Gel soft sweet sensory evaluation method based on fuzzy mathematics

Abstract

The invention discloses a gel soft sweet sensory evaluation method based on fuzzy mathematics, and belongs to the technical field of food sensory evaluation. According to the method, a series of evaluation factor sets of appearance, flavor, elasticity, hardness, chewiness, tooth sticking property and the like are determined through professional evaluation groups according to the characteristics of the gel soft sweets, and evaluation grades are divided. On the basis, a fuzzy relation matrix from a factor set to an evaluation set is constructed by applying a fuzzy mathematics theory, and the importance degree of each factor is accurately reflected through weight distribution, so that the calculation of a comprehensive evaluation result is completed. Compared with a traditional method, the method has the advantages that sensory evaluation can be objectively quantified, personal errors are effectively reduced, the quality difference of the gel soft sweets is accurately reflected, a reliable basis is provided for product research and development and quality control work, the efficiency of gel soft sweet production enterprises in the aspect of product optimization is powerfully improved, and the method plays a positive role in promoting industry development.

Description

Technical Field

[0001] The present invention belongs to the technical field of jelly gummy evaluation, and particularly relates to a sensory evaluation method for jelly gummies based on fuzzy mathematics. Background Art

[0002] Jelly gummies are candies made mainly from granulated sugar, starch syrup, etc., using agar, modified starch, gelatin, pectin, etc. as coagulants, through a series of processes such as boiling and molding. They are a type of candy with relatively high water content and soft texture. Jelly gummies occupy an important position in the candy market with their unique taste, rich flavors, and diverse shapes. Consumers' preference for jelly gummies depends not only on their nutritional components but also is closely related to their sensory quality. Sensory quality encompasses multiple dimensions such as the appearance, color, aroma, taste, and flavor of jelly gummies. These factors are intertwined and jointly affect consumers' acceptance and preference.

[0003] Traditional sensory evaluation of jelly gummies mostly relies on the subjective judgment of professional reviewers. Although this method can reflect the sensory characteristics of products to a certain extent, it has many limitations. First, subjective evaluation is significantly affected by individual differences among reviewers. Factors such as age, gender, eating habits, and cultural background can all lead to deviations in the evaluation results of the same product by different reviewers. Second, the evaluation process lacks a unified and precise quantitative standard, making it difficult to accurately compare and analyze the evaluation results, which is not conducive to enterprises to stably and efficiently control product quality and lacks a certain degree of precision and scientificity. Therefore, it is crucial to find a scientific method to quantify people's descriptive language.

[0004] The emergence of fuzzy mathematics theory provides an effective way to solve the above problems. Fuzzy mathematics can transform fuzzy and uncertain sensory evaluation information into quantifiable data, and comprehensively evaluate the sensory quality of jelly gummies through steps such as constructing a fuzzy relation matrix and determining weight distribution.

[0005] This evaluation method based on fuzzy mathematics can effectively reduce the interference of subjective factors, improve the accuracy and reliability of evaluation results, and provide a more scientific and objective basis for the production and R & D, quality control, and market promotion of jelly gummies. Summary of the Invention

[0006] The purpose of the present invention is to provide a sensory evaluation method for jelly gummies based on fuzzy mathematics, aiming to solve problems such as strong subjectivity and low accuracy in the existing sensory evaluation of jelly gummies, and provide a more scientific, objective, and comprehensive evaluation means for the quality evaluation of jelly gummies.

[0007] To achieve the above invention purpose, the present invention adopts the following technical solutions:

[0008] A sensory evaluation method for jelly gummies based on fuzzy mathematics, comprising the following steps:

[0009] S1. Determine sensory evaluation indicators: Set the sensory evaluation indicators for jelly gummies and the evaluation criteria for the indicators. Select the appearance, flavor, elasticity, hardness, chewiness, and stickiness of jelly gummies as sensory evaluation indicators, and establish a factor set U for the comprehensive sensory evaluation of jelly gummies. Among them, the appearance includes the color and texture of the gummies; the flavor covers aroma and taste;

[0010] S2. Form an evaluation group: Select n individuals who are in good health, have no habits of smoking or excessive drinking, have received professional sensory training, are familiar with the characteristics of jelly gummies, and have no olfactory or gustatory disorders to form an evaluation group. Train the members of the group in a standardized evaluation process to make them familiar with the evaluation scale; n ≥ 30;

