Penalty分析方法在褐色酸奶开发中的应用研究

Taste Tracking of Brown Yogurt Used Penalty Based on the Consumer Survey

褐色酸奶是一类经过低温长时间发酵后在高温灭菌时发生美拉德及焦糖化反应而产生的具有独特风味的产品,其加工工艺复杂,在研发过程中需要对其口感进行反复的追踪调试,并进行消费者测试以获得其认为最佳的口感状态。在新产品研发中最常用的口感测试方法就是消费者进行JAR问题测试,而Penalty分析是JAR问题分析中最常用方法,它可以确定不同指标的重要程度,并确定产品各个指标改进的优先次序。结合消费者测试采用Penalty分析方法就研发过程中褐色酸奶的整体口感及各项指标进行调试跟踪,结果显示,采用Penalty方法进行3~4次的调试即能达到产品上市的口感标准,并且结合消费者测试总结出酸奶产品口感的调试流程。

Brown yogurt is a kind of product that during the process that it has a long time fermentation at low temperature, and it occurs Maillard reaction and caramelization reaction in high temperature sterilization. It has unique flavor and complex processing technology. In the process of research and development, it is necessary to track the taste repeatedly, and conducts consumer testing to obtain the best taste. In research and development of new product, the most commonly used taste test method is the consumer JAR test. Penalty analysis method is most commonly used in the consumer JAR test, it Can find out the relative important attribute in multiple attributes, and determine product improvement priorities. Penalty analysis method is used in tracking brown yogurt taste in the process of research and development, the tracking includes Penalty analysis and tests of the various indicators of the product, and production debugging process is conformed through Penalty analysis. The results show that the penalty method for 3-4 times of debugging is able to achieve the taste of the products listed in the standard, and the taste of yogurt products debugging process is summed up combined with the consumer test.