摘要
采用模糊数学综合评判方法对3种不同品牌的搅拌型酸奶感官质量进行评价,同时利用质构仪对样品的质构进行测定,用以验证评判结果的准确性。结果显示,应用该方法评价搅拌型酸奶感官质量,具有方便、快捷和准确的特点。
The fuzzy mathematical evaluation method was used to evaluate the sensory quality of three different brands of stirred yogurt in this study. Meanwhile, the texture of three samples were determined using a texture analyzer to verify the accuracy of evaluation results. The results showed that the fuzzy evaluation method had high accuracy in dealing with stirred yogurt sensory evaluation problems.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第2期62-64,共3页
China Dairy Industry
关键词
搅拌型酸奶
感官评价
模糊数学
stirred yogurt
sensory evaluation
fuzzy mathematics