模糊数学感官评价结合响应面法优化五香卤味即食豆杆调味配方

采用模糊数学感官评价法结合响应面法对五香卤味即食豆杆的调味配方进行优化研究。结果表明，最佳调味配方为食用盐添加量0.5%，红油添加量8.0%，五香油添加量0.1%，丙氨酸添加量0.2%。在此最佳调味配方条件下，五香卤味即食豆杆呈浅红色，带光泽；咸淡适宜，有五香风味；油料较均匀，无明显破损；五香卤味香气较明显，不刺激，模糊数学感官评分为（87.91±0.62）分，其质量指标符合相关标准。此试验结果为即食豆杆工业化生产提供理论依据。

Optimization of seasoning formula of spiced braised instant dried tofu by fussy evaluation combined with response surface methodology

The seasoning formula of spiced braised instant dried tofu was optimized by fussy evaluation combined with response surface methodology. The results showed that the optimal seasoning formula was salt 0.5%, red oil 8.0%, spice oil 0.1%, and alanine 0.2%. Under the optimal seasoning formula conditions, the spiced braised instant dried tofu was light red and shiny, with suitable salinity, obvious spiced flavor and uniform oil, without obvious damage and irritating. The fussy sensory score was 87.91±0.62, and the quality indexes were accorded with relevant standard. The results of the experiment provided a theoretical basis for the industrial production of instant dried tofu.