Optimization of Production Recipe of <i>Lentinus edodes</i> Oil Chili Sauce Based on Fuzzy Mathematics Comprehensive Evaluation Method

GUAN Qinglin; ZHOU Xiaoli; WANG Rui; WU Jing; TIAN Qiming; ZHONG Dingjiang

doi:10.13386/j.issn1002-0306.2021020077

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 173-181. > DOI: 10.13386/j.issn1002-0306.2021020077

GUAN Qinglin, ZHOU Xiaoli, WANG Rui, et al. Optimization of Production Recipe of Lentinus edodes Oil Chili Sauce Based on Fuzzy Mathematics Comprehensive Evaluation Method[J]. Science and Technology of Food Industry, 2021, 42(21): 173−181. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020077.

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Optimization of Production Recipe of Lentinus edodes Oil Chili Sauce Based on Fuzzy Mathematics Comprehensive Evaluation Method

1.
College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
2.
Majiang Mingyang, Food Co., Ltd., Kaili 556000, China

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Received Date: February 08, 2021
Available Online: August 27, 2021

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Abstract

Abstract

In order to improve the comprehensive utilization of Lentinus edodes resources, on the basis of the existing Lentinus edodes sauce products, the appropriate optimization and recipe for preparing seasoning products with good sensory quality by using Lentinus edodes as the main recipe were discussed. In this paper, Lentinus edodes as the main raw materials produced in Guizhou, pepper and bean paste as the secondary material, by combining fuzzy mathematics sensory evaluation method optimal recipe of Lentinus edodes oil chili sauce, and its color, texture, physical and chemical indicators were analyzed. The results showed that the optimal recipe were: 52% Lentinus edodes, 16.5% chili, broad bean paste 13%, sugar 1.98%, salt 1.32% and flavor nucleotide disodium (I+G) 0.132% based on the basic recipe (edible oil 100 g, vinasse 8%, white sesame 2%, dried chili 3.3% and pepper powder 1.3%). This product sensory evaluation score of the recipe reached (88.75±3.07), and the product color was ruddy and shiny, the aroma was coordinated, and had a strong aroma of Lentinus edodes flavor, the Lentinus edodes granules were moderate in hardness and softness, the taste was distinct and delicious. The determined protein of the product was (5.58±0.47) g/100 g, moisture was (5.11±0.08) g/100 g, amino nitrogen was (4.87±0.06) g/100 g, and the microbiological index results were all qualified. This study can provide a theoretical basis for the deep processing of Lentinus edodes and other foreign grade products, and also lay the foundation for the comprehensive utilization of Lentinus edodes.
- Lentinus edodes,
- fuzzy mathematics,
- condiment,
- formula optimization

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References

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