Method and system for comprehensive evaluation of quality of yogurt product

Abstract

To provide a method, system, equipment and media for comprehensive evaluation of the quality of a yogurt product.SOLUTION: A method for comprehensive evaluation of quality of a yogurt product includes: determining evaluation indexes of a target yogurt product: performing quantitation treatment on the evaluation indexes by using a texture analyzer and a chemometric algorithm, to obtain quantitation data corresponding to a sensory characteristic index: and establishing a yogurt product sensory evaluation system on the basis of a sensory quality semantic description, the sensory characteristic index, and corresponding quantitation data. The evaluation indexes include a sensory quality semantic description, and a corresponding sensory characteristic index. The sensory characteristic index includes hardness, cohesiveness, ropiness, ductility, stickiness and a viscosity. A yogurt product sensation evaluation system is used to perform sensory evaluation on the target yogurt product. The present invention can unify yogurt evaluation indices to perform the quantitative evaluation on the yogurt quality.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to the technical field of food quality research, and in particular to a method and system for comprehensively evaluating the quality of yogurt products. [Background technology]

[0002] Yogurt, as a nutritious drink, has increasingly higher requirements for its quality and texture. The research and development of new nutritional yogurt products is the focus of the development of the yogurt market. However, in the research and development stage of new nutritional yogurt products, under the premise of pursuing high nutritional value and good texture, artificial sensory evaluation cannot be carried out due to the uncertainty of the ingredient content and the standard range of each index, and artificial sensory evaluation has subjective differences, so at present there is no unified evaluation index for yogurt quality, and the quality of yogurt cannot be quantified and evaluated. Summary of the Invention [Problem to be solved by the invention]

[0003] An object of the present invention is to provide a method and system for comprehensively evaluating the quality of a yogurt product, which can unify yogurt evaluation indexes and quantify the quality evaluation of yogurt. [Means for solving the problem]

[0004] In order to achieve the above object, the present invention provides the following solutions.

[0005] The comprehensive evaluation method for the quality of yogurt products is as follows: Determining evaluation indicators for a target yogurt product; Quantifying the evaluation indexes using a texture analyzer and a chemical metrology algorithm to obtain quantitative data corresponding to the sensory attribute indexes; and constructing a yogurt product sensory evaluation system based on the semantic descriptions of sensory quality, the sensory attribute indexes and corresponding quantification data, where the evaluation indexes include semantic descriptions of sensory quality and corresponding sensory attribute indexes, the sensory attribute indexes including hardness, cohesiveness, spinnability, extensibility, viscosity and consistency, and are used to perform sensory evaluation on the target yogurt product.

[0006] Optionally, determining the evaluation index of the target yogurt product specifically comprises: Analyzing the unique sensory characteristics of a target yogurt product and determining a semantic description of its sensory quality; determining corresponding sensory attribute indices according to the semantic descriptions of the sensory qualities.

[0007] Optionally, the quantification data corresponding to the sensory characteristic index specifically corresponds to the hardness, which is the strength when the yogurt is pressed with the tongue and upper palate; Quantification data corresponding to said cohesion, which is the strength required for the yogurt to reach the point of contact between the tongue and the upper palate just before separation; Quantification data corresponding to said stringiness, which is the distance when the yogurt is torn between the tongue and the upper palate; Quantification data corresponding to the extensibility, which is the energy required to hold down the yogurt with the tongue and upper palate; Quantification data corresponding to said viscosity, which is the energy required for the yogurt to completely separate from the contact between the tongue and the upper palate; and The present invention includes quantification data corresponding to the consistency, which is the energy required for yogurt to separate from the moment it comes into contact with the tongue and upper palate.

[0008] Optionally, the method of quantitatively processing the evaluation indexes using the texture analyzer and chemical metric algorithm to obtain quantitative data corresponding to the sensory characteristic indexes includes, specifically: adjusting parameters for the texture analyzer based on the semantic description of the sensory quality to obtain setting parameters; Quantifying the evaluation indexes using a texture analyzer and a chemical metrology algorithm under set parameters to obtain quantified data corresponding to the sensory attribute indexes.

