基于模糊数学的广式叉烧包感官评价体系构建  

Establishment of sensory evaluation system for cantonese-style barbecued pork bun based on fuzzy mathematics

作　　者：李冉冉[1] 阮征[1] 李汴生[1] 黄家荣 罗永保 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]东莞万好食品有限公司,广东东莞523460

出　　处：《食品工业科技》2014年第24期118-122,共5页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2012B090600003)

摘　　要：实验以模糊数学理论为指导,构建了叉烧包的感官评价体系。采用模糊二元对比决策和专家咨询法,排序优选出具有代表性指标并确定其权重分配,采用百分制建立叉烧包的感官评价体系;将新建的感官评价体系应用于面团三种不同的发酵时间制作的叉烧包。结果表明:排序优选出8个重要的感官指标包括形状、色泽、表皮光滑程度、内部组织结构、气味、滋味、粘牙性和弹性;并确定其权重分配,形状、色泽、表皮光滑程度、滋味和内部组织结构权重均为0.15,粘牙性和弹性均为0.10,气味为0.05;感官评分表明:面团发酵6h制作的叉烧包色泽和表皮光滑程度评分最高,面团发酵8h制作的叉烧包总分和形状评分最高;面团发酵8h和10h制作的叉烧包内部组织结构、滋味和粘牙性评分较高。因此运用模糊数学建立的感官评价体系能清晰区分出叉烧包各感官指标优劣程度,并且能进行数量化。The sensory evaluation system for barbecued pork bun was established based on the theory of fuzzy mathematics. The methods of fuzzy two-element comparing sequencing and expert investigation were used to optimize the representative indexes from 12 sensory indexes of barbecued pork bun and to determine weight distribution ,thus the centesimal sensory evaluation system could be established. Then ,the system was applied to assess barbecued pork bun,which was made by the dough with the three different fermented time. The result showed that eight sensory indexes including shape, color, skin appearance, internal structure, smell, taste, stickiness and elasticity were most important. The weight value of the shape, color, skin appearance ,taste and internal structure was 0.15,stickiness and elasticity was 0.10 and smell was 0.05. In view of sensory score,the color and skin,the total score and shape were scored highest when the dough were fermented for 6,8h,respectively,and the internal structure,taste and stickiness score of barbecued pork bun made by the dough with 8h and 10h fermented time were the higher. It could be concluded that sensory evaluation system based on fuzzy mathematics could exactly differentiate and quantity sensory indexes.

关 键 词：叉烧包 模糊数学 感官评价 面团发酵 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]