基于模糊数学评定与正交试验优化香菇银鱼仔辣酱的研制

Optimization of Preparation Technology of Chili Paste with Lentinus edodes and Icefish Larvae by Fuzzy Mathematical Evaluation and Orthogonal Experiment

为丰富辣酱的品类、提高香菇和银鱼仔的附加值,以香菇、银鱼仔、辣椒和豆瓣酱为主要原料,研制香菇银鱼仔辣酱。在单因素试验基础上,利用模糊数学评定结合正交试验设计优化香菇银鱼仔辣酱的配方。结果表明,香菇银鱼仔辣酱的最佳配方为香菇12%、银鱼仔12%、辣椒10%、豆瓣酱6%、花生油45%、花生1%、芝麻1%、白砂糖2%、味精2.2%、食盐5%、生姜1%、大蒜1%、洋葱1%、香辛料0.5%、呈味核苷酸二钠0.1%、食用香精0.2%,此优化配方制备的香菇银鱼仔辣酱色泽油光鲜亮,香辣浓郁,鲜辣咸甜可口,组织细腻,有饱满的香菇银鱼香气,感官评分为85.32±0.65分。该研究可为香菇银鱼仔辣酱的制备提供一定的理论依据。

In this paper,Lentinus edodes,icefish larvae,chili and thick broad-bean sauce were taken as the main raw materials to produce a kind of chili paste with Lentinus edodes and icefish larvae,in order to enrich the varieties of chili paste and to improve the added values of Lentinus edodes and icefish larvae.Fuzzy mathematical model combined with orthogonal experiment was used to optimize the formula of chili paste with Lentinus edodes and icefish larvae.The results showed that the formula of chili paste with Lentinus edodes and icefish larvae was Lentinus edodes 12%,icefish larvae 12%,chili 10%,thick broad-bean sauce 6%,peanut oil 45%,peanut 1%,sesame 1%,sugar 2%,MSG 2.2%,salt 5%,ginger 1%,garlic 1%,onion 1%,spice 0.5%,I+G 0.1%,and flavoring essence 0.2%.Under the optimal formula,chili paste with Lentinus edodes and icefish larvae had bright color,good and strong flavor of chili paste,spicy and toothsome taste,smooth texture,and the sensory score of chili paste with Lentinus edodes and icefish larvae was 85.32±0.65 points,which could provide a certain basis for the process of chili paste with Lentinus edodes and icefish larvae.