模糊数学感官评价法优化塔格糖酸奶发酵工艺

Optimization of tagatose yogurt fermentation technology based on fuzzy mathematics sensory evaluation method

为开发新型功能性酸奶,用功能性甜味剂塔格糖部分替代蔗糖,采用正交试验优化了塔格糖酸奶的发酵工艺条件,通过模糊数学感官评价方法从色泽、口感、组织和风味四个方面对塔格糖酸奶的品质进行评价。试验结果表明,塔格糖酸奶的最佳发酵条件为塔格糖添加量2.5%、发酵剂接种量5%、发酵时间5.0 h。在此最佳条件下发酵制得的塔格糖酸奶凝乳紧密,均匀,保形能力较好,口感最佳,同时具有塔格糖和益生菌的功能特性,提高了酸奶的品质和保健功能。用质构仪对塔格糖酸奶的质构指标稠度和黏度进行了测定,分析了酸奶的质构指标与感官分析指标之间的关系。

To develop the new type functional yoghurt, sucrose was partly replaced by functional sweetening agent tagatose in the yoghurt. The tagatose yogurt fermentation process was optimized by orthogonal tests, and the quality of tagatose yogurt was evaluated by fuzzy mathematics method from the aspects of color, taste, texture and flavor. The experimental results showed that the optimal fermentation conditions of tagatose yogurt were tagatose 2.5%, starter inoculum 5%, fermentation time 5.0 h. The yogurt was with tight and uniform texture, with good shape-preserving character and good taste, meanwhile, the product had the nutritional value of yogurt and the health functions of probiotics, which improved the quality and healthcare function of yogurt. The hardness and adhesiveness of yogurt were measured by texture analyzer, and the correlation analysis between texture indexes and sensory evaluation indexes were studied.