基于模糊数学评定与响应面法优化预制酸菜扣肉工艺  

Optimization of Pickled Chinese Cabbage Braised Pork Technology Based on Fuzzy Mathematics Evaluation and Response Surface Methodology

作　　者：唐杰 黄倩 李志春[1] 韦兰花 饶川艳 TANG Jie;HUANG Qian;LI Zhichun;WEI Lanhua;RAO Chuanyan(Guangxi Zhuang Autonomous Region Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Consumer Rights Protection Committee,Nanning 530028,China;Guangxi Chuangmei Life Supply Chain Management Co.,Ltd.,Nanning 530012,China)

机构地区：[1]广西壮族自治区农业科学院,广西南宁530007 [2]广西消费者权益保护委员会,广西南宁530028 [3]广西创美生活供应链管理有限公司,广西南宁530012

出　　处：《食品安全导刊》2024年第20期90-94,98,共6页China Food Safety Magazine

基　　金：南宁市科学研究与技术开发计划项目“肉类预制菜品质控制技术研究与示范”(20222044)。

摘　　要：目的:酸菜是深受广西消费者喜爱的腌制食品之一,而将酸菜与陆川土猪肉结合,研发出一款新型扣肉预制菜,不仅能够保留传统扣肉的美味,还能满足现代消费者对健康和便捷的需求。方法:通过单因素试验确定影响产品品质的工艺参数,以感官综合评分为评价指标,采用模糊数学方法结合响应面法优化预制酸菜扣肉工艺,并对包装后未进行蒸制的半成品进行微生物指标检测。结果:预制酸菜扣肉的最佳工艺为酸菜炒制时间18 min、五花肉低温油炸温度150 ℃、五花肉低温油炸时间15 min和扣肉蒸制时间50 min。采用此工艺制作的预制酸菜扣肉感官综合评分较高,为92.3分,且能较好地与响应面模型相拟合。菌落总数5.0×10~6 CFU·g^(-1),大肠菌群2.1×10~4 CFU·g^(-1),金黄色葡萄球菌小于10 CFU·g^(-1),沙门氏菌(/25 g)未检出和单核细胞增生李斯特氏菌(/25 g)未检出。结论:该工艺配方制作的预制酸菜扣肉菜香四溢、醇厚鲜美、滋味丰满和肥而不腻,制作过程未引起食源性致病菌污染。本试验 为预制酸菜扣肉标准化体系的建立以及预制菜的研究开发提供理论依据。Objective:Pickled Chinese cabbage is one of the favorite pickled foods among consumers in Guangxi,by combining pickled Chinese cabbage with Luchuan native pork,a new type of preserved pork dish has been developed,which can not only retain the delicacy of traditional preserved pork,but also meet the needs of modern consumers for health and convenience.Method:The process parameters affecting the product quality were determined by single factor experiment,and the sensory comprehensive score was taken as the evaluation index,the process of prefabricated pickled Chinese cabbage braised pork was optimized by fuzzy mathematics combined with response surface method,and the microbial indicators of the semi-finished products that were not steamed after packaging were tested.Result:The best process for preparing pickled Chinese cabbage with pork was as follows:stir frying time of pickled Chinese cabbage was 18 min,low-temperature frying temperature of pork streaks was150 ℃,low-temperature frying time of pork streaks was 15 min,and steaming time of pork streaks was 50 min.The prefabricated pickled Chinese cabbage braised pork prepared by this process has a high sensory comprehensive score of 92.3 points,which could be well fitted with the response surface model.The total number of bacterial colonies was 5.0×10~6 CFU·g~(-1),the coliform group was 2.1×10~4 CFU·g~(-1),the Staphylococcus aureus was less than 10 CFU·g~(-1),Salmonella (/25 g) was not detected,and Listeria monocytogenes (/25 g) was not detected.Conclusion:The prepared pickled Chinese cabbage braised pork with this formula has the characteristics of fragrant,mellow and delicious food,rich taste,fat but not greasy,and the production process does not cause food borne pathogenic bacteria pollution.This experiment provides a theoretical basis for the establishment of the standardized system of prefabricated pickled Chinese cabbage braised pork and the research and development of prefabricated vegetables.

关 键 词：预制菜 酸菜扣肉 工艺优化 响应面法 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]