[0009] Optionally, the setting parameters of the texture analyzer include: detection speed: 60mm / min; compression distance: 10mm; trigger force: 1.96gf.

[0010] The present invention also provides an index determination module used to determine evaluation indexes of the target yogurt product, including semantic descriptions of sensory quality and corresponding sensory property indexes including hardness, cohesiveness, spinnability, extensibility, viscosity and consistency; a quantification processing module for quantifying the evaluation indexes using a texture analyzer and a chemical metric algorithm to obtain quantification data corresponding to the sensory characteristic indexes; and a system construction module for constructing a yogurt product sensory evaluation system based on the semantic description of the sensory quality, the sensory characteristic indexes and corresponding quantification data, wherein a comprehensive evaluation system for the quality of a yogurt product is provided, which is used to perform a sensory evaluation on the target yogurt product.

[0011] The present invention further provides an electronic device, comprising: a memory used for storing a computer program; and a processor for executing the computer program, so as to cause the electronic device to perform the method for comprehensively evaluating the quality of a yogurt product.

[0012] The present invention also provides a computer readable storage medium storing a computer program which, when executed by a processor, implements the method for comprehensively evaluating the quality of a yogurt product. Effect of the Invention

[0013] The present invention discloses a method, system, equipment and media for comprehensively evaluating the quality of a yogurt product, the method including: using a texture analyzer and a chemical metrology algorithm to quantitatively process the evaluation indexes of a target yogurt product, and obtaining quantitative data corresponding to the sensory property indexes; and establishing a yogurt product sensory evaluation system based on the semantic description of the sensory quality, the sensory property indexes and the corresponding quantitative data, which facilitates sensory evaluation of the target yogurt product, realizes the description of the sensory quality and texture of the yogurt product with data at the experimental stage when the edible standard cannot be met, directly realizes the agreement between the empirical evaluation results of experts and the accurate test data of the instrument, increases the objectivity and accuracy of the evaluation results, provides a general evaluation system common to all systems for the sensory evaluation technology of yogurt products, and supports the sustainable development of the yogurt industry. [Brief description of the drawings]

[0014] [Figure 1] 1 is a schematic flow chart of a method for comprehensively evaluating the quality of a yogurt product according to the present invention. [Diagram 2] FIG. 2 is a schematic diagram of a curve showing the detection result of the texture analyzer in this embodiment. [Diagram 3] FIG. 1 is a structural block diagram of the comprehensive evaluation system for the quality of yogurt products according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The following clearly and completely describes the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention, and obviously, the described embodiments are only some embodiments of the present invention, not all embodiments, and all other embodiments obtained by those skilled in the art without creative efforts based on the embodiments of the present invention are all within the protection scope of the present invention.

[0016] An object of the present invention is to provide a method and system for comprehensively evaluating the quality of a yogurt product, which can unify yogurt evaluation indexes and quantify the quality evaluation of yogurt.

[0017] In order to make the above objects, features and advantages of the present invention more apparent and comprehensible, the present invention will be described in more detail below with reference to the drawings and the description of the preferred embodiments of the present invention.

[0018] As shown in FIG. 1, the present invention provides a method for comprehensively evaluating the quality of yogurt products, including: Step 100: Determine evaluation indexes of a target yogurt product, said evaluation indexes including semantic descriptions of sensory quality and corresponding sensory attribute indexes, said sensory attribute indexes including hardness, cohesiveness, spinnability, spreadability, viscosity and consistency. Step 200: Quantitatively process the evaluation indexes using a texture analyzer and a chemical metric algorithm to obtain quantitative data corresponding to the sensory attribute indexes. Step 300: Based on the semantic description of the sensory quality, the sensory characteristic indexes and corresponding quantification data, a yogurt product sensory evaluation system is constructed, which is used to perform a sensory evaluation on the target yogurt product.

