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食品与发酵工业  2021, Vol. 47 Issue (5): 112-119    DOI: 10.13995/j.cnki.11-1802/ts.025466
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响
李应兰, 李海峰*, 贺晓光, 魏亚儒
(宁夏大学 食品与葡萄酒学院, 宁夏 银川, 750021)
Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology
LI Yinglan, LI Haifeng*, HE Xiaoguang, WEI Yaru
(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
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摘要 为了改善传统牛肉丸的食用品质, 将黄花菜粉添加到牛肉糜中, 采用模糊数学感官评价法分析不同黄花菜粉添加量(5%、10%、15%、20%、25%, 质量分数)对牛肉丸流变性质、质构特性、凝胶强度、蒸煮损失率、持水性和色泽的影响。结果表明:随着黄花菜粉添加量的增加, 牛肉丸蒸煮损失率先降低后上升, 在添加的质量分数为20%时最低;牛肉丸的持水性、凝胶强度、硬度、胶黏性、咀嚼性均升高, 且硬度上升效果更为明显, 弹性和回复性无显著变化;添加黄花菜粉能显著改善牛肉丸的色泽, 随黄花菜粉添加量的增加, 牛肉丸的L*值和a*值呈下降趋势, b*值升高;当添加的质量分数为20%时, 牛肉丸的感官评分最高。添加黄花菜粉可以改善牛肉丸的品质。
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李应兰
李海峰
贺晓光
魏亚儒
关键词:  黄花菜粉  牛肉丸  模糊数学  感官评价    
Abstract: In order to improve the eating quality of traditional beef meatballs, day lily powder was used to prepare beef meatball and a fuzzy mathematical evaluation method was used to analyze the effect of beef meatballs with different day lily powder additions (5%, 10%, 15%, 20%, 25%) on the rheological property, texture properties, gel strength, cooking loss, water holding capacity and color. The results showed that the cooking made the loss of beef meatballs decreasing first and then increased with increasing addition of day lily powder. It reached the lowest value when the daylily powder addition was 20%, the water holding capacity, gel strength, hardness, gumminess and chewiness of beef meatballs increased with the increasing of day lily powder. And the hardness was also significantly increased, however, there was no significant change in springiness and resilience. The addition of day lily powder significantly improved the color of beef meatballs. Moreover, with the increase of day lily powder, the L* value and a* value of beef meatballs showed a downward trend, while the b* value increases the sensory score of beef meatballs was the highest when the day lily powder addition was 20% which indicating that the addition of day lily powder could improve the quality of beef meatballs.
Key words:  day lily powder    beef meatballs    fuzzy mathematics    sensory evaluation
收稿日期:  2020-08-25      修回日期:  2020-09-27                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 休闲类黄花菜食品生产技术研究及压差膨化设备的开发(2019BFF02004-4)
作者简介:  硕士研究生(李海峰副教授为通讯作者, E-mail:lihaifeng0426@163.com)
引用本文:    
李应兰,李海峰,贺晓光,等. 基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响[J]. 食品与发酵工业, 2021, 47(5): 112-119.
LI Yinglan,LI Haifeng,HE Xiaoguang,et al. Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology[J]. Food and Fermentation Industries, 2021, 47(5): 112-119.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025466  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/112
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