Plackett⁃Burman设计与模糊数学联用优化卤虫风味酱制备工艺  

Optimization of Artemia Flavor Sauce Process Formula by Plackett-Burman Design and Fuzzy Mathematics

作　　者：姜晓东 孙元芹 赵旭东 张帅中 李晓 纪蕾 王颖 JIANG Xiaodong;SUN Yuanqin;ZHAO Xudong;ZHANG Shuaizhong;LI Xiao;JI Lei;WANG Ying(Marine Science Research Institute of Shandong Province,Qingdao 266104,Shandong,China;Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center,Qingdao 266104,Shandong,China)

机构地区：[1]山东省海洋科学研究院,山东青岛266104 [2]青岛市水产生物品质评价与利用工程研究中心,山东青岛266104

出　　处：《食品研究与开发》2025年第5期138-146,共9页Food Research and Development

基　　金：国家重点研发计划项目(2024YFD2401604);青岛市关键技术攻关及产业化示范类项目(24⁃1⁃3⁃hygg⁃25⁃hy);山东省虾蟹产业技术体系建设任务项目(SDAIT⁃13⁃01)。

摘　　要：为挖掘卤虫作为食品资源的开发潜力,该研究以卤虫、贝类、蔬菜等为主要原料,开发一款卤虫风味酱。结合模糊数学原理,以感官评分为指标,采用Plackett-Burman试验设计筛选出影响产品感官品质的关键因子,进一步结合中心组合设计-响应面法优化最优工艺配方,采用电子舌技术分析产品滋味,并测定其营养成分。结果表明:影响卤虫风味酱感官品质的关键因子为植物油、胡萝卜、山药。卤虫风味酱最优配方为100.00 g卤虫、60.75 g植物油、47.47 g胡萝卜、38.31 g山药、60.00 g蛤蜊肉、8.00 g香菇、9.00 g黄豆酱、0.60 g孜然粉、0.75 g姜黄粉、0.60 g白砂糖。此优化条件下,产品滋味以鲜香为主,滋味协调、口感立体、色泽鲜亮,感官评分为95.50,感官品质达到最佳,蛋白质含量为14.56 g/100 g。In order to tap into the potential of Artemia as a food resource,an Artemia flavor sauce,with Artemia,shellfish,and vegetables as the main raw materials,was developed in this study.By combining the prin-ciples of fuzzy mathematics,sensory evaluation was used as an evaluation indicator,and the Plackett-Burman design was used to screen key factors that affected the sensory quality of products.Meanwhile,the central composite design-response surface methodology was used to optimize the optimal process formula,and electronic tongue technology was used to analyze the taste of the product and determine its nutritional components.The results indicated that vegetable oil,carrots,and yam were key factors affecting the sensory quality of the Artemia flavor sauce.Furthermore,the optimal formula was obtained as follows:Artemia of 100.00 g,vegetable oil of 60.75 g,carrots of 47.47 g,yams of 38.31 g,clam meat of 60.00 g,shiitake mushrooms of 8.00 g,soybean sauce of 9.00 g,cumin powder of 0.60 g,ginger powder of 0.75 g,and white sugar of 0.60 g,respectively.Under these optimized conditions,the delicious and fragrant taste was considered the main characteristic of the sauce,with a harmonious and three-dimensional taste and bright color.The sensory quality reached its optimal value,with a sensory score of 95.50.Additionally,the protein content was 14.56 g/100 g.

关 键 词：卤虫 PLACKETT-BURMAN设计 模糊数学法 风味酱 工艺优化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]