Sensory evaluation method for predicting fermented yogurt based on BP neural network

A BP neural network and sensory evaluation technology, which is applied in the field of predicting sensory evaluation of fermented yoghurt, can solve problems such as large limitations, and achieve the effects of low cost, easy measurement, and simple operation

Inactive Publication Date: 2010-08-04
BEIJING FORESTRY UNIVERSITY
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Problems solved by technology

[0006] The present invention aims at the limitation of the existing method for sensory evaluation of yogurt; and the problem of relying on subjective sensory judgment, and proposes a method for predicting the sensory evaluation of fermented yogurt based on BP neural network, especially by measuring different physical and chemical indicators The way to evaluate fermented yogurt, through the construction and simulation of BP neural network, can more accurately predict the sensory evaluation indicators of fermented yogurt, and realize the rapid, real-time and convenient detection of sensory evaluation

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  • Sensory evaluation method for predicting fermented yogurt based on BP neural network
  • Sensory evaluation method for predicting fermented yogurt based on BP neural network
  • Sensory evaluation method for predicting fermented yogurt based on BP neural network

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Embodiment Construction

[0014] Such as figure 1 The realization diagram of the method for predicting the sensory evaluation of fermented yogurt based on BP neural network is shown. Firstly, different treatments or types of fermented yogurt are selected, and experts with experience in sensory evaluation of yogurt or trained final consumers form an evaluation group according to age and gender. The palatability indicators (color, taste, smell, overall evaluation, etc.) of fermented yogurt were evaluated sensory. At the same time, apply physical and chemical methods according to the provisions of the national standard GBT5009.46-2003, the indicators of fermented yogurt: fat content (g / 100g), protein content (g / 100g), total solid content (g / 100g), acidity (pol US degrees), viscosity (cP) for quantitative expression. Then apply the programming method of the neural network toolbox in the MatLab software, take the physical and chemical values ​​as the input, and the sensory evaluation as the output value. T...

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Abstract

The invention relates to a sensory evaluation method for predicting fermented yogurt based on a BP neural network, having the following benefits: adopting a computer system with objective mechanical measurement as input and subjective sensory evaluation as output and realizing prediction via the accurate value measured by the instrument, thus not only reducing human input and lowering the evaluation cost, but also rapidly and accurately determining sensory evaluation result of fermented yogurt in real time. The method realizes that physicochemical index measurement replaces sensory evaluation detection and follows the development direction of the food industry. The method of the invention is simple and convenient, low in realization cost, easy for operation and result analysis, suitable for predicting preference sensory evaluation of various food after adaptability modification and wide in application field.

Description

technical field [0001] The invention relates to an evaluation method, in particular to a method for predicting the sensory evaluation of fermented yoghurt. Background technique [0002] Yogurt is a semi-solid milk product, a coagulated milk product obtained by fermenting a mixture of heat-treated standardized milk through the synergistic action of Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus thermophilus, the final product must contain a large number of live bacteria (1988, IDF). Yogurt and other types of fermented milk are rich in nutrition, have a unique taste, and have a very long history of production and processing. They are the largest type of dairy products. Scientific data has been accumulated to prove that long-term consumption of yogurt and related products has: (1) Improve the balance of intestinal microbial flora; (2) stimulate the body's immune response; (3) relieve lactose intolerance; (4) reduce serum cholesterol levels; (5) inhibit the forma...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/04G06N3/08
Inventor 展海宁张柏林王松
Owner BEIJING FORESTRY UNIVERSITY
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