模糊數(shù)學(xué)結(jié)合正交實(shí)驗(yàn)優(yōu)化孜然風(fēng)味烘烤花生配方

孫婷 吳衛(wèi)國(guó) 廖盧艷

摘要：我國(guó)花生休閑食品以烘烤花生為主，其產(chǎn)品種類較稀少。為豐富烘烤花生的種類，開(kāi)發(fā)了一種以小茴香、迷迭香、八角、孜然、食用鹽、白砂糖為主要調(diào)料的孜然風(fēng)味烘烤花生產(chǎn)品。以模糊數(shù)學(xué)感官評(píng)價(jià)結(jié)果為指標(biāo)，著重考察孜然、食用鹽、白砂糖對(duì)孜然風(fēng)味烘烤花生感官品質(zhì)的影響。采用正交試驗(yàn)設(shè)計(jì)優(yōu)化孜然風(fēng)味烘烤花生的調(diào)味液配方。結(jié)果表明，最佳配方為在1 000 mL水中加入4 g小茴香、2 g迷迭香、4 g八角、40 g孜然、24 g食用鹽、28 g白砂糖，將其煮至800 mL時(shí)加入100 g花生蒸煮浸泡入味。此條件下生產(chǎn)的孜然風(fēng)味烘烤花生口感醇香濃郁，咸甜適中，孜然風(fēng)味極其濃郁，其綜合模糊數(shù)學(xué)感官評(píng)分為84.88分。該研究可為孜然風(fēng)味烘烤花生的生產(chǎn)提供一定的理論依據(jù)。

關(guān)鍵詞：孜然風(fēng)味；烘烤花生；模糊數(shù)學(xué)；正交試驗(yàn)

中圖分類號(hào)：TS207.3 ?????文獻(xiàn)標(biāo)志碼：A ????文章編號(hào)：1000-9973（2024）04-0104-05

Optimization of Formula of Cumin-Flavor Baked Peanuts by Fuzzy

Mathematics Combined with Orthogonal Test

SUN Ting， WU Wei-guo*， LIAO Lu-yan

（School of Food Science and Technology， Hunan Agricultural University， Changsha 410128， China）

Abstract： In China， peanut leisure food mainly includes baked peanuts， and the product types are relatively rare. In order to enrich the types of baked peanuts， a cumin-flavor baked peanut product with fennel， rosemary， star anise， cumin， salt and white granulated sugar as the main seasonings is developed. With fuzzy mathematics sensory evaluation results as the indexes， the effects of cumin， salt and white granulated sugar on the sensory quality of cumin-flavor baked peanuts are investigated. Orthogonal test is used to design and optimize the formula of flavoring liquid of cumin-flavor baked peanuts. The results show that the optimal formula is as follows： 4 g fennel， 2 g rosemary， 4 g star anise， 40 g cumin， 24 g salt and 28 g white granulated sugar are added into 1 000 mL water， and when the water is boiled to 800 mL， add 100 g peanuts， boil and soak the peanuts to make them tasty. The cumin-flavor baked peanuts produced under these conditions have mellow and rich taste， moderate saltiness and sweetness， and extremely rich cumin flavor. The comprehensive fuzzy mathematics sensory score is 84.88 points. This study can provide a theoretical basis for the production of cumin-flavor baked peanuts.

Key words： cumin flavor; baked peanuts; fuzzy mathematics; orthogonal test

收稿日期：2023-09-14

作者簡(jiǎn)介：孫婷（1999—），女，碩士研究生，研究方向：食品工程。

*通信作者：吳衛(wèi)國(guó)（1968—），男，教授，博士，研究方向：糧食、油脂與植物蛋白工程。

花生俗稱落花生，富含脂肪、蛋白質(zhì)和碳水化合物，具有很高的營(yíng)養(yǎng)價(jià)值[1]。雖然花生實(shí)際上是豆類，但由于其與堅(jiān)果具有相似的特性，它們?cè)跔I(yíng)養(yǎng)上與堅(jiān)果歸為一類，并且是單不飽和脂肪、葉酸、維生素E、鎂、鉀、精氨酸、纖維和多酚的來(lái)源[2-3]。花生中所含引起腹脹的物質(zhì)及抗?fàn)I養(yǎng)因子較少，烘烤后能產(chǎn)生令人愉快的濃郁香味[4]，還可以降低花生的致敏性[5-6]。烘烤花生是目前市面上最常見(jiàn)、最受喜愛(ài)的花生類堅(jiān)果，食用堅(jiān)果有助于提高人的認(rèn)知能力[7-8]。……