| 应用模糊数学法评判韭菜酱的发酵成熟时间 |
| |
| 引用本文： | 高瑞鹤,何俊萍. 应用模糊数学法评判韭菜酱的发酵成熟时间[J]. 中国酿造, 2013, 32(1): 127-130 |
| |
| 作者姓名： | 高瑞鹤 何俊萍 |
| |
| 作者单位： | 河北农业大学食品科技学院,河北保定,071000;河北农业大学食品科技学院,河北保定071000;河北省农产品加工工程技术研究中心,河北保定071000 |
| |
| 摘 要： | 为确定韭菜酱发酵的成熟时间,以感官评定对不同发酵时间的韭菜酱的色泽、形态、风味、口感进行评分,利用模糊数学法对感官评价结果进行统计分析,并结合韭菜酱在发酵过程中pH值的变化,得出韭菜酱发酵成熟的时间为常温7d.
|
| 关 键 词： | 韭菜酱 发酵成熟时间 感官评定 模糊数学 |
Application of fuzzy mathematical method to determine the leek sauce fermentation maturity time |
| |
| GAO Ruihe,HE Junping. Application of fuzzy mathematical method to determine the leek sauce fermentation maturity time[J]. China Brewing, 2013, 32(1): 127-130 |
| |
| Authors: | GAO Ruihe HE Junping |
| |
| Affiliation: | 1,2*(1.College of Food Science and Technology of Agricultural University of Hebei,Baoding 071000,China;2.Agri-Food Processing and Engineering Technology Research Center of Hebei Province,Baoding 071000,China) |
| |
| Abstract: | Fuzzy mathematical evaluation was used to study the sensory evaluation results of different fermentation time of Chinese chives, and combined with pH value of leek sauce in the fermentation process. As five key factors, colour, texture, flavor and taste were graded based on sensory evaluation. It founded that the mature time of leek sauce was 7d under normal temperature. |
| |
| Keywords: | leek sauce fermentation time sensory evaluation fuzzy mathematics |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
