酸奶质量的模糊数学综台评价方法探讨  

Study on fuzzy synthesis evaluation method of yogurt quality

作　　者：赵红玲[1] 李全阳[1] 赵正涛[1] 卫晓英[1] 

机构地区：[1]山东农业大学食品学院,山东泰安271018

出　　处：《食品工业科技》2009年第10期119-122,共4页Science and Technology of Food Industry

基　　金：中国博士后科学基金资助项目(20070411100);山东省自然科学基金资助项目(2007ZRB02217)

摘　　要：通过对市场上流行的6种酸奶色泽、风味、质构的感官评定,采用组合赋权法得出酸奶色泽、风味、质构的质量权重。选择粒径、WHC、硬度、粘度作为客观评价指标,进行量化测定,对酸奶各指标配以权重,然后结合模糊数学综合评判方法,给出酸奶质量的评价等级。最后得出酸奶综合评价集B=(0.8148,0.6156,0.9373,0.4490,0.5051,0.7530)。酸奶质量综合评价值bj越大,酸奶质量越好,bj越小,酸奶质量越差。根据实验结果得出6种酸奶的质量顺序:3>1>6>2>5>4。In order to obtain quality preference of colour,flavor and texture, combination weighting approach was employed by sensory evaluation experiment on the popular stirred yogurt in market.We chose particle size,WHC, hardness,AV as objective index, their weightiness were distributed, the fuzzy synthesis evaluation method was used, and finally different yogurt were graded according to the graded criterion.Yogurt comprehensive assessment set was B = （0.8148,0.6156,0.9373,0.4490,0.5051,0.7530）.1f yogurt comprehensive evaluation value bi was greater, the quality of yogurt was better.If bj was smaller,the quality of yogurt was poorer.Based on the experiment results, the order of the quality of yogurt was number3 〉 numberl 〉 number6 〉 number2 〉 number5 〉 number4.

关 键 词：酸奶 模糊数学 质量评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]