Optimization of Technology of Spicy Beef Boletus Sauce Based on Fuzzy Mathematics Sensory Evaluation Method and Analysis of Free Amino Acids
With beef and Boletus as the main raw materials,spicy beef Boletus sauce is produced.On the basis of single factor test,orthogonal test is carried out,sensory evaluation method combined with fuzzy mathematics evaluation method is used to obtain the best process and formula of the products,and then the color,texture and free amino acid content of the products prepared by the best formula are compared and analyzed with those of the control group and other three types of commercially available edible mushroom products.The results show that based on the basic formula,the optimal addition amount of Boletus in spicy beef Boletus sauce is 120 g,the addition amount of chili powder is 9 g,the addition amount of five-spice powder is 2.5 g and frying time is 8 min.The total content of flavor amino acids in spicy beef Boletus sauce accounts for 94.21％,among which,the total content of umami amino acids accounts for the highest proportion of 51.40％.The free amino acids in spicy beef Boletus sauce are mainly glutamic acid and arginine,and the sauce has umami and sweetness at this time.The amino acids with TAV greater than 1 in product A and product B are both glutamic acid and arginine,and umami amino acids are the main flavor components of spicy beef Boletus sauce.In terms of clustering relationship,compared with commercially available products,the flavor of spicy beef Boletus sauce is significantly different from that of other products.The spicy beef Boletus sauce made according to this formula has a rosy color,rich aroma,thick sauce and high amino acid content,which has provided a theoretical basis of formula optimization and flavor characteristics for the subsequent research and industrial production of Boletus sauce products,and data references for the research and development and deep processing of new Boletus products.
万方数据
维普
