Optimization of Formula of Beef-Flavor Plant Meat Based on Fuzzy Mathematics Sensory Evaluation Method
A kind of Chinese-style spicy beef-flavor plant meat snack food is developed with soybean protein drawing as the main raw material,gluten,pea protein,edible oil,konjac gum and TGase as the auxiliary materials.The effects of the addition amount of gluten,edible oil,konjac gum and TGase on the sensory quality of plant meat are investigated by single factor test firstly,then three factors with greater influence are selected to carry out response surface optimization test,and fuzzy mathematics sensory evaluation method is used for analysis.The results show that based on the wet basis of soybean protein drawing,the sensory quality of the product is the best when the addition amount of gluten,konjac gum,TGase and edible oil is 4.21％,0.63％,0.56％,3.00％respectively.
plant meatbeef flavorfuzzy mathematics sensory evaluation methodresponse surface test
万方数据
维普
