基于模糊数学评价法的核桃碎烧烤酱配方及工艺研究  

Study on the Formula and Technology of Chopped Walnuts Barbecue Sauce Based on Fuzzy Mathematics Evaluation Method

作　　者：吴洁 冯钰钧 徐格 马立安[1] WU Jie;FENG Yu-jun;XU Ge;MA Li-an(College of Life Science,Yangtze University,Jingzhou 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《中国调味品》2022年第8期96-100,共5页China Condiment

摘　　要：文章以核桃、可乐、辣椒粉为主要原料,加入孜然粉、蚝油、酱油等辅料加热炒制成核桃碎烧烤酱,通过单因素实验,基于模糊数学法结合正交实验确定核桃碎烧烤酱的最适加工工艺,实验结果表明,可乐添加量为30 g,辣椒粉添加量为1.4 g,核桃碎添加量为5 g,炒制时间为60 s时制得的烧烤酱呈棕红色且有光泽,烧烤味浓郁鲜香且回味悠长。对该产品的卫生指标和理化指标进行测定,均符合相关规定,同时测定了产品的色度值,可供数据的对比分析。In this paper,with walnut,coke,chili powder as the main raw materials,chopped walnuts barbecue sauce is prepared by adding cumin powder,oyster sauce,soy sauce and other ingredients to heat and stir fry.Through single factor experiment,based on fuzzy mathematics method and orthogonal experiment,the optimal processing technology of chopped walnuts barbecue sauce is determined.The experimental results show that when the additive amount of coke is 30 g,the additive amount of chili powder is 1.4 g,the additive amount of chopped walnuts is 5 g,the frying time is 60 s,the barbecue sauce is brown red and glossy with strong barbecue flavor and long aftertaste.The hygienic indexes and physicochemical indexes of the product are determined,which are in accordance with the relevant provisions.Meanwhile,the chromaticity value of the product is determined,which can be used for comparative analysis of data.

关 键 词：核桃 烧烤酱 模糊数学 正交实验 

分 类 号：TS264.24[轻工技术与工程—发酵工程]