唐人杰1，张 瑞2，黄 静1*，后鹏飞1*，王 进1，罗 丹1，高 山1，胡道辉2，周 平2，游敬刚1
（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；
2.成都馨盛生物科技有限公司，四川成都 611130）
摘要：本研究利用新鲜番茄为主要原料，添加大豆油、阿拉伯胶、泡野山椒等辅料制作川菜用番茄酱料。采用单因素试验和模糊数学法，对大豆油添加量、阿拉伯胶添加量、泡野山椒添加量进行配方优化，结果表明当大豆油添加量5%、阿拉伯胶添加量0.5%、泡野山椒添加量6%时，番茄酱料感官评分最高为87.05分。采用顶空固相微萃取-气相色谱-质谱联用技术，对番茄酱料中挥发性风味物质进行测定，共检测出42种挥发性风味物质，相对含量为99.94%，其中醛类9种、烃类6种、酮类6种、酯类6种、醇类5种、酸类2种、醚类2种、酚类1种、其他类5种，其中酮类相对含量最高为32.82%，其他类相对含量为31.84%，醛类相对含量为10.90%。
关键词：模糊数学法；番茄酱料；感官评分；风味
中图分类号：TS264.24 文献标识码：A 文章编号：1674-506X（2022）06-0077-0006
Optimization of Tomato Sauce Formula for Sichuan Cuisine and its Flavor Analysis Based on Fuzzy Mathematics
TANG Renjie1, ZHANG Rui2, HUANG Jing1*, HOU Pengfei1*, WANG Jin1, LUO Dan1, GAO Shan1, HU Daohui2, ZHOU Ping2, YOU Jinggang1
（1.Sichuan Food Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;
2.Chengdu Xinsheng Biotechnology Co., Ltd., Chengdu Sichuan 611130, China）
Abstract：In this study, fresh tomatoes were used as the main raw materials, and soybean oil, arabic gum, pickled wild pepper and other auxiliary materials were added to make tomato sauce for Sichuan cuisine. The single factor test and fuzzy mathematics were used to optimize the formula of soybean oil, arabic gum and pickled wild pepper. The results showed that when the soybean oil, arabic gum and pickled wild pepper were 5%, 0.5% and 6% respectively, the highest sensory score of tomato sauce was 87.05. The volatile flavor substances in tomato sauce were determined by headspace solid phase microextraction gas chromatography-mass spectrometry. A total of 42 volatile flavor substances were detected, with a relative content of 99.94%, including 9 aldehydes, 6 hydrocarbons, 6 ketones, 6 esters, 5 alcohols, 2 acids, 2 ethers, 1 phenol and 5 others. The highest relative content of ketones was 32.82%, and the relative content of others was 31.84%, The relative content of aldehydes is 10.90%.
Keywords：fuzzy mathematics; tomato sauce; sensory evaluation; flavor
doi：10.3969/j.issn.1674-506X.2022.06-012
收稿日期：2022-03-11
基金项目：四川省科技成果转移转化示范项目“新型轻盐及大颗粒川菜用酱料加工工艺成果转移转化示范项目”（2022ZHCG0071）
作者简介：唐人杰（1996-），女，硕士，助理工程师。研究方向：畜产品加工。
*通信作者：黄静（1985-），女，硕士，高级工程师。研究方向：畜产品加工；后鹏飞（1995-），男，硕士，助理工程师。研究方向：畜产品加工与安全。
引用格式：唐人杰,张瑞,黄静,等.基于模糊数学法优化川菜用番茄酱料配方及其风味分析[J].食品与发酵科技,2022,58(6):77-82.
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