摘要
目的通过建立乳粉感官评价体系和理化指标评价体系两个评价方法来反映乳粉的品质稳定性,从而综合评定乳粉颗粒度对乳粉品质稳定性的影响。方法乳粉的感官主要从乳粉的气味、冲调液的滋味和气味方面进行感官评定。乳粉的理化评价体系主要考察乳粉的表面油含量、酸值及过氧化值。结合感官评价体系和理化评价体系的结果,调整乳粉生产工艺,选择最佳的乳粉颗粒度。结果乳粉的颗粒大小、脂肪的存在形态影响乳粉的品质稳定性。结果表明乳粉颗粒越大,其品质稳定性相对越高。结论综合感官及理化指标,颗粒度与乳粉的感官及品质稳定性呈正相关:乳粉的颗粒越大,感官得分越高,理化指标(表面油含量、酸值及过氧化值)越低,乳粉的品质稳定性越好。
Objective The stability of powder was reflected through establishing both sensory evaluation and physicochemical index systems, and thus to comprehensively evaluate the effect of powder particle size on the stability of powder. Methods Powder was mainly sensed from three aspects of the smell of powder, mix-ing liquid flavor and smell. Powder’s physicochemical evaluation system mainly inspects surface oil content, acid value and peroxide value. Results The particle size of milk powder and fat formation influenced quality stability. The results showed that the milk powder particle was larger, and its quality stability was relatively higher. Conclusion Considering both sensory and physicochemical indexes comprehensively, particle size was positively correlated with the senses and the stability of powder. If powder particle size was bigger, sensory score was higher, meanwhile physicochemical indexes (surface oil, acid value, peroxide value) were lower, and the stability of powder was better.
出处
《食品安全质量检测学报》
CAS
2014年第2期634-638,共5页
Journal of Food Safety and Quality
关键词
乳粉
比容
颗粒度
感官
理化稳定性
powder
specific volume
particle size
sensory
physicochemical stability
