摘要
为优化鱼香调味汁的配方,实验以浓缩葱油、生姜精油、大蒜精油及泡辣椒和豆瓣混合物,代替鱼香调味汁中的香葱、生姜、大蒜和泡辣椒,采用单因素和正交实验,结合模糊数学感官评价确定其最佳工艺配方,并利用电子鼻和电子舌对感官评价结果进行验证。结果表明:在传统配方其他配料不变的基础上,浓缩葱油,生姜精油,大蒜精油及泡辣椒和郫县豆瓣(重量比7∶3)以14∶9∶7∶31重量比制备的鱼香调味汁感官评分最高,且与传统配方鱼香调味汁在滋味和香味上最为相似。实验结果为鱼香调味汁工业化生产提供一个可选方案,也为模糊数学感官评价模型结合电子鼻和电子舌评价食品风味质量提供理论支撑。
In this study,in order to optimize the recipe of Yuxiang sauce,we used concentrated onion oil,ginger oil,garlic oil and the mixture of pickled pepper and douban,instead of fish shallot,ginger,garlic and pickled pepper to produce Yuxiang sauce,by using single factor and orthogonal experiments,combining the fuzzy mathematics sensory evaluation,the optimum process recipe was determined,and electronic nose and electronic tongue was used to verify the results.The results showed that on the basis of the traditional formula,the highest sensory score of Yuxiang sauce was achieved by weight ratio as 14（concentrated onion oil）∶9（ginger oil）∶7（garlic oil）∶31（the mixture of pickled pepper and douban,weight ratio 7∶3）.The experimental results provided an optional solution for Yuxiang sauce industrialized production,and also provided theoretical support for food flavor quality evaluation based on fuzzy mathematics and intelligence sensory evaluation analysis.
出处
《中国食品添加剂》
北大核心
2017年第11期132-139,共8页
China Food Additives
基金
四川省教育厅资助项目(编号:16ZA0349)
烹饪科学四川省高等学校重点实验室资助项目(编号:PRKX2015Z11)
肉类加工四川省重点实验室资助项目(15-R07)
四川旅游学院大学生科研资助项目(编号:201511552035)
