基于模糊数学综合评判法优化江州老坛酸菜复合牛肉酱配方

以崇左黄牛腱子肉、江州老坛酸菜、天等指天椒为主要原料开发一款具有浓厚地域特色的复合牛肉酱。固定老坛酸菜复合牛肉酱基础配方为料酒3%、豆瓣酱11%、植物油 30%、姜末3%、蒜蓉8%、白砂糖1%、食用盐0.5%、白芝麻4%,通过单因素分析,探讨牛肉丁、酸菜丝、辣椒皮和花生仁用量对复合牛肉酱感官品质的影响,并以滋味、香气、色泽、形态为评价因素,结合L₁₆(45)正交试验方案,基于模糊数学综合评判法优化江州老坛酸菜复合牛肉酱配方工艺。结果表明:最佳配方为牛肉丁添加量22%、酸菜丝添加量7%、辣椒皮添加量9%、花生仁添加量5%,在此组合下,制作的江州老坛酸菜复合牛肉酱综合感官品质最为理想,感官评分达98分,制得的产品色泽油亮鲜红、明快饱满,口感细腻、酱香浓郁、回味绵长。本研究结果可为丰富崇左市特色农副产品的深加工与开发提供理论依据和技术基础。

Optimization of Jiang-zhou Sauerkraut Compound Beef Sauce Formula Based on Fuzzy Mathematics Comprehensive Evaluation

A kind of compound beef sauce with strong regional characteristics was developed with Chong-zuo shank meat, Jiang-zhou Sauerkraut and Tian-deng chili pepper as the main raw material. The basic composition was cooking wine 3%, soybean paste 11%, vegetable oil 30%, ginger 3%, mashed garlic 8%, sugar 1%, salt 0.5%, white sesame 4%. The effect about diced steak, sauerkraut, chili pepper and peanut on sensory quality of compound ground beef were studied by single factor analysis, while the taste, fragrance, color and form were as sensory evaluation factors. Orthogonal design and fuzzy mathematical comprehensive evaluation were applied together to obtain better compound ground beef with Jiang-zhou sauerkraut.The best key technological formula was 22% beef, 7% sauerkraut, 9% chili pepper, 5% peanut. Under these combination, the comprehensive sensory quality of compound ground beef with Jiangzhou sauerkraut was the best, with the sensory scores of 98. The product was bright red, full, delicate taste, strong sauce flavor and long aftertaste. The results of this paper would provide reference and theoretical basis for the deep processing and developing of local characteristics in Chong-zuo.