基于模糊数学评价法对冷藏鸡肉饭团风味保持工艺的研究  

Study on Flavor Preservation Process of Refrigerated Chicken Rice Balls Based on Fuzzy Mathematics Evaluation Method

作　　者：孟德真 蒋超萍 王娟 李苗云[1,2] 朱瑶迪 王钰莹 王艺粲 赵莉君[1,2] MENG De-zhen;JIANG Chao-ping;WANG Juan;LI Miao-yun;ZHU Yao-di;WANG Yu-ying;WANG Yi-can;ZHAO Li-jun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan International Joint Laboratory of Meat Processing and Safety,Henan Agricultural University,Zhengzhou 450002,China;Henan Yujiang Food Co.,Ltd.,Luohe 462600,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南农业大学河南省肉品加工与安全国际联合实验室,郑州450002 [3]河南御江食品股份有限公司,河南漯河462600

出　　处：《中国调味品》2025年第2期148-154,共7页China Condiment

基　　金：河南省重大科技专项(231100110400);河南省高校科技创新团队项目(22IRTSTHN021);漯河市重大科技创新专项项目(202211)。

摘　　要：以鸡肉饭团为研究对象,以感官评价与模糊数学综合评价法相结合为主要依据,探究熟制方式、抗氧化剂添加量、包装方式对鸡肉饭团品质的影响,确定有利于鸡肉饭团风味保持的关键参数。高压蒸煮的米饭的风味感官评价显著优于常压蒸煮的米饭(P<0.05),且在米饭制作过程中添加0.5 g/kg的β-环糊精更有利于低温贮藏期间风味的保持;经过炸制的鸡肉的风味感官评价显著优于蒸制的鸡肉(P<0.05),且在鸡肉腌制过程中加入0.1 g/kg的特丁基对苯二酚(TBHQ)对低温贮藏期间风味的保持更有利。此外,在使用真空包装方式时不仅鸡肉饭团的风味保持效果最佳,而且微生物的生长被抑制。该研究确定了有利于鸡肉饭团在冷藏过程中风味保持的关键工艺参数,为今后饭团的风味品质控制研究奠定了理论基础。With chicken rice balls as the research object,based on the combination of sensory evaluation and fuzzy mathematics comprehensive evaluation method,the effects of cooking methods,antioxidant addition amount and packaging methods on the quality of chicken rice balls are explored to determine the key parameters conducive to the preservation of the flavor of chicken rice balls.The flavor sensory evaluation of rice cooked under high pressure is significantly better than that cooked under atmospheric pressure(P<0.05),and adding 0.5 g/kgβ-cyclodextrin during the rice production process is more conducive to the flavor preservation during low-temperature storage.The flavor sensory evaluation of fried chicken is significantly better than that of steamed chicken(P<0.05),and adding 0.1 g/kg tert-butyl hydroquinone(TBHQ)during the pickling process of chicken is more beneficial for the flavor preservation during low-temperature storage.In addition,when the vacuum packaging method is used,not only the flavor preservation effect of chicken rice balls is the best,but also the growth of microorganisms is inhibited.In this study,the key process parameters conducive to the flavor preservation of chicken rice balls during refrigeration are determined,which has laid a theoretical foundation for the future study on the control of flavor and quality of rice balls.

关 键 词：饭团 滋味 冷藏 真空包装 模糊数学评价法 

分 类 号：TS207.3[轻工技术与工程—食品科学]