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.