Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method

LIU Xiaoyuan, WANG Xuefei, ZHU Jing, YOU Shuhui, JIANG Xingxu

China Brewing ›› 2023, Vol. 42 ›› Issue (12) : 198-205.

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China Brewing ›› 2023, Vol. 42 ›› Issue (12) : 198-205. DOI: 10.11882/j.issn.0254-5071.2023.12.031

Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method

  • LIU Xiaoyuan, WANG Xuefei, ZHU Jing, YOU Shuhui, JIANG Xingxu*
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Abstract

In order to improve the utilization rate of protein-rich camellia seed meal, the brewing process of camellia seed meal soy sauce was optimized by the response surface method, and the effects of camellia seed meal addition, brine mass fraction, brine addition and fermentation time on amino nitrogen, total acid, soluble salt-free solids and sensory scores of camellia seed meal soy sauce was investigated by fuzzy mathematical sensory evaluation method. The results showed that fuzzy mathematics could objectively and accurately evaluate the quality indexes and sensory scores of camellia seed meal soy sauce. The optimal brewing technology of camellia seed meal soy sauce were obtained as follows: camellia seed meal addition 41%, brine mass fraction 16%, brine addition 99%, and fermentation time 14 d. Under these optimal conditions, the amino acid nitrogen content was 0.65 g/100 ml, the total acid content was 0.52 g/100 ml, the soluble salt-free solid content was 15.8 g/100 ml, the sensory score was 82.3 points, with bright color, uniform texture, delicioustaste, and rich flavor of sauce and ester.

Key words

camellia seed meal / fuzzy mathematics / soy sauce / brewing technology optimization / response surface method

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LIU Xiaoyuan, WANG Xuefei, ZHU Jing, YOU Shuhui, JIANG Xingxu. Optimization of brewing technology of camellia seed meal soy sauce based on response surface method and fuzzy mathematics sensory evaluation method[J]. China Brewing, 2023, 42(12): 198-205 https://doi.org/10.11882/j.issn.0254-5071.2023.12.031

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