模糊数学感官评定法结合响应面法优化萝卜缨沙茶酱配方  

Optimization of Radish Tassel Satay Sauce Formula by Fuzzy Mathematics Sensory Evaluation Combined with Response Surface Methodology

作　　者：申奥 杨巍巍 SHEN Ao;YANG Weiwei(School of Public Health,Shenyang Medical College,Shenyang,Liaoning 110034,China)

机构地区：[1]沈阳医学院公共卫生学院,辽宁沈阳110034

出　　处：《农产品加工》2024年第9期53-58,共6页Farm Products Processing

基　　金：辽宁省社会科学规划基金项目(L22BGL048)。

摘　　要：以沙茶粉、花生酱、萝卜缨为主要原料,玉米油、食盐为辅料,制作一款全新口味的萝卜缨沙茶酱。研究一共使用了3种方法,包括模糊数学感官评定法、单因素试验法和响应面分析法。经过一系列试验得出萝卜缨沙茶酱的最佳配方为玉米油用量300 g,沙茶粉用量254.81 g,花生酱用量166.92 g,食盐用量4.85 g,萝卜缨用量253.81 g。在此配方条件下制作的萝卜缨沙茶酱风味浓郁、口感细腻、鲜咸适度、质地均匀,并获得了86.41分的预期感官评分。此配方可为传统口味沙茶酱的改良与创新提供依据,也可以此提高萝卜缨的利用率。A new taste of radish tassel satay sauce was made with satay powder,peanut butter and radish tassel as the main raw materials,with corn oil and salt as the auxiliary materials.Three methods were used in this study,including fuzzy mathematics sensory evaluation,single-factor tests and response surface analysis.Through a series of experiments,the optimum formula of the radish tassel satay sauce was obtained as follows:based on the addition of 300 g corn oil,254.81 g satay powder,166.92 g peanut butter,4.85 g salt and 253.81 g radish tassel.Under the conditions of this formula,radish tassel satay sauce had a rich flavor,delicate taste,moderate umami flavor and uniform texture,and obtained the expected sensory score of 86.41.The final formula could provide a basis for the improvement and innovation of the traditional taste of satay sauce,and could also improve the utilization of radish tassel.

关 键 词：萝卜缨 沙茶酱 模糊数学感官评定 单因素试验 响应面分析法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]