摘要
对目前市场上流行的六种搅拌型酸奶在10℃进行了黏度感官评定和仪器测定,仪器测定采用塌方实验、流动黏度实验、测锤实验和NDJ-1旋转黏度计四种方法,将所测的数据与黏度感官评分形成相关方程。结果表明:在10℃下,NDJ-1黏度计所测数据与口感黏度评分的相关方程的决定系数R为最大,即NDJ-1黏度计与口感黏度的相关性最好。其他实验的相关性顺序依次为测锤实验、塌方实验、流动黏度实验。
This paper studied the sensory evaluation and instruments determination of six popular commercial stirred yoghurt under 10℃.Instruments determinations include collapse experiment,flowing viscosity experiment,Hilker-Guthrie Plummet and NDJ-1 rotational viscometer.Then instruments determination data and viscosity score was fitted to the relevant equations.The results showed that：the relationship between the viscosity data of NDJ-1 viscosimeter and sensory evaluation is the best under 10℃,and the order of other experiments is Hilker-Guthrie Plummet,collapse experiment and flowing viscosity experiment.
出处
《食品与发酵科技》
CAS
2010年第5期70-73,共4页
Food and Fermentation Science & Technology
关键词
搅拌型酸奶
黏度
感官评价
仪器测定
相关性
stirred yoghurt
viscosity
sensory evaluation
instruments determination
relationship
