福建农业学报2016，Vol.31Issue(3)：293-296,4.DOI:10.19303/j.issn.1008-0384.2016.03.016
模糊数学法在即食杏鲍菇评价中的应用
Application of Fuzzy Math on Sensory Quality Evaluation of RTE Pleurotus Ery ngii
摘要
Abstract
To improve the of the RTE Pleurotus Eryngii products ,virtual processing conditions were optimized using fuzzy math .Sensory scores on the taste ,texture ,aroma ,and color of the products were the target indices for the quality evaluation .The resulting model showed that the optimized process for making RTE mushrooms was to add 1.8% salt and cook for 45 min followed by draining off excess water for 3 min .For comparison ,both panel and instrumental quality evaluations on the products were performed .They were in agreement on the measurements of a hardness at 0.51 N ,elasticity at 1.18 ,and whiteness at 53.23 of the mushrooms .It was thus concluded that the application of fuzzy math could be used in the development of similar mushroom products as well .关键词
即食杏鲍菇/感官品质/模糊数学/仪器分析Key words
RTE Pleurotus Eryngii/fuzzy math/instrumental analysis分类
轻工纺织引用本文复制引用
翁敏劼,陈君琛,赖谱富,沈恒胜,杨艺龙..模糊数学法在即食杏鲍菇评价中的应用[J].福建农业学报,2016,31(3):293-296,4.基金项目
福建省科技计划项目---省属公益类科研院所基本科研专项（2014R1015-11、2015R1015-2）；公益性行业（农业）科研专项 （）
