Study on Sensory Evaluation of Instant Rice by Fuzzy Mathematics Method

摘要

Objective: To study the sensory quality of six kinds of instant rice by fuzzy mathematics method. Methods: Adopted the method of fuzzy mathematics with color, status, smell, texture and taste as evaluation factors and carried out fuzzy mathematics judgment of the sensory quality of six kinds of instant rice: rice, five grains rice, coix seed rice, mung bean rice, highland barley rice and black rice. Results: The fuzzy comprehensive sensory evaluation scores of six kinds of instant rice from high to low were black rice, coix seed rice, five grains rice, mung bean rice, highland barley rice and rice. Conclusions: The fuzzy mathematics method can reflect the sensory quality of military instant rice objectively, which provided a reference method for the comprehensive sensory quality evaluation of military food.