A model establishment method for color sensory quality control in a fermented milk production process

A sensory quality and production process technology, applied in the field of color sensory quality control model, can solve the problems of unclear changes in instrument detection indicators and sensory quality, no standards, no degree of certainty, etc.
CN109711705APending Publication Date: 2019-05-03SHANGHAI INST OF TECH
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Patent Information

Authority / Receiving Office
CN Β· China
Current Assignee / Owner
SHANGHAI INST OF TECH
Publication Date
2019-05-03

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Abstract

The invention relates to a method for establishing a fermented milk color sensory quality control model, and belongs to the field of foods. The method is characterized in that according to the CIELABchromaticity space principle, a color difference instrument technology is adopted, qualified products and unqualified products of six key nodes in the fermented milk production process serve as research carriers, and a color sensory quality control model of the fermented milk is designed and established. Correlation analysis is carried out on chromatic aberration instrument detection data and artificial sensory evaluation results of the fermented milk of the qualified sample and the unqualified sample, and an L value and a b value are selected as a sample set; an Xbar-S-chart mean value-standard deviation control chart principle in a Hugh Hart control chart is utilized to determine specific modeling parameters, and a corresponding optimal product area, a corresponding qualified product area and a corresponding unqualified product area are calibrated. Through model verification, the judgment accuracy of the control chart model on the color sensory quality of six key node products in thefermented milk production process is 97.5%-100%.
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Description

technical field

[0001] The invention relates to a method for establishing a color sensory quality control model in the production process of fermented milk, belonging to the field of color sensory quality control of fermented milk. Background technique

[0002] With the expansion of the fermented milk market, people's requirements for fermented milk are getting higher and higher, so improving the quality of fermented milk has become the focus of food producers. The quality of fermented milk mainly includes hygiene and safety, nutritional value and sensory properties. Among them, the first impression left by the color and sensory quality of fermented milk on consumers' vision affects consumers' appetite to a certain extent and their initial perception of product grades. divided.

[0003] Detecting the sensory quality of food and controlling its quality to meet the corresponding standards is a very important link in the production process of the food industry. In addition, i...

Claims

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