酥皮月饼的模糊综合感官品质评判  

A Fuzzy Comprehensive Sensory Quality Evaluation of Crisp-shell Moon Cake

作　　者：汤卫东[1] 王建军[1] 张淼[1] 王茂山[1] 范涛[1] 

机构地区：[1]济南大学旅游烹饪学院,山东济南250002

出　　处：《扬州大学烹饪学报》2006年第3期15-18,共4页Cuisine Journal of Yangzhou University

基　　金：山东省教育厅实验技术研究资助项目(SJ200512)。

摘　　要：利用模糊综合评判法对糕点感官质量进行评判,可以有效地降低常规的感官质量评价的局限性,从而获得一个综合而比较客观的检验结果。通过确定酥皮月饼感官品质相应隶属函数和评价标准,利用模糊综合评判法对其感官品质进行综合评判,结果表明,此法比常用的加权平均法更科学、合理、客观。The use of fuzzy comprehensive judgment method to evaluate the sensory quality of cakes can effectively reduce the limitation of conventional sensory quality evaluation, thus acquiring more comprehensive and objective test results. The paper described the results of conducting comprehensive sensory quality evaluation of crisp - shell moon cakes by use of fuzzy comprehensive judgment method through the determination of the functions correspondingly subordinate to moon cake sensory quality and evaluation standards. The results showed this method is more scientific, reasonable and objective than commonly used weighted average method.

关 键 词：食品科学 酥皮月饼 感官品质 

分 类 号：R151.3[医药卫生—营养与食品卫生学]