模糊数学评价煮烫处理后的榨菜质构

Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic

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。

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.