中式烹饪麻辣味型的工艺参数及主成分识别研究

摘要

Take Mapo beancurd as the research obj ect to discuss the process parameters and smart-tongue principal components recognition of spicy taste type based on automatic cooking robot platform.The optimum principal components formulation parameters of spicy taste type are obtained as follows:chili oil of 1 1 g,Chinese prickly ash powder of 2 g,white sugar of 3 g,monosodium glutamate of 3 g,and soy sauce of 2 g.By smart-tongue principal components recognition,the formula of this taste type is relatively close to that of the spicy taste type of the predetermined“master level”,which states that the formula of this taste type has good practical value.%以麻婆豆腐为研究对象，探讨基于自动烹饪机器人平台的麻辣味型的工艺参数及其智舌的主成分识别，研究得出构成麻辣味型的最佳主成分配方参数为辣椒油11 g，花椒粉2 g，白糖3 g，味精3 g，酱油2g。通过智舌主成分模式识别，该味型与预定的“大师水准”麻辣味型配方较为接近，说明该味型配方具有较好的实际操作价值。