发酵乳的感官质量控制体系研究进展

Research progress on the sensory quality control of fermented milk

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.