模糊数学综合评判四川泡菜感官评价的应用  

Application of Fuzzy Integrated Evaluation to Sensory Evaluation of Sichuan Pickles

作　　者：潘明[1] 洪玉程[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2013年第2期11-14,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：四川省教育厅项目(cc12z07)

摘　　要：以甘蓝为泡菜发酵主要原料,采用直投式优质发酵复合菌种发酵方法生产泡菜,选取色泽、气味、口味、脆度指标为泡菜评价因素并确定各因素其合理权重,对不同菌种比例发酵的6种泡菜产品进行模糊综合评判。结果表明模糊综合评判法减少了人为主观因素对感官评价的影响,能够客观而准确地区分出不同产品的等级,是对四川泡菜进行感官评价的较好方法,模糊综合评判法可以广泛应用于四川泡菜等我国传统发酵食品的感官品质的评价。Method of Direct vat set （DVS） high quality fermentation of compound strains is used to produce Sichuan pickles, with cabbage as the main raw material. 6 kinds of pickles products fermented with different proportion of strains are evaluated by fuzzy integrated evaluation method in which color, smell, taste brittleness index are selected as evaluation factors. Results indicate that fuzzy integrated evaluation method can reduce the influence of subjective factors on the sensory evalua- tion, and objectively and accurately distinguish different grades, which is a good method for sensory evaluation of Sichuan pickles. The method could be adopted to sensory evaluation of tradtional fermentational food.

关 键 词：泡菜 感官评价 模糊综合评判 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]