摘要
以新疆特色熏马肉和干线椒为主要原料,同时为了消除感官评价员主观因素的影响,利用模糊数学评定对感官评分进行优化得出综合感官评分,以咀嚼度和感官评分作为响应值,通过Box-Behnken设计方案对熏马肉辣椒酱炒制过程中重要工艺参数复水时间、炒制温度、炒制时间进行优化,探究辣椒酱的最佳工艺条件。结果表明,复水时间为5.3 h,炒制温度为140℃,炒制时间为4.2 min时,熏马肉辣椒酱的感官评分为80.23分,咀嚼度为275.573 mJ。此结果表明模糊数学综合评价和响应面结合优化熏马肉辣椒酱工艺的方法可行且显著,模型预测理论值与实际结果相近,相对误差极低,在此条件下熏马肉辣椒酱的感官品质最佳,咀嚼度适中,色、香、味均适宜。该研究结果可为新疆干线椒制酱产业开发工艺提供理论依据。
With Xinjiang special smoked horse meat and dried chili as the main raw materials,at the same time,in order to eliminate the effects of subjective factors of sensory evaluators,the sensory score is optimized by fuzzy mathematics evaluation,and the comprehensive sensory score is obtained.Taking the chewiness and sensory score as the response values,the important process parameters in the frying process of smoked horse meat chili sauce such as rehydration time,frying temperature and frying time are optimized through Box-Behnken design scheme,in order to explore the optimal process conditions of chili sauce.The results show that when the rehydration time is 5.3 h,the frying temperature is 140℃and the frying time is 4.2 min,the sensory score of smoked horse meat chili sauce is 80.23 points and the chewiness is 275.573 mJ,indicating that the combination of fuzzy mathematics comprehensive evaluation and response surface methodology for optimizing the process of smoked horse meat chili sauce is feasible and significant.The theoretical values predicted by the model are close to the actual results,and the relative error is very low.Under such conditions,the sensory quality of smoked horse meat chili sauce is the best,the chewiness is moderate,and the color,aroma and flavor are suitable.The research results can provide a theoretical basis for the development process of Xinjiang dried chili sauce industry.
作者
徐建宗
郭超男
年国芳
赛依旦·居马洪
周建中
XU Jian-zong;GUO Chao-nan;NIAN Guo-fang;Saidan·Jumahon;ZHOU Jian-zhong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830002,China)
出处
《中国调味品》
CAS
北大核心
2022年第12期77-83,共7页
China Condiment
基金
新疆维吾尔自治区重大专项子课题(2016A0100-1)。
关键词
辣椒酱
熏马肉
模糊数学评定
响应面法
chili sauce
smoked horse meat
fuzzy mathematics evaluation
response surface methodology
