基于响应面法和模糊数学感官评价法优化油茶籽粕酱油酿造工艺  

Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method

作　　者：刘晓媛 王雪菲 朱静[1] 尤书会 姜兴旭 LIU Xiaoyuan;WANG Xuefei;ZHU Jing;YOU Shuhui;JIANG Xingxu(School of Food Science and Technology,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《中国酿造》2023年第12期198-205,共8页China Brewing

基　　金：河南省教育厅项目(22B550016);信阳农林学院高水平科研孵化器建设基金项目[FCL202014];信阳农林学院青年基金(2019LG009);信阳农林学院科技创新团队(XNKJTD-001);河南省本科高校研究性教学改革研究与实践项目[2022SYJXLX119]。

摘　　要：为提高富蛋白油茶籽粕的利用率,采用响应面法优化油茶籽粕酱油酿造工艺,以模糊数学感官评价法探究油茶籽粕添加量、盐水质量分数、盐水添加量及发酵时间对油茶籽粕酱油氨基态氮、总酸、可溶性无盐固形物和感官评分的影响。结果表明,模糊数学能客观准确地综合评判油茶籽粕酱油的各项品质指标和感官评分,油茶籽粕酱油最佳加工工艺参数为油茶籽粕添加量41%,盐水质量分数16%,盐水添加量99%,发酵时间14 d。在此优化工艺条件下,油茶籽粕酱油氨基酸态氮为0.65 g/100 mL,总酸为0.52 g/100 mL,可溶性无盐固形物为15.8 g/100 mL,感官评分为82.3分,且色泽鲜亮,组织均匀,滋味鲜美,具有浓郁的酱香和酯香。In order to improve the utilization rate of protein-rich camellia seed meal,the brewing process of camellia seed meal soy sauce was optimized by the response surface method,and the effects of camellia seed meal addition,brine mass fraction,brine addition and fermentation time on amino nitrogen,total acid,soluble salt-free solids and sensory scores of camellia seed meal soy sauce was investigated by fuzzy mathematical sensory evaluation method.The results showed that fuzzy mathematics could objectively and accurately evaluate the quality indexes and sensory scores of camellia seed meal soy sauce.The optimal brewing technology of camellia seed meal soy sauce were obtained as follows:camellia seed meal addition 41%,brine mass fraction 16%,brine addition 99%,and fermentation time 14 d.Under these optimal conditions,the amino acid nitrogen content was 0.65 g/100 ml,the total acid content was 0.52 g/100 ml,the soluble salt-free solid content was 15.8 g/100 ml,the sensory score was 82.3 points,with bright color,uniform texture,delicioustaste,and rich flavor of sauce and ester.

关 键 词：油茶籽粕 模糊数学 酱油 酿造工艺优化 响应面法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]