摘要
对市场流行的六种搅拌型酸奶在10℃进行黏度感官评定和仪器测定,探索酸奶黏度特性的评价方法。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R2为最大,即NDJ-1黏度计与口感黏度的相关性最好。其他试验的相关性顺序依次为测锤实验、塌方实验。
This paper studied the sensory evaluation and instruments determination of six popular commercial stirred yoghurt under 10℃ for the viscosity evaluation of yoghurts. 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
《食品工业》
北大核心
2011年第3期4-6,共3页
The Food Industry
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
