基于模糊数学综合评价法研发蒜菇辣酱的研究  

Optimization of Garlic-Mushroom Chili Sauce Based on Fuzzy Mathematics Comprehensive Evaluation

作　　者：胡梁斌[1] 班芳芳 朱琳[2] 毕继才 崔震昆[1] HU Liang-bin;BAN Fang-fang;ZHU Lin;BI Ji-cai;CUI Zhen-kun(School of Food Science,He＇nan Institute of Science and Technology,Xinxiang 453003,Chinas;College of Xinke,He＇nan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003

出　　处：《中国调味品》2018年第9期96-99,共4页China Condiment

基　　金：河南省教育厅高等学校重点科研项目(14A550005);河南省大宗淡水鱼产业技术体系(S2018-10-G2);2017年河南省大学生创新创业训练计划(201710467005);2017年河南科技学院大学生创新创业训练计划(2017CX044)

摘　　要：近些年,复合味辣椒酱作为一种调味品,既用于烹饪菜品,又作为佐餐酱料,受到年轻消费者的追捧。研究采用模糊数学综合评价法,在传统辣椒酱中加入大蒜和香菇,开发一款蒜菇辣酱,配方为:大蒜50g、香菇45g、郫县豆瓣酱15g、黄豆酱40g、菜籽油100g、糖5g、小米椒10g、花椒3g、香叶5g、八角2g、小茴香籽1g、桂皮1g。酱料软硬适中,油光发亮,香味浓郁。各项指标经检测符合国家标准,适用于工业化生产。In recent years,as a condiment,compound pepper sauce is used both in cooking dishes and for table sauce,and it is popular among young consumers.The garlic-mushroom chili sauce is developed by fuzzy mathematics comprehensive evaluation method,adding garlic and mushrooms into the traditional chili sauce.The formula is garlic of 50 g,mushroom of 45 g,Pixian bean paste of 15 g,soybean paste of 40 g,rapeseed oil of 100 g,sugar of 5 g,millet pepper of 10 g,pepper of 3 g,bergamot of5 g,star anise of 2 g,fennel seeds of 1 g,cinnamon of 1 g.The sauce is moderate in texture and soft,shiny in appearance and rich in aroma.The indicators have been tested to meet the national standards and are suitable for industrial production.

关 键 词：辣椒酱 蒜香味 模糊数学 感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]