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乳业科学与技术 ›› 2015, Vol. 38 ›› Issue (3): 5-9.DOI: 10.15922/j.cnki.jdst.2015.03.002

• 基础研究 • 上一篇    下一篇

杀菌型乳酸菌饮料的模糊数学综合感官评判方法

丛懿洁, 王世杰, 马蕊, 朱宏   

  1. 石家庄君乐宝乳业有限公司,河北石家庄,050221
  • 出版日期:2015-06-30 发布日期:2022-02-10

Study on Fuzzy Mathematics Comprehensive Sensory Evaluation of Sterilization Lactic Acid Fungus Drink

CONG Yijie, WANG Shijie, MA Rui, ZHU Hong   

  1. (Shijiazhuang Junlebao Dairy Co. Ltd., Shijiazhuang 050221, China)
  • Online:2015-06-30 Published:2022-02-10

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摘要： 通过对市场上流行的5种杀菌型乳酸菌饮料的焦糖味、果味、发酵味、甜味、酸味、涩感的感官评定,采用组合赋权法得出杀菌型乳酸菌饮料焦糖味、果味、发酵味、甜味、酸味、涩感的质量权重.对5种杀菌型褐色乳酸菌饮料各指标以权重,然后结合模糊数学综合评判方法,得出模糊关系曲线.结果表明:5种杀菌型乳酸菌饮料的整体感官排序为:样品5＞样品2＞样品4=样品l＞样品3,与一般排序法所得结果样品2＞样品4=样品1＞样品5＞样品3相比较稍有不同.因此,模糊数学综合评判方法比常用的排序法更科学、合理、客观.

关键词: 模糊数学；感官评价；杀菌型乳酸菌饮料

Abstract: In order to obtain quality preference of caramel flavour, fruity, fermentation flavor, sweetness, acidity, astriction, combination weighting approach was employed by fuzzy mathematics comprehensive sensory evaluation expermienting 5 popular sterilization lactic acid fungus drink in market. Fuzzy relation curve was obtained finnally. Results showed that the overall sensory quality of 5 sterilization lactic acid fungus drink order was sample 5 > sample 2 > sample 4 = sample 1 > sample 3, which was slightly different from the results of simple ranking method: sample 2 > sample 4 = sample 1 > sample 5 > sample 3. The experiment results indicated that the fuzzy mathematics comprehensive sensory evaluation method was more scientific, reasonable and objective than simple ranking method.

Key words: fuzzy mathematics; sensory evaluation; sterilization lactic acid fungus drink

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