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作 者:陈召桂 陈春梅 姚远 李唯熙 洪雁[1,3] 顾正彪 Chen Zhaogui;Chen Chunmei;Yao Yuan;Li Weixi;Hong Yan;Gu Zhengbiao(School of Food Science and Technology,Jiangnan Universily,Wuxi 214122;Zhejiang Wufangzhai Industrial Co.,Ltd.,Jiaxing 314000;Jiaxing Institute of Future Food,Jiaxing 314000)
机构地区:[1]江南大学食品学院,无锡214122 [2]浙江五芳斋实业股份有限公司,嘉兴314000 [3]嘉兴未来食品研究院,嘉兴314000
出 处:《中国粮油学报》2024年第12期180-187,共8页Journal of the Chinese Cereals and Oils Association
基 金:国家自然科学基金项目(22276078),嘉兴市重点研究计划项目(2024BZ20003)。
摘 要:为了明确发酵米糕的感官特征并构建其科学、完善的感官评价标准体系,本研究通过建立感官评价小组,筛选出适合发酵米糕的感官指标,采用模糊二元对比决策法得到优选指标,运用加权统计法确定优选指标的分值权重,采用定量描述法建立发酵米糕科学的感官评价体系。结果表明:对比决策选出9项指标,分别为有光泽、米白色、蓬松、气孔均匀、米香味、酒味、柔软、有弹性和黏性适中;确定酒味和黏性适中的权重为0.9,米白色的权重为1.0,有弹性的权重为1.1,有光泽、蓬松、气孔均匀、米香味的权重为1.2,柔软的权重为1.3;利用定量描述法进行分级,确定各项指标以及感官评定方法,最终建立发酵米糕的评价标准。In order to clarify the sensory characteristics of fermented rice cake and construct a scientific and complete sensory evaluation standard system,in this study,a sensory evaluation group was established,the sensory indicators suitable for fermented rice cake were screened out,fuzzy binary comparison decision method was used to obtain the optimal indicators,weighted statistical method was used to determine the score weight of the optimal indicators,and quantitative description method was used to establish the scientific sensory evaluation system of fermented rice cake.The results indicated that:nine indicators were selected by comparison decision,namely glossy,rice white,fluffy,uniform pores,rice fragrance,wine flavor,soft,elastic and moderate viscosity;the weight of moderate flavor and viscosity of the wine were 0.9,the weight of off-white was 1.0,the weight of elasticity was 1.1,the weight of shiny,fluffy,uniform pores and rice flavor were 1.2,and the weights of softness was 1.3;the quantitative description method was used to grade,determine the indicators and sensory evaluation methods,and finally establish the evaluation standard of fermented rice cake.
分 类 号:TS207.2[轻工技术与工程—食品科学]
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