为优化获得一种凝胶油替代脂肪制备牛肉饼的配方，本试验以不同浓度的蜂蜡（2.5%，5%，7.5%，10%，12.5%）制备菜籽基凝胶油替代脂肪生产牛肉饼。采用模糊数学评判法，通过单因素试验分析凝胶油浓度、复合磷酸盐添加量、卡拉胶胶添加量以及水分添加量四个因素对牛肉饼感官评价的影响，并采用正交实验和模糊数学评价法，对牛肉饼的最佳配方进行优化。结果表明，凝胶油浓度为10%，复合磷酸盐添加量为0.3%，卡拉胶添加量为0.3%，水分添加量为20%，在此条件下凝胶油替代脂肪制备的牛肉饼综合评定分值高达87.60，其组织致密、滋味浓郁、弹性较好。借助模糊数学法和正交试验构建的综合评价体系，优化获得的凝胶油替代脂肪的牛肉饼的最佳配方，可为新型的肉制品加工工艺提供理论依据。

In order to optimize the formulation of a gel oil instead of fat, the rapeseed based gel oil with different concentrations of beeswax (2.5%, 5%, 7.5%, 10%, 12.5%) instead of fat was prepared to produce beef cake. The influence of four factors on the sensory evaluation of beef cake was analyzed by single factor experiment, including gel oil concentration, compound phosphate content, carrageenan gum content and water content. The best formula of beef cake was optimized by orthogonal experiment and fuzzy mathematics evaluation method. The results showed that the gel oil concentration was 10%, the composite phosphate content was 0.3%, the carrageenan content was 0.3%, and the water content was 20%. Under these conditions, the comprehensive evaluation score of the gel cake instead of fat was as high as 87.60. Based on the comprehensive evaluation system constructed by fuzzy mathematics and orthogonal experiment, the best formula of gel oil instead of fat was optimized, which can provide a theoretical basis for the processing of new meat products.

国家自然基金地区基金项目(31660469)；霍英东教育基金项目(151106)；中国国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-37)