中国乳业Issue(5)：115-121,7.DOI:10.12377/1671-4393.25.05.18
番石榴汁对酸奶品质的影响及模糊数学感官评价
Effects of Guava Juice on Yogurt Quality and Sensory Evaluation Based on Fuzzy Mathematical Model
谢丽清 1王昊鹏2
作者信息
- 1. 泉州轻工职业学院,福建泉州 362200
- 2. 漯河微康生物科技有限公司,河南漯河 462300
- 折叠
摘要
Abstract
[Objective]To explore the effect of guava juice on the quality of yogurt.[Method]Using guava juice[0％(w/w),5％(w/w),10％(w/w),15％(w/w),20％(w/w)]with different addition amounts and milk as raw materials to prepare yogurt by inoculation and fermentation.The effects of different addition amounts of guava juice on indicators such as titratable acidity,water-holding capacity,hardness and changes in the number of viable lactic acid bacteria during storage of yogurt were investigated,and sensory evaluation was conducted by establishing a fuzzy mathematical model.[Result]Adding guava juice could help improve the textural and structure of yogurt and enhance its water-holding capacity of yogurt.When the addition amount of guava juice was 15％(w/w),yogurt had the highest score in sensory evaluation by fuzzy mathematical modeling.[Conclusion]Guava juice had a good application effect in stabilizing the structure of yogurt system,which provided a reference for the comprehensive utilization of guava and enrichment of yogurt types.关键词
番石榴汁/模糊数学模型感官评价/酸奶Key words
guava juice/sensory evaluation of fuzzy mathematical model/yogurt引用本文复制引用
谢丽清,王昊鹏..番石榴汁对酸奶品质的影响及模糊数学感官评价[J].中国乳业,2025,(5):115-121,7.
