CAJ | 학술논문

为优化糯米团制作工艺获得品质良好的糯米团，采用单因素和正交试验对粳米粉添加量、加水量和蒸制时间等因素进行研究。用模糊数学评价法评价糯米团品质，对糯米团色泽、气味、外观结构和适口性感官评价权重进行分析，同时，采用仪器对样品的塌陷度和质构特性进行测定。结果表明：糯米团品质权重集 K ＝（色泽0．21，气味0．19，外观结构0．24，适口性0．36）；模糊数学综合评价优化试验结果表明，影响糯米团感官品质因素主次顺序为粳米粉添加量＞加水量＞蒸制时间，最佳工艺条件为粳米粉添加量25％、加水量58％、蒸制时间20 min，与塌陷度和质构正交试验结果相同。模糊数学评价方法与仪器分析方法结果一致，验证了模糊数学感官评定方法优化糯米团制作工艺的可行性和准确性。
위우화나미단제작공예획득품질량호적나미단，채용단인소화정교시험대갱미분첨가량、가수량화증제시간등인소진행연구。용모호수학평개법평개나미단품질，대나미단색택、기미、외관결구화괄구성감관평개권중진행분석，동시，채용의기대양품적탑함도화질구특성진행측정。결과표명：나미단품질권중집 K ＝（색택0．21，기미0．19，외관결구0．24，괄구성0．36）；모호수학종합평개우화시험결과표명，영향나미단감관품질인소주차순서위갱미분첨가량＞가수량＞증제시간，최가공예조건위갱미분첨가량25％、가수량58％、증제시간20 min，여탑함도화질구정교시험결과상동。모호수학평개방법여의기분석방법결과일치，험증료모호수학감관평정방법우화나미단제작공예적가행성화준학성。
In order to optimize the processing conditions for making higher quality glutinous rice ball,the key processing factors such as the addition amount of rice flour and water and steaming time were investi-gated by the methods of single factor experiment and orthogonal experiment.The quality of glutinous rice ball was evaluated by the fuzzy mathematics comprehensive evaluation according to the weights analysis of sensory evaluation about color,smell,appearance structure and palatability of glutinous rice ball.Mean-while collapse degree and texture of the samples were both measured by instrument.The results showed that the quality weight sets was K =(color 0.21,smell 0.19,appearance structure 0.24,palatability 0.36).When glutinous rice ball was evaluated by the fuzzy mathematics comprehensive evaluation,it was turned out that the sensory quality was influenced in ascending order,i.e.addition amount of gluti-nous rice flour >addition amount of water >steaming time,and the optimal processing condition was 25%rice flour,58% water and steaming time 20min,which was correspondence with the results of collapse degree and texture analysis got by orthogonal experiment.Fuzzy mathematical evaluation method and in-strument analysis results were consistent,which further verified the feasibility and accuracy of sensory e-valuation of fuzzy mathematics sensory evaluation.