模糊数学优化川式双麻热拌鸡酱汁工艺条件

Optimization of the Technological Conditions of Sichuan-style Double Hemp Hot Mixed Chicken Sauce by Fuzzy Mathematics

花椒是川菜中人们最喜欢的风味调味品之一,将干花椒与鲜花椒混合创新研发一种川式双麻热拌鸡的酱汁,在感官评定、电子鼻及模糊数学分析的基础上优选出最佳因素。结果得出川式双麻酱汁中各原料的最优组合为:干花椒最佳种类为四川大红袍花椒且其添加量为5 g(P<0.05)、鲜青花椒添加量为5 g(P<0.05)、酱油添加量为47.5 g(P<0.05)、水添加量为50 g(P>0.05),此时双麻热拌鸡调味酱汁的综合感官得分最高。

Pepper is one of the most popular condiments in Sichuan cuisine,a kind of Sichuan-style double hemp hot mixed chicken sauce is developed by mixing fresh pepper and dried pepper,the optimal combination of factors is selected on the basis of sensory evaluation,electronic nose and fuzzy mathematics.The results show that the optimum combination of raw materials in Sichuan-style double hemp sauce is the best type of dried pepper is Sichuan Dahongpao pepper and its additive amount is 5 g(P<0.05),fresh green pepper is 5 g(P<0.05),soy sauce is 47.5 g(P<0.05)and water is 50 g(P>0.05).At this time,the sensory score of double hemp hot mixed chicken sauce is the highest.