模糊数学评价结合响应面法优化香菇风味面条伴侣  

Optimization of noodle mate of shiitake mushroom flavor by fuzzy mathematical evaluation and response surface methodology

作　　者：王安建[1] 崔国梅 薛玮声 许方方[1] 魏书信[1] WANG Anjian;CUI Guomei;XUEWeisheng;XU Fangfang;WEI Shuxin(Institute of Agro-products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南省农业科学院农产品加工研究中心,郑州450002 [2]河南农业大学,郑州450002

出　　处：《中国瓜菜》2025年第3期106-113,共8页China Cucurbits And Vegetables

基　　金：河南省科技攻关计划项目(242102111068,242102110348);河南省重点研发专项(231111112500);河南省农业科学院科技创新团队专项(2024TD35);河南省农业科学院自主创新项目(2025ZC86);河南省中央引导地方科技发展资金项目(Z20241471135)。

摘　　要：香菇风味面条伴侣是一种以香菇为主要原料的调味品,具有香菇特有的风味及营养成分。在单因素试验的基础上,通过模糊数学评价结合响应面试验对香菇风味面条伴侣主要原料配比进行优化,为生产方便对最佳配比稍加修正并验证,最后对其理化及微生物指标进行测定。研究结果表明,香菇风味面条伴侣的最佳制作配比为卤香菇丁100.0 g、豆瓣酱14.1 g、红油39.1 g、3%交联羟丙基淀粉乳36.4 g、葱末7.3 g、姜末3.6 g、白糖2.3 g、盐4.5 g、鸡精2.3 g、味精3.2 g、白胡椒粉0.4 g、十三香0.4 g、蚝油9.1 g、豆豉18.1 g。在此条件下,香菇风味面条伴侣料质均匀,色泽红润,菇味浓郁,口感最佳,其模糊感官评分高达91.35分,且能较好地与响应面模型相拟合。香菇风味面条伴侣理化及微生物指标均符合国家标准等相关要求。The noodle mate of shiitake mushroom flavor is a kind of condiment with fresh shiitake mushroom as the main material,which has the special flavor and nutrition.On the basis of single factor experiment,this paper optimized the ra-tio of main materials of noodle mate through fuzzy mathematics evaluation and response surface test.The optimal ratio was slightly adjusted for convenience in production and the verified,followed by the determination of its physicochemical and microbial indexes.The results showed that the best proportion of the noodle mate of shiitake mushroom flavor consist-ed of braised and diced mushroom 100 g,bean paste 14.1 g,red oil 39.1 g,3%cross-linked hydroxypropyl starch emul-sion 36.4 g,chopped onion 7.3 g,chopped ginger 3.6 g,sugar 2.3 g,salt 4.5 g,chicken essence 2.3 g,MSG 3.2 g,white pepper 0.4 g,thirteen spices 0.4 g,oil consumption 9.1 g,fermented bean paste 18.1 g.Under these conditions,the noodle mate of shiitake mushroom flavor was uniform,ruddy in color,full-bodied in flavor and best in taste.The fuzzy sensory score of the product reached 91.35,and it fit well with the response surface model.The physical,chemical and microbial indexes of the product met the requirements of the national standards.

关 键 词：面条伴侣 香菇 工艺优化 模糊数学评定 响应面法 

分 类 号：S646.12[农业科学—蔬菜学]