Sensory evaluation expert system for yogurt product

Abstract

The invention provides a sensory evaluation expert system for yogurt products. The system comprises a Kohonen self-organizing feature map module and a BP network module. The system is established by determining physiochemical indexes of a yogurt sample, evaluating the product by evaluation experts, obtaining sample data such as sensory evaluation scores, physicochemical indexes and the like of the yogurt products, and classifying the physicochemical indexes of the yogurt products through clustering, and training the corresponding BP networks by using the sample data such as the sensory evaluation scores, the physicochemical indexes and the like of the yogurt products to determine a mapping relationship between the physicochemical indexes and the sensory evaluation indexes. The system can reduce the uncertainty of expert evaluation, improve the evaluation efficiency of the yogurt product and ensure the quality of the yogurt product.

Description

technical field [0001] The invention relates to an expert system for sensory evaluation of yoghurt products, in particular to an automatic and high-efficiency sensory evaluation expert system for yoghurt products. Background technique [0002] Yogurt is a kind of milk product that takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, yogurt products are mostly solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but after fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition d...

AI Technical Summary

Problems solved by technology

[0005] At present, there have been some studies on the establishment of a food sensory evaluation system using the above model, but it is mainly used in alcohol and tobacco. As prominent and typical as the class, the difficulty and uncertainty of manual evaluation are greater

The quality and flavor of yogurt are also quite different due to differences in raw materials, origins, production equipment, and production processes. The above factors have brought difficulties to the establishment of an expert system for sensory evaluation of yogurt products.

At present, there is no relevant method or system for the application of sensory evaluation of yogurt products

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