| 模糊综合评价法在人工窖泥老熟感官评价中的应用 |
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| 引用本文： | 张东跃,沈才洪,敖宗华,倪斌,丁海龙,钱志伟. 模糊综合评价法在人工窖泥老熟感官评价中的应用[J]. 中国酿造, 2013, 32(1): 120-123 |
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| 作者姓名： | 张东跃 沈才洪 敖宗华 倪斌 丁海龙 钱志伟 |
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| 作者单位： | 四川理工学院生物工程学院,四川自贡643000;泸州老窖股份有限公司,四川泸州646000;泸州老窖股份有限公司,四川泸州,646000 |
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| 基金项目： | 四川省科技厅项目(2010SZ0228) |
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| 摘 要： | 以4种不同配方培养的人工窖泥为研究对象,参照酿酒行业窖泥感官质量标准,设定影响窖泥感官品质的3项主要因子(颜色、气味、质感),合理确定各因子权重,采用模糊数学隶属度作为描述人工窖泥老熟程度的评价指标,对人工窖泥的老熟程度进行了评价,并通过与酒质的感观尝评进行比较,论证了模糊综合评价法应用于评价人工窖泥老熟程度的有效性.
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| 关 键 词： | 模糊综合评价法 人工窖泥 感官评价 |
Application of fuzzycomprehensive evaluation method in mature sensoryevaluation of man-made pit mud |
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| ZHANG Dongyue,SHEN Caihong,AO Zonghua,NI Bin,DING Hailong,QIAN Zhiwei. Application of fuzzycomprehensive evaluation method in mature sensoryevaluation of man-made pit mud[J]. China Brewing, 2013, 32(1): 120-123 |
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| Authors: | ZHANG Dongyue SHEN Caihong AO Zonghua NI Bin DING Hailong QIAN Zhiwei |
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| Affiliation: | 1.Bioengineering College,Sichuan University of Science & Engineering,Zigong 643000,China;2.Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China) |
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| Abstract: | Four kinds of man-made pit mud cultured by different formulations were studied. With references of sensory quality standards of pit mud in liquor-making industry, three main factors, which were color, flavor and texture with different weight rate, were established. By applying membership degree in fuzzy mathematics as evaluation indexes, the mature man-made pit mud was evaluated. By comparison of evaluated results with the liquor-tasting results, effectiveness of application of fuzzy comprehensive evaluation method in evaluation of the mature levels of man-made pit mud was discussed. |
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| Keywords: | fuzzy comprehensive evaluation method man-made pit mud sensory evaluation |
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