基于模糊数学感官评价法优化牛肉风味植物肉配方  

Optimization of Formula of Beef-Flavor Plant Meat Based on Fuzzy Mathematics Sensory Evaluation Method

作　　者：孔欣欣[1] 李仕浩 王璇 侯晓歌 KONG Xin-xin;LI Shi-hao;WANG Xuan;HOU Xiao-ge(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064

出　　处：《中国调味品》2024年第10期140-146,共7页China Condiment

基　　金：国家级大学生创新创业训练计划项目(202212746019);郑州科技学院校级科研重点项目(2022XJKY07)。

摘　　要：以大豆拉丝蛋白为主要原料,谷朊粉、豌豆蛋白、食用油、魔芋胶、TG酶为辅料研制一种中式麻辣牛肉风味植物肉休闲食品。先采用单因素试验探究谷朊粉、食用油、魔芋胶、TG酶添加量对植物肉感官品质的影响,再选取影响较大的3个因素进行响应面优化试验,通过模糊数学感官评价法进行分析。结果表明,以大豆拉丝蛋白湿基为基准,谷朊粉添加量4.21%、魔芋胶添加量0.63%、TG酶添加量0.56%、食用油3.00%时制品的感官品质最好。A kind of Chinese-style spicy beef-flavor plant meat snack food is developed with soybean protein drawing as the main raw material,gluten,pea protein,edible oil,konjac gum and TGase as the auxiliary materials.The effects of the addition amount of gluten,edible oil,konjac gum and TGase on the sensory quality of plant meat are investigated by single factor test firstly,then three factors with greater influence are selected to carry out response surface optimization test,and fuzzy mathematics sensory evaluation method is used for analysis.The results show that based on the wet basis of soybean protein drawing,the sensory quality of the product is the best when the addition amount of gluten,konjac gum,TGase and edible oil is 4.21%,0.63%,0.56%,3.00%respectively.

关 键 词：植物肉 牛肉风味 模糊数学感官评价法 响应面试验 

分 类 号：TS207.3[轻工技术与工程—食品科学]