基于模糊数学对低盐荞麦豆酱加工工艺优化及其品质的测定
Optimization of Processing Technology and Determination of Quality of Low-Salt Buckwheat Soybean Paste Based on Fuzzy Mathematics
时书音 1王书勋 1常亮2
作者信息
- 1. 河南地矿职业学院,郑州 451464
- 2. 郑州大学食品科学与工程学院,郑州 450001
- 折叠
摘要
随着人们健康意识的提高和对传统食品的追求,低盐荞麦豆酱作为一种健康、营养丰富的调味品,具有广阔的市场潜力.然而低盐荞麦豆酱加工工艺目前尚处于起步研究阶段,该研究通过模糊数学法对低盐荞麦豆酱加工工艺进行研究,结果表明,低盐荞麦豆酱的最佳加工工艺为发酵时间55 d、发酵温度35 ℃、食盐添加量8％和苦荞粉添加量30％.此外,利用高效液相色谱法对低盐荞麦豆酱中的香气成分进行分析,发现低盐荞麦豆酱中含量最高的香气化合物为酯类,含量最低的香气化合物为醛类和酮类.
Abstract
With the improvement of people's health awareness and the pursuit of traditional food,low-salt buckwheat soybean paste,as a healthy and nutritious condiment,has a broad market potential.However,the processing technology of low-salt buckwheat soybean paste is still in the initial research stage.In this study,the processing technology of low-salt buckwheat soybean paste is studied by fuzzy mathematics.The results show that the optimal processing technology of low-salt buckwheat soybean paste is fermentation time of 55 d,fermentation temperature of 35 ℃,salt addition amount of 8％and tartary buckwheat flour addition amount of 30％.In addition,the aroma components in low-salt buckwheat soybean paste are analyzed by high performance liquid chromatography,and it is found that the aroma compound with the highest content in low-salt buckwheat soybean paste are esters,and the aroma compound with the lowest content are aldehydes and ketones.
关键词
荞麦豆酱/加工工艺/香气成分/模糊数学Key words
buckwheat soybean paste/processing technology/aroma components/fuzzy mathematics引用本文复制引用
基金项目
河南省科技厅项目(2022)(20220319-SP-32D)
出版年
2024
NETL
NSTL
维普
万方数据