摘要
该研究应用模糊数学理论,把模糊综合评判方法具体应用到红腐乳感官评价中。结合红腐乳的特点确定评价因素,采用"0～4"评判方法确定权重集,并对取大取小算法进行了改进,根据最大隶属原则确定样品的评价结果。结果表明,模糊综合评判法能够客观而准确地区分不同样品的优劣程度和等级,在6个样品中白菜辣腐乳综合评价最高。模糊综合评判法可以广泛应用于腐乳等我国传统发酵食品的感官品质的评价。
A fuzzy comprehensive evaluation model was applied for sensory evaluation of red sufu. According to the characters of red sufu, the evaluation factors of red sufu qualities were selected. The weighting allocation scheme was defined by ＇0-4＇ evaluation method and the max-min algorithm was improved. The evaluation results were obtained by maximum subordination principle. The results indicated that the qualities and grades of red sufu samples could be differentiated accurately and objectively by fuzzy comprehensive evaluation. Among 6 samples, the Chinese cabbage elailli sufu scored the highest. This study verified the feasibility of applying fuzzy comprehensive evaluation on Chinese traditional fermented foods.
出处
《中国酿造》
CAS
北大核心
2011年第3期138-140,共3页
China Brewing
关键词
模糊综合评判
红腐乳
感官评价
fuzzy comprehensive evaluation
red sufu
sensory evaluation
