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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2011, Vol. 37 Issue (5): 573-577    DOI: 10.3785/j.issn.1008-9209.2011.05.016
食品科学     
模糊数学综合评价法在炖煮猪肉工艺优化中的应用
顾伟钢, 彭燕, 张进杰, 姚燕佳, 纪蓉, 陈健初
浙江大学生物系统工程与食品科学学院食品科学与营养系,浙江杭州３１００５８
Application of fuzzy mathematic evaluation in the optimization of stewed pork processing .
GU Wei‐gang , PENG Yan , ZHANG Jin‐jie , YAO Yan‐jia , JI Rong , CHEN Jian‐chu
Department of Food Science and Nutrition , School of Biosystems Engineering and Food Science , Zhejiang
University , Hangz hou 310058 ,China
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摘要： 以感官评定为基础对炖煮猪肉的色泽、组织形态、口感、汤汁气味和汤汁滋味进行权重分析,建立感官综合评分体系;在此基础上,利用模糊数学综合评价法对不同料水比、炖煮温度和炖煮时间下的样品进行综合评分,对猪肉炖煮工艺进行优化.结果表明:在料水比１ ∶ １ .５ ,炖煮温度７０ ℃ ,炖煮时间２h 时,猪肉感官品质最佳.模糊数学与感官评价相结合使结果更科学、合理、客观,在食品加工领域具有广阔的应用前景.
Abstract: Fuzzy mathematic evaluation model was introduced to optimize the process of stewed pork . As five key factors , colour , texture and mouthfeel of the stewed pork , taste and odour of the soup were on weight analysis based on sensory evaluation , and the integrated assessment system was established . On this basis , different ratios of material to water , stewed temperatures and time were optimized by the method of fuzzy mathematic evaluation . The results showed that the optimum stewed conditions were as follows : the pork to water ratio of １ ∶ １ .５, stewed temperature of ７０℃ and stewed time of ２h .Sensory evaluation combined with fuzzy mathematics make the estimation more scientific , reasonable and objective , which will have broad application perspectives in the field of food processing .
出版日期: 2011-09-20
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顾伟钢
彭燕
张进杰
姚燕佳
纪蓉
陈健初

引用本文:

顾伟钢, 彭燕, 张进杰, 姚燕佳, 纪蓉, 陈健初. 模糊数学综合评价法在炖煮猪肉工艺优化中的应用[J]. 浙江大学学报(农业与生命科学版), 2011, 37(5): 573-577.

GU Wei‐gang,PENG Yan,ZHANG Jin‐jie,YAO Yan‐jia,JI Rong,CHEN Jian‐chu. Application of fuzzy mathematic evaluation in the optimization of stewed pork processing .. Journal of Zhejiang University: Agric. & Life Sci., 2011, 37(5): 573-577.

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http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2011.05.016    或    http://www.zjujournals.com/agr/CN/Y2011/V37/I5/573

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