几种发芽糙米食品感观评价研究  

A Study on Sensory Evaluation of Sprouted Brown Rice Food

作　　者：刘岚[1] 尹珺[1] 谭钤文[1] 许曼[1] 田凯虹[1] 张丙青[1] 何新益[1] 

机构地区：[1]天津农学院,天津300384

出　　处：《粮食与饲料工业》2009年第10期1-2,4,共3页Cereal & Feed Industry

基　　金：天津农学院科学研究发展基金计划项目(2008D014);天津农学院大学生科技创新项目"发芽糙米方便食品的研究与开发"

摘　　要：采用模糊数学综合评判法对4种采用不同工艺制备的发芽糙米食品进行了感官评价。评判结果表明,发芽糙米菜团、发芽糙米麻团和发芽糙米酥属优良产品,发芽糙米片属中等产品。模糊数学综合评判法对食品的综合感官评定结果趋于准确和客观,为发芽糙米产品质量稳定提供了可靠的评价保障。Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.The results showed that,vegetable ball with sprouted brown rice,sesame ball with sprouted brown rice and crisp cake made of sprouted brown rice were excellent products,and slices made of sprouted brown rice were medium products.These sensory evaluation results made through fuzzy mathematics comprehensive evaluation method was accurate and objective and provided a reliable evaluation guarantee for sprouted brown rice products.

关 键 词：发芽糙米 模糊数学综合评判法 感官评价 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]