摘要
以新鲜羊肚菌为加工原料,研究即食羊肚菌产品硬化、赋味关键加工工艺。根据即食羊肚菌产品的评判标准,构建模糊综合评判模型,结合响应面试验方法,对赋味参数进行优化。正交试验优化硬化羊肚菌的结果表明,羊肚菌硬化最佳组合为:0.1%氯化钙与1.1%氯化钠混合溶液浸泡处理35 min。在单因素基础上,根据模糊评判结果及响应面法优化羊肚菌即食产品赋味的最佳配方为:盐3%、酱油4%、辣椒粉4%,感官评分值达到最大。
The fresh Morchella was used as processing raw material to study the key processing technology of hardening and flavoring of ready-to-eat morel products.According to the evaluation criteria of ready-to-eat morel products,a fuzzy comprehensive evaluation model was constructed,and the response surface test method was combined to optimize the taste parameters.The results of orthogonal test optimization of hardened morel showed that the best combination of morel hardening was soaked in 0.1%calcium chloride and 1.1%sodium chloride solution for 35 min.On the basis of the single factor,according to the fuzzy evaluation results and the response surface method,the best formula for optimizing the taste of the morel instant food products was 3%salt,4%soy sauce,4%chili powder,and the sensory score reached the maximum.
作者
许俊齐
谢春芹
李启婷
张雪松
凡军民
XU Junqi;XIE Chunqin;LI Qiting;ZHANG Xuesong;FAN Junmin(Department of Technology of Tea and Food Science,Jiangsu Agriculture and Forestry Vocational and Technical College,Jurong 212400)
出处
《食品工业》
CAS
北大核心
2020年第6期102-106,共5页
The Food Industry
基金
江苏农林职业技术学院产业创新团队项目(编号:2018kj04)
句容市农业课题项目(编号:JRNW[2018]06)。
关键词
羊肚菌
硬化
赋味
模糊评判
Morchella
hardening
taste
fuzzy evaluation