[0019] One embodiment of the invention in step 100 includes analyzing the unique sensory attributes of a target yogurt product to determine a semantic description of the sensory quality, and determining a corresponding sensory attribute index according to the semantic description of the sensory quality.

[0020] Among them, the quantitative data corresponding to the sensory characteristic indexes specifically include quantitative data corresponding to the hardness, which is the strength when yogurt is pressed between the tongue and upper jaw, quantitative data corresponding to the cohesiveness, which is the strength required from when the yogurt comes into contact with the tongue and upper jaw until just before it separates, quantitative data corresponding to the stringiness, which is the distance when the yogurt is torn between the tongue and upper jaw, quantitative data corresponding to the extensibility, which is the energy required when the yogurt is pressed between the tongue and upper jaw, quantitative data corresponding to the viscosity, which is the energy required when the yogurt comes into contact with the tongue and upper jaw until it completely separates, and quantitative data corresponding to the viscosity, which is the energy required from when the yogurt comes into contact with the tongue and upper jaw until just before it separates.

[0021] One embodiment for implementing the invention of step 200 includes adjusting parameters for the texture analyzer based on the semantic description of the sensory quality to obtain set parameters, and quantifying the evaluation indexes using the texture analyzer and a chemometric algorithm under the set parameters to obtain quantitative data corresponding to the sensory characteristic indexes.

[0022] Here, the setting parameters of the texture analyzer include: detection speed: 60 mm / min; compression distance: 10 mm; trigger force: 1.96 gf.

[0023] Based on the above technical solutions, the following specific embodiments are provided.

[0024] As shown in FIG. 2, the sensory evaluation method for yogurt products can provide feasibility evaluation indexes including hardness, cohesiveness, spinnability, extensibility, viscosity and consistency for the sensory quality evaluation in the research and development stage of new yogurt products. Among them, hardness reflects the texture of the yogurt, i.e., the harder the yogurt is when pressed between the tongue and the upper palate, the harder it is and the slower it melts in the mouth; cohesiveness reflects the degree of cohesion inside the yogurt, i.e., the greater the strength required from when the yogurt comes into contact with the tongue and the upper palate until just before it separates, the slower it melts and the greater its cohesiveness; spinnability reflects the drawing distance of the yogurt, i.e., the greater the distance at which the yogurt is torn apart between the tongue and the upper palate, the greater the spinnability; extensibility reflects the fluidity of the yogurt, i.e., the greater the energy required to press the yogurt between the tongue and the upper palate, the better its fluidity; viscosity reflects the adhesiveness of the yogurt, i.e., the greater the energy required from when the yogurt comes into contact with the tongue and the upper palate until just before it separates, the greater the viscosity of the yogurt; and consistency reflects the difficulty of the yogurt flow, i.e., the greater the energy required from when the yogurt comes into contact with the tongue and the upper palate until just before it separates, the greater the viscosity of the yogurt.

[0025] Apply the texture analyzer to set the yogurt sensory quality measurement parameters: select the probe with a measurement range of 25 N. Test process: the detection speed is 60 mm / min, the compression distance is 10 mm, and the trigger force is 1.96 gf, and evaluate the yogurt samples. The evaluation results are shown in Tables 1 to 2.

[0026] [Table 1]

[0027] [Table 2]

[0028] Therefore, using a texture analyzer to measure the sensory properties of yogurt products, including hardness, extensibility, viscosity, cohesiveness, spinnability, and viscosity, and describing the sensory quality and texture of yogurt products with the data during the experimental stage when edible standards cannot be met, can provide a theoretical reference for optimizing the quality of new nutritional yogurt products, provide a sensory evaluation method for evaluating the sensory quality of new yogurt products during the research and development stage, and support the sustainable development of the yogurt industry.

[0029] This embodiment has the following beneficial effects. Compared with the prior art, the beneficial effects of the present invention are as follows: using a texture analyzer to measure the sensory properties of a yogurt product, including hardness, spreadability, consistency, cohesiveness, spinnability, and viscosity, and describing the sensory quality and texture of the yogurt product with the data in the experimental stage which cannot meet the edible standard, can provide a theoretical reference for optimizing the quality of the yogurt product, provide a feasible evaluation method for the sensory quality evaluation in the research and development stage of a new yogurt product, and support the sustainable development of the yogurt industry.

