摘要
由于感官评价属性界限有一定模糊性,容易受到感官评价者的主观干扰。而模糊数学综合评价法是基于模糊数学中隶属度与隶属函数理论对影响食品感官质量的多因素间关系进行数学抽象化并建立反映其本质属性和动态影响过程的理想化评价模式,实现影响因素的定量化,从而对被评价对象隶属等级进行综合评价。因而以模糊数学感官评分为指标,建立评价因素集、评价评语集,确定评价指标集的权重系数和评估矩阵及综合评估值的计算进行感官评定。通过单因素分析和正交试验,同时结合成品的色差分析,对紫菜酱的工艺配方进行优化。结果表明,紫菜酱成品的最佳配方为混合豆粉添加量15%、食盐添加量2%、白砂糖添加量4%、五香粉添加量2%、食用油添加量4%,此工艺下配制的紫菜酱光泽度最好,且口感细腻、甜咸适中。
Due to the fuzziness of the attribute boundary of sensory evaluation, it is easy to be interfered by sensory evaluators. The fuzzy mathematics comprehensive evaluation method is based on the theory of membership degree and membership function in fuzzy mathematics to mathematically abstract the relationship among multiple factors affecting food sensory quality, and establish an idealized evaluation model reflecting its essential attributes and dynamic influence process, so as to realize the quantification of influencing factors and comprehensively evaluate the membership grade of the evaluated object. Therefore, with the fuzzy mathematics sensory score as the index, the evaluation factor set and the evaluation comment set are established, the weight coefficient and evaluation matrix of the evaluation index set are determined, and the comprehensive evaluation value for sensory evaluation is calculated. Through single factor analysis and orthogonal test, combined with the color difference analysis of the finished product, the process formula of Porphyra yezoensis sauce is optimized. The results show that the best formula of Porphyra yezoensis sauce is 15% mixed soybean powder, 2% salt, 4% white granulated sugar, 2% five-spice powder and 4% edible oil. The Porphyra yezoensis sauce prepared under such process has the best brightness, exquisite taste and moderate sweetness and saltiness.
作者
陈璇
王林江
钱亮亮
郭瑛
马勇
陈昌威
张梦雪
盘赛昆
CHEN Xuan;WANG Lin-jiang;QIAN Liang-liang;GUO Ying;MA Yong;CHEN Chang-wei;ZHANG Meng-xue;PAN Sai-kun(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology,Lianyungang 222006,China)
出处
《中国调味品》
CAS
北大核心
2023年第3期95-103,共9页
China Condiment
基金
江苏省研究生科研与实践创新计划项目(SJCX20-1302)
江苏海洋大学大学生创新创业训练计划项目(SY202011641105013)。
关键词
模糊数学
感官评定
色差分析
单因素试验
fuzzy mathematics
sensory evaluation
color difference analysis
single factor test
