模糊数学评价煮烫处理后的榨菜质构

基金项目:

重庆市涪陵榨菜集团股份有限公司资助项目。

重庆市生物工程与现代农业专业群资助(CSZKY1817)

详细信息

Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic

1. School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408000, China;
2. Fuling Zhacai Group Co., Ltd., Chongqing 408000, China

摘要: 采用不同煮烫时间处理榨菜,并用模糊数学综合评判法对榨菜质构变化进行感官评价,从而获得榨菜质构品质评价的有效方法。结果表明,榨菜的脆度、硬度、弹性、咀嚼性权重分数从大到小依次为脆度(0.33)、咀嚼性(0.26)、硬度(0.23)、弹性(0.18);随着煮烫时间增加,感官评价隶属度越低,榨菜质构品质下降;煮烫处理0、20 min的榨菜样品综合评分接近于1,榨菜质构品质偏向于很好;煮烫处理40、60和80 min的榨菜质构评分为良好,煮烫处理100 min榨菜质构评语为一般。
- 榨菜 /
- 质构 /
- 模糊数学 /
- 感官评价 /
- 煮烫处理
Abstract: To study the influence of different boiling time on the textural characteristics of Zhacai,fuzzy mathematics sensory evaluation was conducted. The membership degree were as follows:Brittleness(0.33),chewiness(0.26),hardness(0.23),springiness(0.18). With the increasing of boiling time,the sensory evaluation of membership degree decreased with quality declining. Upon boiling for 0 and 20 min,the membership degrees of Zhacai were all closed to level one,presenting a superior quality. Upon boiling for 40,60 and 80 min,the quality was good. Upon boiling for 100 min,the quality was barely satisfactory.
- Zhacai /
- texture /
- fuzzy mathematic evaluation /
- sensory evaluation /
- boiling treatment