[0030] As shown in FIG. 3, the present invention also provides a comprehensive evaluation system for the quality of yogurt products, which includes an index determination module, a quantification processing module and a system construction module.

[0031] The index determination module is used to determine evaluation indexes of the target yogurt product, said evaluation indexes including semantic descriptions of sensory quality and corresponding sensory attribute indexes, said sensory attribute indexes including semantic descriptions of sensory quality and corresponding hardness, cohesiveness, spinnability, spreadability, viscosity and consistency.

[0032] A quantification processing module is used to quantitatively process the evaluation indexes using a texture analyzer and a chemical metric algorithm to obtain quantitative data corresponding to the sensory attribute indexes.

[0033] A system construction module is used to construct a yogurt product sensory evaluation system based on the semantic description of the sensory quality, the sensory attribute indexes and corresponding quantification data, and the yogurt product sensory evaluation system is used to perform a sensory evaluation on the target yogurt product.

[0034] The present invention further provides an electronic device, comprising: a memory used for storing a computer program; and a processor for executing the computer program, so as to cause the electronic device to perform the method for comprehensively evaluating the quality of a yogurt product.

[0035] The present invention also provides a computer-readable storage medium having a computer program stored thereon, the computer program realizing the above-mentioned method for establishing a yogurt product sensory evaluation system when executed by a processor.

[0036] Each embodiment in this specification is described in stages, and what is mainly described in each embodiment is the difference from other embodiments. The same or similar parts between the embodiments may be referred to each other.

Claims

1. A method for comprehensively evaluating the quality of a yogurt product, comprising: determining an evaluation index of a target yogurt product, said evaluation index including a semantic description of sensory quality and corresponding sensory attribute index, said sensory attribute index including hardness, cohesiveness, spinnability, spreadability, viscosity and consistency; Quantifying the evaluation indexes using a texture analyzer and a chemical metrology algorithm to obtain quantitative data corresponding to the sensory attribute indexes; and building a yogurt product sensory evaluation system based on the semantic description of the sensory quality, the sensory characteristic indexes and corresponding quantification data, which is used to perform a sensory evaluation on the target yogurt product. The present invention relates to a method for establishing a sensory evaluation system for a yogurt product.

2. Determining the evaluation index of the target yogurt product Analyzing the unique sensory characteristics of a target yogurt product and determining a semantic description of its sensory quality; determining a corresponding sensory characteristic index according to the semantic description of the sensory quality. The method for comprehensively evaluating the quality of a yogurt product according to claim 1.

3. Utilizing the texture analyzer and a chemical metric algorithm to quantitatively process the evaluation index and obtain quantitative data corresponding to the sensory characteristic index, adjusting parameters for the texture analyzer based on the semantic description of the sensory quality to obtain setting parameters; and quantifying the evaluation indexes using a texture analyzer and a chemical metrology algorithm under set parameters to obtain quantified data corresponding to the sensory attribute indexes. The method for comprehensively evaluating the quality of a yogurt product according to claim 1.

4. A comprehensive evaluation system for the quality of a yogurt product, comprising: an index determination module used to determine evaluation indexes of the target yogurt product; a quantification processing module used to quantify and process the evaluation indexes using a texture analyzer and a chemical metric algorithm to obtain quantification data corresponding to the sensory attribute indexes; and a system construction module used to construct a yogurt product sensory evaluation system based on the semantic description of sensory quality, the sensory characteristic index and corresponding quantification data, where the evaluation indexes include the semantic description of sensory quality and the corresponding sensory characteristic indexes, and the sensory characteristic indexes include hardness, cohesiveness, spinnability, extensibility, viscosity and consistency, and the yogurt product sensory evaluation system establishment system is used to perform sensory evaluation on the target yogurt product. The present invention relates to a system for establishing a sensory evaluation system for yogurt products.

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