泥螺感官质量的模糊评定

Fuzzy Evaluation of the Sensory Quality in Bullacta exarata (Philippi)

[目的]筛选泥螺最好的酒浸泡工艺。[方法]采用4因素3水平正交试验对泥螺进行不同酒浸泡工艺处理,利用模糊数学方法和理论对处理后泥螺的感官质量进行综合评定,从更科学的方法选出最佳的酒浸泡工艺。[结果]模糊数学方法综合考虑了所有的评定因素,因此用它来综合评定泥螺的感官质量可以获得比较客观的结果。样品4的综合评价结果最好,而没有经过酒浸泡的样品综合评价结果最差。表明酒浸泡可以改善泥螺的质量,提高泥螺的储藏性。[结论]泥螺最佳的酒浸泡条件为:白酒度数50°,白酒浸泡9 h,黄酒浸泡8 h,啤酒浸泡12 h。

[Objective] The aim of the research was to screen out the best soaking technology with wine for Bullacta exarata（Philippi）.[Method] In the orthogonal test with 4-factor and 3-level,B.exarata was treated by different soaking technologies with wine.The sensory qualities in the treated B.exarata were synthetically evaluated by using the methods and theories of fuzzy mathematics to select the optimum soaking technology with wine from the more scientific method.[Result] This fuzzy mathematics method considered all the evaluation factors comprehensively.So the more objective results could be obtained through evaluating the sensory qualities of B.exarata by it.The comprehensive evaluation results of Sample 4 was best,while that of the samples without soaking with wine was worst.This indicated that soaking with wine could improve the quality and enhance the storage of B.exarata.[Conclusion] The optimum soaking conditions with wine for B.exarata was as follows： soaking with 50° liquor for 9 h,soaking with yellow wine for 8 h and soaking with beer for 12 h.