基于模糊二元对比决策的青稞发糕感官评定体系的建立  

Establishment of Sensory Quality Evaluation System for Highland Barley Steamed Sponge Cake Based on Fuzzy Binary Contrast

作　　者：张成志 郑波 梁毅 陈玲 ZHANG Cheng-zhi;ZHENG Bo;LIANG Yi;CHEN Ling(School of Food Science and Engineering,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Ministry of Education Engineering Research Center of Starch&Protein Processing,South China University of Technology,Guangzhou 510640,China;Guangdong Zhongqing Font Biochemical Sci&Tech.Co.,Maoming 525000)

机构地区：[1]华南理工大学食品科学与工程学院,广东省天然产物绿色加工与产品安全重点实验室,华南理工大学淀粉与植物蛋白深加工教育部工程研究中心,广东广州510640 [2]广东中轻枫泰生化科技有限公司,广东茂名525000

出　　处：《现代食品科技》2020年第4期284-289,219,共7页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD04012021);广州市科技计划重点项目(201804020036);广东省“扬帆计划”引进创新创业团队专项资助(2014YT02S029)。

摘　　要：为了建立适用于青稞发糕的感官评定体系,本文基于模糊二元对比决策,通过咨询调查的方法,先后确定了青稞发糕感官评定体系的优选指标及其优先级和权重。根据调查统计的结果,青稞发糕感官评定的优选指标分别为:表皮光滑度、瓤孔均匀度、香气、滋味、硬度、弹性、黏性、咀嚼性;通过模糊优先级排序法确定了8项优选指标的优先级顺序为:香气、滋味、硬度、弹性、黏性、瓤孔均匀度、咀嚼性和表皮光滑度;并确定了各项优选指标的权重分别为21%、16%、15%、14%、12%、10%、9%、3%。在此基础上,根据评价指标反馈确定了各项优选指标的评语论域集以及感官评定方法,最终建立了青稞发糕的感官评定表。该研究为青稞发糕的感官品质评价分析以及产业化推广提供了基础数据以及理论支持。In this work, to establish a sensory quality evaluation system suitable for highland barley steamed sponge cake, the preferential sensory quality appraisal indexes, the priority ranking and weight were determined by means of questionnaire based on the fuzzy binary contrast decision. The results of investigation statistics showed that the preferential sensory quality appraisal indexes of highland barley steamed sponge cake were epidermis smoothness, flesh hole evenness, frangrance, taste, hardness, elasticity, viscosity and chewiness, respectively. The order of preferential indexes was as follow: frangrance, taste, hardness, elasticity, viscosity, flesh hole evenness, chewiness and epidermis smoothness, which were determined by the method of fuzzy priority ranking. In addition, the weight of preferential indexes were 21%, 16%, 15%, 14%, 12%, 10%, 9% and 3%, respectively. On this basis, the set of the universe of each preferential index and the method of sensory quality evaluation were determined, and the sensory quality evaluation table of highland barley steamed sponge cake were established ultimately. The study will provide basic data and impressive theoretical support for the sensory quality evaluation analysis and industrialization of highland barley steamed sponge cake.

关 键 词：青稞发糕 感官评定 模糊二元对比 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]