发酵乳的感官质量控制体系研究进展
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摘要
发酵乳的感官质量控制应综合考虑多方面的因素,评定方法主要包括人工感官评定和仪器分析。人工感官评定受主观因素影响大;仪器分析因其高速、高效、高灵敏度、高精确度等优点,现已广泛运用于发酵乳的感官质量控制。本文主要介绍与发酵乳"色"、"香"、"味"、"形"感官特性相关的评定技术,对比其优缺点,为发酵乳在加工和贮藏过程中色泽、香气、味觉、质构的质量控制提供参考。
Various factors should be comprehensively considered for the sensory quality control of fermented milk. The evaluation methods mainly include artificial sensory evaluation and instrumental analysis. The former is prone to be influenced by subjective factors. The instrumental analysis is widely used in the sensory quality control of the fermented milk, due to its characteristics of high speed, high efficiency,high sensitivity and accuracy. In order to provide the reference of the quality control in the fermented milk's color, aroma, taste and texture,this paper mainly state the assessment technology of analyzing these four aspects, both in processing and storage.
Various factors should be comprehensively considered for the sensory quality control of fermented milk. The evaluation methods mainly include artificial sensory evaluation and instrumental analysis. The former is prone to be influenced by subjective factors. The instrumental analysis is widely used in the sensory quality control of the fermented milk, due to its characteristics of high speed, high efficiency,high sensitivity and accuracy. In order to provide the reference of the quality control in the fermented milk's color, aroma, taste and texture,this paper mainly state the assessment technology of analyzing these four aspects, both in processing and storage.
引文
[1]中华人民共和国卫生部.GB 19302食品安全国家标准发酵乳[S].北京:中国标准出版社,2013.
[2]中华人民共和国国家质量监督检测检疫总局.GB/T 29605感官分析食品感官质量控制导则[S].北京:中国标准出版社,2013.
[3]朱秋劲,王电,陈廷昌,等.酸奶加工的全程物理性质变化的研究[J].食品科学,2003,24(2):44-48.
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[6]HEFA C.Volatile flavor compounds in yogurt:a review[J].Critical Reviews in Food Science&Nutrition,2010,50(10):938-950.
[7]贾军燕,刘建光,刘茁,等.定量描述分析(QDA)在酸奶开发感官评定中的研究[J].农业工程技术·农产品加工业,2014(2):33-36.
[8]郭奇慧,白雪,胡新宇,等.FIZZ感官品评软件在酸奶评价中的应用[J].食品工业,2009(1):28-30.
[9]郭文奎,王玉堂,霍贵成.固相微萃取气质联用测定酸奶发酵过程中挥发性风味成分[J].中国乳品工业,2012,40(6):58-61.
[10]牛云蔚,肖作兵,张喆,等.不同品牌酸奶香气成分研究[J].粮食与油脂,2013(9):49-52.
[11]王丹,丹彤,孙天松,等.嗜热链球菌IMAU10638发酵乳贮藏期间挥发性风味物质的SPME-GC-MS分析鉴定[J].中国乳品工业,2015,43(10):13-17.
[12]PAN DD,WU Z,PENG T,et al.Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism[J].Journal of Dairy Science,2014,97(2):624-631.
[13]MARIAN N,CHRISTIAN C,CARL-F M.On-line multisensor monitoring of yogurt and filmj?lk fermentations on production scale[J].Journal of Agricultural&Food Chemistry,2004,52(3):415-420.
[14]COLLIER W A,BAIRD D B,PARK-NG Z A,et al.Discrimination among milks and cultured dairy products using screen-printed electrochemical arrays and an electronic nose[J].Sensors&Actuators B Chemical,2003,92(1–2):232-239.
[15]郭奇慧,白雪,胡新宇,等.应用电子鼻区分不同货架期的酸奶[J].食品研究与开发,2008,29(10):109-110.
[16]陈永福,王记成,云振宇,等.高效液相色谱法测定传统发酵乳中的有机酸组成[J].中国乳品工业,2007,35(1):54-58.
