模糊数学综合评价法在辣椒酱配方优化过程中的应用

Application of Fuzzy Mathematics Comprehensive Evaluation Method in the Optimization of Chili Sauce Formula

文章以辣椒酱生产工艺配方为研究对象,采用模糊数学感官综合评价的方法对不同配方所生产的辣椒酱进行综合评价,按照综合评价得分值确定辣椒酱的最佳配方。综合评价结果表明,当辣椒酱基础原材料为食用油100 g、酒糟8%、白芝麻2%、辣椒粉3%、花椒粉1%时,添加香菇丁50%、豆瓣酱15%、白糖2%、食盐1.3%、呈味核苷酸二钠0.2%,此时辣椒酱的感官综合评分最高,达到80.1分,辣椒酱呈现出红润光泽,香味浓郁,口感鲜明。

In this paper,with the production process formula of chili sauce as the research object,the chili sauce produced by different formulas is evaluated comprehensively by fuzzy mathematics sensory comprehensive evaluation method,and the best formula of chili sauce is determined according to the comprehensive evaluation score.The comprehensive evaluation results show that when the basic raw materials of chili sauce are 100 g edible oil,8%distillers'grains,2%white sesame,3%chili powder and 1%Zanthoxylum powder,adding 50%diced mushroom,15%bean paste,2%white sugar,1.3%salt and 0.15%disodium 5'-ribonucleotide,the comprehensive sensory score of chili sauce is the highest,reaching 80.1 points.The chili sauce shows ruddy luster,rich flavor and distinct taste.