模糊数学感官评价法优化茶树菇牛肉酱制作工艺

Optimization of Production Process of Agrocybe aegirit Beef Sauce by Fuzzy Mathematics Sensory Evaluation Method

为探究茶树菇牛肉酱的最佳制作工艺,在豆瓣酱的基础上加入茶树菇、酱卤牛肉、橄榄油等原料制作茶树菇牛肉酱,选取色泽、口感、气味、形态为评价因素,通过模糊数学感官评价法评判茶树菇牛肉酱的品质。结果表明,以净重250 g为参照标准,在盐1.5%、糖3%、味精1%、料酒2.5%、葱3.5%、姜2%、蒜3.5%、香油2%、清水6%的基础上,当豆瓣酱添加量为35%,茶树菇添加量为12%,酱卤牛肉添加量为20%,橄榄油添加量为8%时,茶树菇牛肉酱模糊感官综合评分高达85.3,成品具有红润油亮、鲜辣咸香的特点,具备卤牛肉独特的鲜香风味。

In order to explore the optimal production technology of Agrocybe aegirit beef sauce,Agrocybe aegirit beef sauce is made by adding Agrocybe aegirit,marinated beef,olive oil and other raw materials on the basis of soybean paste.The color,taste,flavor and shape of Agrocybe aegirit beef sauce are selected as the evaluation factors,and the quality of Agrocybe aegirit beef sauce is evaluated by fuzzy mathematics sensory evaluation method.The results show that take net weight 250 g as the reference standard,on the basis of 1.5%salt,3%sugar,1%monosodium glutamate,2.5%cooking wine,3.5%onion,2%ginger,3.5%garlic,2%sesame oil and 6%clean water,when the additive amount of soybean paste is 35%,Agrocybe aegirit is 12%,marinated beef is 20%,olive oil is 8%,the fuzzy sensory comprehensive score of Agrocybe aegirit beef sauce is as high as 85.3.The product is ruddy,oily and bright,fresh,spicy and salty,has the unique flavor of marinated beef.