| 基于模糊数学感官评价法优化黑椒酱配方 |
| |
| 引用本文： | 陈建旭,黄球荣,黄健玲,曾慧芯,李丽珊,卓成靖.基于模糊数学感官评价法优化黑椒酱配方[J].保鲜与加工,2023(3):49-55. |
| |
| 作者姓名： | 陈建旭 黄球荣 黄健玲 曾慧芯 李丽珊 卓成靖 |
| |
| 摘 要： | 为丰富复合调味料的种类，提高黑胡椒的附加值，以黑胡椒、乙酰化双淀粉己二酸酯、焦糖色以及黄原胶为主要原料，在单因素试验的基础上利用模糊数学模型，结合正交试验优化黑椒酱配方。结果表明，黑椒酱的最佳配方为：乙酰化双淀粉己二酸酯添加量3%，焦糖色添加量0.6%，黑胡椒添加量2.5%，黄原胶添加量0.20%，其中对黑椒酱的感官评分影响最大的是乙酰化双淀粉己二酸酯，其次是黑胡椒和黄原胶，最小的是焦糖色。此条件下生产的黑椒酱色泽为棕褐色，口感醇香浓郁，咸甜适宜，流动性良好，有饱满的黑椒香气，综合评分为84.94分。该研究可为黑椒酱的生产提供一定的理论依据。
|
| 关 键 词： | 模糊数学 黑椒酱 配方 感官评价 复合调味料 |
Optimization of Black Pepper Sauce Formula by Sensory Evaluation Method Based on Fuzzy Mathematics |
| |
| Abstract: | In order to enrich the category of compound seasonings and improve the added value of black pepper, with black pepper, acetylated distarch adipate, caramel, and xanthan gum as raw materials, the black pepper sauce formula was optimized by fuzzy mathematical model combined with orthogonal experimental design on the basis of single factor tests. The results showed that the optimal formula of black pepper sauce was as follows: the addition of acetylated distarch adipate 3%, caramel 0.6%, black pepper 2.5%, and xanthan gum 0.20%. The biggest influence on the sensory scores of black pepper sauce was acetylated distarch adipate, followed by black pepper and xanthan gum, and the smallest was caramel. Under these conditions, black pepper sauce prepared had dark brown color, mellow and rich taste, appropriate sweetness and salinity, good flow ability, full aroma of black pepper, with comprehensive score of 84.94. Which could provide a certain theoretical basis for the production of black pepper sauce. |
| |
| Keywords: | fuzzy mathematics black pepper sauce formula sensory evaluation compound seasoning |
|
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
