Study on the Processing Technology of Dictyophora indusiata Beef Paste Based on Fuzzy Sensory Evaluation
SHI Yuzhen
LIU Xiongwei
PENG Shan
YI Yongheng
LUO Jiangli
LIU Chang
Abstract：As a high-value edible fungus,Dictyophora indusiata can be developed into multifunctional products through intensive processing and comprehensive utilization of its components,thereby significantly enhancing its added value.This study employed beef and fermented D.indusiata products as raw materials,utilizing fuzzy mathematical sensory evaluation combined with single-factor experiments and response surface methodology(RSM),utilizing sensory score as the index to optimize the production process of D.indusiata beef paste.Results demonstrated that the optimal processing parameters were determined as:fermented D.indusiata products(90%green and red pepper,2∶1 D.indusiata dried product to Cordyceps militaris dried product,totaling 10%)57.25%,edible oil addition 50%,konjac addition 37.5%,onion addition 10%,salt addition 5%,brewed soy sauce addition 5%,white sesame seeds addition 5%,dried chili peppers addition 5%,green pepper addition 3.25%,and mushroom powder addition 2.0%.The resultant D.indusiata beef paste exhibited a sour-spicy refreshing taste with uniform texture,preserved the distinctive flavor of fermented sauce,and attained optimal sensory quality(90.5 points).All physicochemical and microbiological indices met relevant standards.This fermented D.indusiata product development enhanced comprehensive utilization efficiency of D.indusiata resources,alleviated raw material constraints,aligned with health industry development trends.
Keywords：Dictyophora indusiatabeef pastesensory evaluationresponse surface methodologyprocess optimization
Publication Date：2025-04-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 28-34 )