摘要
以蘑菇预煮液为主要原料,经过滤、调配、加热等工序加工,研究不同配方对蘑菇羹的影响,选取稠度、香气、口味、色泽为评价因素,通过计算确定各因素合理的权重,对3种蘑菇羹产品进行了模糊综合评价.结果表明:模糊综合评判法客观而准确地区分出不同产品的等级,是对蘑菇羹进行感官评价的较好方法.
The article studied the influences of different formulations on the mushroom soup by processing pre-cooked mushroom soup through the steps of filtering,blending and heating.By selecting consistency,smell,taste and color as the evaluation factors,the article determined the reasonable weight of each factor,and carried out fuzzy comprehensive evaluation of three mushroom soups.The results show that the fuzzy comprehensive evaluation method can differentiate the grades of different products objectively and accurately,so that the method is better for sensory evaluation of mushroom soups.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第3期59-62,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
漳州市科技项目(z05011)
关键词
模糊综合评判
蘑菇羹
感官评价
fuzzy comprehensive evaluation
mushroom soup
sensory evaluation
