基于模糊感官評定法的竹蓀牛肉醬加工工藝研究
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中圖分類號：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1008-1038（2025）04-0028-07
DOI：10.19590/j.cnki.1008-1038.2025.04.005
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* （School of Pharmacy/Research Centerfor Application and Development of Medicine and Food Dual-use Resources， Guizhou University of Traditional Chinese Medicine， Guiyang 550025， China）
Abstract：As ahigh-value edible fungus， Dictyophora indusiatacan 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 atained 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 indusiata； beef paste； sensory evaluation； response surface methodology； process optimization
竹蓀（Dictyophora indusiata（Vent.ex Pers）Fisch）又名竹笙，屬于擔(dān)子菌亞門、鬼筆科，在我國食藥用歷史悠久，唐代《酉陽雜》記載其是“色、味、香、形”四絕的“草八珍”之一，素有“山珍之王"“菌中皇后”之稱，營養(yǎng)價值高-3]。（剩余7915字）