利用模糊数学感官评价法优化香菇粥伴侣配方

Study on the Formula of Mushroom Porridge Companion by Fuzzy Mathematic Sensory Evaluation

以鲜香菇为主要原料,切丁后进行卤煮和调配。在单因素试验的基础上,以卤香菇丁、香菇精、食盐、白砂糖为主要因素进行正交试验,利用模糊数学感官评价法,确定香菇粥伴侣的最佳配方。结果表明,各因素对香菇粥感官品质影响的主次顺序为卤香菇丁添加量>食盐添加量>香菇精添加量>白砂糖添加量。该配方中各组分添加量为卤香菇丁10%,香菇精0.04%,食盐0.20%,白砂糖0.15%。在此条件下制得的香菇粥伴侣配方清洁、口感鲜美、风味突出,既有香菇原有的风味,又有卤制的滋味,且产品真空包装于105℃,30 min的高压灭菌后卫生指标符合国家标准。

Fresh mushroom were taken as the main raw material in this test and then they were stewed and mixed after being diced.On the basis of single factor experiment,the orthogonal experiment was carried out with diced mushroom,mushroom essence,salt,and sugar as the main factors and fuzzy mathematics method was adopted to determine the optimum formula of mushroom porridge companion.The results showed that the order of the factors affecting the sensory quality of mushroom porridge companion was as follows:the amount of diced mushroom>the amount of salt>the amount of mushroom essence>the amount of sugar.The optimum formula of mushroom porridge companion was diced mushroom 10%,mushroom essence 0.04%,salt 0.20%,and sugar 0.15%.Under this condition,the mushroom porridge companion tastes delicious and has outstanding flavor with the label clear.It had the original flavor of mushroom and also the taste of stewing.Moreover,the hygienic indexes of the product after vacuum packaging at 105℃for 30 minutes were in line with the national standard.