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Method for quantitatively evaluating quality of dairy products

A technique for quantitative evaluation, dairy products, applied in the field of food science, which can solve the problem of distinguishing quality levels, without further explanation, etc.

Inactive Publication Date: 2010-06-02
SHANDONG AGRICULTURAL UNIVERSITY +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Products that have passed the national standard evaluation can only distinguish whether the product meets the requirements of the national standard, that is, whether the product is qualified, and there is no further explanation on how to further distinguish the quality level of qualified products

Method used

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  • Method for quantitatively evaluating quality of dairy products
  • Method for quantitatively evaluating quality of dairy products
  • Method for quantitatively evaluating quality of dairy products

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Taking yogurt as an example, the details are as follows:

[0014] 1 detection method

[0015] 1.1 Selection of food quality evaluation indicators and collection of experimental data

[0016] The quality of food can be identified by sensory evaluation (subjective index) and instrument and equipment measurement (objective index). Since food is an object for people to enjoy, people’s direct experience of sensory indicators such as food softness, viscosity, crispness, smoothness, color, character, flavor, and taste cannot be replaced by other equipment, and the evaluation results should also be occupies the most important position in its total quality score. Therefore, the evaluation plan is sought based on the evaluation results of sensory indicators.

[0017] Sensory indicators can be directly evaluated by human sensory organs, or can be measured by related instruments and equipment. The former is simple and easy, but the results are random; the latter results are high...

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Abstract

The invention relates to a method for quantitatively evaluating quality of dairy products and belongs to the field of food science. In the operational method, the mixing synthetic method is utilized to study the quantitative evaluation of the quality of UHT milk, sterilized milk, and fermented milk; three food quality evaluation indexes are selected, and the detection method is standardized; the standardized detection results are subjected to special so as to obtain the combined weightings of color, flavor and texture which are 0.280,0.385 and 0.334 for the UHT milk respectively, 0.240,0.383 and 0.378 for the sterilized milk respectively, and 0.239, 0.383 and 0.377 for the fermented milk respectively; and the index detection of each sample is subjected to positive and zero dimension treatment and mixing synthetic method statistical analysis, and finally the quantitative evaluation result of each sample is obtained. By comparing the evaluation result with the conventional marked evaluation result, the result obtained by the novel method is based on the strict mathematical statistics and realizes overall comprehensive quantization of various indexes, so that the randomness and the blindness are eliminated, and the defects of bigger influence of human factors and stronger randomness existing of the conventional evaluation method are effectively overcome.

Description

(1) Technical field [0001] The invention relates to a method for quantitatively evaluating the quality of dairy products, which belongs to the field of food science and technology. (2) Background technology [0002] At present, many countries have formulated strict and perfect legal and regulatory systems in order to ensure the quality and safety of various foods used by people. Among them, evaluation systems such as ISO9001 and HACCP have extensive influence in countries all over the world. [0003] The ISO9001 standard is an international, scientific, and standardized general quality management system model, aimed at enabling enterprises to continuously improve and enhance customer satisfaction. It is suitable for all types of businesses. [0004] HACCP is a systematic approach to the identification, assessment and control of food safety hazards. It ensures safer food for consumers. The system is universal, but relatively general and macroscopic. It is difficult to ju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/04
Inventor 李全阳蔡新方孙景珠
Owner SHANDONG AGRICULTURAL UNIVERSITY
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