粮油食品科技

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模糊数学感官评价法优化糯米团制作工艺
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The optimization of technology making glutinous rice ball by fuzzy mathematics sensory evaluation
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    摘要:

    为优化糯米团制作工艺获得品质良好的糯米团,采用单因素和正交试验对粳米粉添加量、加水量和蒸制时间等因素进行研究。用模糊数学评价法评价糯米团品质,对糯米团色泽、气味、外观结构和适口性感官评价权重进行分析,同时,采用仪器对样品的塌陷度和质构特性进行测定。结果表明:糯米团品质权重集K=(色泽0.21,气味0.19,外观结构0.24,适口性0.36);模糊数学综合评价优化试验结果表明,影响糯米团感官品质因素主次顺序为粳米粉添加量>加水量>蒸制时间,最佳工艺条件为粳米粉添加量25%、加水量58%、蒸制时间20 min,与塌陷度和质构正交试验结果相同。模糊数学评价方法与仪器分析方法结果一致,验证了模糊数学感官评定方法优化糯米团制作工艺的可行性和准确性。

    Abstract:

    In order to optimize the processing conditions for making higher quality glutinous rice ball, the key processing factors such as the addition amount of rice flour and water and steaming time were investigated by the methods of single factor experiment and orthogonal experiment. The quality of glutinous rice ball was evaluated by the fuzzy mathematics comprehensive evaluation according to the weights analysis of sensory evaluation about color, smell, appearance structure and palatability of glutinous rice ball. Meanwhile collapse degree and texture of the samples were both measured by instrument. The results showed that the quality weight sets was K=(color 0.21, smell 0.19, appearance structure 0.24, palatability 0.36). When glutinous rice ball was evaluated by the fuzzy mathematics comprehensive evaluation, it was turned out that the sensory quality was influenced in ascending order, i.e. addition amount of glutinous rice flour>addition amount of water>steaming time, and the optimal processing condition was 25% rice flour, 58% water and steaming time 20min, which was correspondence with the results of collapse degree and texture analysis got by orthogonal experiment. Fuzzy mathematical evaluation method and instrument analysis results were consistent, which further verified the feasibility and accuracy of sensory evaluation of fuzzy mathematics sensory evaluation.

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张志超,周显青,张乃建,张玉荣,赵希雷.模糊数学感官评价法优化糯米团制作工艺[J].粮油食品科技,2015,23(3):1-6.

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  • 在线发布日期: 2015-09-06
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