模糊逻辑模型优化海藻鸡肉膏工艺条件-《中国调味品》

文章信息/Info

Title:: Optimization of Processing Conditions of Seaweed-Chicken Flavor by 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 °C时制得的海藻鸡肉膏感官分数最高，产品鸡肉香味浓郁、风味突出、口感醇厚。实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。

Abstract:: In order to optimize the processing conditions of seaweed -chicken flavor, the effects of seaweed enzymatic hydrolysate, xylose, cysteine amount and reaction temperature on the sensory quality of seaweed chicken flavor were studied by single factor and orthogonal experiments . The sensory evaluation results were also verified and optimized by fuzzy logic model. The experimental results showed that seaweed-chicken flavor with 20 % seaweed hydrolysate, 6.0 % xylose, 0.2% cysteine and reaction temperature of 100 °C has the highest sensory score in terms of other conditions unchanged. The product has rich flavor of chicken, outstanding aroma and mellow taste, which can also provide a theoretical reference for the application of fuzzy logic model in the optimization of food formula.