利用模糊数学感官评价法研究虾味香精加工工艺

Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation

摘要: 以南美白对虾酶解液、糖、氨基酸为原料,通过单因素和均匀设计实验,结合模糊数学法感官评价方法,研究美拉德反应制备虾味香精的加工工艺。最佳的美拉德反应配方比:虾酶解液80.04%,L-精氨酸4.27%,L-丙氨酸1.07%,L-蛋氨酸3.20%,阿拉伯糖1.60%,D-木糖3.20%,VB10.21%,VC1.07%,盐2.67%,油2.67%。

Abstract: In this experiment, processing technology of sugar, aminoacid and shrimp hydrolysate was optimized by single factor and uniform tests, combining with sensory evaluation method of fuzzy mathematics. The optimized reaction system was shrimp hydrolysate 80.04% , L-arginine 4.27%, L-alanine 1.07% , L-methionine 3.20%, arabia sugar 1.60%, D-xylose 3.20%, VB1 0.21%, VC 1.07%, salt 2.67%, oil 2.67%.