卿明义1,2,3，林琳1，钟璇1，兰盈5，梁舒韵1,2,3，黄海4，崔娜1,2,3
，徐盛1,2,3，叶银凤1，高增慧1，陈清清1，熊建文1,2,3*
（1.柳州工学院食品与化学工程学院,柳州 545616；
2.柳州市螺蛳粉植物源性配料研究重点实验室,柳州 545616；
3.柳州市特色食品风味与品质控制工程技术研究中心,柳州 545616；
4.广西美申园食品科技集团有限公司，柳州 545112；
5.柳州市质量检验检测研究中心，柳州 545001）
摘要：为了对柳州预包装螺蛳粉进行客观有效的感官评价，本研究从预包装螺蛳粉的视觉、嗅觉、触觉和味觉四个方面对预包装螺蛳粉进行分析，通过调查问卷、二元对比等方法建立了柳州预包装螺蛳粉感官评价体系。该体系的感官评价指标及各指标最高得分分别为辣油色泽9分、酸味12分、咸度7分、辣度7分、米粉颜色6分、米粉软硬度9分、花生腐竹酥脆度8分、米粉光泽5分、米粉均匀度7分、花生颜色均匀度5分、汤底浓度20分、腐竹颜色5分，满分100分，一份预包装螺蛳粉的最终得分为各指标所得分之和。该研究建立的预包装螺蛳粉感官评价体系，可为预包装螺蛳粉新产品开发中感官评价提供参考依据。
关键词：预包装螺蛳粉；调查问卷；感官评价体系
中图分类号：TS213.3 文献标识码：A 文章编号：1674-506X（2024）01-0076-0006
Research on Establishment of Sensory Evaluation System of Prepackaged Liuzhou River Snails Rice Noodle
QING Mingyi1,2,3, LIN Lin1, ZHONG Xuan1, LAN Ying5, LIANG Shuyun1,2,3, HUANG Hai4, CUI Na1,2,3, XU Sheng1,2,3，YE Yinfeng1, GAO Zenghui1, CHEN Qingqing1, XIONG Jianwen1,2,3*
(1.Department of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,China;
2.Liuzhou Key Laboratory of Plant-derived Ingredients of Liuzhou River Snails Rice Noodle,Liuzhou 545616,China;
3.Liuzhou Special Food Flavor and Quality Control Research Center of Engineering Technology,Liuzhou 545616,China;
4.Guangxi Meishenyuan Food Technology Group Co., Ltd., Liuzhou 545112,China;
5.Liuzhou Quality Inspection and Testing Research Center,Liuzhou 545001,China)
Abstract: In order to make an objective and effective sensory evaluation of prepackaged Liuzhou river snails rice noodle, this paper analyzed the Liuzhou river snails rice noodle from the four aspects of vision, smell, touch and taste from the perspective of consumers, and established the sensory evaluation system of Liuzhou river snails rice noodle through questionnaire and binary comparison. The sensory evaluation indicators of the system and the highest scores of each index were: 9 points for chili oil color, 12 points for sourness, 7 points for saltiness, 7 points for spiciness, 6 points for rice noodle color, 9 points for rice noodle softness and hardness, 8 points for peanut and tofu crispness, 5 points for rice noodle luster, 7 points for rice noodle uniformity, 5 points for peanut color uniformity, 20 points for soup concentration, and 5 points for yuba color.The full score was 100 points. The final score of a prepackaged snail rice noodle was the sum of the scores obtained by each index. The sensory evaluation system of prepackaged snail rice noodles established in this study can provide reference for sensory evaluation in the development of new prepackaged snail rice noodle products.
Keywords: prepackaged Liuzhou river snails rice noodle; questionnaire; sensory evaluation system
doi: 10.3969/j.issn.1674-506X.2024.01-012
收稿日期：2023-05-10
基金项目：广西高校中青年教师科研基础能力提升项目“柳州螺蛳粉汤料风味物质组成及加工工艺的研究”（2023KY1778）；大学生创新创业训练计划项目“螺蛳粉汤料保鲜技术的研究”（S202213639046）；大学生创新创业训练计划项目“淀粉对螺蛳粉米粉质构性质的影响”（202013639063）；广西高校中青年教师科研能力提升项目“环境因素对酸笋保藏期间品质变化影响及防腐护色研究”（2021KY1709）；广西教育科学“十四五”规划2021年度高校创新创业教育专项课题“产教融合背景下为适应柳州螺蛳粉企业发展创新创业人才培养研究”（2021ZJY1527）；企业委托项目“螺蛳粉产品开发及市场预测研究”
作者简介：卿明义（1992-），男，硕士，工程师。研究方向：食品加工及食品风味。
*通信作者：熊建文（1981-），男，硕士，教授。研究方向：食品微生物与食品风味。
引用格式:卿明义,林琳,钟璇,等.预包装螺蛳粉感官评价体系的建立研究[J].食品与发酵科技,2024,60(1):76-81.
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