摘要
借助模糊聚类分析方法,选取辣椒制品的总酸、氨基酸态氮、食盐、总糖、脂肪、辣椒素6项分类指标,对辣椒制品的表观辣度进行分级,辣椒制品表现出明显的模糊聚类特征。与运用感官评定方法的结果相比基本一致。
With fuzzy clustering analysis, selecting six targets classificationsuch as the total acid, amino acid-N, salt, total sugar, fat,Capsaicin of chili products to classify, chih products shows the characteristics of fuzzy clustering. And compared with the results of sensory evaluation methods, basically the same.
出处
《食品与机械》
CSCD
北大核心
2009年第2期42-47,共6页
Food and Machinery
关键词
辣椒制品
表观辣度
模糊聚类分析
Chili products
Apparent pungency
Fuzzy clustering analysis
