黑芝麻蜜丸感官评价方法的建立  

Establishment of Sensory Evaluation Method for Black Sesame Honey Pill

作　　者：陈黎斌[1] 王烈喜[1] 许彩虹[1] 黄亦鸿 林梦莹 江舒琪 卢晓丽 CHEN Li-bin;WANG Lie-xi;XU Cai-hong(School of Food Science,Guangdong Food and Drug Vocational College,Guangzhou,Guangdong 510000)

机构地区：[1]广东食品药品职业学院食品学院,广东广州510000

出　　处：《安徽农业科学》2022年第21期170-172,184,共4页Journal of Anhui Agricultural Sciences

摘　　要：为提高黑芝麻蜜丸的品质、产品工艺开发及为黑芝麻蜜丸加工生产提供依据,通过模糊数学二元对比法,选取滋味、色泽、甜度、表面质地、气味、咀嚼性、整体形状为感官评价指标,运用数学统计方法,确定各指标的权重,得出滋味为0.180,色泽为0.155,表面质地为0.144,甜度为0.154,气味为0.134,咀嚼性为0.130,整体形状为0.103。对各项指标进行评分、描述分级,建立黑芝麻蜜丸感官评价方法。In order to improve the quality of black sesame pill, product technology development and provide basis for the processing and production of black sesame honey pill, through the binary comparison method of fuzzy mathematics, taste, color, sweetness, surface texture, smell, chewability and overall shape are selected as sensory evaluation indexes. The weight of each index is determined by mathematical statistical method. It is concluded that taste is 0.180, color is 0.155, surface quality is 0.144, sweetness is 0.154, odor weight is 0.134, chewability is 0.130 and overall shape weight is 0.103. Then the indexes were described and graded, and the quality evaluation method of black sesame honey pill was established.

关 键 词：黑芝麻蜜丸 感官评价 模糊数学二元对比法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]