模糊数学评价煮烫处理后的榨菜质构  

Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic

作　　者：李敏[1] 康莉 谭索 龙银晴 贺云川 LI Min;KANG Li;TAN Suo;LONG Yin-qing;HE Yun-chuan(School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Chongqing 408000,China;Fuling Zhacai Group Co.,Ltd.,Chongqing 408000,China)

机构地区：[1]长江师范学院现代农业与生物工程学院,重庆408000 [2]重庆市涪陵榨菜集团股分有限公司,重庆408000

出　　处：《食品工业科技》2020年第16期43-46,53,共5页Science and Technology of Food Industry

基　　金：重庆市生物工程与现代农业专业群资助(CSZKY1817);重庆市涪陵榨菜集团股份有限公司资助项目。

摘　　要：采用不同煮烫时间处理榨菜,并用模糊数学综合评判法对榨菜质构变化进行感官评价,从而获得榨菜质构品质评价的有效方法。结果表明,榨菜的脆度、硬度、弹性、咀嚼性权重分数从大到小依次为脆度(0.33)、咀嚼性(0.26)、硬度(0.23)、弹性(0.18);随着煮烫时间增加,感官评价隶属度越低,榨菜质构品质下降;煮烫处理0、20 min的榨菜样品综合评分接近于1,榨菜质构品质偏向于很好;煮烫处理40、60和80 min的榨菜质构评分为良好,煮烫处理100 min榨菜质构评语为一般。To study the influence of different boiling time on the textural characteristics of Zhacai,fuzzy mathematics sensory evaluation was conducted. The membership degree were as follows:Brittleness(0.33),chewiness(0.26),hardness(0.23),springiness(0.18). With the increasing of boiling time,the sensory evaluation of membership degree decreased with quality declining. Upon boiling for 0 and 20 min,the membership degrees of Zhacai were all closed to level one,presenting a superior quality. Upon boiling for 40,60 and 80 min,the quality was good. Upon boiling for 100 min,the quality was barely satisfactory.

关 键 词：榨菜 质构 模糊数学 感官评价 煮烫处理 

分 类 号：TS201.1[轻工技术与工程—食品科学]