DHA微胶囊产品感官评价方法的建立及初步应用

The establishment and preliminary application of sensory evaluation method in DHA microcapsules

本文通过感官评价试验从感官评价员的筛选和培训、感官检测、评价方法和分析环境的要求等方面介绍了DHA微胶囊感官分析方法的建立。利用此方法分别对添加不同含量乳清蛋白及不同工艺处理的DHA微胶囊粉体及其溶液进行了感官评价。结果表明，增加乳清蛋白的添加量或采用沸腾干燥的工艺可以改善DHA微胶囊的气、滋味。

In this paper, we try to establish DHA microcapsule sensory analysis methods, including selection and training of panelists, sensory testing, evaluation methods and condition requirements. The powder and solution of DHA microcapsules with different content of whey protein or different treatment were evaluated by this method. And the results showed that increasing the content of whey protein or dried by fluidized bed will be helpful to improve the sense of DHA microencapsules.