基于模糊数学和感官评分研究发酵型烤肉酱加工工艺

Study on Processing Technology of Fermented Barbecue Sauce Based on Fuzzy Mathematics and Sensory Scoring

烤肉酱种类繁多,制作过程非常繁琐,目前主要以传统加工工艺为主,导致烤肉酱的品质参差不齐。发酵型酱类产品的风味品质与微生物种类密切相关,不同的微生物代谢产物也存在一定程度的差异,导致发酵型烤肉酱中的挥发性成分存在差异,在发酵后期加入一定量的酵母菌能够增加烤肉酱的鲜味和香味。该研究基于此,采用单因素试验、正交试验和模糊数学法对发酵型烤肉酱加工工艺进行研究和优化,研究结果表明,发酵型烤肉酱的最佳加工工艺为发酵时间25 d,发酵温度40℃,盐水浓度16%,此时发酵型烤肉酱的感官评分为78.3分。

There are many kinds of barbecue sauce,and the production process is very complicated.The current processing technology is mainly traditional,resulting in uneven quality levels of barbecue sauce.The flavor quality of fermented sauce products is closely related to the types of microorganisms,and there are also certain differences in the metabolites of different microorganisms,resulting in differences in volatile components in fermented barbecue sauce.Adding a certain amount of yeast in the later stage of fermentation can increase the umami and aroma of barbecue sauce.Based on this,in this study,single factor test,orthogonal test and fuzzy mathematics method are used to study and optimize the processing technology of fermented barbecue sauce.The research results show that the best processing technology of fermented barbecue sauce is fermentation time of 25 d,fermentation temperature of 40℃and brine concentration of 16%.At this time,the sensory score of the fermented barbecue sauce is 78.3 points.