模糊數(shù)學感官評價結合隨機質心映射法優(yōu)化低脂核桃醬工藝配方及品質特性分析

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中圖分類號：TS264.2 文獻標志碼：A 文章編號：1000-9973（2025）05-0020-09

DOI：10.3969/j.issn.1000-9973.2025.05.004

Optimization of Process Formula of Low-Fat Walnut Sauce by Fuzzy Mathematics Sensory Evaluation Combined with Random Centroid Optimization Method and Analysis of Its Quality Characteristics

NIU Xiao-tong1，2 ， AIMAITI ? Tajinisaguli1， XU Ming-qiang23， ZHANG Jian23 ， GUO Jin-bao4，QIN Qi-de5，MA Yan2，3 * （1.College of Food Science and Pharmacy， Xinjiang Agricultural University，Urumqi 830052， China; 2. Institute of Agro-products Processing， Xinjiang Academy of Agricultural Sciences， Urumqi 830091，China；3. Xinjiang Deep Processing Engineering Technology Center of Agricultural Byproducts，Urumqi 83oo91，China；4.Wensu Baoyuan Fruit Industry Co.，Ltd.，Aksu 84310o，China；5. Aksu Shengding Grease Co.，Ltd.，Aksu 843100，China）

Abstract：With defatted walnut meal as the raw material，the process formula of low-fat walnut sauce is optimized to develop a kind of low-fat walnut sauce product. Through the weight analysis of the color，flavor，texture and taste of low-fat walnut sauce，a fuzzy mathematics sensory evaluation model for low-fat walnut sauce is established. The process formula of low-fat walnut sauce is optimized using random centroid optimization （RCO） method，the efects of the addition amount of sodium alginate， monoglyceride，beeswax，walnut meal and water on the sensory quality of low-fat walnut sauce are explored，and its quality characteristics are analyzed.The results show that the optimal processformula of low-fat walnut sauce is sodium alginate addition amount of 1.1% ，beeswax addition amount of 0.6% ， monoglyceride addition amount of 0.3% ，walnut meal addition amount of 18% and water addition amount of 80% . The sensory score of low-fat walnut sauce made by this process is 9o.1O points. Compared with commerciallyavailable walnut sauce and walnut sauce produced by enterprises，its taste is the best， and the fat content （3.78g/100g） is significantly lower than that of commercially available products （ ΔP<0.05 ） Its texture properties （hardness is 2.15N ，gumminess is 1.46N ，cohesiveness is O.33，adhesiveness is 1.53mJ ） are consistent with those of commerciall available walnut sauce. This study has provided theoretical guidance for the effective utilization of walnut meal and the production of low-fat walnut sauce.

Key words： low fat；walnut sauce; fuzzy mathematics； random centroid optimization method; formulaoptimization

核桃（JuglansregiaL.）別名胡桃，落葉喬木，與榛子、杏仁和腰果被合稱為"世界四大堅果"[2]，種植面積廣泛[3]。（剩余15161字）