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投稿时间：2019-09-26
投稿时间：2019-09-26
中文摘要: 为提高水牛原料肉价值，研发多元化特色产品，用云南水牛肉为原料制作沙茶烤水牛肉，对烤制温度、烤制时间、沙茶酱添加量、芝麻酱添加量进行工艺优化，采用极差分析法、主成分分析法与模糊数学法进行分析，比较3种分析评价方法的差异性，综合评价得到沙茶烤水牛肉最佳生产配方及工艺。结果显示：通过极差分析、主成分分析、模糊数学得到最优工艺配方中烤制温度、烤制时间、沙茶酱添加量、芝麻酱添加量分别为170℃，25 min，6%，2.5%；170℃，25 min，5%，2.5%；150℃，25 min，6%，2%。综合分析沙茶烤水牛肉最佳配方工艺为烤制温度170℃，烤制时间25 min，沙茶酱添加量6%，芝麻酱添加量2.5%，采用3种不同分析方法分析不同处理组沙茶烤牛肉具有一定的合理性也各自存在一定的不足，综合3种评价方法可提高结果的合理性。
Abstract:In order to improve the value of buffalo raw meat and develop diversified characteristic products，Yunnan buffalo was used as raw material to make sand tea roast water beef.The process optimization of baking temperature，baking time，sand tea sauce addition and sesame sauce addition was carried out，and the difference between the three analysis and evaluation methods was compared by using extreme difference analysis method，principal component analysis method and fuzzy mathematics method.The optimum production formula and technology of roast beef with sand tea were obtained by comprehensive evaluation.The results showed that the optimal processing parameters were obtained by range analysis，principal component analysis and fuzzy mathematics.The optimal processing parameters were170℃，25min，6%，2.5%；170℃，25min，5%，2.5%；150℃，25 min，6%，2%，respectively.The optimum formulation technology of sand tea roast water beef was as follows：baking temperature 170℃，baking time 25 min，sand tea sauce 6%，sesame sauce 2.5%.Three different analytical methods were used to analyze the rationality and shortcomings of sand tea roast beef in different treatment groups，and the rationality of the results could be improved by combining the three evaluation methods.
keywords: sand tea roast beef process optimization range analysis principal component analysis fuzzy mathematics
文章编号：202018016 中图分类号： 文献标志码：
基金项目:国家肉牛牦牛产业技术体系项目（CARS-37）；河南省高校重点科研项目“酱卤牛肉机械嫩化关键技术研究与开发”（18B550006）
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