基于模糊数学评价法优化木瓜脆片真空油炸工艺

朱由珍; 吉薇; 吉宏武; 高静; 刘书成; 阮楚威

doi:10.13386/j.issn1002-0306.2017.18.035

基于模糊数学评价法优化木瓜脆片真空油炸工艺

朱由珍¹,
吉薇¹,
吉宏武^1,2,3,4,
高静¹,
刘书成^1,2,3,4,
阮楚威¹

1. 广东海洋大学食品科技学院
2. 广东省水产品加工与安全重点实验室
3. 广东省海洋食品工程技术研究中心
4. 广东普通高等学校水产品深加工重点实验室

基金项目:

国家虾产业技术体系建设(CARs-47)；广东省高等学校学科建设项目(2013CXZDA020)；广东省产学研项目(2013B090600155)；广东海洋大学创新强校基金项目(GDOU2013050314,GDOU2014050203)；

详细信息

作者简介:
朱由珍 (1990-) , 女, 硕士研究生, 研究方向:水产品加工与贮藏工程, E-mail:jzhd371010@163.com。;

吉宏武 (1962-) , 男, 博士, 教授, 研究方向:水产品加工与贮藏工程, E-mail:jihw62318@163.com。;

中图分类号: TS255.3
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出版历程
- 收稿日期: 2018-11-19

Optimization on vacuum frying technology of papaya chips based on fuzzy mathematics sensory evaluation

College of Food Science and Technology, Guangdong Ocean University
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety
Marine Food Engineering and Technology Research Center of Guangdong Provence
Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution

摘要

摘要: 对木瓜脆片的真空油炸工艺参数进行优化研究,以期为开发木瓜休闲即食食品提供技术依据。以色泽、形状、酥脆度和油腻感为感官评价指标,在单因素实验的基础上进行正交实验设计,考察真空油炸温度、油炸时间、真空度对木瓜脆片品质的影响。结果表明,以感官评定为基础的木瓜脆片的权重集为K=(色泽0.26,形状0.21,酥脆度0.35,油腻感0.18);应用模糊数学综合评价法优化得到真空油炸木瓜脆片的最佳工艺条件为:真空油炸温度100℃,油炸时间35 min,真空度0.09 MPa。在此条件下,木瓜脆片的综合感官评定等级为优,其优秀峰值为0.656,产品酥脆可口、营养美味,易于被消费者接受。将模糊数学应用于真空油炸木瓜脆片的感官评价,能够极大消除评价员主观因素对评价结果的影响,使评价结果更加客观准确。
- 模糊数学 /
- 感官评价 /
- 真空油炸 /
- 木瓜 /
- 酥脆
Abstract: To optimize the vacuum frying technological parameter of papaya chips and to provide theoretical basis for the development of papaya snack instant foods. Sensory evaluation factors included color, shape, crisp extents and greasy sense.Orthogonal test on the basis of single factor experiment was conducted to investigate the effect of vacuum frying temperature, frying time and vacuum degree on quality of papaya chips.The results showed that the weighting set of papaya chips based on sensory evaluation was K = ( color 0.26, shape 0.21, crisp extent 0.35, greasy sense 0.18) and the optimal technological condition was as follows: vacuum frying temperature 100 ℃, frying time 35 min, vacuum degree 0.09 MPa.Under this condition, the sensory evaluation level of papaya chips was excellent with the peak of 0.656. The product was especially crispy and delicious, as well as nutritious and easy to be accepted by consumers.Fuzzy mathematics applied to sensory evaluation greatly eliminated the effect of subjective factor on evaluation result, which made the evaluation result objective and accurate.
- fuzzy mathematics /
- sensory evaluation /
- vacuum frying /
- papaya /
- crisp

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