模糊数学结合响应面法优化番茄调味酱的配方

为得到更科学、客观的评价结果,采用模糊数学感官评定法与响应面法结合,研究番茄调味酱的最优配方。制作过程中,复合调味料按3%干辣椒块、2%味精、5%辣椒粉、0.1% 5'-呈味核苷酸二钠,4%蒜丁、4%姜丁、3%白醋、3%酱油、5%白砂糖调配,并添加辅料花生碎5%,选择原味番茄酱添加量、植物油添加量、盐添加量、豆豉添加量4 个影响因素,在单因素实验基础上,进行响应面优化试验,得到最佳工艺配方。结果表明,最优工艺配方为:原味番茄酱添加量21%、植物油添加量37%、盐添加量1%、豆豉添加量9%,在此条件下,番茄调味酱感官评分预测值为8.60分,验证试验得到实际感官评分平均值为8.54±0.02分;与理论预测值相比,其相对误差为0.68%。理化和微生物检测结果显示,番茄调味酱的各项理化及微生物指标均符合国家标准。此试验结果为番茄调味酱工业化生产提供理论依据。

The Optimization of Tomato Sauce Recipe Based on Fuzzy Mathematics and Response Surface Method

To obtain the more scientific and more objective evaluation results,the optimal recipe of tomato sauce was studied by combining fuzzy mathematics sensory evaluation method and response surface method. Compound seasoning formula was prepared according to 3% dried chilli cubes,2% monosodium glutamate,5% chilli powder,0.1% disodium 5′-ribonucleotide,4% garlic,4% ginger,3% white vinegar,3% soy sauce,5% sugar,and 5% excipients chopped peanuts added during the production process,then four influencing factors including tomato sauce,vegetable oil,salt and soy sauce were selected.Based on the single factor experiments,the response surface optimization experiment was performed to obtain the optimal recipe. The results showed that,the optimum recipe was:tomato sauce was added 21%,vegetable oil was added 37%,salt was added 1%,soy sauce was added 9%,under these conditions,the predicted sensory score of tomato sauce was 8.60,and experiments gave an average value of 8.54±0.02,indicating a relative error of about 0.68% between the predicted and experimental values. The results of physicochemical and microbiological test showed that the physicochemical and microbiological indexes of tomato sauce were accorded with the national standard.The results of the experiment provided a theoretical basis for the industrial production of tomato sauce.