不同发酵方式对沙棘果醋感官评定的影响  

Effect of Fuzzy Mathematics on Sensory Evaluation of Seabuckthorn Fruit Vinegar by Different Fermentation Methods

作　　者：李超敏[1] 豆康宁[1] 张臻[1] 魏永义[1] 

机构地区：[1]漯河医学高等专科学校食品工程系,河南漯河462002

出　　处：《中国调味品》2014年第7期67-69,共3页China Condiment

摘　　要：采用液态发酵法和前液后固法两种发酵方式酿制沙棘果醋,利用模糊数学法对其进行了感官评定。结果表明,前液后固发酵法制备的产品色泽澄清、酸甜可口,具有沙棘果特有的清香,产品符合国家标准。Seabuckthorn fruit vinegar is studied by liquid fermentation and liquid-solid fermentation methods.The sensory evaluation is carried out by fuzzy mathematical method.The results show that the seabuckthorn fruit vinegar prepared by liquid-solid fermentation method is sweet and sour with seabuckthorn fruity,and the products can meet the demands of the national standards.

关 键 词：沙棘果醋 液态发酵法 前液后固发酵法 模糊数学法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]