基于模糊数学法对发酵河鲀鱼肠加工工艺进行优化  

Optimization of Processing Technology of Fermented Pufferfish Sausage Based on Fuzzy Mathematics Method

作　　者：岳俊瑞 白庆月 YUE Jun-rui;BAI Qing-yue(Shanxi Technology and Business University,Taiyuan 030006,China)

机构地区：[1]山西工商学院,太原030006

出　　处：《中国调味品》2024年第11期140-143,共4页China Condiment

基　　金：山西省高等学校科技创新项目(2023L491)。

摘　　要：河鲀鱼中存在毒性,使其合理利用受到了很大限制。发酵工艺可使被废弃的河鲀鱼内脏得到有效利用,从而减少资源浪费。该研究基于此,先利用单因素试验和正交试验分析不同发酵剂接种量、发酵时间和发酵温度对河鲀鱼肠感官评分的影响,并获得最佳河鲀鱼肠加工工艺条件,再利用模糊数学评价不同葡萄糖添加量、食用盐添加量和马铃薯淀粉添加量对发酵河鲀鱼肠感官评分的影响。研究结果表明,发酵河鲀鱼肠的最佳加工工艺为发酵剂接种量3.5%、发酵时间10 h、发酵温度40℃、葡萄糖添加量3%、食用盐添加量2%和马铃薯淀粉添加量12%。The toxicity of pufferfish greatly limits its rational utilization.The internal organs of discarded pufferfish can be effectively utilized through fermentation technology,thereby reducing resource waste.Based on this,in this study,single factor test and orthogonal test are firstly used to analyze the effects of different fermentation agent inoculation amount,fermentation time and fermentation temperature on the sensory score of pufferfish sausage,and the optimal processing technology conditions of pufferfish sausage are obtained,and then fuzzy mathematics is used to evaluate the effects of different addition amount of glucose,salt and potato starch on the sensory score of fermented pufferfish sausage.The research results show that the optimal processing technology of fermented pufferfish sausage is fermentation agent inoculation amount of 3.5%,fermentation time of 10 h,fermentation temperature of 40℃,glucose addition amount of 3%,salt addition amount of 2%and potato starch addition amount of 12%.

关 键 词：发酵河鲀鱼肠 模糊数学 加工工艺 优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]