模糊數(shù)學(xué)與響應(yīng)面法結(jié)合的杏鮑菇料酒發(fā)酵參數(shù)優(yōu)化

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DOI：10.3969/j.issn.1000-9973.2025.05.025

中圖分類號：TS264.2 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）05-0181-05

Optimization of Fermentation Parameters of Pleurotus eryngii Cooking Wine by Combining Fuzzy Mathematics with Response Surface Method

FU Li-fang，YANG Yong， ZHANG Xiang-qin （Henan University of Animal Husbandry and Economy， Zhengzhou 45oo44，China）

Abstract：In order to develop cooking wine with new flavor，glutinous rice is usedas the main fermentation material，and Pleurotus eryngi is added during the fermentation process to make Pleurotus eryngi cooking wine.Response surface method is used to optimize the fermentation process of Pleurotus eryngii cooking wine.Fuzzy mathematics sensory evaluation method is used to evaluate the effects of fermentation time （15，17， 19d） ，fermentation temperature （28，32，36°C ） and Pleurotus eryngii addition amount （mass ratio of 1% ， 5% ， 8% ） on the amino acid nitrogen content， total sugar content and sensory score of Pleurotus eryngii cooking wine during the secondary fermentation process. The results show that using fuzzy mathematics sensory evaluation method for quadratic fiting and regresion analysis can objectively and comprehensively evaluate the sensory score of Pleurotus eryngii cooking wine. When the addition amount of Pleurotus eryngii is 8% ，the secondary fermentation time is 19d ，and the secondary fermentation temperature is 32°C ， the sensory score of Pleurotus eryngii cooking wine could reach 47.7 points， the amino acid nitrogen content is （0.61±0.03）g/L ，and the total sugar content is （43.28±0.21）g/L . The overall color of cooking wine is bright and transparent，with bright orange color，uniform texture and coordinated aroma of wine and Pleurotus eryngii.

Key Words： Pleurotus eryngii cooking wine; fuzzy mathematics; response surface method; parameter optimization

料酒作為中國烹飪中一種不可或缺的調(diào)味品，自古以來在中國飲食文化中占有重要地位[]。（剩余7333字）