基于模糊感官评定法的竹荪牛肉酱加工工艺研究  

Study on the Processing Technology of Dictyophora indusiata Beef Paste Based on Fuzzy Sensory Evaluation

作　　者：石玉振 刘雄伟 彭珊 易永恒 骆江利 刘畅 SHI Yuzhen;LIU Xiongwei;PENG Shan;YI Yongheng;LUO Jiangli;LIU Chang(School of Pharmacy/Research Center for Application and Development of Medicine and Food Dual-use Resources,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵州中医药大学药学院/药食两用资源应用与开发研究中心,贵州贵阳550025

出　　处：《中国果菜》2025年第4期28-34,共7页China Fruit & Vegetable

基　　金：贵州中医药大学大学生创新创业训练计划项目-贵州特色竹荪牛肉酱工艺优化及其挥发性风味物质分析(贵中医大创合字〔2022〕14号)。

摘　　要：竹荪作为高价值食用菌,可通过精深加工与全组分利用开发多功能产品,显著提升附加值。本研究以牛肉、发酵竹荪酱为原料,采用模糊数学感官评定法,结合单因素试验和响应面试验,以感官评分为评价指标优化竹荪牛肉酱的制作工艺。结果表明,竹荪牛肉酱的最佳加工工艺为发酵竹荪酱(青红辣椒90%,竹荪干品∶蛹虫草干品=2∶1、合计10%)57.25%、食用油50%、魔芋添加量37.50%、洋葱10%、盐5%、酿造酱油5%、白芝麻5%、干辣椒5%、青花椒添加量3.25%、菌菇粉添加量2.0%,在此条件下制得的竹荪牛肉酱感官评分为90.5分,口感酸辣爽口、组织均匀,保留了发酵酱的独特风味;同时各项理化指标及微生物指标检测结果均合格。开发的发酵类竹荪产品能提高竹荪的综合利用价值,缓解原料压力,契合大健康产业发展需求。As a high-value edible fungus,Dictyophora indusiata can be developed into multifunctional products through intensive processing and comprehensive utilization of its components,thereby significantly enhancing its added value.This study employed beef and fermented D.indusiata products as raw materials,utilizing fuzzy mathematical sensory evaluation combined with single-factor experiments and response surface methodology(RSM),utilizing sensory score as the index to optimize the production process of D.indusiata beef paste.Results demonstrated that the optimal processing parameters were determined as:fermented D.indusiata products(90% green and red pepper,2∶1 D.indusiata dried product to Cordyceps militaris dried product,totaling 10%)57.25%,edible oil addition 50%,konjac addition 37.5%,onion addition 10%,salt addition 5%,brewed soy sauce addition 5%,white sesame seeds addition 5%,dried chili peppers addition 5%,green pepper addition 3.25%,and mushroom powder addition 2.0%.The resultant D.indusiata beef paste exhibited a sour-spicy refreshing taste with uniform texture,preserved the distinctive flavor of fermented sauce,and attained optimal sensory quality(90.5 points).All physicochemical and microbiological indices met relevant standards.This fermented D.indusiata product development enhanced comprehensive utilization efficiency of D.indusiata resources,alleviated raw material constraints,aligned with health industry development trends.

关 键 词：竹荪 牛肉酱 感官评定 响应面分析法 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]