运用基于模糊数学的感官评价法优化海带酥加工工艺  

Optimization of Processing Technology of Kelp Crisp Using Sensory Evaluation Method Based on Fuzzy Mathematics

作　　者：杨柳莺 杨金玉 蒋乐 王则程 孙燕[2] 盘赛昆 YANG Liu-ying;YANG Jin-yu;JIANG Le;WANG Ze-cheng;SUN Yan;PAN Sai-kun(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]江苏农牧科技职业学院,江苏泰州225300

出　　处：《中国调味品》2025年第4期147-152,159,共7页China Condiment

基　　金：江苏省普通高校自然科学研究计划项目(21KJA240004)。

摘　　要：海带加工过程中剩余的边角料具有丰富的营养,食用口味对边角料的利用和商业价值具有重要的作用,而合适的产品和制作工艺为海带边角料的口味提供了重要保障。文章以干海带加工过程中剩余的边角料为原料,以模糊数学感官评分为指标,分析白糖添加量、味精添加量、盐添加量、料酒添加量对感官评分的影响,同时设计多因素正交试验对海带酥加工工艺进行优化。研究结果表明,海带酥的最佳配方为白糖添加量4%、味精添加量1.5%、盐添加量2.5%、料酒添加量1%。此工艺下制作的海带酥品质和风味最佳,不仅脆而不腻而且带有浓郁的海洋风味,让人回味无穷,无论是作为小吃还是佐餐,都是一种既健康又美味的选择。该研究满足海带酥产品加工工艺需求,同时对所研发的海带酥进行了理化指标和微生物指标检验,具有重要的经济价值。The leftover scraps during kelp processing are rich in nutrients,and the edible taste plays an important role in the utilization and commercial value of scraps.Suitable products and processing techniques provide important guarantees for the taste of kelp scraps.In this paper,with the leftover scraps during the dry kelp processing as the raw materials,with fuzzy mathematics sensory score as the index,the effects of the addition amount of white sugar,the addition amount of monosodium glutamate(MSG),the addition amount of salt,and the addition amount of cooking wine on the sensory score are analyzed.At the same time,multi-factor orthogonal test is designed to optimize the processing technology of kelp crisp.The results show that the best formula of kelp crisp is 4%white sugar,1.5%monosodium glutamate,2.5%salt and 1%cooking wine.The kelp crisp produced under such process has the best quality and flavor.It is not only crispy and non-greasy,but also has rich marine flavor,leaving a lasting impression.Whether as a snack or a side dish,it is a healthy and delicious choice.This study meets the processing technology requirements of kelp crisp products,and the physiochemical and microbiological indexes of the developed kelp crisp are determined,which has important economic value.

关 键 词：模糊数学 感官评价 正交试验 海带酥 配方优化 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]