Optimization of Processing Technology of Black Garlic and Agrocybe aegerita Sauce Based on Fuzzy Mathematics and Response Surface Methodology
Sauce is the most common seasoning in life,commonly used in cooking and flavoring,and is an indispensable seasoning in life.In this study,with Agrocybe aegerita and black garlic as the materials,and sensory score as the index,the effects of the addition amount of starch,the addition amount of salt,the addition amount of plant oil,the addition amont of scallion,ginger and garlic,and the addition amount of white granulated sugar on the processing technology of black garlic and Agrocybe aegerita sauce through single factor test,fuzzy mathematics evaluation and orthogonal test.The research results show that the best processing technology of black garlic and Agrocybe aegerita sauce is 1.0％starch,2.0％salt,6.0％plant oil,0.8％scallion,ginger and garlic,and 1.0％white granulated sugar.At this time,the sensory score of black garlic and Agrocybe aegerita sauce is 86.56 points.The black garlic and Agrocybe aegerita sauce processed under these conditions has a rich aroma,bright color and moderate viscosity.
sauceblack garlic and Agrocybe aegeritafuzzy mathematicsorthogonal test
NETL
NSTL
万方数据
维普
