模糊数学法在建立简阳羊肉汤感官评定方法及配方评价中的应用  

Application of Fuzzy Mathematics in Establishing Sensory Evaluation Method for Jianyang Mutton Soup and Formula Evaluation

作　　者：肖夏 毛露 张宇 袁先铃 XIAO Xia;MAO Lu;ZHANG Yu;YUAN Xian-ling(College of Biological Engineering,Sichuan University of Science&Engineering,Zigong 643000,China;Sichuan Yuanweizhuopin Biotechnology Co.,Ltd.,Zigong 643000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]四川原味卓品生物科技有限公司,四川自贡643000

出　　处：《中国调味品》2020年第3期33-37,共5页China Condiment

基　　金：四川轻化工大学大学生创新创业训练计划项目(PRKX201807);烹饪科学四川省高等学校重点实验室项目(PRKX201807)

摘　　要：简阳羊肉汤是四川的著名美食,为响应四川省“川菜川造”战略,实现羊肉汤工业化生产与推广,建立系统的感官评价方法十分必要。通过向企业、门店咨询合作,采用模糊数学二元对比确定了羊肉汤的感官指标,依次为色泽、稳定性、表面特征、气味、滋味、黏腻,并计算出权重,建立感官评价方法。据此对四类羊肉汤配方进行模糊数学综合评判。Jianyang mutton soup is a famous cuisine in Sichuan Province.In response to the strategy of"Sichuan cuisine made in Sichuan",it's necessary to establish a systematic sensory evaluation method for the industrialized production and promotion of mutton soup.Through consultation and cooperation with enterprises and stores,the sensory indexes of mutton soup are determined by fuzzy mathematics binary comparison,which are color,stability,surface characteristics,flavor,taste and sliminess in turn,and the weight is calculated to establish sensory evaluation method.According to this,the formula of four kinds of mutton soup is evaluated by fuzzy mathematics.

关 键 词：简阳羊肉汤 模糊数学 感官评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]