杂粮馒头感官评价方法研究进展

摘 要：杂粮馒头的营养价值丰富，但目前还没有针对杂粮馒头品质评价的统一标准。本文重点综述了模糊数学逻辑工具和智能感官新技术在杂粮馒头研究过程中的应用，提供了客观评价杂粮馒头品质的关键指标，进而为建立杂粮馒头的感官评价体系提供新思路。

关键词：杂粮馒头；感官评价；研究进展

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

杂粮馒头源于我国传统主食食品——馒头，在其基础配方上加入营养丰富的杂粮粉经合理调配发酵蒸制而成。（剩余5706字）