雜糧饅頭感官評價方法研究進(jìn)展

摘 要：雜糧饅頭的營養(yǎng)價值豐富，但目前還沒有針對雜糧饅頭品質(zhì)評價的統(tǒng)一標(biāo)準(zhǔn)。本文重點(diǎn)綜述了模糊數(shù)學(xué)邏輯工具和智能感官新技術(shù)在雜糧饅頭研究過程中的應(yīng)用，提供了客觀評價雜糧饅頭品質(zhì)的關(guān)鍵指標(biāo)，進(jìn)而為建立雜糧饅頭的感官評價體系提供新思路。

關(guān)鍵詞：雜糧饅頭；感官評價；研究進(jìn)展

Abstract： Coarse grain steamed bread is rich in nutritional value， but there is no unified standard for the quality evaluation of coarse grain steamed bread. This paper mainly summarizes the application of fuzzy mathematical logic tools and new intelligent sensory technology in the research of coarse grain coarse grain steamed bread， provides the key indicators for objective evaluation of the quality of coarse grain coarse grain steamed bread， and then provides a new idea for establishing the sensory evaluation system of coarse grain coarse grain steamed bread.

Keywords： coarse grain steamed bread; sensory evaluation; research progress

雜糧饅頭源于我國傳統(tǒng)主食食品——饅頭，在其基礎(chǔ)配方上加入營養(yǎng)豐富的雜糧粉經(jīng)合理調(diào)配發(fā)酵蒸制而成。（剩余5706字）