[0011] S3. Develop a fuzzy evaluation set: Establish a fuzzy evaluation set for each evaluation indicator. The evaluation levels are divided into multiple levels such as excellent, good, medium, and poor, and a corresponding comment set V = {excellent, good, medium, poor} is established, which respectively corresponds to different quantification ranges of appearance performance degrees. Use the method of blurring the clear quality grade boundary to clearly present the score area. The specific approach is to take the central value of the area to obtain the corresponding score;

[0012] S4. Conduct sample evaluation: The members of the evaluation group independently evaluate the jelly gummy samples according to each evaluation indicator with reference to the fuzzy evaluation set, and record the evaluation results;

[0013] S5. Construct a fuzzy relation matrix: Based on the evaluation results of the members of the evaluation group, count the occurrence frequencies of each evaluation level under each evaluation indicator, and then construct a fuzzy relation matrix R, which reflects the fuzzy correspondence relationship between each sample in different evaluation indicators and each comment level. The matrix elements are the membership degrees of each indicator corresponding to each evaluation level;

[0014] S6. Determine the weight vector: The weight reflects the relative importance of each indicator to the overall quality of jelly gummies, and the sum of all weights is 1. Use the analytic hierarchy process combined with data analysis, comprehensively consider the relative importance of each indicator to the overall quality of jelly gummies, take the pairwise comparison score values of the importance of different quality indicators as the row and column elements to construct a judgment matrix A, and calculate the accurate weight values of each sensory evaluation indicator to form a weight set W;

[0015] S7. Calculate the comprehensive evaluation result: Use the fuzzy composition operator to combine the weight vector of the sensory evaluation indicators and the fuzzy relation matrix to obtain the fuzzy comprehensive evaluation result vector of the sensory quality of jelly gummies, and quantitatively represent its sensory quality. The comprehensive evaluation result is presented in the form of membership degrees in the finally determined comprehensive evaluation set;

[0016] S8. Obtain the final comprehensive score: Perform a fuzzy composition operation on the set composed of the fuzzy comprehensive evaluation result vector of the gel gummy's sensory evaluation and the central region values of the fuzzy evaluation set to obtain the final comprehensive score of the gel gummy sample, which can accurately and intuitively compare the advantages and disadvantages of different samples.

[0017] As a further preference of the present invention, in step S1, the sensory evaluation indicators of the gel gummy cover appearance, color, aroma, texture, and taste.

[0018] As a further preference of the present invention, the appearance includes the shape integrity and surface smoothness of the gummy; the color includes color uniformity and vividness; the aroma is the intensity of the characteristic aroma; the texture includes softness, elasticity, chewiness, and stickiness to the teeth; the taste includes sweetness, acidity, and taste purity.

[0019] As a further preference of the present invention, in step S2, the age distribution of the evaluation team members is between 20 and 45 years old, and the evaluation team members' grasp of the evaluation scale is recalibrated every six months to ensure the stability of evaluation accuracy.

[0020] As a further preference of the present invention, in step S3, the number of levels in the evaluation set is adjusted within the range of 3 to 5 according to the product characteristics and evaluation accuracy requirements, and each level corresponds to clear and distinguishable sensory characteristic descriptions and quantitative boundaries.

[0021] As a further preference of the present invention, in step S6, the "sum-product method" is used to calculate the weights of each index, and the maximum eigenvalue λ of the judgment matrix A is obtained. max And the corresponding eigenvector is used to perform a consistency test using the consistency index, random consistency index, and consistency ratio CR. If the consistency ratio CR < 0.1, it is considered that the judgment matrix meets the consistency requirements.

[0022] As a further preference of the present invention, in step S7, the weighted average type fuzzy composition operator is used for the fuzzy composition operation, so that the comprehensive evaluation result can more evenly reflect the relationship between each index and the evaluation level.

[0023] As a further preference of the present invention, the evaluation method further includes a sample preparation stage: Select gel gummies produced by various different formulas and processes as samples to be evaluated, place them in containers of the same specification and material, and balance them in an environment with a temperature of 25 to 30 °C and a humidity of 45 to 60% for 1 to 2 h to ensure the consistency of the sample state during evaluation.

