以籼米、粳米和通过挤压重组的马铃薯工程米为研究对象,采用组合赋权法及模糊数学综合评价结合质构仪分析技术,对马铃薯工程米的口感品质进行比较分析,建立1种马铃薯工程米口感品质评价的方法。结果表明:通过组合赋值法,在大米的气味、外观、适口性和滋味这些感官指标中,适口性的权重最大为0.279,外观的权重最小为0.178,符合人们的一般认识。通过对大米的硬度、弹性和咀嚼度等客观指标归一化处理后进行权重分析,根据模糊数学来划分评价指标评语集,创建隶属函数,得出大米质量的评价指标集及评语集,可确定待测目标的等级和优劣情况。
苑鹏
,
段盛林
,
欧阳道福
,
刘士伟
,
刘义凤
,
刘亚旭
,
杜玉兰
,
喻勤
,
严建刚
,
王玺
. 基于模糊数学综合评价方法的马铃薯工程米适口性研究[J]. 食品与发酵工业, 2019
, 45(1)
: 88
-93
.
DOI: 10.13995/j.cnki.11-1802/ts.016713
In order to establish a method to evaluate the palatability of potato engineering rice, indica rice, japonica rice, and potato engineering rice made by extrusion were designed as research objects. Fuzzy comprehensive evaluation and combination weighting method together with texture analyzer were used to evaluate the palatability of potato engineering rice. The results of combination weighting method showed that among smell, appearance, palatability, and taste of rice, palatability had the maximum weight with 0.279, while the appearance of the rice weighed the minimum with a value of 0.178, which was in line with people′s general perception about the quality of rice. By analysing the hardness, springiness, and chewiness of the rice, these indexes were normalized to be analysed by weight. According to the fuzzy mathematics evaluation to divide index set of evaluation and to establish membership functions. The evaluation index set and comments on the quality of rice could determine the level of target samples and the merits of the case.
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