刘婧玮¹，纪昌联²，罗兴¹，饶睿捷¹，宋杰^1*，何丹^1*

（1.四川省轻工业研究设计院有限公司,成都 610036；

2.成都雅乐鲜生物科技有限公司,成都 610400）

摘要：本研究以美味牛肝菌为原料，通过添加牛肝菌酶解液、菜籽油等开发一款低盐高呈味牛肝菌复合调味料。通过单因素试验和正交试验，并结合模糊数学法，以综合感官评分为指标，确定了牛肝菌复合调味料中牛肝菌酶解液、炒制牛肝菌和菜籽油的最佳添加量，即牛肝菌酶解液添加量为8%，炒制牛肝菌添加量为30%，菜籽油添加量为50%，其他辅料占12%。在最优条件下，牛肝菌复合调味料的综合感官评分为（84.44±0.25）分。挥发性风味成分检测结果表明，利用GC-MS共检测出风味物质68种，其中醛类20种，醇类10种，醚类2种，酯类6种，酸类5种，酮类7种，烯烃类4种，酚类4种，烷烃类4种，其他6种；理化分析结果表明，牛肝菌复合调味料的氯化物（以NaCl计）含量为3.30 g/100 g。本研究结果为低盐复合调味料提供了新的思路。

关键词：酶解；模糊数学法；牛肝菌复合调味料；感官评分；风味；品质

中图分类号：TS264.24    文献标识码：A    文章编号：1674-506X（2024）01-0082-0007

Optimization of Low Salt and Highly Flavored Porcini Mushroom Composite Seasoning Formulation by Fuzzy Mathematical Method and Product Analysis

LIU Jingwei¹, JI Changlian², LUO Xing¹, RAO Ruijie¹, SONG Jie1^*，HE Dan1^*

(1.Sichuan Light Industry Research and Design Institute Co., Ltd., Chengdu 610036,China;

2.Chengdu Yale Fresh Biotechnology Co., Ltd., Chengdu 610400,China)

Abstract: In this study, a low-salt and high-flavor Boletus edulis composite seasoning was developed by adding Boletus edulis enzymatic solution, canola oil and other auxiliary materials with Boletus edulis as raw materials. The optimal additions of Boletus edulis enzymatic solution, fried Boletus edulis and canola oil in the Boletus edulis composite seasoning were determined by one-way and orthogonal tests and combined with the fuzzy mathematical method using the comprehensive sensory score as an indicator, i.e., 8% of Boletus edulis enzymatic solution, 30% of fried Boletus edulis, 50% of canola oil, and 12% of other excipients. Under the optimal conditions,the overall sensory score of the Boletus edulis composite seasoning was (84.44±0.25). The results of volatile flavor components showed that a total of 68 flavor substances were detected using GC-MS, including 20 aldehydes, 10 alcohols, 2 ethers, 6 esters, 5 acids, 7 ketones, 4 olefins, 4 phenols, 4 alkanes, and 6 others; the results of the physicochemical analyses showed that the chloride (NaCl) content of the Boletus edulis composite seasoning was 3.30 g/100g. The results of this study provide a new idea for low-salt composite seasoning.

Keywords: enzymolysis; fuzzy mathematics; Boletus edulis compound seasoning; sensory evaluation; flavor; quality

doi: 10.3969/j.issn.1674-506X.2024.01-013

收稿日期：2023-06-30

基金项目：成都市科技项目（2022-YF05-00890-SN）

作者简介：刘婧玮（1989-），女，硕士，工程师。研究方向：食品加工。

*通信作者：宋杰（1994-），男，硕士，工程师。研究方向：食品加工；何丹（1994-），女，硕士，助理工程师。研究方向：食品加工。

引用格式:刘婧玮,纪昌联,罗兴,等.模糊数学法优化低盐高呈味牛肝菌复合调味料配方及产品分析[J].食品与发酵科技,2024,60(1):82-87,112.