基于模糊數(shù)學(xué)和正交試驗優(yōu)化香菇銀魚仔辣醬

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DOI：10.3969/j.issn.1000-9973.2025.07.026

中圖分類號：TS264.24 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）07-0180-04

Optimization of Lentinula edodes and Silverfish Chili Sauce Based on Fuzzy Mathematics and Orthogonal Test

HUANG Fang1，HUANG Li-na2，YANG Liu3 （1.School of Mathematics，Jiaozuo Normal Collge，Jiaozuo 4540oo，China；2.School of Materials Science and Engineering，Henan Polytechnic University， Jiaozuo 4540o3，China；3.China Telecom Cloud Technology Co.，Ltd.，Beijing 100007，China）

Abstract： In order to increase consumers choices of chili sauce，in this research，with Lentinula edodes and silverfish as the main raw materials，a new type of chili sauce，Lentinula edodes and silverfish chili sauce，is developed. The processing technology of Lentinula edodes and silverfish chili sauce is studied and optimized through single factor test combined with orthogonal test and fuzzy mathematics method. The effects of different factors such as the addition amount of Lentinula edodes，the addition amount of silverfish，the addition amount of chili and the addition amount of broad bean paste on the sensory score of Lentinula edodes and silverfish chili sauce are analyzed. It is found that the addition amount of chili has the greatest effect on the sensory score of Lentinula edodes and silverfish chili sauce. The optimal processing technology for Lentinula edodes and silverfish chili sauce is determined as 12% Lentinula edodes， 9% silverfish， 7% chili and 6% broad bean paste. The Lentinula edodes and silverfish chili sauce processed by this procesing technology is rich in mushroom aroma and has a mellow and smooth taste.Through detection，it is found that the moisture content of Lentinula edodesand silverfish chili sauce under these processing technology conditions is （6，78±0，34. ） g/100g ，the salt content is （5，76±0，08） ） g/100g the total acid content is （1.34±0.03 ） g/100g ，the nitrate content is（ 1.66±0.02 ） g/kg ，the total number of colonies is less than 103CFU/g and no E . coliis detected，which has met the national food safetystandards. Key words： condiment;chili sauce; processing technology; fuzzy mathematics

香菇（Lentinulaedodes），又名冬菇或香蕈，屬于擔(dān)子菌綱、傘菌目、香菇屬，是一種極具營養(yǎng)價值和藥用價值的食用菌[1-2]。（剩余6808字）