基于模糊数学感官评价法优化松茸酱加工工艺的研究

Research on the Optimizing Processing Technology of Matsutake Sauce Based on Fuzzy Mathematics Sensory Evaluation

以云南松茸为原料开发松茸酱产品。通过单因素试验和正交试验,以组织形态、色泽、风味、口感为评价指标,采用模糊数学感官评价法优化松茸酱的加工工艺。结果表明,松茸酱的最佳加工工艺为:葵花籽油添加量25%、原料配比(干松茸:干姬松茸)1:1、原料复水时间5 h、黄豆酱添加量2.5%、酱料炒制时间13 min。该优化工艺制备的松茸酱模糊数学感官评分最高,酱体黏稠度适中,无结团聚集和分层;颜色油润光亮,菌粒呈黄棕色;松茸香气浓郁,咸度适宜,菌鲜味突出且与酱香味协调;菌粒肉质饱满,口感嫩滑,咀嚼性好;产品理化指标和微生物指标均符合标准要求。

Research and development of matsutake sauce products using matsutake produced in Yunnan as raw material.Through single factor and orthogonal experiments,the processing technology of matsutake sauce was optimized using fuzzy mathematical sensory evaluation method with tissue morphology,color,flavor,and taste as evaluation indicators.The results showed that the best processing technology of matsutake sauce was as follows:the addition of sunflower oil was 25%,the ratio of raw materials(dry matsutake:dry agaricus matsutake)was 1:1,the rehydration time of raw materials was 5 h,the addition of soybean sauce was 2.5%,and the stir-frying time of sauce was 13 min.The matsutake sauce prepared by this optimized process has the highest fuzzy mathematical sensory score,with moderate viscosity,and no agglomeration or layering;The color is oily and shiny,and the mushroom particles are yellow brown;The product has rich matsutake aroma, suitable salinity, prominent mushroom flavor, and is coordinated with the sauce aroma;Mushroom granules have a plump texture, a tender and smooth taste, and good chewiness;The physical and chemical indicators and microbial indicators of the product meet the standard requirements.