文献类型：期刊文献

中文题名：模糊逻辑模型优化海藻鸡肉膏工艺条件

英文题名：Optimization of the Technological Conditions of Seaweed Chicken Paste by Fuzzy Logic Model

作者：张馨宁[1];刘雪[2];刘少伟[1];施晓予[1];宋皓瑜[1];金鑫[1]

机构：[1]华东理工大学食品科学与工程系,生物反应器工程国家重点实验室,上海200237;[2]中国农业大学信息与电气工程学院,北京100083

年份：2021

卷号：46

期号：5

起止页码：45

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：北京市家禽产业创新团队(BAIC04-2019)。

语种：中文

中文关键词：海藻鸡肉膏;感官评价;配方优化;正交试验;模糊逻辑模型

外文关键词：seaweed chicken paste;sensory evaluation;formula optimization;orthogonal test;fuzzy logic model

摘要：为研究海藻鸡肉膏的最佳工艺条件,通过单因素试验和正交试验探讨海藻酶解液、木糖、半胱氨酸添加量和反应温度对海藻鸡肉膏感官品质的影响,并利用模糊逻辑模型对感官评价结果进行验证优化。结果表明:在其他条件不变的情况下,海藻酶解液添加量20%,木糖添加量6.0%,半胱氨酸添加量0.2%,反应温度100℃时制得的海藻鸡肉膏感官分数最高,鸡肉香味浓郁、风味突出、口感醇厚。试验结果可为模糊逻辑模型应用于食品配方优化提供理论参考。
In order to study the optimal technological conditions of seaweed chicken paste,the effects of the additive amount of seaweed hydrolysate,xylose,cysteine and reaction temperature on the sensory quality of seaweed chicken paste are investigated by single factor test and orthogonal test,and the fuzzy logic model is used to verify and optimize the sensory evaluation results.The experimental results show that the seaweed chicken paste with 20%enzymatic hydrolysate,6.0%xylose and 0.2%cysteine is obtained at the reaction temperature of 100℃,and the sensory score is the highest when the other conditions are invariable,the product possesses strong chicken flavor,outstanding aroma and mellow taste.The experimental results can provide a theoretical reference for the application of fuzzy logic model in the optimization of food formula.