination and so on.Fuzzy mathematics method can help analyze the fuzziness and uncertainty in decision-making problems,provide decision-making support,and make decisions more scientific and accurate.Based on this,in this study,fuzzy mathematics method is used to study and optimize the processing technology of sauerkraut and beef sauce.The research results show that the optimal processing technology of sauerkraut and beef sauce is 20%diced beef,9%shredded sauerkraut,5%chili and 7%peanuts.At this time,the sauerkraut and beef sauce has delicate taste,moderate sourness and spiciness,delicate meat texture,rich aroma,bright red color,good color uniformity,relatively uniform sauce body,and moderate consistency,the sensory score is 86.8 points.

关 键 词：牛肉酱 酸菜 模糊数学 加工工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]