中国果菜2025，Vol.45Issue(4)：28-34,7.DOI:10.19590/j.cnki.1008-1038.2025.04.005
基于模糊感官评定法的竹荪牛肉酱加工工艺研究
Study on the Processing Technology of Dictyophora indusiata Beef Paste Based on Fuzzy Sensory Evaluation
摘要
Abstract
As a high-value edible fungus,Dictyophora indusiata can be developed into multifunctional products through intensive processing and comprehensive utilization of its components,thereby significantly enhancing its added value.This study employed beef and fermented D.indusiata products as raw materials,utilizing fuzzy mathematical sensory evaluation combined with single-factor experiments and response surface methodology(RSM),utilizing sensory score as the index to optimize the production process of D.indusiata beef paste.Results demonstrated that the optimal processing parameters were determined as:fermented D.indusiata products(90%green and red pepper,2∶1 D.indusiata dried product to Cordyceps militaris dried product,totaling 10%)57.25%,edible oil addition 50%,konjac addition 37.5%,onion addition 10%,salt addition 5%,brewed soy sauce addition 5%,white sesame seeds addition 5%,dried chili peppers addition 5%,green pepper addition 3.25%,and mushroom powder addition 2.0%.The resultant D.indusiata beef paste exhibited a sour-spicy refreshing taste with uniform texture,preserved the distinctive flavor of fermented sauce,and attained optimal sensory quality(90.5 points).All physicochemical and microbiological indices met relevant standards.This fermented D.indusiata product development enhanced comprehensive utilization efficiency of D.indusiata resources,alleviated raw material constraints,aligned with health industry development trends.关键词
竹荪/牛肉酱/感官评定/响应面分析法/工艺优化Key words
Dictyophora indusiata/beef paste/sensory evaluation/response surface methodology/process optimization分类
轻工业引用本文复制引用
石玉振,刘雄伟,彭珊,易永恒,骆江利,刘畅..基于模糊感官评定法的竹荪牛肉酱加工工艺研究[J].中国果菜,2025,45(4):28-34,7.基金项目
贵州中医药大学大学生创新创业训练计划项目-贵州特色竹荪牛肉酱工艺优化及其挥发性风味物质分析(贵中医大创合字[2022]14号) （贵中医大创合字[2022]14号）
