基于模糊数学感官评价法优化黑椒酱配方陈建旭，黄球荣，黄健玲，曾慧芯，李丽珊，卓成靖（广东美味源香料股份有限公司，广东阳江529800）摘要：为丰富复合调味料的种类，提高黑胡椒的附加值，以黑胡椒、乙酰化双淀粉己二酸酯、焦糖色以及黄原胶为主要原料，在单因素试验的基础上利用模糊数学模型，结合正交试验优化黑椒酱配方。结果表明，黑椒酱的最佳配方为：乙酰化双淀粉己二酸酯添加量3%，焦糖色添加量0.6%，黑胡椒添加量2.5%，黄原胶添加量0.20%，其中对黑椒酱的感官评分影响最大的是乙酰化双淀粉己二酸酯，其次是黑胡椒和黄原胶，最小的是焦糖色。此条件下生产的黑椒酱色泽为棕褐色，口感醇香浓郁，咸甜适宜，流动性良好，有饱满的黑椒香气，综合评分为84.94分。该研究可为黑椒酱的生产提供一定的理论依据。关键词：模糊数学；黑椒酱；配方；感官评价；复合调味料OptimizationofBlackPepperSauceFormulabySensoryEvaluationMethodBasedonFuzzyMathematicsCHENJian-xu,HUANGQiu-rong,HUANGJian-ling,ZENGHui-xin,LILi-shan,ZHUOCheng-jing（GuangdongMeiWeiYuanFlavoursCo.,Ltd.,Yangjiang529800,China）Abstract:Inordertoenrichthecategoryofcompoundseasoningsandimprovetheaddedvalueofblackpepper,withblackpepper,acetylateddistarchadipate,caramel,andxanthangumasrawmaterials,theblackpeppersauceformulawasoptimizedbyfuzzymathematicalmodelcombinedwithorthogonalexperimentaldesignonthebasisofsinglefactortests.Theresultsshowedthattheoptimalformulaofblackpeppersaucewasasfollows:theadditionofacetylateddistarchadipate3%,caramel0.6%,blackpepper2.5%,andxanthangum0.20%.Thebiggestinflu-enceonthesensoryscoresofblackpeppersaucewasacetylateddistarchadipate,followedbyblackpepperandxanthangum,andthesmallestwascaramel.Undertheseconditions,blackpeppersaucepreparedhaddarkbrowncolor,mellowandrichtaste,appropriatesweetnessandsalinity,goodflowability,fullaromaofblackpepper,withcomprehensivescoreof84.94.Whichcouldprovideacertaintheoreticalbasisfortheproductionofblackpeppersauce.Keywords:fuzzymathematics;blackpeppersauce;formula;sensoryevaluation;compoundseasoning作者简介：陈建旭（1982—），男，汉族，硕士，工程师，研究方向：食品化学和香精香料。加工研究保鲜与加工StorageandPr...
