食品工业科技2017，Vol.38Issue(21)：247-251,5.DOI:10.13386/j.issn1002-0306.2017.21.049
基于模糊感官评价对大米感官品质分析
Sensory quality analysis of rice based on fuzzy sensory evaluation
摘要
Abstract
Fuzzy comprehensive evaluation was used to evaluate the sensory quality of rice,texture analyzer and color difference meter was used to evaluate the quality 7 different varieties of rice in this research.The results showed that the best the quality of rice was dalixiang,and the worst was 5H25.The rice of 5H25 had the best elasticity and chewiness.There were no significant differences among sticky hardness ratio,viscosity and elasticity of dalixixiang,jinmazhan and dalixiang,and dalixiang had the best texture with large value of sticky hardness ratio,viscosity and elasticity.There were significant differences in the color of different varieties of rice.The color of dalixiang and jinmazhan was the best by the comprehensive analysis of color value combined with sensory evaluation of rice color requirements.The fuzzy sensory evaluation was consistent with the appearance quality and texture characteristics,the comprehensive analysis showed that the sensory quality of dalixiang was the best,indicating that the fuzzy sensory evaluation can effectively evaluate the sensory quality of rice.关键词
大米/模糊感官评价/感官品质/质构/色泽Key words
rice/fuzzy sensory evaluation/sensory quality/texture/color分类
轻工纺织引用本文复制引用
刘敏,谭书明,张洪礼,刘芳宏,孙晓东..基于模糊感官评价对大米感官品质分析[J].食品工业科技,2017,38(21):247-251,5.基金项目
水稻优质精深加工技术研究及示范转化黔科技合成转字[2015]5021-6号. （）