[17]田辉,孙懿琳,周元良,等.高效液相色谱法测定酸奶中四种有机酸[J].食品与机械,2012,28(5):87-90.
[18]冯金荣,彭剑峰,刘芳.HPLC法测定酸奶中苯甲酸和山梨酸[J].萍乡高等专科学校学报,2012,29(3):45-47.
[19]丛艳君,易红,郑福平.基于电子舌技术区分酸奶的滋味[J].食品工业科技,2015(4):49-52.
[20]CIOSEK P,BRUDZEWSKI K,WROBLEWSKI W.Milk classification by means of an electronic tongue and support vector machine neural network[J].Measurement Science&Technology,2006,17(17):1379-1384.
[21]ZHANG H Y,ZHANG K.Study on the evaluation of dairy products quality properties based on the electronic tongue[J].Advanced Materials Research,2012,529:366-370.
[22]乌雪岩.酸奶感官评价与质构的相关性研究[J].中国乳品工业,2015,43(10):52-54.
[23]赵红玲,李全阳,赵正涛,等.搅拌型酸奶流变学特性的研究[J].乳业科学与技术,2009,32(4):159-163.
[24]王伟,徐旺,王彩云,等.脂肪含量对市售酸奶质地的影响[J].食品研究与开发,2015(8):16-18.
[25]DOMAGALA J,WSZOLEK M,TAMIME A Y,et al.The effect of transglutaminase concentration on the texture,syneresis and microstructure of set-type goat's milk yoghurt during the storage period[J].Small Ruminant Research,2013,112(1–3):154-161.
[26]MENDE S,ROHM H,JAROS D.Influence of exopolysaccharides on the structure,texture,stability and sensory properties of yoghurt and related products[J].International Dairy Journal,2015.
[27]雒丽娜,王颖,张妮娜,等.固相萃取-气相色谱-质谱法测定酸奶中氨基甲酸乙酯[J].中国卫生检验杂志.2015(18):3070-3071.
[28]BENTO WDAS,LIMA B P,PAIM APS.Simultaneous determination of synthetic colorants in yogurt by HPLC[J].Food Chemistry,2015,183:154-160.
[29]LI Y,WANG W,MENG Y,et al.Effects of preheat on the flavor and texture properties of yoghurt made of reconstituted milk[J].Advance Journal of Food Science&Technology,2015,7(2).
[30]LI N,ZHENG F P,CHEN H T,et al.Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE,SDE,and HS-SPME-GC/MS[J].Food Chemistry,2011,129(3):1242-1252.
[31]ALVARO M,SANTANA A S,OLIVEIRA C.Assessing the use of different chemometric techniques to discriminate low-fat and fullfat yogurts.Lebensmittel-Wissenschaftund-Technologie,2013,50(1):210-214.
[2]中华人民共和国国家质量监督检测检疫总局.GB/T 29605感官分析食品感官质量控制导则[S].北京:中国标准出版社,2013.
[3]朱秋劲,王电,陈廷昌,等.酸奶加工的全程物理性质变化的研究[J].食品科学,2003,24(2):44-48.
[4]POPOV-RALJIC J V,LAKIC N S,BARAC M B,et al.Color changes of UHT milk during storage[J].Sensors,2008,8(9):5961-5974.
[5]ROUTRAY W,MISHRA H N.Scientific and technical aspects of yogurt aroma and taste:A review[J].Comprehensive Reviews in Food Science&Food Safety,2011,10(4):208–220.
[6]HEFA C.Volatile flavor compounds in yogurt:a review[J].Critical Reviews in Food Science&Nutrition,2010,50(10):938-950.
[7]贾军燕,刘建光,刘茁,等.定量描述分析(QDA)在酸奶开发感官评定中的研究[J].农业工程技术·农产品加工业,2014(2):33-36.
[8]郭奇慧,白雪,胡新宇,等.FIZZ感官品评软件在酸奶评价中的应用[J].食品工业,2009(1):28-30.
[9]郭文奎,王玉堂,霍贵成.固相微萃取气质联用测定酸奶发酵过程中挥发性风味成分[J].中国乳品工业,2012,40(6):58-61.
