模糊数学感官评价结合响应面法优化五香卤味即食豆杆调味配方  

Optimization of seasoning formula of spiced braised instant dried tofu by fussy evaluation combined with response surface methodology

作　　者：周志帅 李娇 李洁芝[1] 邓维琴 杨国华 陈功[1,2] 李恒 ZHOU Zhishuai;LI Jiao;LI Jiezhi;DENG Weiqin;YANG Guohua;CHEN Gong;LI Heng(Sichuan Academy of Food and Fermentation Industries,Chengdu 611130,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,China;Chengdu City Dandan Industry Institute for Sichuan Cuisine Co.,Ltd.,Chengdu 611730,China;College of Food Science,Sichuan Agricultural University,Ya'an 625000,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]四川东坡中国泡菜产业技术研究院,四川眉山620030 [3]成都市丹丹川菜调味品产业研究院有限公司,四川成都611730 [4]四川农业大学食品学院,四川雅安625000

出　　处：《中国酿造》2020年第6期143-149,共7页China Brewing

基　　金：成都市科技计划项目(2018-YF09-00036-SN);四川省科技厅重点研发项目(2019YFN0173)。

摘　　要：采用模糊数学感官评价法结合响应面法对五香卤味即食豆杆的调味配方进行优化研究。结果表明,最佳调味配方为食用盐添加量0.5%,红油添加量8.0%,五香油添加量0.1%,丙氨酸添加量0.2%。在此最佳调味配方条件下,五香卤味即食豆杆呈浅红色,带光泽;咸淡适宜,有五香风味;油料较均匀,无明显破损;五香卤味香气较明显,不刺激,模糊数学感官评分为(87.91±0.62)分,其质量指标符合相关标准。此试验结果为即食豆杆工业化生产提供理论依据。The seasoning formula of spiced braised instant dried tofu was optimized by fussy evaluation combined with response surface methodology.The results showed that the optimal seasoning formula was salt 0.5%,red oil 8.0%,spice oil 0.1%,and alanine 0.2%.Under the optimal seasoning formula conditions,the spiced braised instant dried tofu was light red and shiny,with suitable salinity,obvious spiced flavor and uniform oil,without obvious damage and irritating.The fussy sensory score was 87.91±0.62,and the quality indexes were accorded with relevant standard.The results of the experiment provided a theoretical basis for the industrial production of instant dried tofu.

关 键 词：即食豆杆 模糊数学感官评价法 响应面法 调味配方优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]