食醋滋味的模糊数学综合评判研究
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摘要
以酸味、咸味、甜味、鲜味为评价因素,对4种食醋滋味进行了模糊数学综合评判,结果表明:521,3582种食醋滋味的模糊综合评定级别都为浓,521样品的食醋滋味优于358样品,326,703食醋样品滋味的模糊综合评定级别都为较浓,即4种食醋滋味的模糊综合感官评价从高到低为:521>358>326,703。
Fuzzy mathematics comprehensive evaluation is applied to evaluate the sourness,saltiness,sweetness and umami of four kinds of vinegar.The results show that fuzzy comprehensive evaluation level of the taste of sample 521 and sample 358 is thick,the taste of sample 521 is better than that of sample 358,the taste of sample 326 and sample 703 is obvious thick,the fuzzy comprehensive sensory evaluation analysis of the taste of four kinds of vinegar is ranked as 521>358>326,703.
Fuzzy mathematics comprehensive evaluation is applied to evaluate the sourness,saltiness,sweetness and umami of four kinds of vinegar.The results show that fuzzy comprehensive evaluation level of the taste of sample 521 and sample 358 is thick,the taste of sample 521 is better than that of sample 358,the taste of sample 326 and sample 703 is obvious thick,the fuzzy comprehensive sensory evaluation analysis of the taste of four kinds of vinegar is ranked as 521>358>326,703.
引文
[1]魏永义,王富刚,尹军杰.苹果醋饮料感官品质的模糊综合评判研究[J].中国调味品,2015,40(3):26-27.
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[7]秦波,路海霞,陈团伟,等.模糊综合评价法在紫薯干燥方法筛选中的应用[J].包装与食品机械,2015(1):8-12.
[2]王林.模糊数学法在川明参鸡肉丸感官评定中的应用[J].中国调味品,2015,40(3):9-11.
[3]王瑞花,张文娟,陈健初,等.基于模糊数学综合评价法优化红烧肉制作工艺[J].食品工业科技,2015(6):274-278.
[4]魏永义,郭明月,尹军杰,等.模糊数学综合感官评价调味料酒的应用研究[J].中国调味品,2015,40(10):52-54.
[5]王铃钊,周显青,张玉荣.基于模糊数学感官评价的碎米制作米豆腐的研究[J].河南工业大学学报(自然科学版),2015(2):74-78.
[6]杜险峰,刘树萍,石长波.模糊数学综合评判法在滑炒鸡丝工艺中的应用[J].中国调味品,2014,39(10):115-119.
[7]秦波,路海霞,陈团伟,等.模糊综合评价法在紫薯干燥方法筛选中的应用[J].包装与食品机械,2015(1):8-12.