模糊数学结合智能感官在改良椒麻鸡汁配方中的应用
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摘要
为改良椒麻鸡汁的配方,实验在传统配方的基础上引入鸡骨水解液、蚝油等调味品,通过单因素、正交实验,结合模糊数学感官评价确定其改良配方,并利用电子鼻和电子舌对模糊数学感官评价结果进行验证。实验结果表明在其他配料不变的情况下,2g鸡粉,4g蚝油,10.5g花椒油,4g精盐制备的椒麻鸡汁感官评分最高。实验结果可为椒麻鸡汁的工业化生产提供参考,也可为模糊感官结合智能感官在食品开发中的应用提供参考。
In order to improve the formula of Zanthoxylum bungeanumchicken broth,add chicken bone hydrolysate and oyster oil on the basis of traditional formula by single factor and orthogonal experiments,the modified formula is determined by fuzzy mathematical sensory evaluation,and the results of fuzzy mathematics sensory evaluation are verified by electronic nose and electronic tongue.The results show that Zanthoxylum bungeanum chicken broth with 2 g chicken powder,4 g oyster oil,10.5 g Zanthoxylum bungeanum oil and 4 g salt has the highest sensory score.The experimental results have provided an alternative solution for the industrial production of Zanthoxylumbungeanum chicken broth,and certain theoretical basis and reference for the food flavor quality evaluation based on fuzzy mathematics and intelligent sensory evaluation analysis.
In order to improve the formula of Zanthoxylum bungeanumchicken broth,add chicken bone hydrolysate and oyster oil on the basis of traditional formula by single factor and orthogonal experiments,the modified formula is determined by fuzzy mathematical sensory evaluation,and the results of fuzzy mathematics sensory evaluation are verified by electronic nose and electronic tongue.The results show that Zanthoxylum bungeanum chicken broth with 2 g chicken powder,4 g oyster oil,10.5 g Zanthoxylum bungeanum oil and 4 g salt has the highest sensory score.The experimental results have provided an alternative solution for the industrial production of Zanthoxylumbungeanum chicken broth,and certain theoretical basis and reference for the food flavor quality evaluation based on fuzzy mathematics and intelligent sensory evaluation analysis.
引文
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[3]易宇文,范文教,乔明锋,等.7种鱼香肉丝调料智能嗅觉识别[J].食品与机械,2017,33(1):27-31,54.
[4]李玉珍,肖怀秋.模糊数学评价法在食品感官评价中的应用[J].中国酿造,2016,35(5):16-19.
[5]易宇文,范文教,乔明锋,等.基于模糊数学与智能感官评价的鱼香调味汁配方优化研究[J].中国食品添加剂,2017(11):132-139.
[6]李玉珍,肖怀秋.模糊数学评价法在食品感官评价中的应用[J].中国酿造,2016,35(5):16-19.
[7]王瑞花,张文娟,陈健初,等.基于模糊数学综合评价法优化红烧肉制作工艺[J].食品工业科技,2015,36(6):274-278.
[8]刘树萍.电子鼻和电子舌技术在排骨汤风味评价中的应用[J].肉类研究,2018,32(1):58-63.
[9]徐宝才,李聪,马倩,等.基于电子鼻和电子舌分析盐水鸭风味的差异性[J].中国食品学报,2017,17(12):279-286.
[10]白一凡,贡慧,张睿梅,等.电子鼻对酱牛肉煮制过程中老汤风味的检测[J].肉类研究,2014,28(11):27-29.
[11]周红标,李珊.基于电子鼻和电子舌的白酒检测[J].粮油食品科技,2014,22(6):78-82.
[12]杨铭铎,龙志芳,赵岩,等.鸡骨泥的酶解工艺及其酶解液中游离氨基酸和脂肪酸分析的研究[J].食品科学,2008(5):162-166.
[13]胡金祥,童光森,乔明锋,等.一种跳水鱼调味酱的工艺研究[J].中国调味品,2017,42(1):103-107.
[14]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170.
[15]张晓敏,朱丽敏,张捷,等.采用电子鼻评价肉制品中的香精质量[J].农业工程学报,2008(9):175-178.
[16]朱文政,华蕾,钱翔羽,等.响应面法优化鱼香味型烹饪参数及主成分识别研究[J].食品研究与开发,2016(7):27-32.