【摘要】 以啤酒、番茄膏、酸姜和红泡椒等原料制作啤酒鱼调味汁，并对其配方工艺进行研究。基于单因素试验，探究啤酒用量、番茄膏用量、老抽用量及黄原胶溶液用量对啤酒鱼调味汁的影响，并利用模糊数学综合评价法结合响应面试验优化其配方工艺，得到啤酒鱼调味汁的最佳配方为啤酒用量147 g、番茄膏用量19 g、老抽用量1.3 g、黄原胶溶液用量4 g。在此工艺下制作的啤酒鱼调味汁颜色明亮，有光泽，口感协调，啤酒风味浓郁，感官评分为88.47±0.19。对其卫生指标和污染物指标进行测定，均符合国家标准。更多还原

【Abstract】 Beer fish sauce is prepared with raw materials such as beer, tomato paste, sour ginger and red pickled pepper, and the formula process is optimized. Based on single factor test, the effects of beer dosage, tomato paste dosage, dark soy sauce dosage and xanthan gum solution dosage on beer fish sauce are explored, and fuzzy mathematics comprehensive evaluation method combined with response surface test is used to optimize the formula process. The optimal formula of beer fish sauce is obtained as follows: beer dosage of 147 g, tomato paste dosage of 19 g, dark soy sauce dosage of 1.3 g, xanthan gum solution dosage of 4 g. The beer fish sauce produced by this process is bright and glossy in color, with harmonious taste and strong beer flavor, the sensory score is 88.47±0.19. The health indexes and pollutant indexes are measured, and they are also in line with national standards.更多还原