摘要
【目的】优化并获得具有独特风味的辣椒蘸水配方。【方法】以辣椒为原料,采用单因素试验和均匀设计试验选取辣椒、味精、盐、花椒、姜和孜然等多因素优化辣椒蘸水配方,结合模糊数学感官评价法从色泽、香气、口感、滋味和鲜味等维度考察对辣椒蘸水品质的影响。【结果】辣椒蘸水中各成分添加量的最优配方为:辣椒59.3%、味精16.4%、盐16.4%、花椒0.7%、姜0.7%、孜然2.0%、甘草0.3%、丁香0.3%、茴香1.3%、香菜1.3%、黄豆粉0.7%、香叶0.3%、山柰0.3%。【结论】采用均匀设计和模糊数学联用的方法,可以有效减少感官评价的主观性,使感官评价结果更加科学严谨,同时可为复杂产品配方或工艺参数筛选提供可靠的理论依据。
[Purpose]To optimize and obtain a chili dipping sauce formula with a unique flavor.[Methods]Using pepper as raw material,single factor experiment and uniform design experiment were used to select chili,monosodium glutamate,salt,Sichuan pepper,ginger,cumin and other factors to optimize the chili dipping sauce,combined with fuzzy mathematics evaluation method,the sensory evaluation was carried out on the five dimensions of color,aroma,taste,flavour and freshness of chili dipping sauce.[Results]The optimal formula for dipping pepper was:chili was 59.3%,monosodium glutamate was 16.4%,salt was 16.4%,Sichuan pepper was 0.7%,ginger was 0.7%,cumin was 2.0%,licorice was 0.3%,clove was 0.3%,fennel was 1.3%,coriander was 1.3%,soybean powder was 0.7%,myrcia was 0.3%and rhizoma kaempferiae was 0.3%.[Conclusion]Combined uniform design test and fuzzy mathematics method can effectively reduce the subjectivity of sensory evaluation and make the results of sensory evaluation more scientific and rigorous,which can provide reliable theoretical basis for the selection of complex product formula or process parameters.
作者
陶继芳
范江平
魏光强
周慧
陈刚
付晓萍
TAO Jifang;FAN Jiangping;WEI Guangqiang;ZHOU Hui;CHEN Gang;FU Xiaoping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《云南农业大学学报（自然科学版）》
CSCD
北大核心
2023年第4期667-672,共6页
Journal of Yunnan Agricultural University:Natural Science
基金
云南省重大科技专项计划(202002AA1000052-6)。
关键词
辣椒
蘸水
配方
均匀设计
模糊数学
chili
dipping sauce
formula
uniform design
fuzzy mathematics
