酸奶质量的模糊数学综台评价方法探讨
|
摘要
通过对市场上流行的6种酸奶色泽、风味、质构的感官评定,采用组合赋权法得出酸奶色泽、风味、质构的质量权重。选择粒径、WHC、硬度、粘度作为客观评价指标,进行量化测定,对酸奶各指标配以权重,然后结合模糊数学综合评判方法,给出酸奶质量的评价等级。最后得出酸奶综合评价集B=(0.8148,0.6156,0.9373,0.4490,0.5051,0.7530)。酸奶质量综合评价值bj越大,酸奶质量越好,bj越小,酸奶质量越差。根据实验结果得出6种酸奶的质量顺序:3>1>6>2>5>4。
In order to obtain quality preference of colour,flavor and texture,combination weighting approach was employed by sensory evaluation experiment on the popular stirred yogurt in market. We chose particle size,WHC,hardness,AV as objective index,their weightiness were distributed,the fuzzy synthesis evaluation method was used,and finally different yogurt were graded according to the graded criterion. Yogurt comprehensive assessment set was B=(0.8148,0.6156,0.9373,0.4490,0.5051,0.7530). If yogurt comprehensive evaluation value bj was greater,the quality of yogurt was better. If bj was smaller,the quality of yogurt was poorer. Based on the experiment results,the order of the quality of yogurt was number3﹥number1>number6>number2>number5>number4.
In order to obtain quality preference of colour,flavor and texture,combination weighting approach was employed by sensory evaluation experiment on the popular stirred yogurt in market. We chose particle size,WHC,hardness,AV as objective index,their weightiness were distributed,the fuzzy synthesis evaluation method was used,and finally different yogurt were graded according to the graded criterion. Yogurt comprehensive assessment set was B=(0.8148,0.6156,0.9373,0.4490,0.5051,0.7530). If yogurt comprehensive evaluation value bj was greater,the quality of yogurt was better. If bj was smaller,the quality of yogurt was poorer. Based on the experiment results,the order of the quality of yogurt was number3﹥number1>number6>number2>number5>number4.
引文
[1]金世琳.乳与乳制品生产[M].北京:中国轻工出版社,1997:123-126.
[2]刘志斌.露天煤矿排土场地下水环境质量影响的模糊综合评价[J].露天采矿术,2003(2):16-18.
[3]李全阳,夏文水.酸乳质量综合评价体系探讨[J].中国乳品工业,2003(6):47-50.
[4]赵有益,林慧龙,任继周.草坪质量的模糊数学综合评价方法[J].草业科学,2006(2):56-58.
[5]CANGANELLA F,OVIDI M,PAGANINIS,et al.Survival of undesirable micro-organisms in fruit yoghurt during storage at different temperature[J].Food Microbiology,1998,15:71-77.
[6]PUVANENTHIRAN A,WILLIAMS R P W,AUGUSTIN M Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios[J].International Dairy,2002,12:383-391.
[7]冯德益.模糊数学方法与应用[M].北京:地震出版社,1983:213-216.
[8]李全阳.酸乳质量及其胞外多糖的研究[D].江南大学,2004.
[9]张立永,等.加工工艺对脱脂发酵乳饮料酪蛋白颗粒粒径和稳定性的影响[J].中国乳品工业,2007(10):56-58.
[10]范海荣,华珞,王洪海.草坪质量评价指标体系与评价方法探讨[J].草业科学,2006(10):25-26.
[2]刘志斌.露天煤矿排土场地下水环境质量影响的模糊综合评价[J].露天采矿术,2003(2):16-18.
[3]李全阳,夏文水.酸乳质量综合评价体系探讨[J].中国乳品工业,2003(6):47-50.
[4]赵有益,林慧龙,任继周.草坪质量的模糊数学综合评价方法[J].草业科学,2006(2):56-58.
[5]CANGANELLA F,OVIDI M,PAGANINIS,et al.Survival of undesirable micro-organisms in fruit yoghurt during storage at different temperature[J].Food Microbiology,1998,15:71-77.
[6]PUVANENTHIRAN A,WILLIAMS R P W,AUGUSTIN M Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios[J].International Dairy,2002,12:383-391.
[7]冯德益.模糊数学方法与应用[M].北京:地震出版社,1983:213-216.
[8]李全阳.酸乳质量及其胞外多糖的研究[D].江南大学,2004.
[9]张立永,等.加工工艺对脱脂发酵乳饮料酪蛋白颗粒粒径和稳定性的影响[J].中国乳品工业,2007(10):56-58.
[10]范海荣,华珞,王洪海.草坪质量评价指标体系与评价方法探讨[J].草业科学,2006(10):25-26.
版权所有：© 2023 中国地质图书馆 中国地质调查局地学文献中心