军用方便米饭的模糊数学感官评价研究  

Study on Sensory Evaluation of Military Instant Rice by Fuzzy Mathematics Method

作　　者：穆慧玲 杜鹏 白霜 陈曦蒙 房龙梅 刘鹏 王若永 MU Huiling;DU Peng;BAI Shuang;CHEN Ximeng;FANG Longmei;LIU Peng;WANG Ruoyong(Air Force Medical Center,Beijing 100142,China)

机构地区：[1]空军特色医学中心,北京100142

出　　处：《农产品加工》2020年第16期13-16,共4页Farm Products Processing

基　　金：“十二五”全军后勤科研重点项目(BX111C017)。

摘　　要：采用模糊数学评价方法,以色泽、形态、气味、口感、滋味为评价因素,对6种军用方便米饭的感官品质进行了模糊数学判定。结果表明,6种军用方便米饭感官品质的模糊综合感官评价得分从高到低依次为黑香米饭、薏仁米饭、五粮米饭、绿豆米饭、青稞米饭、原香米饭。模糊数学评价方法能客观准确地反映产品的感官品质,为军用食品感官品质的综合评价提供一种参考方法。This study adopted the method of fuzzy mathematics with color,status,smell,texture and taste as evaluation factors,and carried out fuzzy mathematics judgment of the sensory quality of six kinds of instant rice.The results showed that the fuzzy comprehensive sensory evaluation scores of six kinds of instant rice from high to low were black rice,coix seed rice,five grains rice,mung bean rice,highland barley rice and rice.The fuzzy mathematics method could reflect the sensory quality of military instant rice objectively,which provided a reference method for the comprehensive sensory quality evaluation of military food.

关 键 词：方便米饭 军用食品 感官评价 模糊数学 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]