模糊数学感官评价结合响应面法优化低盐荞麦豆酱生产工艺

以苦荞麦和黄豆为原料，制作一款低盐荞麦豆酱。在单因素试验的基础上，以荞麦豆酱的模糊感官评分为响应值，采用Box- Behnken中心组合设计试验对低盐荞麦豆酱的发酵工艺进行优化，并对其产品质量进行分析。结果表明，低盐荞麦豆酱的最优发酵工艺为：发酵时间59 d、荞麦粉添加量30%、发酵温度38 ℃、食盐添加量8%。在此优化条件下，低盐荞麦豆酱的感官评分为（88.49±0.25）分，氨基酸态氮、水分含量分别为（0.78±0.02） g/100 g、（43.22±1.92） g/100 g，其理化和微生物指标均符合相关国标要求。该结果可为低盐荞麦豆酱的开发和生产提供了一定的参考。

Optimization of processing technology of low-salt buckwheat bean paste by fuzzy mathematical sensory evaluation and response surface method

A low-salt buckwheat bean paste was made using tartary buckwheat and soybean as raw materials. On the basis of single factor experiments, using fuzzy mathematical sensory evaluation of buckwheat bean paste as response value, the fermentation process of low-salt buckwheat bean paste was optimized by Box-Behnken central combination design experiments, and its product quality was analyzed. The results showed that the optimal fermentation technology for low-salt buckwheat bean paste was fermentation time 59 d, buckwheat flour addition 30%, fermentation temperature 38 ℃ and salt addition 8%. Under these conditions, the sensory score of low-salt buckwheat bean paste was 88.49±0.25, the amino acid nitrogen content and moisture were (0.78±0.02) g/100 g and (43.22±1.92) g/100 g, respectively, and its physicochemical and microbial indexes met the requirements of relevant national standards. The results could provide some reference for the development and production of low-salt buckwheat bean paste.