巴氏杀菌乳在保质期内感官品质的稳定性分析  

Stability analysis of sensory quality of pasteurized milk during shelf life

作　　者：宋铮[1] 迟雪露 潘明慧[1] 艾娜丝[1] 孙宝国[1] SONG Zheng;CHI Xuelu;PAN Minghui;AI Nasi;SUN Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Re.search Center of Food Additives,Beijing Key Laboratory of Flavor Chemistry,Beijing Technology & Business Universi.ty,Beijing 100048,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心北京市食品风味化学重点实验室,北京100048

出　　处：《中国乳品工业》2019年第3期8-12,共5页China Dairy Industry

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401100)

摘　　要：以8、72、168 h三种保质期内不同时间段的巴氏杀菌乳作为研究对象,通过描述型感官评价、色泽、粒径、电子鼻测试结合主成分分析(PCA)对感官品质进行测定。采用电子鼻传感器贡献和聚类分析(CA)解释各传感器对巴氏杀菌乳保质期内感官品质稳定性的影响。结果表明,随着保质期的延长,色度ΔEab*增大、-a*值显著增高(P<0.05),b*和亮度L*值显著降低(P<0.05);粒径小于0.5μm粒径的颗粒增大,而大于0.5μm的颗粒减少;电子鼻对样品整体风味识别和区分效果明显;十个传感器对不同保质期样品的区分效果良好。本文分析巴氏灭菌乳在保质期内感官品质的稳定性,旨在为后续优化生产工艺和提升产品感官品质提供科学的理论基础。The pasteurized milk with three different shelf life of 8,72 and 168 hour was used as the research samples in this paper.The sensory quality was evaluated by descriptive sensory evaluation,color,particle size,electronic nose and principal component analysis(PCA).Electronic nose sensors contribution and cluster analysis(CA)were used to explain the effect of each sensor on the stability of sensory quality during the shelf life of pasteurized milk.The results showed that with the extension of shelf life,the ΔEab* of chroma value was increased,the value of-a* raised significantly(P<0.05),the value of b* and the value of L* were reduced significantly(P<0.05).With the particles less than 0.5 μm was increased,particles larger than 0.5 μm was decreased;electronic nose overall flavor identification and distinguish the obvious effect;ten sensors for different shelf life of the good distinction between the samples.This paper analyzes the stability of sensory quality of pasteurized milk during shelf-life and aims to provide a scientific theoretical basis for subsequent optimization of production technology and improvement of product sensory quality.

关 键 词：感官评价 色泽 粒径 电子鼻 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]