草莓果酱感官品质的模糊数学评价研究  

Study on Fuzzy Mathematical Evaluation of Sensory Quality of Strawberry Jam

作　　者：王东杰 刘晓伟 邵征 蔡晓宁 WANG Dong-jie;LIU Xiao-wei;SHAO Zheng;CAI Xiao-ning(Changyuan Cuisine Vocatinal and Technical College,Xinxiang Henan 453400,China)

机构地区：[1]长垣烹饪职业技术学院,河南新乡453400

出　　处：《襄阳职业技术学院学报》2018年第5期49-52,共4页Journal of Xiangyang Polytechnic

摘　　要：食品企业中常采用百分制总分法作为产品的感官评价方法。但是由于评审员对产品质量与分项分值的权重难于把握和统一,使评定结果与最终质量存在判断偏差。文章采用模糊数学法,以色泽、滋味与口感、杂质、组织状态为评价因素,对6种草莓果酱的感官品质进行了模糊数学判定,最后得出6号样品的模糊判定级别最优、4号样品最差,6种草莓果酱感官品质的模糊综合感官评价从高到低为:S_6>S_3>S_5>S_2>S_1>S_4。结果表明:模糊数学综合评价方法可以综合考虑各分项品质的权重差异,对草莓果酱的品质进行准确分级。Hundred-mark system method is a conventional sensory quality evaluation method in food in- dustry. However, because the reviewers have difficulty grasping and unifying the weight of product quality and sub-item, it makes the evaluation results and the quality of the final .judgment deviation exist. This study adopts the method of fuzzy mathematics with color, flavor and taste, impurities, organization status as evalua- tion factors, and carries out fuzzy mathematics.judgment of the sensory quality of 6 kinds of strawberry.jam, fi- nally it is concluded that No.6 sample is optimal, No. 4 sample the worst, and the fuzzy comprehensive sensory evaluation of sensory quality of 6 kinds of strawberry.jam from high to low： S6 〉 S3 〉 S5 〉 S2 〉 S1 〉 S4. The re- sults show that the fuzzy mathematics comprehensive evaluation method can comprehensively consider the weight difference of each item quality and grade the quality of strawberry.jam.

关 键 词：草莓果酱感官品质 模糊数学 感官评价 

分 类 号：TS201[轻工技术与工程—食品科学]