摘要
利用模糊数学理论对采用两种乳酸菌（植物乳杆菌Lp和干酪乳杆菌Ld）不同配比生产的三种发酵烤肠的感官质量进行了综合评定，评价指标为外观、组织状态和风味，其权重分别为20％、30％、50％；质量分为7个等级，对应分数为7分-1分。评定的排列顺序为：Lp＋Ld〉Lp〉Ld。此种方法综合考虑了所有的评定因素，克服了评定时人为因素的影响，从而获得比较客观的结论。
Fuzzy mathematics was used to appraise the quality of fermented roast sausages with different mixture of strains(plantarum Lactobacillus and Casei Lactobacillus).The value of evaluating inculded the outward appearance,the organization condition and the flavor,whose weight respectively were 20%,30%,50%.The quality was divided into 7 ranks,and the corresponding score was 7~1.The order of rank was Lp+Ld >Lp >Ld.This method consideres all the factors,and overcomes evaluation of the human factor influencing,resulting in the objective conclusion.
出处
《河南科技大学学报（自然科学版）》
CAS
2006年第6期79-82,共4页
Journal of Henan University of Science And Technology:Natural Science
基金
国家十五科技攻关项目(2001BA533C)
关键词
模糊数学
发酵烤肠
乳酸菌
Fuzzy mathematics
Fermented roast sausage
Lactic acid bacteria
