基于模糊数学的红酒蜂蜜果冻感官综合评价方法

J4 ›› 2014, Vol. 13 ›› Issue (6): 74-77.

基于模糊数学的红酒蜂蜜果冻感官综合评价方法

云南农业大学食品科技学院，昆明 650201

收稿日期:2013-06-07 出版日期:2014-06-15 发布日期:2014-06-15
作者简介:付晓萍，讲师，主要从事食品科学研究.

A Sensory Comprehensive Evaluation Method for Jelly with Red Wine and Honey
Based on Fuzzy Mathematics

College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201，China

Received:2013-06-07 Online:2014-06-15 Published:2014-06-15

摘要/Abstract

摘要：

以红葡萄酒和蜂蜜为主要原料，研制色泽美观、风味独特并具有一定保健功能的果冻。采用单因素试验和正交试验方
法，并通过模糊数学综合评价筛选出果冻的最佳配方。研制的红酒蜂蜜果冻最佳配方是：红葡萄酒2%、蜂蜜3%、蔗糖3%、卡拉胶1.4%、柠檬酸0.2%。

关键词: 红葡萄酒, 蜂蜜, 模糊数学, 果冻

Abstract:

A flavored jelly was prepared by using red wine and honey as raw materials. The aim was to study the optimum production formula of jelly. The jelly developed with beautiful color, unique flavor and health function. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. The formula of flavored jelly was that red wine 2%, honey 3%, sugar 3%, carrageenan 1.4% and citric acid 0.2%.

Key words: red wine, honey, fuzzy mathematics, jelly

中图分类号:

TS255.43

付晓萍, 李永强, 蒋治军, 董文明. 基于模糊数学的红酒蜂蜜果冻感官综合评价方法[J]. J4, 2014, 13(6): 74-77.

FU Xiao-Ping, LI Yong-Qiang, JIANG Zhi-Jun, DONG Wen-Ming. A Sensory Comprehensive Evaluation Method for Jelly with Red Wine and Honey
Based on Fuzzy Mathematics[J]. J4, 2014, 13(6): 74-77.