基于模糊数学感官评价的塔格糖酸奶研制
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- 英文论文题名：Development of Tagatose yogurt based on fuzzy mathematics method sensoryevaluation
- 论文作者：于海峰 ; 梁真 ; 刘俊艳 ; 王瑞明
- 英文论文作者：Yu Haifeng ; Liang Zhen ; Liu Junyan ; Wang Ruiming ; College of Food Science and Engineering ; Qilu University of Technology
- 年：2016
- 作者机构：齐鲁工业大学食品科学与工程学院;
- 论文关键词：模糊数学 ; 感官评价 ; 塔格糖酸奶 ; 质构分析
- 英文论文关键词：fuzzy mathematics ; sensory evaluation ; tagatose yogurt ; texture analysis
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS252.54
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：108k
- 原文格式：O
- 会议级别：全国
摘要
随着人们对食品保健功能的需求越来越高,酸奶的功能性也越来越受到重视。针对特定的人群,调整酸奶的配方,提高酸奶的营养和保健功能,成为酸奶新品开发的研究方向。为开发新型功能性酸奶,以功能性甜味剂塔格糖部分替代蔗糖,通过模糊数学感官评价方法从色泽、口感、组织和风味四个方面对塔格糖酸奶的品质进行评价研究,采用正交试验研究了塔格糖酸奶的发酵工艺条件。实验结果表明:塔格糖酸奶的最佳发酵条件为,塔格糖添加量2.5%、发酵剂(直投型)接种量5%、发酵时间5h,在最佳条件下发酵制得的塔格糖酸奶凝乳紧密,均匀,保形能力较好,口感最佳,同时具有塔格糖和发酵剂益生菌的功能特性,提高了酸奶的品质和保健功能。使用质构仪对塔格糖酸奶的质构指标稠度和胶黏度进行测定,分析酸奶的质构指标与感官分析指标之间的关系,通过逐步回归法分析表明,酸奶的质构指标测定结果与感官评价结果具有正相关性。
With the higher demand of healthy function food,functional yogurt has attracted more and more concern.Aiming at the specific people,to improve the nutrition and health function of yogurt by adjusting the formula of yogurt is becoming the new research direction.The quality of tagatose yogurt was evaluated by fuzzy mathematics method.The experimental results showed that:the optimal conditions obtained by fuzzy comprehensive evaluation method were;the content of tagatose 2.5%,fermenting starter 5%,fermenting time 5h.This product is a new type of functional yoghurt which combined the nutritional value of yogurt and the health functions of D-tagatose.The hardness and adhesiveness of yogurt were measured by texture analyzer too.Correlation analysis between sensory attributes and instrumental parameter was studied by stepwise regression method.It was showed that score of sensory evaluation appeared positive correlation with hardness and adhesiveness.
With the higher demand of healthy function food,functional yogurt has attracted more and more concern.Aiming at the specific people,to improve the nutrition and health function of yogurt by adjusting the formula of yogurt is becoming the new research direction.The quality of tagatose yogurt was evaluated by fuzzy mathematics method.The experimental results showed that:the optimal conditions obtained by fuzzy comprehensive evaluation method were;the content of tagatose 2.5%,fermenting starter 5%,fermenting time 5h.This product is a new type of functional yoghurt which combined the nutritional value of yogurt and the health functions of D-tagatose.The hardness and adhesiveness of yogurt were measured by texture analyzer too.Correlation analysis between sensory attributes and instrumental parameter was studied by stepwise regression method.It was showed that score of sensory evaluation appeared positive correlation with hardness and adhesiveness.
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