基于模糊数学评价γ-氨基丁酸豆酱品质

Evaluation on the Quality ofγ-Aminobutyric Acid Soybean Paste Based on Fuzzy Mathematics

豆酱是一种由豆类产品发酵而成的调味酱,富含多种小分子和微生物代谢物质,这些物质具有降血脂、抗癌和降血糖等多种生物活性功能。随着人们生活水平的提高,高品质和功能性豆酱的需求逐渐增大,但是目前传统发酵豆酱的过程不能被控制,微生物在发酵过程中对原材料的利用率较低,依靠现有的豆酱发酵技术难以达到功能性豆酱的要求。因此,通过单因素试验对豆酱的加工工艺进行分析,再基于模糊数学对其加工工艺进行优化,研究结果表明,最优的豆酱加工工艺为发酵温度30℃、盐添加量12%和发酵时间25 d。此时,γ-氨基丁酸豆酱的感官评分达到最高,为83.6分。

Soybean paste is a flavoring paste fermented from soybean products,being rich in a variety of small molecules and microbial metabolites,which have a variety of bioactive functions such as lowering blood lipid,anti-cancer and lowering blood sugar.With the improvement of People's living standards,the demand for high-quality and functional soybean paste is gradually expanding.However,the traditional fermentation process of soybean paste cannot be controlled at present,and the utilization rate of raw materials by microorganisms in the fermentation process is low.Depending on the existing soybean paste fermentation technology,it is difficult to meet the requirements of functional soybean paste.Therefore,the processing technology of soybean paste is analyzed through single factor test,and then optimized based on fuzzy mathematics.The results show that the optimal processing technology of soybean paste is fermentation temperature of 30℃,salt addition amount of 12%and fermentation time of 25 days.At this time,γ-aminobutyric acid soybean paste has the highest sensory score of 83.6 points.