感官评价结合电子鼻分析脱脂风味乳饮料  

Sensory evaluation and e-nose analysis of skim milk beverage

作　　者：潘明慧[1] 努尔阿里亚·阿力甫 张晓梅[1,2] 艾娜丝 孙宝国[1] PAN Minghuil;Nuraliya Alifu;ZHANG Xiaomei;AI Nasi;SUN Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business(Jniver-sity,Beijing 100048,China;Bejing Sanyuan Foods Co.,Ltd.,Bejing 100163,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,北京100048 [2]北京三元食品股份有限公司,北京100163

出　　处：《中国乳品工业》2019年第12期9-13,共5页China Dairy Industry

基　　金：国家自然科学基金（31801571）及其配套项目（PXM2019_014213_000007）;国家重点研发计划资助（2016YFD0401104）

摘　　要：通过感官评价的可接受性结果对脱脂风味乳饮料的工艺进行优化,关键优化参数包括水与脱脂乳的体积比、白砂糖与食用盐的质量比、柠檬酸钠添加量、稳定剂添加量和小苏打添加量。同时结合电子鼻综合评价乳饮料的风味,并根据电子鼻传感器对不同样品的风味响应情况进行PCA分析。结果表明,传感器对不同参数调整后的样品的区分效果明显,并结合感官评价确定纯净水与脱脂乳的体积比为25∶1,白砂糖与食用盐的质量比为100∶1,柠檬酸钠的添加量为0.89 g/L,稳定剂的添加量为0.44 g/L,小苏打的添加量为0.18 g/L(均为质量浓度,下同)为最佳优化参数。In this study, the process of skim milk beverage was optimized by the acceptability results of sensory evaluation. The key optimization parameters included the ratio volume of water to skim milk and the mass ratio of sugar to salt, the amount of sodium citrate, stabilizer and baking soda added. At the same time, the flavor of the milk beverage was comprehensively evaluated with E-nose, and PCA analysis was carried out according to the E-nose to the flavor response of different optimized samples. The results showed that the sensors have obvious discrimination effect on the samples with different parameters. Combined with sensory evaluation, the volume ratio of water to skim milk at25∶1, the mass ratio of sugar to salt at 100∶1, the amount of sodium citrate, stabilizer and baking soda added at 0.89 g/L, 0.44 g/L and 0.18 g/L,respectively, are the optimal parameters.

关 键 词：脱脂乳 风味饮料 感官评价 电子鼻 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]