模糊数学综合评判法在黑蒜酱研制中的应用  

Application of Fuzzy Math Comprehensive Evaluation in Preparation of Black Garlic Jam

作　　者：张民[1] 张丽丽[1] 董家美[1] 王婵[1] 毕华[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2013年第3期40-42,共3页The Food Industry

摘　　要：通过正交试验筛选黑蒜酱的配方,应用模糊数学综合评判法对黑蒜酱的感官评价结果进行分析,根据分析结果筛选出品质较好的黑蒜酱配方。结果表明,最佳工艺配方为:黑蒜浆添加量、糖溶液添加量、果胶添加量、柠檬酸添加量的配比为100︰100︰0.18︰0.6(质量比),黑蒜酱的浓缩终点为可溶性固形物含量50%;模糊数学综合评判法由于考虑了各项指标权重差异以及应用模糊关系综合评判,在分析感官评价结果时较为适用。Orthogonal design was applied to obtain the best formula of black garlic jam. The results of sensory evaluation were analyzed by fuzzy math comprehensive evaluation. The experimental result indicated that the best formula was as follows： the ratio of black garlic juice, solution of sucrose, pectin and citric acid was 100 ： 100 ： 0.18 ： 0.6, the end of concentration was 50% of soluble solids content; fuzzy comprehensive evaluation, which considers all the indicators with different weight, was more reasonable to assess sensory quality.

关 键 词：模糊数学综合评判 黑蒜酱 感官评价 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]