模糊数学法在沙棘果醋感官评定中的应用  

Application of Fuzzy Mathematics in Sensory Assessment of Seabuckthorn Fruit Vinegar

作　　者：李超敏[1] 魏永义[1] 李林珂[1] 

机构地区：[1]漯河医学高等专科学校食品系,河南漯河462002

出　　处：《中国调味品》2014年第1期99-101,111,共4页China Condiment

摘　　要：采用微生物发酵法酿制沙棘果醋,通过添加不同的澄清剂对果醋进行处理,利用模糊数学法对其进行了感官评定,结果表明:壳聚糖可有效澄清沙棘果醋,酿制的产品酸甜可口,具有沙棘果的清香,产品符合国家标准。Seabuekthorn fruit vinegar is brewed by microbe fermentation method by adding different clarifying agents and fuzzy mathematical method is adopted to conduct sensory assessment. The results show that the seabuckthorn fruit vinegar with chitosan can be clarified effectively. The products are sweet and sour with seabuckthorn fruity and conform to the state standards.

关 键 词：沙棘 果醋 模糊数学法 感官评定 

分 类 号：TS264.2[轻工技术与工程—发酵工程]