基于模糊数学感官评价结合响应面法优化豆渣发酵工艺

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DOI：10.3969/j.issn.1000-9973.2026.04.023

中图分类号：TS214.2 文献标志码：A 文章编号：1000-9973（2026）04-0165-06

nization of Fermentation Process of Bean Dregs Based on Fuzzy Mathematics Sensory Evaluation Combined with Response Surface Method

SHAO Yu-min1 ，MA Guan-zhong² （1.Pingdingshan Vocational and Technical College，Pingdingshan 467ooo，China; 2.Anyang Normal University，Anyang 455ooo，China）

stract： Bean dregs are the by-products in the production process of bean products and are rich in nutrie

The aim of this paper is to optimize the fermentation processof bean dregs through fuzzy mathematics sensory evaluation method to improve the fermentation quality and nutritional value of bean dregs. By adjusting the four single factors including the addition condition of bacterial liquid into fermented bean dregs，water addition amount of bean dregs， fermentation time of bean dregs and fermentation temperature of bean dregs， single factor test is conducted. The nutrients （crude protein content and fat content）of bean dregs are compared and analyzed by fuzzy mathematics sensory evaluation combined with response surface method. When the addition condition of bacterial liquid is the mass ratio of Aspergilus oryzae to Rhizopus oryzae is 1：2 ，the water addition amount of bean dregs is 40% ，the fermentation time of bean dregs is 4d ， and the fermentation temperature of bean dregs is ，the sensory score is the highest of 49.1 points. The crude protein content is （25.82±1.62 ） g/100g ，and the fat content is （12.84±0.94）g/100g

Key words： fuzzy mathematics； sensory evaluation；bean dregs； fermentation process;； optimization

豆渣，作为大豆加工过程中的主要副产品，富含纤维素、粗蛋白和多种微量元素，但长期未得到有效利用。（剩余8244字）