Optimization of Process Formula of Pickled Vinegar Pepper by Fuzzy Mathematics Sensory Evaluation Combined with Response Surface Method
Pickled vinegar pepper is produced with Batang pepper as the raw material,the process formula of pickled vinegar pepper is optimized by fuzzy mathematics sensory evaluation combined with response surface method.The key factors affecting the sensory quality of pickled vinegar pepper are screened by single factor test and Plackett-Burman test design.On this basis,with the fuzzy mathematics sensory score and texture indexes as the response values,the optimal process formula obtained by response surface test is as follows:with 200.0 g pepper as the base,add 5.0 g black pepper,5.0 g Zanthoxylum bungeanum,880.0 g rice vinegar,100.0 g soy sauce,20.0 g salt,25.0 g brown sugar and 50.0 g garlic,and pickling time is 13 d.The pickled vinegar pepper produced under these conditions has the best sensory quality,with strong vinegar and pepper aroma,crisp texture and rich flavor.The salt content(calculated as NaCl)is 3.18 g/100 g,the nitrite content is 1.95 mg/kg and the content of total acids is 2.83 g/100 g,all of which meet the requirements of relevant national standards.This study has provided a scientific theoretical basis for optimizing the taste and quality of pickled vinegar pepper,and improving the production efficiency and product quality.
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