一种酸乳质量综合评价方法探讨  

Discussion on one Kind of Yogurt Quality Evaluation Method

作　　者：赵正涛[1] 王秀菊[1] 

机构地区：[1]山东农业大学食品学院,山东泰安271000

出　　处：《乳业科学与技术》2009年第4期178-180,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：中国博士后科学基金资助项目(20070411100);山东省自然科学基金资助项目(2007ZRB02217)

摘　　要：采用主观指标和客观指标相结合的方法,对能代表酸乳样品质量特性的指标进行了测定。然后采用主成分分析方法对于6种酸乳样品进行综合量化评价,提供了一种有效评定酸乳质量的方法,该法可用于酸乳质量量化和排序,对全面提高市场酸乳质量和规范乳制品市场具有非常重要的意义。The method of combine subjective index with objective index was used in this research and representative indexes which indicate yogurt quality was measured. Then principle component analysis method was used to comprehensive quantitative evaluate 6 yogurt samples. It offered an effective method to evaluate the quality of yogurt. The method can be used to order a series of sample＇s quality and played an important part in advance the market yogurt quality and standard dairy market.

关 键 词：酸乳 质量 主成分分析 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]