摘要
采用模糊数学综合评判方法对3种不同品牌的凝固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,应用该方法评价凝固型酸奶感官质量,可以达到准确、快速分析的目的。
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
《中国奶牛》
2015年第8期42-45,共4页
China Dairy Cattle
关键词
凝固型酸奶
感官评价
模糊数学
Stirred yogurt
Sensory evaluation
Fuzzy mathematics