[0024] Compared with the prior art, the present invention has the following technical effects:

[0025] Compared with traditional methods, the present invention is based on the principle of fuzzy mathematics and can objectively quantify sensory evaluation. It fully considers the fuzziness and uncertainty in the sensory evaluation process, converts qualitative evaluation into quantitative analysis, effectively reduces human error, accurately reflects the quality differences of jelly candies, significantly improves the accuracy and scientificity of the sensory evaluation of jelly candies, provides strong technical support for jelly candy manufacturers in aspects such as product R & D, quality control, and market competition, effectively improves the efficiency of jelly candy manufacturers in product optimization, and plays a positive role in promoting the development of the industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 is a schematic flow chart of a sensory evaluation method for jelly candies based on fuzzy mathematics according to the present invention;

[0027] Figure 2 is a view of the appearance of jelly candies numbered 1 - 15 in a specific embodiment; Figure 2 In the figure, note: The numbers from left to right in the first row are numbered 1 - 7 respectively; the numbers from left to right in the second row are numbered 8 - 15 respectively;

[0028] Figure 3 is a hierarchical structure model of the sensory quality of jelly candies. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0029] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions of the present invention will be fully described below in conjunction with specific embodiments. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several variations and improvements can be made. All other embodiments obtained without creative efforts should also be regarded as falling within the protection scope of the present invention.

[0030] Embodiment 1

[0031] This embodiment provides a sensory evaluation method for jelly candies based on fuzzy mathematics, which is as follows:

[0032] (1) Sample preparation

[0033] Select jelly candies produced with various different formulas and processes as samples to be evaluated. Prepare an appropriate amount of each sample and place it in containers of the same specification and material. Balance for 1 - 2 h in an environment with a temperature of 25 - 30 °C and a humidity of 45 - 60% to ensure the consistency of the sample state during evaluation.

[0034] (2) Determine sensory evaluation indicators

[0035] Establish the sensory evaluation index of jelly candies by referring to GB 17399-2016 "National Food Safety Standard Candies" and SB / T 10021-2017 "Candies - Jelly Candies"; set up the factor set U = {U 1 ,U 2 ,U 3 ,U 4 ,U 5 ,U 6} based on the appearance, flavor, elasticity, hardness, chewiness, and stickiness of jelly candies, that is, U = {Appearance, Flavor, Elasticity, Hardness, Chewiness, Stickiness}.

[0036] (3) Form an evaluation group

[0037] Select 30 professional personnel or volunteers who are in good health, have no habits such as smoking and excessive drinking, and have received sensory evaluation training or have certain sensory evaluation abilities and experiences; the training content includes being familiar with various characteristics of jelly candies, clarifying the meanings and grade standards of each evaluation index, and mastering the evaluation process and methods, etc.; after training, conduct a preliminary test to screen out evaluation personnel with good consistency and high reliability of evaluation results to participate in the formal evaluation.

[0038] (4) Establish a fuzzy evaluation set

[0039] Set a specific score range and correspond it to the evaluation set. Set up the comment set V = {V 1 ,V 2 ,V 3} based on the excellent, good, and poor of jelly candies, that is, V = {Excellent, Good, Poor}. Among them, excellent (81 - 100 points), good (61 - 80 points), poor (0 - 60 points), and clarify the score range according to the clear quality grade boundary fuzzy method, that is, take the central value of the range to get the corresponding score K = {K 1 ,K 2 ,K 3}, that is, K = {90, 70, 30}. The evaluation criteria for the sensory evaluation index of jelly candies are shown in Table 1.

[0040] Table 1 Sensory evaluation criteria for jelly candies

[0041]

[0042] (5) Conduct sample evaluation

[0043] 30 members of the evaluation group independently evaluate the jelly candy samples according to each evaluation index with reference to the fuzzy evaluation set, and the evaluated results collected and summarized are shown in Table 2.

[0044] Table 2 Statistics of sensory evaluation indexes for jelly candies

[0045]

[0046] (6) Construct the fuzzy relation matrix

[0047] According to the evaluation results of the evaluation team members, count the occurrence frequency of each evaluation level under each evaluation index, and then construct the fuzzy relation matrix R.

[0048]

[0049] Among them, the number m = 1, 2, 3, 4... m are the various scoring indexes of the gummy candies; the number n = 1, 2, 3, 4... n are the different scoring levels of the gummy candies; R mn represents the membership degree of the gel gummy candies to the level fuzzy subset V i from the perspective of factor U j .

