| 基于模糊感官评价对大米感官品质分析 |
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| 引用本文： | 刘敏, 谭书明, 张洪礼, 刘芳宏, 孙晓东. 基于模糊感官评价对大米感官品质分析[J]. 食品工业科技, 2017, (21): 247-251. DOI: 10.13386/j.issn1002-0306.2017.21.049 |
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| 作者姓名： | 刘敏 谭书明 张洪礼 刘芳宏 孙晓东 |
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| 摘 要： | 以7种不同品种的大米为研究对象,运用模糊综合评判法评价大米感官品质,用质构仪及色差仪对米饭品质进行评定。结果表明:大粒香米饭感官品质最佳,内优5H25最差,米饭质构特性中内优5H25米饭弹性和咀嚼性最大,大粒溪香、大粒香、金麻粘3种米饭在粘硬度比、粘性、弹性均无显著差异,且大粒香3项指标值均最大,说明大粒香质构特性最佳。不同品种米饭色差值存在显著差异。结合感官评价中对米饭色泽要求综合分析色差值,大粒香和金麻粘色泽最佳。模糊感官评价与外观品质特性和质构特性结果相一致,综合分析表明:大粒香米饭感官品质最佳,说明模糊感官评价能有效的评价米饭感官品质。
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| 关 键 词： | 大米 模糊感官评价 感官品质 质构 色泽 |
| 收稿时间： | 2017-04-07 |
Sensory quality analysis of rice based on fuzzy sensory evaluation |
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| LIU Min, TAN Shu-ming, ZHANG Hong-li, LIU Fang-hong, SUN Xiao-dong. Sensory quality analysis of rice based on fuzzy sensory evaluation[J]. Science and Technology of Food Industry, 2017, (21): 247-251. DOI: 10.13386/j.issn1002-0306.2017.21.049 |
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| Authors: | LIU Min TAN Shu-ming ZHANG Hong-li LIU Fang-hong SUN Xiao-dong |
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| Affiliation: | 1.School of Liquor and Food Engineering, Guizhou University;2.Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province;3.College of Life Science, Guizhou University |
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| Abstract: | Fuzzy comprehensive evaluation was used to evaluate the sensory quality of rice, texture analyzer and color difference meter was used to evaluate the quality 7 different varieties of rice in this research.The results showed that the best the quality of rice was dalixiang, and the worst was 5 H25. The rice of 5 H25 had the best elasticity and chewiness.There were no significant differences among sticky hardness ratio, viscosity and elasticity of dalixixiang, jinmazhan and dalixiang, and dalixiang had the best texture with large value of sticky hardness ratio, viscosity and elasticity.There were significant differences in the color of different varieties of rice.The color of dalixiang and jinmazhan was the best by the comprehensive analysis of color value combined with sensory evaluation of rice color requirements.The fuzzy sensory evaluation was consistent with the appearance quality and texture characteristics, the comprehensive analysis showed that the sensory quality of dalixiang was the best, indicating that the fuzzy sensory evaluation can effectively evaluate the sensory quality of rice. |
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| Keywords: | rice fuzzy sensory evaluation sensory quality texture color |
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