基于模糊数学的全麦馒头感官评价体系构建

Establishment of Sensory Evaluation System for Whole Wheat Steamed Bread Based on Fuzzy Mathematics

以模糊数学为理论,建立全麦馒头的感官评价体系。采用模糊二元对比决策方法,排序得出全麦馒头的优选指标,运用专家咨询和加权统计法,确定优选指标的分值权重,采用定量描述法和百分制建立全麦馒头的感官评价体系。结果表明:对比决策选出8项全麦馒头感官评价指标,分别为比容、表面色泽、表面结构、内部组织结构、弹性、黏性、咀嚼性和食味,确定比容和内部组织结构的权重为0.15,食味的权重为0.20,表面色泽、表面结构、弹性、黏性以及咀嚼性的权重为0.10。利用定量描述法,对其进行等级分配,确定各项指标的评语论域集以及感官评定方法,最终建立全麦馒头的感官评价标准。

The present study established the sensory evaluation system for whole wheat steamed bread based on the theory of fuzzy mathematics.The optimal indexes of whole wheat steamed bread were sorted by using the dual contrast fuzzy decision method,while expert consultation and weighted statistics were used to further determine the score weights of the optimal indexes.Moreover,the quantitative description method and percentage system were employed to establish the sensory evaluation system of whole wheat steamed bread.The results showed that eight sensory evaluation indexes of whole wheat steamed bread were selected by contrast decision,including specific volume,surface color,surface structure,internal structure,elasticity,viscosity,chewability,and taste.The weights of specific volume and internal structure were 0.15,the weight of taste was 0.20,and the weights of surface color,surface structure,elasticity,viscosity,and chewability were 0.10.These indexes were further graded by using the equivalent description method to determine the evaluation domain set and the sensory evaluation method.Finally,the sensory evaluation table of whole wheat steamed bread was generated.