基于模糊数学评定与响应面法优化秋葵虾皮辣酱配方

为丰富辣酱类产品，提高秋葵和虾皮的附加值，以秋葵、虾皮、辣椒和豆瓣酱为主要原料，利用模糊数学模型结合响应面法优化秋葵虾皮辣酱的配方。结果表明，秋葵虾皮辣酱的最佳配方为：秋葵干添加量11.0%，虾皮添加量12.0%，干辣椒添加量9.6%，豆瓣酱添加量5.3%，其中干辣椒添加量对秋葵虾皮辣酱的感官评分影响最大，其次是秋葵干添加量和虾皮添加量，最小的是豆瓣酱添加量。此条件下制备的秋葵虾皮辣酱色泽油光鲜亮，香辣浓郁，鲜辣咸甜可口，组织细腻，感官评分为88.17分，与响应面预测值88.79分接近。本研究可为秋葵和虾皮的深度开发及综合利用提供一种新的途径和参考。

Optimization of Formula of Chili Paste with Okra and Dried Small Shrimps based on Fuzzy Mathematical Evaluation and Response Surface Methodology

In order to enrich the varieties of chili paste and improve the added values of okra and dried small shrimps, okra, dried small shrimps, chili and thick broad-bean sauce were took as the main raw materials to prepare chili paste, and fuzzy mathematical model combined with response surface method was used to optimize the formula of the chili paste. The results showed that the optimal formula of the okra shrimps chili paste was as follows: dried okra 11.0%, dried small shrimps 12.0%, chili 9.6%, and thick broad-bean sauce 5.3%. Among which the chili addition of showed the greatest ef?fect on the sensory score of okra shrimp chili sauce, followed by dried okra and shrimp addition, the smallest effect was thick broad-bean sauce. Under these conditions, the okra shrimps chili paste prepared had bright color, strong delicious?ly spicy flavor, fresh, spicy, salty and sweet taste, smooth texture, with a sensory score of 88.17, which was in good agree?ment with the predicted value of 88.79 by response surface methodology. Which can provide a new way and reference for deep develop and comprehensive utilization of okra and dried small shrimps.