模糊数学法在即食杏鲍菇评价中的应用

为了有效改善即食杏鲍菇的感官品质,以即食杏鲍菇滋味、适口性、香气和色泽感官为产品权重指标,利用模糊数学综合评价法进行综合评分,建立数学模型,并结合仪器分析进行验证,从而优化获得即食杏鲍菇加工工艺参数。结果表明:杏鲍菇即食产品的最佳工艺参数为食盐添加量1.8%,熬煮时间45min,脱水时间3min,此时,产品硬度为0.51N,弹性为1.18,白度为53.23,均达到产品最佳值,与模糊数学综合评价结果一致,验证了该方法的可靠性,为将杏鲍菇更好地转化为人们的日常消费品提供了评价依据。

Application of Fuzzy Math on Sensory Quality Evaluation of RTE Pleurotus Ery ngii

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 .