Uniform Design and Fuzzy Mathematics Combined toOptimize the Chili Dipping Sauce Formula

PurposeTo optimize and obtain a chili dipping sauce formula with a unique flavor.

MethodsUsing pepper as raw material, single factor experiment and uniform design experiment were used to select chili, monosodium glutamate, salt, Sichuan pepper, ginger, cumin and other factors to optimize the chili dipping sauce, combined with fuzzy mathematics evaluation method, the sensory evaluation was carried out on the five dimensions of color, aroma, taste, flavour and freshness of chili dipping sauce.

ResultsThe optimal formula for dipping pepper was: chili was 59.3%, monosodium glutamate was 16.4%, salt was 16.4%, Sichuan pepper was 0.7%, ginger was 0.7%, cumin was 2.0%, licorice was 0.3%, clove was 0.3%, fennel was 1.3%, coriander was 1.3%, soybean powder was 0.7%, myrcia was 0.3% and rhizoma kaempferiae was 0.3%.

ConclusionCombined uniform design test and fuzzy mathematics method can effectively reduce the subjectivity of sensory evaluation and make the results of sensory evaluation more scientific and rigorous, which can provide reliable theoretical basis for the selection of complex product formula or process parameters.