模糊数学法在花生红衣补血口服液感官评定中的应用  

Application of Fuzzy Mathematics in Sensory Evaluation of Peanut Red Blood Tonic Oral Liquid

作　　者：罗璇 陈倩 LUO Xuan;CHEN Qian(School of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan 430205,Hubei,Chin)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《食品研究与开发》2018年第13期70-74,共5页Food Research and Development

基　　金：湖北省教育厅科学技术研究项目(B2015205)

摘　　要：目前对花生红衣补血口服液的感官评价的方法主要是品尝。存在的问题是:由于品评员的评价带有一定的主观性,这样就会引起结果的不确定性。针对这一问题,提出将模糊数学法应用到花生红衣补血口服液的感官评价中,针对色泽、滋味、香气、有无沉淀作为评价因子,对不同配方的花生红衣补血口服液进行感官综合评价。结果表明,口服液最佳配方为花生红衣添加量0.15%,红枣浓缩液20%,白砂糖7%,柠檬酸0.08%,在该条件下口服液口感最佳。本次试验也验证了模糊数学法在功能性食品感官评价中的可行性。At present,the method of sensory evaluation of peanut red blood oral ointment is mainly tasting. The problem is that the evaluation of the tasting judges has certain subjectivity,which will cause the uncertainty of the results. In order to solve this problem,the fuzzy mathematics method was applied to the sensory evaluation of peanut red blood oral ointment. Sensory synthesis was carried out on different recipe peanut red blood oral solution for color,taste,state,and sedimentation as evaluation factors. The results showed that the best formula of oral liquid was 0.15 % of peanut red,20 % of red jujube concentrate,7 % of white sugar and 0.08 % of citric acid,and the oral taste was the best under the condition. This experiment also validates the feasibility of fuzzy mathematics in functional food.

关 键 词：花生红衣 补血口服液 感官评价 模糊数学法 功能性食品 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]