摘要
通过感官分析确定了凝胶型酸奶的加工工艺,并且对凝胶型酸奶的色泽、风味和质构的评分值进行了统计分析,运用组合赋权法确定了3项指标的权重分别为:0.312,0.347和0.341,同时测定了样品的凝胶强度、脱水收缩作用敏感性和持水力,以此作为凝胶型酸奶客观评价项目,初步建立起了一套综合评价凝胶型酸奶质量体系的方法。
The process of gel yoghurt was determined by sensory analysis. The weight for color, flavor and texture of gel yoghurt were 0.312, 0.347 and 0.341 through combination weight method by statistical analysis of sensory evaluation data. A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices： gel strength, susceptibility to syneresis and water holding capacity.
出处
《中国乳品工业》
CAS
北大核心
2006年第1期17-20,31,共5页
China Dairy Industry
关键词
凝胶型酸奶
统计分析
组合赋权法
质量体系
gel yoghurt
statistical analysis
combination weight method
quality system
