基于模糊数学感官评价法优化烧烤牛肚的制作工艺

为了优选烧烤牛肚的制作工艺条件,本实验以市售新鲜牛肚为研究对象,选取嫩度、颜色、多汁性、风味、弹性和润滑性为评价指标,确定各指标的合理权重,建立模糊综合评价体系,以得到各样品的综合评分,进一步采用4因素3水平的Box-Behnken响应面分析法,优化烧烤牛肚的制作工艺条件。结果显示,基于模糊数学感官评价法优化烧烤牛肚的最优制作条件为水煮时间8.00 min,泡椒比例18.22％,泡制时间4.50 h,烧烤时间6.20 min。在此条件下得到的烧烤牛肚颜色鲜亮,香味浓郁,口感细腻、脆嫩,烧烤牛肚综合得分为47.61±2.10。表明模糊数学和响应面法相结合用于烧烤牛肚工艺优化切实可行,且重复性较好。

Optimization on Processing Technology of Barbecue Tripe based on Fuzzy Mathematical Sensory Evaluation

In order to optimize the production process conditions of barbecue tripe, the study took fresh tripe as the research object, and selected color, tenderness, juiciness, flavor, elasticity and lubricity as evaluation indexes to determine the reasonable weight of each index and establish fuzzy comprehensive evaluation system and get a comprehensive score for each sample. On this basis, Box-Behnken response surface analysis of 4 factors and 3 levels was used to optimize process conditions of barbecue tripe. The results showed that the optimal production conditions of the optimization of barbecue tripe based on fuzzy mathematics sensory evaluation method were boiling time 8.00 min, with the proportion of pickled pepper 18.22%, soaking time 4.50 h, barbecue time 6.20 min. Under this conditions, the barbecue beef tripe had bright color, rich aroma, delicate taste and crisp tenderness, the optimum score of the barbecue tripe was 47.61±2.10 The results showed that the combination of fuzzy mathematics and the response surface method for the optimization of barbecue tripe was feasible and reproducible.