基于模糊数学评价的黑蒜鸡油菌香辣酱制备及其抗氧化性能的研究

Study on preparation and antioxidant activity of black garlic chanterelle spicy sauce based on fuzzy mathematics evaluation

以黑蒜、鸡油菌和小米椒为主要原料,研究制备黑蒜鸡油菌香辣酱。以模糊数学评价计算的感官评分为标准,采用单因素、正交试验和响应面法优化制备工艺。当黑蒜20 g时,最佳制备工艺为鸡油菌14.80 g、小米椒3.21 g、植物油6.36 g、食用盐3.18 g、白糖1.06 g、淀粉2.12 g、葱姜蒜各1.06 g,感官评分为88.49分。当黑蒜鸡油菌酱体积浓度达到1 m L/m L时,对DPPH·自由基、羟自由基·OH和超氧离子O2-·的清除率分别达到93%,73%和50%,还原能力也达到最大,说明具有良好的抗氧化性。理化及微生物指标检测结果均符合国家相关标准。制备的黑蒜鸡油菌酱香味醇厚,小米椒的辣味明显,光泽鲜艳,酱体粘稠适中。研究为黑蒜鸡油菌香辣酱的发展提供数据参考。

Black garlic,chanterelle and millet pepper were used as the main materials to study and prepare the black garlic chanterelle spiced sauce.The preparation process was optimized by single factor,orthogonal test and response surface methodology based on the sensory score calculated by fuzzy mathematics evaluation.When the black garlic was 20 g,the best preparation technology was as follows:14.80 g chanterelle,3.21 g millet pepper,6.36 g vegetable oil,3.18 g edible salt,1.06 g white sugar,2.12 g starch,1.206 g onion,ginger and garlic,respectively.The sensory score was 88.49 points.When the volume concentration reaches 1mL/mL,the removal rate of DPPH·free radicals,hydroxyl radicals·OH and superoxide ions O2-·reaches 93%,73%and 50%respectively,and the reduction ability also reaches the maximum,indicating that the black garlic chanterelle sauce has good antioxidant activity.The detection results of physicochemical and microbial indicators conform to relevant national standards.The black garlic chanterelle sauce prepared by this method has mellow flavor,obvious hot taste of millet pepper,bright luster and moderate viscosity,which provides data reference for the development of black garlic chanterelle sauce.