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 methodsmainly include artificial sensory evaluation and instrumental analysis. The former is prone to be influenced by subjective factors. The instru-mental 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.
作者
周兴鑫
陈臣
于海燕
田怀香
ZHOU Xingxin CHEN Chen YU Haiyan TIAN Huaixiang(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第12期36-38,42,共4页
China Dairy Industry
基金
上海市科委项目(15590503500)
关键词
发酵乳
感官质量
人工感官
仪器分析
fermented milk
sensory quality
artificial sensory
instrumental analysis