青梅软糖感官质量的模糊综合评判  

Evaluating the Sensory Quality of Sour Plum Soft Sweets with Fuzzy Comprehensive Evaluation

作　　者：武玉艳[1] 李汴生[1] 李威[1] 罗香莲[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第6期665-668,共4页Modern Food Science and Technology

摘　　要：本文通过感官评分方法确定胶凝剂的种类及复配比例,以及青梅软糖的配方。利用模糊数学法分析成品的色泽、硬度、弹性、青梅特有香味、酸甜感五个指标的感官评定结果,显示:15%的青梅酱,2.5%的复合胶凝剂,30%的复合甜味剂,0.2%的柠檬酸,所得的青梅软糖综合感官评价较好。Based on the sensory evaluation, the kinds and contents of gel forming agents and the formula of sour plum soft sweets were determined. Then the sensory quality of the soft sweets, including color, hardness, elastic, flavor and taste, were analyzed by using the Fuzzy comprehensive evaluation. The result showed that best sensory quality of the soft sweet was achieved using 15% sour sauce, 2.5% compound gels, 30% sweeteners and 0.2% citric acid.

关 键 词：青梅 软糖 感官评定 模糊综合评判 

分 类 号：TS246[轻工技术与工程—制糖工程]