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A model establishment method for color sensory quality control in a fermented milk production process

A sensory quality and production process technology, applied in the field of color sensory quality control model, can solve the problems of unclear changes in instrument detection indicators and sensory quality, no standards, no degree of certainty, etc.

Pending Publication Date: 2019-05-03
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the current color sensory quality control based on fingerprint analysis technology is mainly limited to the exploration and application research stage of the laboratory, and its application in the actual production field is not popular, and there are few related and systematic research reports. The relationship between the changes is not yet clear, so the indicators for the sensory quality evaluation of the color of fermented milk based on the fingerprint library have not been determined to the extent that it can be operated, resulting in no suitable standards that can be referred to in actual production

Method used

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  • A model establishment method for color sensory quality control in a fermented milk production process
  • A model establishment method for color sensory quality control in a fermented milk production process
  • A model establishment method for color sensory quality control in a fermented milk production process

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Collection of fermented milk samples at different key nodes:

[0037] Fermented milk samples at six key points in the fermented milk production process were collected from a dairy factory in Shanghai, divided into different batches, and the fermented milk samples at each key point included 20 qualified samples and 20 unqualified samples.

[0038] (2) Artificial sensory evaluation of fermented milk:

[0039] Refer to the description of sensory properties of yoghurt in GB 19302-2010 "National Food Safety Standard for Fermented Milk" and combine relevant references to determine 2 sensory evaluation factors to describe the sensory properties of fermented milk color, specific evaluation indicators and characteristic descriptions As shown in Table 1.

[0040] Table 1 Sensory evaluation index of fermented milk color

[0041]

[0042]

[0043] Select 10 sensory evaluators with sensitive senses, train them and clarify the evaluation indicators. Use sensory evaluatio...

Embodiment 2

[0067] (1) Collection of fermented milk samples at different key nodes:

[0068] Fermented milk samples at six key points in the fermented milk production process were collected from a dairy factory in Shanghai, divided into different batches, and the fermented milk samples at each key point included 30 qualified samples and 30 unqualified samples.

[0069] (2) Artificial sensory evaluation of fermented milk:

[0070] Refer to the description of sensory properties of yoghurt in GB 19302-2010 "National Food Safety Standard for Fermented Milk" and combine relevant references to determine 2 sensory evaluation factors to describe the sensory properties of fermented milk color, specific evaluation indicators and characteristic descriptions As shown in Table 1.

[0071] Select 10 sensory evaluators with sensitive senses, train them and clarify the evaluation indicators. Use sensory evaluation cups to take 30mL of qualified samples and unqualified samples in seven different ferment...

Embodiment 3

[0095] (1) Collection of fermented milk samples at different key nodes:

[0096] Fermented milk samples at six key points in the fermented milk production process were collected from a dairy factory in Shanghai, divided into different batches, and the fermented milk samples at each key point included 40 qualified samples and 40 unqualified samples.

[0097] (2) Artificial sensory evaluation of fermented milk:

[0098] Refer to the description of sensory properties of yoghurt in GB 19302-2010 "National Food Safety Standard for Fermented Milk" and combine relevant references to determine 2 sensory evaluation factors to describe the sensory properties of fermented milk color, specific evaluation indicators and characteristic descriptions As shown in Table 1.

[0099] Select 10 sensory evaluators with sensitive senses, train them and clarify the evaluation indicators. Use sensory evaluation cups to take 30mL of qualified samples and unqualified samples in seven different ferment...

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Abstract

The invention relates to a method for establishing a fermented milk color sensory quality control model, and belongs to the field of foods. The method is characterized in that according to the CIELABchromaticity space principle, a color difference instrument technology is adopted, qualified products and unqualified products of six key nodes in the fermented milk production process serve as research carriers, and a color sensory quality control model of the fermented milk is designed and established. Correlation analysis is carried out on chromatic aberration instrument detection data and artificial sensory evaluation results of the fermented milk of the qualified sample and the unqualified sample, and an L value and a b value are selected as a sample set; an Xbar-S-chart mean value-standard deviation control chart principle in a Hugh Hart control chart is utilized to determine specific modeling parameters, and a corresponding optimal product area, a corresponding qualified product area and a corresponding unqualified product area are calibrated. Through model verification, the judgment accuracy of the control chart model on the color sensory quality of six key node products in thefermented milk production process is 97.5%-100%.

Description

technical field [0001] The invention relates to a method for establishing a color sensory quality control model in the production process of fermented milk, belonging to the field of color sensory quality control of fermented milk. Background technique [0002] With the expansion of the fermented milk market, people's requirements for fermented milk are getting higher and higher, so improving the quality of fermented milk has become the focus of food producers. The quality of fermented milk mainly includes hygiene and safety, nutritional value and sensory properties. Among them, the first impression left by the color and sensory quality of fermented milk on consumers' vision affects consumers' appetite to a certain extent and their initial perception of product grades. divided. [0003] Detecting the sensory quality of food and controlling its quality to meet the corresponding standards is a very important link in the production process of the food industry. In addition, i...

Claims

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Application Information

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IPC IPC(8): G06Q10/06
Inventor 田怀香杨炫煌陈臣于海燕周兴鑫俞本杰孙学锋何晓葳周文雅
Owner SHANGHAI INST OF TECH
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