摘要
为确定韭菜酱发酵的成熟时间,以感官评定对不同发酵时间的韭菜酱的色泽、形态、风味、口感进行评分,利用模糊数学法对感官评价结果进行统计分析,并结合韭菜酱在发酵过程中pH值的变化,得出韭菜酱发酵成熟的时间为常温7d。
Fuzzy mathematical evaluation was used to study the sensory evaluation results of different fermentation time of Chinese chives, and com- bined with pH value of leek sauce in the fermentation process. As five key factors, colour, texture, flavor and taste were graded based on sensory evaluation. It founded that the mature time of leek sauce was 7d under normal temperature.
出处
《中国酿造》
CAS
2013年第1期127-130,共4页
China Brewing
关键词
韭菜酱
发酵成熟时间
感官评定
模糊数学
leek sauce
fermentation time
sensory evaluation
fuzzy mathematics