[0050] (7) Determine the weight vector

[0051] Select the analytic hierarchy process to determine the weights of each index; construct the hierarchical structure model of the sensory quality of gel gummy candies as Figure 3 shown; according to the established gel gummy candy evaluation system, the elements of each first-level index are compared pairwise, and a certain value is assigned for quantification to obtain the weight judgment matrix A of the first-level index to the total index.

[0052]

[0053] Among them, use a ij to represent the importance degree of index i compared with index j; the numerical values of the elements in the matrix are obtained through expert evaluation or experience, and the meaning of the ratio scale is shown in Table 3.

[0054] Table 3 Judgment matrix element ratio scale and meaning

[0055] Scale Meaning 1 Indicates that when two factors are compared, they are equally important 3 Indicates that when two factors are compared, one is slightly more important than the other 5 Indicates that when two factors are compared, one is significantly more important than the other 7 Indicates that when two factors are compared, one is strongly more important than the other 9 Indicates that when two factors are compared, one is extremely more important than the other 2、4、6、8 The median value of the above two adjacent judgments Reciprocal <![CDATA[The judgment a for comparing factor i and j ij , then the judgment a for comparing j and i ji = 1 / a ij >

[0056] Adopt the "sum-product method" to calculate the weights of each index, and obtain the maximum eigenvalue λ max of the judgment matrix A and the corresponding eigenvector W i , and the results are shown in Table 4.

[0057] Table 4 Hierarchical single sorting and consistency test

[0058]

[0059]

[0060] Use the consistency index CI, random consistency index RI and consistency ratio CR to conduct consistency tests. A-B judgment matrix, B 1 -C judgment matrix and B2 The consistency ratio CR of the -C judgment matrix is less than 0.1, so it is considered that the judgment matrix meets the consistency requirement. The weights of each index are shown in Table 5.

[0061] Table 5 Comprehensive weights of each level of indicators

[0062]

[0063] (8) Comprehensive evaluation results of gummy candies by fuzzy mathematics

[0064] According to the fuzzy composition operation rules, the fuzzy comprehensive judgment matrix and the index weight vector are combined and calculated to obtain the comprehensive evaluation result vector. The comprehensive evaluation result vector is analyzed and processed to determine the final comprehensive sensory evaluation score of the sample.

[0065] Taking the No. 1 gummy candy sample as an example, the calculation process and results of the comprehensive evaluation value of the fuzzy mathematical relationship are as follows: The weight set of gummy candies is W = {0.0125, 0.0375, 0.0726, 0.1474, 0.14, 0.09, 0.38, 0.12}. According to the fuzzy principle, the fuzzy mathematical comprehensive evaluation set Y = W × R of gummy candies is calculated to obtain the evaluation results of different gummy candies.

[0066]

[0067] = |0.485, 0.458, 0.057|

[0068] The fuzzy comprehensive evaluation score T of gummy candies = Y × K T , the evaluation level K = (90, 70, 30), Y 1 = (0.412, 0.539, 0.049), so the fuzzy sensory comprehensive score of gummy candies is obtained as:

[0069]

[0070] Similarly, the fuzzy comprehensive evaluation scores of No. 2 - No. 15 gummy candies can be calculated.

[0071] The comprehensive evaluation scores of the fuzzy mathematical relationship from high to low are: Gel Gummy 2 (79.28) > Gel Gummy 3 (79.22) > Gel Gummy 1 (77.43) > Gel Gummy 5 (76.86) > Gel Gummy 10 (75.31) > Gel Gummy 7 (74.55) > Gel Gummy 15 (72.27) > Gel Gummy 8 (70.93) > Gel Gummy 4 (69.91) > Gel Gummy 6 (60.07) > Gel Gummy 9 (59.54) > Gel Gummy 14 (58.93) > Gel Gummy 13 (56.83) > Gel Gummy 11 (54.09) > Gel Gummy 12 (51.34)

