模糊逻辑模型优化浓缩辣椒酱配方

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摘要：以浓缩辣椒酱为研究对象，运用单因素试验和响应面结合的方式探究不同辅料添加量对发酵辣椒酱的总酸含量和感官指标的影响，对试验结果进行分析及模糊逻辑模型综合评判感官分析。结果表明，菌种添加量0.15%、食盐添加量5 g、番茄添加量30 g為发酵辣椒酱的最优工艺，此时辣椒酱的风味最佳。

关键词：辣椒酱；模糊逻辑；总酸；感官分析；发酵

中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2023）11-0102-06

Optimization of Concentrated Chili Sauce Formula Using Fuzzy Logic Model

XUE Wei KANG Yu-wei2

Abstract： Taking concentrated chili sauce as the research object， single factor test combined with response surface methodology is used to explore the effect of different addition amount of auxiliary materials on the total acid content and sensory indexes of fermented chili sauce， and the test results are analyzed and the sensory analysis is comprehensively evaluated by fuzzy logic model. The results show that the optimal process of fermented chili sauce is the strain addition amount of 0.15%， salt addition amount of 5 g and tomato addition amount of  30 g. At this time， the flavor of chili sauce is the best.

Key words： chili sauce； fuzzy logic；  total acid； sensory analysis； fermentation

辣椒酱是一种在烹饪中常用的调味品[1]，以辣椒为原料加工而成。（剩余6997字）

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