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投稿时间：2016-10-27
投稿时间：2016-10-27
中文摘要: 采用正交试验方法，以色泽、滋味、组织状态、口感为评价指标，确定合理的因素权重，建立感官综合评价评 分体系，通过模糊数学综合评价筛选出即食海参冻的最佳配方。研制的即食海参冻最佳配方是：魔芋精粉 1.5 %、明胶
8.0 %、海参 30.0 %、蚝油 8.0 %。研究结果为优化即食海参冻的配方，实现海参的高值化利用提供理论依据。
Abstract:The processing technology of ready-to-eat sea cucumber jelly was optimized by the parameters of enzymolysis（L9（34）） and the fuzzy mathematics sensory was evaluated， through selecting color， organization， flavor and taste as the evaluation factors， and the integrated assessment system was established by calculate the weight coefficient of each factor. The optimal processing conditions were as follows： konjac flour 1.5 %， gelatin 8.0 %， sea cucumber 30.0 % and oyster sauce 8.0 %. The result of study provides a theoretical basis for optimiz－ ing the formula of the ready-to-eat sea cucumber jelly and realizing the high-value utilization of the sea cucum－ ber.
文章编号：201716021 中图分类号： 文献标志码：A
基金项目:福建省海洋高新产业发展项目（闽海洋高新[2013]009 号）
| Author Name | Affiliation |
| LUO Lian-yu | Fujian Yuehai Fishery Foods Co.，Ltd.，Ningde 352102，Fujian，China |
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