鸡屎藤籺感官评价指标及权重的构建方法
The Sensory Evaluation Index and Weight Construction Method of the Pastry Food of Paederia foetida
莫茹茵 1赵烨鹏2
作者信息
- 1. 湖南农业大学,湖南 长沙 410000;湛江财贸中等专业学校,广东 湛江 524000
- 2. 湖南农业大学,湖南 长沙 410000
- 折叠
摘要
本文以专家咨询法为主,对鸡屎藤籺糖水中的鸡屎藤籺进行评价指标的选取,通过标度和二元对比排序法最终选择滋味、咀嚼性、弹性、黏性、硬度、香气 6 个评价指标.对该 6 个评价指标进行权重分配,其中滋味的权重为 26%,咀嚼性的权重为 17%,弹性的权重为 15%,黏性的权重为 13%,硬度的权重为 11%,香气的权重为 18%.建立评价表后,可减少鸡屎藤籺在感官评价中的不确定性,使其感官评价更为科学、客观.
Abstract
In this paper,based on the expert consultation method,the evaluation indexes of the pastry food of Paederia foetida were selected.Six evaluation indexes including taste,mastication,elasticity,stickiness,hardness and aroma were selected by scale method and binary contrast ranking method.Proportions of the six evaluation indexes were allocated,taste was 26%,mastication was 17%,elasticity was 15%,stickiness was 13%,hardness was 11%,aroma was 18%.The establishment of evaluation table can reduce the uncertainty of sensory evaluation for the pastry food of Paederia foetida,and make the sensory evaluation more scientific and objective.
关键词
鸡屎藤籺/专家咨询法/权重分配/感官评价标准Key words
the pastry food of Paederia foetida/expert consultation method/weight allocation/sensory evaluation standard引用本文复制引用
出版年
2024
NETL
NSTL
万方数据