Sauced beef one-step processing technology optimized based on fuzzy mathematics evaluation model and response surface methodology

Abstract

The invention discloses a one-step processing technology for optimizing sauced beef based on a fuzzy mathematical evaluation model and a response surface method. The one-step processing technology comprises the following steps: S1, designing a single-factor experiment; s2, establishing a fuzzy mathematical sensory evaluation model: establishing a weight set Q = {q color, q tissue, q fragrance, q taste and q mouth feel}, an evaluation matrix R and a score set M, and calculating a fuzzy comprehensive score according to W = Q * R and Y = M * W; s3, designing a response surface test: selecting three levels according to a single-factor experiment by taking the meat-liquid ratio, the marinating temperature and the marinating time as test factors, and optimizing process parameters by taking a fuzzy mathematical sensory score as a response value; and S4, a quadratic multiple regression simulation equation is as follows: Y is equal to 75.80 + 2.09 A + 1.33 B-4. 61 C + 0.1750 AB <-1.19 > AC <-3.06 > BC <-7.71 > A < 2 >-7.89 B < 2 >-11.48 C < 2 >, variance analysis is carried out, and the significance of the model and parameters is verified. The one-step processing technology of the sauced and stewed beef is optimized by combining a fuzzy mathematics sensory evaluation method and a response surface method, errors caused by subjective factors are reduced, and a more reliable and scientific theoretical basis is provided for production and processing of the sauced beef.

Description

technical field [0001] The invention belongs to the field of processing optimization of sauced beef, and in particular relates to a one-step processing technology for optimizing sauced beef based on a fuzzy mathematical evaluation model and a response surface method. Background technique [0002] Stewed meat with sauce is one of the traditional specialty foods in my country, and its annual output can account for more than 50% of the output of meat products in my country. Sauce beef is a product of beef stewed with ingredients, because of its unique flavor formed by fatty acid oxidation, strecker degradation, Maillard reaction and thiamine reaction during processing, and its high protein and low fat Its nutritional properties are deeply loved by Chinese consumers. [0003] The processing of sauced beef includes thawing, marinating, marinating, cooling, packaging, sterilization and other links. Now the mainstream process of industrial production of beef sauce is to stew and ...

AI Technical Summary

Problems solved by technology

In order to further improve the quality of beef sauce processed by one-step method, it is necessary to provide a reliable theoretical basis and optimization scheme for the production and processing of beef sauce. Process parameters, but the sensory evaluation is greatly affected by human subjective factors and has randomness, which leads to large errors in the process parameters determined based on this theory and is not reliable

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