基于模糊数学参数优化山葵酱加工工艺  

Optimization of Processing Technology of Eutrema wasabi Sauce Based on Fuzzy Mathematics Parameters

作　　者：郭梦夏 张肇弛 GUO Meng-xia;ZHANG Zhao-chi(Hebi Institute of Engineering and Technology,Henan Polytechnic University,Hebi 458030,China)

机构地区：[1]河南理工大学鹤壁工程技术学院,河南鹤壁458030

出　　处：《中国调味品》2023年第10期117-121,共5页China Condiment

基　　金：2023年度河南省高等学校重点科研项目(23B110019)。

摘　　要：山葵酱是一种以山葵根茎为原料制成的调味品,富含氨基酸、维生素和多种人体必需的矿物质元素,特别是山葵酱中特有的异硫氰酸酯,具有抗氧化、杀菌、抗癌、增进食欲和美容护肤的功效,目前山葵酱工业化生产工艺处于初步阶段。该研究基于此,通过单因素试验、正交试验和模糊数学方法对山葵酱加工工艺进行研究和优化。研究结果表明,山葵酱最佳加工工艺为麦芽糖添加量250 g、果糖添加量70 g、山梨糖醇添加量250 g和食盐添加量40 g,此时山葵酱的感官评分为80.9分。Eutrema wasabi sauce is a condiment made from Eutrema wasabi rhizome.It is rich in amino acids,vitamins and a variety of essential mineral elements for the human body,especially the unique isothiocyanate in Eutrema wasabi sauce,which has the functions of anti-oxidation,anti-bacteria,anti-cancer,increasing appetite,beautifying and skin care.At present,the industrial production technology of Eutrema wasabi sauce is in the preliminary stage.Based on this,the processing technology of Eutrema wasabi sauce is studied and optimized through single factor test,orthogonal test and fuzzy mathematics method.The research results show that the optimal processing technology of Eutrema wasabi sauce is 250 g maltose,70 g fructose,250 g sorbitol and 40 g salt.At this time,the sensory score of Eutrema wasabi sauce is 80.9 points.

关 键 词：山葵酱 单因素试验 正交试验 模糊数学 

分 类 号：TS201.1[轻工技术与工程—食品科学]