基于模糊数学的感官评估与随机中枢节优化相结合的核桃蛋白香肠的配方优化和质量评估
Ying Wang1,2, Chengzhuang Lv1,2, Ping Zhang1,2
1Institute of Agro-Products Processing Xinjiang Academy of Agricultural Sciences Urumqi China.
Food science & nutrition
|August 20, 2025
概括
这项研究使用模糊感官评估模型优化了核桃蛋白香肠. 由此产生的植物性香肠提供了营养丰富,高纤维,低脂肪的替代品,具有出色的感官吸引力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 探索新的植物蛋白源对于开发可持续和健康的食品至关重要.
- 核桃副产品代表了一个未充分利用的资源,用于创造增值食品.
研究的目的:
- 为了优化基于核桃的新型蛋白质香肠的加工参数.
- 为了评估核桃蛋白质香肠的物理化学,纹理,营养和感官特性.
- 将核桃蛋白质香肠与其他植物性和商业素食香肠进行比较.
主要方法:
- 采用了一个模糊的数学感官评估模型,与随机的中心点优化集成.
- 优化了七个因素 (盐,糖,改性粉,蛋白粉,核桃油,香料,核桃蛋白).
- 对物理化学性质,质地,营养和感官质量进行了比较分析.
主要成果:
- 用特定百分比的成分确定了最佳的核桃蛋白香肠配方,获得了高的感官得分 (92.01).
- 优化的香肠表现出理想的感官属性 (核桃香味,光滑的纹理,紧的结构) 和功能性质 (高食纤维,低原油脂肪,良好的水/油容量).
- 皮尔森相关性分析表明,物理化学性质和味道之间存在显著的关系.
结论:
- 开发的模糊感官评估模型有效优化了核桃蛋白质香肠加工.
- 核桃蛋白质香肠是一种可行的,营养丰富的,感觉上有吸引力的植物性肉类替代品.
- 这项研究提高了核桃副产品的利用率,并支持植物性食品工业的发展.
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