基于模糊数学综合评价法研发麻辣猪肉佐餐酱的研究  

Optimization of Process of Spicy Pork Sauce Based on Fuzzy Mathematics Evaluation

作　　者：崔震昆[1] 毕继才 朱琳[1] 张令文[1] 郭慧娟 CUI Zhen-kun;BI Ji-eai;ZHU Lin;ZHANG Ling-wen;GUO Hui-juan(College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Chin)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国调味品》2018年第6期49-52,共4页China Condiment

基　　金：2016年河南科技学院本科教学工程:校企合作课程(20160616);河南省教育厅高等学校重点科研项目(14A550005)

摘　　要：麻辣酱是生活中常见的酱料,因其有麻辣鲜香等口味特点而日益被人们追捧。该研究采用模糊数学综合评价法开发一款麻辣猪肉佐餐酱,配方为:猪肉60g、豆豉10g、菜籽油100g、洋葱20g、辣椒粉14g、花椒粉10g、郫县豆瓣酱50g、白砂糖8g、姜5g、蒜5g、盐2g、鸡粉3g。酱料色泽红亮,麻辣适口,各项指标经检测符合国家标准,适用于工业化生产。Spicy sauce is a common sauce in life,which is increasingly sought after by people because of its spicy flavor and other characteristics.The spicy pork sauce is developed by fuzzy mathematics comprehensive evaluation method,the formula is pork 60 g,fermented blank bean 10 g,rapeseed oil100 g,onion 20 g,chili powder 14 g,pepper powder 10 g,Pixian bean paste 50 g,white sugar 8 g,ginger 5 g,garlic 5 g,salt 2 g,chicken powder 3 g.The sauce has bright color and spicy palatability.All the indexes meet the national standard and are suitable for the industrial production.

关 键 词：麻辣味 肉酱 模糊数学 感官评价 

分 类 号：TS264.9[轻工技术与工程—发酵工程]