[10]牛云蔚,肖作兵,张喆,等.不同品牌酸奶香气成分研究[J].粮食与油脂,2013(9):49-52.
[11]王丹,丹彤,孙天松,等.嗜热链球菌IMAU10638发酵乳贮藏期间挥发性风味物质的SPME-GC-MS分析鉴定[J].中国乳品工业,2015,43(10):13-17.
[12]PAN DD,WU Z,PENG T,et al.Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism[J].Journal of Dairy Science,2014,97(2):624-631.
[13]MARIAN N,CHRISTIAN C,CARL-F M.On-line multisensor monitoring of yogurt and filmj?lk fermentations on production scale[J].Journal of Agricultural&Food Chemistry,2004,52(3):415-420.
[14]COLLIER W A,BAIRD D B,PARK-NG Z A,et al.Discrimination among milks and cultured dairy products using screen-printed electrochemical arrays and an electronic nose[J].Sensors&Actuators B Chemical,2003,92(1–2):232-239.
[15]郭奇慧,白雪,胡新宇,等.应用电子鼻区分不同货架期的酸奶[J].食品研究与开发,2008,29(10):109-110.
[16]陈永福,王记成,云振宇,等.高效液相色谱法测定传统发酵乳中的有机酸组成[J].中国乳品工业,2007,35(1):54-58.
[17]田辉,孙懿琳,周元良,等.高效液相色谱法测定酸奶中四种有机酸[J].食品与机械,2012,28(5):87-90.
[18]冯金荣,彭剑峰,刘芳.HPLC法测定酸奶中苯甲酸和山梨酸[J].萍乡高等专科学校学报,2012,29(3):45-47.
[19]丛艳君,易红,郑福平.基于电子舌技术区分酸奶的滋味[J].食品工业科技,2015(4):49-52.
[20]CIOSEK P,BRUDZEWSKI K,WROBLEWSKI W.Milk classification by means of an electronic tongue and support vector machine neural network[J].Measurement Science&Technology,2006,17(17):1379-1384.
[21]ZHANG H Y,ZHANG K.Study on the evaluation of dairy products quality properties based on the electronic tongue[J].Advanced Materials Research,2012,529:366-370.
[22]乌雪岩.酸奶感官评价与质构的相关性研究[J].中国乳品工业,2015,43(10):52-54.
[23]赵红玲,李全阳,赵正涛,等.搅拌型酸奶流变学特性的研究[J].乳业科学与技术,2009,32(4):159-163.
[24]王伟,徐旺,王彩云,等.脂肪含量对市售酸奶质地的影响[J].食品研究与开发,2015(8):16-18.
[25]DOMAGALA J,WSZOLEK M,TAMIME A Y,et al.The effect of transglutaminase concentration on the texture,syneresis and microstructure of set-type goat's milk yoghurt during the storage period[J].Small Ruminant Research,2013,112(1–3):154-161.
[26]MENDE S,ROHM H,JAROS D.Influence of exopolysaccharides on the structure,texture,stability and sensory properties of yoghurt and related products[J].International Dairy Journal,2015.
[27]雒丽娜,王颖,张妮娜,等.固相萃取-气相色谱-质谱法测定酸奶中氨基甲酸乙酯[J].中国卫生检验杂志.2015(18):3070-3071.
[28]BENTO WDAS,LIMA B P,PAIM APS.Simultaneous determination of synthetic colorants in yogurt by HPLC[J].Food Chemistry,2015,183:154-160.
[29]LI Y,WANG W,MENG Y,et al.Effects of preheat on the flavor and texture properties of yoghurt made of reconstituted milk[J].Advance Journal of Food Science&Technology,2015,7(2).
[30]LI N,ZHENG F P,CHEN H T,et al.Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE,SDE,and HS-SPME-GC/MS[J].Food Chemistry,2011,129(3):1242-1252.
[31]ALVARO M,SANTANA A S,OLIVEIRA C.Assessing the use of different chemometric techniques to discriminate low-fat and fullfat yogurts.Lebensmittel-Wissenschaftund-Technologie,2013,50(1):210-214.