模糊综合评判在蒸烤馒头感官评定中的应用  

APPLICATION OF FUZZY COMPREHENSIVE EVALUATION IN SENSORY ASSESSMENT OF BAKED AND STEAMED BREAD

作　　者：宋娜[1] 李竹生[1] 

机构地区：[1]郑州职业技术学院生物工程系,河南郑州450121

出　　处：《河南工业大学学报（自然科学版）》2014年第4期78-80,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：研究添加不同乳化剂对蒸烤馒头品质的影响.以外观、组织和风味作为评价因素,分别对添加乳化剂SSL、单甘酯和起酥油的蒸烤馒头做模糊综合评价.结果表明:模糊综合评价法可以客观而准确地区分蒸烤馒头的等级;添加起酥油的蒸烤馒头品质最好.The application of fuzzy comprehensive evaluation in sensory assessment of baked and steamed bread was discussed;and the effects of different emulsifiers on the quality of the baked and steamed bread were studied. Fuzzy comprehensive evaluation was applied to evaluate the appearance,tissue and flavor of the baked and steamed bread,in which SSL,monoglyceride and shortening were added respectively. The results showed that the baked and steamed bread containing shortening had the best quality. Fuzzy comprehensive evaluation can objectively and accurately classify the products,and the results are objective,reasonable and scientific.

关 键 词：模糊综合评判 蒸烤馒头 感官评定 

分 类 号：TS207.3[轻工技术与工程—食品科学]