模糊综合评判在山楂果醋中的应用  

Application of fuzzy comprehensive evaluation in hawthorn fruit vinegar

作　　者：马东兴 林强 高雅君 王岩 MA Dongxing;LIN Qiang;GAO Yajun;WANG Yan(Linyi Inspection and Testing Center,Shandong Linyi 276000,China)

机构地区：[1]临沂市检验检测中心,山东临沂276000

出　　处：《食品工程》2023年第3期48-50,共3页Food Engineering

摘　　要：主要论述了山楂果醋的保健作用及现行果醋标准的感官评判,并应用模糊数学中的隶属函数展开配方的感官试验来描述山楂果醋的风味差异。This paper mainly discusses the health function of hawthorn fruit vinegar,the sensory evaluation of the current standard of fruit vinegar,and describes the flavor difference of hawthorn fruit vinegar by applying the membership function of fuzzy mathematics to expand the sensory experiment of formula.

关 键 词：模糊评判 风味 感官指标 保健作用 

分 类 号：TS264.22[轻工技术与工程—发酵工程]