[0072] The above embodiments are only examples and are not used to limit the present invention. In actual applications, further optimization and refinement can be carried out according to specific research purposes, resource conditions, etc. For those skilled in the art, various changes and modifications can be made to the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A sensory evaluation method for jelly candy based on fuzzy mathematics, characterized in that: The following steps are involved: S1, determine sensory evaluation index: set sensory evaluation index of jelly candy and evaluation standard of the index, select appearance, flavor, elasticity, hardness, chewiness and stickiness of jelly candy as sensory evaluation index, and establish factor set U of comprehensive sensory evaluation of jelly candy, U = {appearance, flavor, elasticity, hardness, chewiness, stickiness}; appearance includes color and texture of jelly candy; flavor includes aroma and taste; S2, forming an evaluation team: select n healthy people who do not smoke, drink or have other habits, have received professional sensory training, are familiar with the characteristics of jelly candies and have no smell or taste disorders to form an evaluation team, and train the team members on the standardized evaluation process to make them familiar with the evaluation scale; n≥30； S3, formulate fuzzy evaluation set: establish a fuzzy evaluation set for each evaluation indicator, and divide the evaluation level into multiple levels such as excellent, good, medium, and poor, and establish a corresponding comment set V = {excellent, good, medium, poor}, corresponding to different quantitative ranges of appearance performance; use the method of fuzzifying the boundaries of clear quality levels to clearly present the score area. The specific method is to take the center value of the area to obtain the corresponding score; S4, sample evaluation: evaluation team members independently evaluate the jelly candy samples according to various evaluation indicators and against the fuzzy evaluation set, and record the evaluation results; S5, constructing a fuzzy relationship matrix: according to the evaluation results of the evaluation team members, the occurrence frequency of each evaluation level under each evaluation indicator is counted, and then the fuzzy relationship matrix is ​​constructed. The matrix elements are the membership degree of each indicator corresponding to each evaluation level; S6, determine the weight vector: the sum of all weights is 1; use the analytic hierarchy process combined with data analysis to comprehensively consider the relative importance of each index to the overall quality of the jelly candy, use the pairwise comparison scores of the importance of different quality indexes as row and column elements to construct a judgment matrix, and calculate the precise weight value of each sensory evaluation index to form a weight set W; S7, calculating the comprehensive evaluation result: using a fuzzy synthesis operator to synthesize the weight vector of the sensory evaluation index and the fuzzy relationship matrix to obtain a comprehensive evaluation result vector of the jelly candy sample, and the comprehensive evaluation result is presented in the form of membership degree in the final comprehensive evaluation set; S8, obtaining a final comprehensive score: performing a fuzzy synthesis operation on the fuzzy comprehensive evaluation result vector of the sensory organs of the jelly candy and the set consisting of the central area value of the fuzzy evaluation set to obtain a final comprehensive score of the jelly candy sample.

2. The sensory evaluation method of jelly candy based on fuzzy mathematics according to claim 1, characterized in that: In step S1, the sensory evaluation indexes of the jelly candy include appearance, color, aroma, taste and flavor.

3. The sensory evaluation method of jelly candy based on fuzzy mathematics according to claim 2, characterized in that: The appearance includes the shape integrity and surface smoothness of the soft candy; the color includes color uniformity and brightness; the aroma includes the intensity of the characteristic aroma; the taste includes softness, hardness, elasticity, chewiness, and stickiness; the taste includes sweetness, sourness, and taste purity.

4. The sensory evaluation method for jelly candies based on fuzzy mathematics according to claim 1, characterized in that: In step S2, the age distribution of the evaluation team members is between 20 and 45 years old, and the team members' grasp of the evaluation scale is recalibrated every six months.

5. The sensory evaluation method of jelly candy based on fuzzy mathematics according to claim 1, characterized in that: In step S3, the number of levels in the evaluation set is adjusted within the range of 3-5 according to the product characteristics and the evaluation accuracy requirements, and each level corresponds to a clear and distinguishable sensory feature description and quantitative boundary.

6. The sensory evaluation method of jelly candy based on fuzzy mathematics according to claim 1, characterized in that: In step S6, the "sum-product method" is used to calculate the weight of each indicator to obtain the maximum eigenvalue and the corresponding eigenvector of the judgment matrix; the consistency index, random consistency index and consistency ratio are used for consistency test; if the consistency ratio is <0.1, it is considered that the judgment matrix meets the consistency requirements.

7. The sensory evaluation method of jelly candy based on fuzzy mathematics according to claim 1, characterized in that: In step S7, the fuzzy synthesis operation adopts a weighted average fuzzy synthesis operator.

8. The sensory evaluation method for jelly candies based on fuzzy mathematics according to claim 1, characterized in that: It also includes a sample preparation stage: select a variety of jelly candies produced with different formulas and processes as samples to be evaluated, place them in containers of the same specifications and materials, and equilibrate them in an environment with a temperature of 25°C to 30°C and a humidity of 45% to 60% for 1 to 2 hours.

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