DOI：10.3969/j.issn.1000-9973.2025.07.026

中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2025）07-0180-04

Optimization of Lentinula edodes and Silverfish Chili Sauce Based on Fuzzy Mathematics and Orthogonal Test

HUANG Fang1，HUANG Li-na²，YANG Liu³ （1.School of Mathematics，Jiaozuo Normal Collge，Jiaozuo 4540oo，China；2.School of Materials Science and Engineering，Henan Polytechnic University， Jiaozuo 4540o3，China；3.China Telecom Cloud Technology Co.，Ltd.，Beijing 100007，China）

Abstract： In order to increase consumers choices of chili sauce，in this research，with Lentinula edodes and silverfish as the main raw materials，a new type of chili sauce，Lentinula edodes and silverfish chili sauce，is developed. The processing technology of Lentinula edodes and silverfish chili sauce is studied and optimized through single factor test combined with orthogonal test and fuzzy mathematics method. The effects of different factors such as the addition amount of Lentinula edodes，the addition amount of silverfish，the addition amount of chili and the addition amount of broad bean paste on the sensory score of Lentinula edodes and silverfish chili sauce are analyzed. It is found that the addition amount of chili has the greatest effect on the sensory score of Lentinula edodes and silverfish chili sauce. The optimal processing technology for Lentinula edodes and silverfish chili sauce is determined as 12% Lentinula edodes， 9% silverfish， 7% chili and 6% broad bean paste. The Lentinula edodes and silverfish chili sauce processed by this procesing technology is rich in mushroom aroma and has a mellow and smooth taste.Through detection，it is found that the moisture content of Lentinula edodesand silverfish chili sauce under these processing technology conditions is （6，78±0，34. ） g/100g ，the salt content is （5，76±0，08） ） g/100g the total acid content is （1.34±0.03 ） g/100g ，the nitrate content is（ 1.66±0.02 ） g/kg ，the total number of colonies is less than 10³CFU/g and no E . coliis detected，which has met the national food safetystandards. Key words： condiment;chili sauce; processing technology; fuzzy mathematics

香菇（Lentinulaedodes），又名冬菇或香蕈，属于担子菌纲、伞菌目、香菇属，是一种极具营养价值和药用价值的食用菌[1-2]。作为世界第二大食用菌，香菇不仅在食品行业中占据着重要地位，而且在制药行业中扮演着关键角色[3-4]。香菇的独特之处在于其丰富的活性蛋白质和人体必需氨基酸，这些营养成分使得香菇成为一种理想的健康食品[5]。此外，香菇味道鲜美、香气独特，食用时不仅能够增进食欲，而且能够为菜肴增添独特的风味。更为重要的是，香菇自古以来就被视为一种食药同源的佳品，不仅可以作为日常膳食的一部分，而且具有显著的医用保健功效。现代研究表明，香菇含有多种生物活性成分，如多糖、蛋白质、甾醇、酚类化合物，这些成分具有抗肿瘤、降血压、降血脂、增强免疫力、抗病毒、抗菌等多种生理功能[。因此，香菇在预防和治疗多种疾病方面显示出广阔的应用前景。例如，香菇多糖已被证明具有显著的抗肿瘤活性，能够通过增强免疫系统功能来抑制肿瘤细胞的生长和扩散。此外，香菇中的甾醇类化合物还具有降血脂和抗动脉粥样硬化的作用，有助于心血管健康[7-8]。香菇的广泛应用不仅限于食品和医药领域，而且包括保健品的开发和生产。基于香菇的多种营养成分和生物活性成分，香菇提取物被广泛应用于各种保健品中，如胶囊、片剂、饮品等，以满足人们日益增长的健康需求[9-10]。香菇作为一种具有丰富营养和多种医用保健功效的食用菌，不仅为食品行业提供了重要的资源，而且为制药行业和保健品行业的发展作出了巨大贡献，其在未来的研究和应用中将具有广阔的前景[1]。……