摘要
目的基于模糊数学法与定量描述分析(quantitative descriptive analysis,QDA)优化甘薯皮多酚酸奶加热工艺,并探究其对产品香气、风味等感官品质的影响。方法以加热温度、加热时间为关键变量,设计4种发酵(40℃/10 h、50℃/8 h)与灭菌(110℃/5 min、120℃/3 min)组合。培训10名感官评价员,构建含23个描述词的QDA体系评分(0~7分),并建立模糊综合评判模型(因素集U={香气、风味、质地、口感},评语集V={优、良、差},权重集X={0.15,0.30,0.35,0.20})分析感官品质。结果样品2(40℃发酵10 h、120℃灭菌3 min)表现最佳,其发酵味(6.32)、乳脂香(7.31)等指标突出,颗粒感(6.29)与顺滑度(4.33)均衡,在模糊评价中“优”等级隶属度达0.3684。样品4(50℃发酵8 h、120℃灭菌3 min)因氧化气味(0.35)和涩味(0.35)较高,感官表现较差。结论模糊数学法与QDA结合可客观评价甘薯皮多酚酸奶感官特性。确定40℃发酵10 h、120℃灭菌3 min为最佳工艺,该条件下产品风味浓郁、质地细腻。本研究为甘薯皮高值化利用及酸奶工艺优化提供了新思路,后续可结合多酚保留率等深化研究。
Objective To optimize the heating process of sweet potato peel polyphenol yogurt by using fuzzy mathematical approach and quantitative descriptive analysis(QDA),andexplore the effects on sensory qualities such as aroma and flavor.Methods The 4 kinds of combinations of fermentation(40℃/10 h,50℃/8 h)and sterilization(110℃/5 min,120℃/3 min)were designed with heating temperature and time as key variables.The 10 sensory evaluators were trained to establish a QDA system containing 23 descriptive terms for scoring(0-7 points).A fuzzy comprehensive evaluation model was constructed,with the factor set U={aroma,flavor,texture,mouthfeel},the evaluation set V={excellent,good,poor},and the weight set X={0.15,0.30,0.35,0.20}to analyze sensory qualities.Results Sample 2(fermented at 40℃ for 10 h and sterilized at 120℃ for 3 min)showed the best performance,with prominent indicators such as fermented flavor(6.32)and milk fat aroma(7.31),and a balance between graininess(6.29)and smoothness(4.33).Its membership degree to the“excellent”grade in fuzzy evaluation reached 0.3684.Sample 4(fermented at 50℃ for 8 h and sterilized at 120℃ for 3 min)had poor sensory performance due to higher oxidation odor(0.35)and astringency(0.35).Conclusion The combination of fuzzy mathematical approach and QDA can objectively evaluate the sensory characteristics of sweet potato peel polyphenol yogurt.The optimal process is determined as fermentation at 40℃ for 10 h and sterilization at 120℃ for 3 min,under which the product had rich flavor and smooth texture.This study provides new ideas for the high-value utilization of sweet potato peels and yogurt process optimization,with potential for further research combining polyphenol retention rates.
作者
张珍林
陈科
程微微
胡美华
姚馨
朱怡璇
ZHANG Zhen-Lin;CHEN Ke;CHENG Wei-Wei;HU Mei-Hua;YAO Xin;ZHU Yi-Xuan(College of Biological and Pharmaceutical Engineering,West Anhui University,Lu’an 237012,China;School of Life Science,Institute of Cellular and Molecular Biology,Jiangsu Normal University,Xuzhou 221116,China)
出处
《食品安全质量检测学报》
2025年第18期232-239,共8页
Journal of Food Safety and Quality
基金
2024年皖西学院省级大学生创新训练项目(S202410376138,S202410376006,S202410376005)
2024年皖西学院国家级大学生创新训练项目(202410376059)。
关键词
甘薯皮多酚酸奶
发酵与灭菌条件
模糊数学法
定量描述分析
sweet potato peel polyphenol yogurt
fermentation and sterilization conditions
fuzzy mathematical approach
quantitative descriptive analysis
