于艳丽¹，谷雪松^2*

（1.上海杉达学院，上海 201209；2.上海交通大学，上海 200240）

摘要：为制备营养丰富，储存时间长的蛋黄酱产品，在单因素实验的基础上，以模糊数学感官评分为响应值，结合响应面法优化蛋黄酱的生产配方。结果表明蛋黄酱的最佳配方为：葵花籽油添加量70.3%、蛋黄液添加量8.0%、食醋添加量9.2%、辛烯基琥珀酸淀粉钠添加量0.9%。按此配方制作的产品模糊感官评分为89.7分，与模型预测结果89.53分相近。根据样品感官评分、黏度和稳定性指数实验结果，预判样品的储存期为7个月，与产品设计之初的储存时间期望值吻合，可为蛋黄酱的制作工艺提供借鉴。

关键词：蛋黄酱；配方；模糊数学感官评价；响应面法

中图分类号：TS253.4    文献标识码：A    文章编号：1674-506X（2022）03-0136-0008

Formula Optimization of Mayonnaise Using Fuzzy Mathematics Evaluation and Response Surface Method

YU Yanli¹, GU Xuesong^2*

（1.Shanghai Sanda University, Shanghai 201209, China;

2.Shanghai Jiao Tong University, Shanghai 200240, China）

Abstract：In order to prepare mayonnaise products with rich nutrition and long shelf life, fuzzy sensory evaluation score was used as the response value, and response surface method was used to optimize the production formula of mayonnaise based on the single factor experiment. The results showed that the optimum recipe was as follows: sunflower seed oil 70.3%, yolk liquid 8.0%, vinegar 9.2%, sodium starch octenyl succinate 0.9%. Under this condition, the sensory evaluation score was 89.7, which was close to the model prediction value 89.53. According to the sensory score, viscosity and stability index of the sample, the shelf life of the sample was predicted to be 7 months, which was consistent with the expected shelf time at the beginning of product design. This research provides reference for the process of mayonnaise.

Keywords：mayonnaise; formula; fuzzy mathematics sensory evaluation; response surface method

doi：10.3969/j.issn.1674-506X.2022.03-019

收稿日期：2021-09-23

作者简介：于艳丽（1982-），女，硕士，副教授。研究方向：食品质量安全检测。

*通信作者：谷雪松（1986-），男，硕士。研究方向：肉制品和调味品的研发和应用。

引用格式：于艳丽,谷雪松.模糊数学评价结合响应面法优化蛋黄酱的配方[J].食品与发酵科技,2022,58(3):136-143.