Study on Black Garlic Tea Tree Mushroom Sauce and Its Antioxidant Properties by Fuzzy Mathematics Evaluation and Response Surface Methodology

JIA Qingchao; WANG Xuan

doi:10.13386/j.issn1002-0306.2022070366

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May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 216-226.

JIA Qingchao, WANG Xuan. Study on Black Garlic Tea Tree Mushroom Sauce and Its Antioxidant Properties by Fuzzy Mathematics Evaluation and Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(9): 216−226. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070366

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Study on Black Garlic Tea Tree Mushroom Sauce and Its Antioxidant Properties by Fuzzy Mathematics Evaluation and Response Surface Methodology

doi: 10.13386/j.issn1002-0306.2022070366

JIA Qingchao^{*
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WANG Xuan

School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450000, China

Received Date: 02 Aug 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

With black garlic, tea tree mushroom and millet pepper as the main raw materials, sensory evaluation as the standard, single factor experiment, fuzzy mathematical evaluation and response surface optimization were used to optimize the factors affecting black garlic tea tree mushroom sauce, such as tea tree mushroom, millet pepper, vegetable oil, edible salt, white sugar, starch, onion, ginger and garlic. A black garlic sauce product was studied and its antioxidant activity was compared with the commercially available Chunjiuyuan tea tree mushroom sauce. The results showed that the best preparation formula of black garlic tea tree mushroom sauce was: 20 g black garlic, 18.05 g tea tree mushroom, 3.49 g millet pepper, 6.96 g vegetable oil, 3.48 g salt, 1.16 g white sugar, 2.32 g starch, 1.16 g onion, ginger and garlic respectively, and the sensory score was 88.26 points. Black garlic tea tree mushroom sauce and Chunjiuyuan tea tree mushroom sauce had scavenging capacity for DPPH free radical, hydroxyl radical, superoxide anion radical, and reducing capacity for Fe³⁺, which had a positive dose effect relationship with the volume concentration. However, the scavenging capacity and reducing capacity of black garlic tea tree mushroom sauce were better than those of Chunjiuyuan tea tree mushroom sauce. When the volume concentration reached 1 mL/mL, the scavenging capacity of DPPH free radical, hydroxyl radical and superoxide anion radical were 93.6%, 75.9% and 50.8% respectively, and the reduction capacity of Fe³⁺ was also the largest, indicating that the prepared black garlic tea mushroom sauce had good antioxidant properties. The results of physicochemical and microbial indexes showed that the water content was 52.35 g/100 g, the total acid content was 2.02 g/kg, the total number of colonies was 816.6 CFU/mL, the nitrite content was 2.53 mg/kg, coliforms were not detected. The above indicators were in line with the relevant national requirements of GB 31644-2018 National food safety standard compound seasoning. Under this condition, black garlic tea tree mushroom sauce has mellow flavor, bright luster and moderate viscosity, providing data reference for the development of black garlic tea tree mushroom sauce.
- black garlic,
- tea tree mushroom,
- sensory evaluation,
- antioxidant activity,
- physicochemical indicators

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References(29)

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Study on Black Garlic Tea Tree Mushroom Sauce and Its Antioxidant Properties by Fuzzy Mathematics Evaluation and Response Surface Methodology

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