基于模糊数学感官评价法的玫瑰红曲希腊式酸奶的研制  

Development of Rose Monascus Greek Yogurt Based on Fuzzy Mathematical Sensory Evaluation Method

作　　者：郑思凡 王恒 闫泽文 刘婕 姜竹茂 ZHENG Sifan;WANG Heng;YAN Zewen;LIU Jie;JIANG Zhumao(College of Life Sciences,Yantai Univerisity,Yantai 264005,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264005

出　　处：《中国乳品工业》2020年第3期56-59,64,共5页China Dairy Industry

基　　金：山东省重点研发计划项目(2016GNC113011)。

摘　　要：为了得到比较科学、客观的评价结果,消除主观因素对玫瑰红曲希腊式酸奶配方确定的影响。采用正交试验优化了发酵工艺条件,通过模糊数学感官评价方法从色泽、组织状态、香气和滋味四个方面对玫瑰红曲希腊式酸奶的品质进行评价。结果表明,玫瑰花浆添加量为1%、乳清蛋白添加量为0.9%、红曲米粉添加量为5%、木糖醇添加量为8.5%,在此最佳条件下发酵制得的酸奶凝乳紧密,均匀,酸甜适中,口感细腻顺滑,乳香味浓,玫瑰香味与红曲香味突出,香气协调。In order to obtain a more scientific and objective evaluation result,the influence of subjective factors on the determination of Rose Monascus Greek yogurt formula was eliminated.The fermentation conditions were optimized by orthogonal experiment.The quality of rose red yeast Greek yogurt was evaluated by fuzzy mathematical sensory evaluation methods from four aspects:color,tissue state,aroma and taste.The results showed that the addition of the rose pulp was 1%,the addition of whey protein was 0.9%,the addition of the red yeast rice pow der was 5%,and the addition of xylitol was 8.5%.The yogurt obtained by fermentation under the optimal conditions was obtained.The yo gurt was with tight and uniform texture,sweet and sour is moderate,The palate is delicate and smooth,with a strong milky aroma.The rose scent and Monascus scent are outstanding,and the aroma is harmonious.

关 键 词：模糊数学 感官评价法 红曲米粉 感官品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]