| 模糊数学评价煮烫处理后的榨菜质构 |
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| 引用本文： | 李敏,康莉,谭索,龙银晴,贺云川.模糊数学评价煮烫处理后的榨菜质构[J].食品工业科技,2020,41(16):43-46,53. |
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| 作者姓名： | 李敏 康莉 谭索 龙银晴 贺云川 |
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| 作者单位： | 1. 长江师范学院现代农业与生物工程学院, 重庆 408000;2. 重庆市涪陵榨菜集团股分有限公司, 重庆 408000 |
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| 基金项目： | 重庆市涪陵榨菜集团股份有限公司资助项目。重庆市生物工程与现代农业专业群资助(CSZKY1817) |
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| 摘 要： | 采用不同煮烫时间处理榨菜,并用模糊数学综合评判法对榨菜质构变化进行感官评价,从而获得榨菜质构品质评价的有效方法。结果表明,榨菜的脆度、硬度、弹性、咀嚼性权重分数从大到小依次为脆度(0.33)、咀嚼性(0.26)、硬度(0.23)、弹性(0.18);随着煮烫时间增加,感官评价隶属度越低,榨菜质构品质下降;煮烫处理0、20 min的榨菜样品综合评分接近于1,榨菜质构品质偏向于很好;煮烫处理40、60和80 min的榨菜质构评分为良好,煮烫处理100 min榨菜质构评语为一般。
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| 关 键 词： | 榨菜 质构 模糊数学 感官评价 煮烫处理 |
| 收稿时间： | 2019-12-06 |
Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic |
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| LI Min,KANG Li,TAN Suo,LONG Yin-qing,HE Yun-chuan.Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic[J].Science and Technology of Food Industry,2020,41(16):43-46,53. |
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| Authors: | LI Min KANG Li TAN Suo LONG Yin-qing HE Yun-chuan |
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| Affiliation: | 1. School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408000, China;2. Fuling Zhacai Group Co., Ltd., Chongqing 408000, China |
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| Abstract: | To study the influence of different boiling time on the textural characteristics of Zhacai,fuzzy mathematics sensory evaluation was conducted. The membership degree were as follows:Brittleness(0.33),chewiness(0.26),hardness(0.23),springiness(0.18). With the increasing of boiling time,the sensory evaluation of membership degree decreased with quality declining. Upon boiling for 0 and 20 min,the membership degrees of Zhacai were all closed to level one,presenting a superior quality. Upon boiling for 40,60 and 80 min,the quality was good. Upon boiling for 100 min,the quality was barely satisfactory. |
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