摘要
感官评定是控制烹饪菜品质量的重要途径之一,文章以川菜代表性菜品——鱼香肉丝为评定对象,选取色、香、味、形、质等因素并设置合理的权重,对同一试验小组A、B、C、D、E等5道鱼香肉丝菜肴进行模糊数学综合评定。试验结果表明,用模糊数学综合评判法,能客观而准确地区分出不同烹饪菜肴的差异程度和等级,即5道鱼香肉丝感官评定等级从高到低为:C>D>E>A>B。
Sensory evaluation is an important way to control the quality of dishes. This paper, conducts a fuzzy mathematics＇ comprehensive assessment of five dishes （ Fish-flavor Shredded Pork） called A, B, C, D and E in the aspects of color, fragrance, taste, shape and quality. The experiment reveals that this method produces an accurate and objective distinction of these dishes ,that is ,C 〉 D 〉 E 〉 A 〉 B in this case.
基金
中国职协2012年项目'餐饮行业‘技能大师工作室’运行机制研究'的阶段性成果
项目编号:201216
关键词
模糊数学
烹饪菜肴
评定
应用
fuzzy mathematics
dishes
evaluation
application
