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投稿时间：2020-09-11
投稿时间：2020-09-11
中文摘要: 该文以大米粉饺为试验对象进行感官评价，运用模糊数学模型，拟建立传统大米粉饺感官评价标准体系。通过M值法、主成分分析、相关性分析的方法筛选大米粉饺的关键评价指标；并采用感官剖面分析法、“0∶4评分法”确定感官评价指标的强度及权重。最终确定大米粉饺关键性感官指标为色泽、外型、风味、硬度、弹性、粘牙性及咀嚼性，其权重依次为0.092、0.112、0.092、0.169、0.171、0.178和0.186，并在此基础上分析各感官指标特性强度，建立大米粉饺感官评价标准体系，可以简单、准确地评价大米粉饺的食用品质，为粉饺产品的工业化生产提供质量评价参考。
中文关键词: 大米粉饺 权重 感官剖面 模糊数学感官评价标准体系
Abstract:Sensory evaluation of rice dumplings was conducted using a fuzzy mathematical model and a standard system for the sensory evaluation of the traditional rice dumplings was proposed.The M-value method，principal component analysis，and correlation analysis were used to screen the key evaluation indicators of the rice dumplings.The sensory profile analysis method and "0∶4 score method" were used to determine the strength and weight of the sensory evaluation indicators.The key sensory indicators of the rice dumplings were determined to be color，appearance，flavor，hardness，elasticity，stickiness，and chewability，and their weights were 0.092，0.112，0.092，0.169，0.171，0.178 and 0.186，respectively.The intensity of each sensory attribute was analyzed using the above-mentioned method，and a standard system for the sensory evaluation of the rice dumplings was established.This study provides a simple and accurate method for the evaluation of the edible quality of rice dumplings，in addition to a quality evaluation reference for the industrial production of rice dumpling products.
文章编号：202117007 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LONG Hui，QIN Liu-di，WANG Shi-xiong，ZHENG Xin-lei，TENG Jian-wen，XIA Ning | College of Light Industry and Food Engineering，Guangxi University，Nanning 530004，Guangxi，China |
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