Optimization of noodle mate of shiitake mushroom flavor by fuzzy math-ematical evaluation and response surface methodology
WANG Anjian
CUI Guomei
XUE Weisheng
XU Fangfang
WEI Shuxin
Abstract：The noodle mate of shiitake mushroom flavor is a kind of condiment with fresh shiitake mushroom as the main material,which has the special flavor and nutrition.On the basis of single factor experiment,this paper optimized the ra-tio of main materials of noodle mate through fuzzy mathematics evaluation and response surface test.The optimal ratio was slightly adjusted for convenience in production and the verified,followed by the determination of its physicochemical and microbial indexes.The results showed that the best proportion of the noodle mate of shiitake mushroom flavor consist-ed of braised and diced mushroom 100 g,bean paste 14.1 g,red oil 39.1 g,3％cross-linked hydroxypropyl starch emul-sion 36.4 g,chopped onion 7.3 g,chopped ginger 3.6 g,sugar 2.3 g,salt 4.5 g,chicken essence 2.3 g,MSG 3.2 g,white pepper 0.4 g,thirteen spices 0.4 g,oil consumption 9.1 g,fermented bean paste 18.1 g.Under these conditions,the noodle mate of shiitake mushroom flavor was uniform,ruddy in color,full-bodied in flavor and best in taste.The fuzzy sensory score of the product reached 91.35,and it fit well with the response surface model.The physical,chemical and microbial indexes of the product met the requirements of the national standards.
Keywords：Noodle mateShiitake mushroomProcess optimizationFuzzy mathematical evaluationResponse surface methodology
Publication Date：2025-03-05
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 106-113 )