CN119001037B - A model and method for rapid evaluation of the quality of long-shelf-life yogurt - Google Patents
A model and method for rapid evaluation of the quality of long-shelf-life yogurt Download PDFInfo
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- 230000001953 sensory effect Effects 0.000 claims abstract description 43
- 238000013210 evaluation model Methods 0.000 claims abstract description 9
- 238000004458 analytical method Methods 0.000 claims abstract description 7
- 238000012360 testing method Methods 0.000 claims description 35
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- 238000012795 verification Methods 0.000 claims description 4
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- 238000003908 quality control method Methods 0.000 claims description 2
- 238000010998 test method Methods 0.000 claims description 2
- 238000001303 quality assessment method Methods 0.000 claims 1
- 238000001514 detection method Methods 0.000 abstract description 9
- 238000013441 quality evaluation Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
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Abstract
本发明属于乳制品检测分析技术领域，具体涉及一种可快速评价长保质期酸奶品质的模型及方法。本发明所述可快速评价长保质期酸奶品质的模型，通过对酸奶样品进行感官顺滑感及仪器流变参数数据采集，并将顺滑度感官评分Z、稠度系数K、流动行为指数n进行三维建模，并进行曲面拟合，得到可快速评价长保质期酸奶品质的模型。本发明所述评价模型及评价方法适用于常温酸奶，具有检测速度快的优势，可大大提升产品品质评价效率，有助于新产品的开发推广。
The present invention belongs to the technical field of dairy product detection and analysis, and specifically relates to a model and method for quickly evaluating the quality of long-shelf-life yogurt. The model for quickly evaluating the quality of long-shelf-life yogurt described in the present invention collects sensory smoothness and instrument rheological parameter data of yogurt samples, and performs three-dimensional modeling of the smoothness sensory score Z, consistency coefficient K, and flow behavior index n, and performs surface fitting to obtain a model for quickly evaluating the quality of long-shelf-life yogurt. The evaluation model and evaluation method described in the present invention are applicable to room temperature yogurt, have the advantage of fast detection speed, can greatly improve the efficiency of product quality evaluation, and contribute to the development and promotion of new products.
Description
Technical Field
The invention belongs to the technical field of dairy product detection and analysis, and particularly relates to a model and a method capable of rapidly evaluating the quality of yogurt with a long shelf life.
Background
The yogurt is becoming a major snack food for consumer groups of different ages due to its rich nutritional value. Investigation shows that along with the improvement of the living standard of people, especially the rise of great health consciousness, the demand of people's average yoghourt of Chinese town residents is in the stage of rapid increase of demand. Surveys show that the sensory experience is one of the major drivers that affects consumer purchase of products next to health claims. The long-shelf-life yoghurt product is very friendly to people intolerant to low-temperature products due to the advantages of long storage time and eating under normal temperature conditions. However, since the two bar process affects the system stability of the yoghurt, a thickening system is often introduced in the yoghurt formulation to protect the protein gel network structure in order to ensure that the yoghurt is resistant to process disturbances and to ensure good shelf life stability. However, the addition of different stabilizers often causes bad sensory experience such as burnt mouth, unsmooth smoothness and the like of the product, and influences the purchase confidence of consumers.
At present, in the development process of the yoghourt product, the evaluation method of the smooth feeling of the yoghourt product mainly depends on the sensory descriptive test of consumers, namely the difficulty of the yoghourt product flowing through the tongue surface is evaluated, which is usually related to the performances of consistency, fine feeling and the like of the yoghourt product. The method often has individual differences and subjective bias under the condition of small sample size (less than or equal to 50 people) and cannot accurately and objectively evaluate the product attribute, and has the defects of time consumption and labor consumption in spite of data trend consistency under the condition of large sample size (more than or equal to 100 people), so that the product development period is prolonged, and the product development cost is increased.
For example Wang Liang, in the "influence of fat on smooth feeling of salad dressing in simulated oral environment", commercial salad dressing with different fat contents is taken as a research object, and the particle size and texture profile analysis is carried out on the salad dressing, and the influence of fat content on smooth feeling and friction performance of the salad dressing is explored by utilizing the constructed simulated oral environment. For example Guo Jihui, 8 commercial stirred yogurt is selected from the research on correlation between stirred yogurt sensory evaluation and instrument measurement, volatile substances, nonvolatile substances and textures of the commercial stirred yogurt are comprehensively measured, sensory evaluation (consistency in mouth, swallowing strength, wiredrawing feeling and powder feeling) is simultaneously carried out, so that correlation between each detection index and sensory index is analyzed, and a stepwise regression model of the detection index and the sensory index is established. And then, according to Wu Xueyan and the like, in the research on correlation between yogurt sensory evaluation and texture, a texture analyzer is used for measuring texture indexes (gel breaking strength, hardness, elasticity, tackiness, consistency and wiredrawing length) and sensory indexes (gel feel, hardness, elasticity, swallowing strength, granule feel and wiredrawing feel) of 5 different brands of yogurt, and the correlation between texture and sensory indexes is analyzed, so that a stepwise regression model of the texture and the sensory indexes is established. In addition, hejunfei et al research and select two common methods of texture test and sensory evaluation in 'establishing a predictive model of set yoghurt texture parameters versus sensory properties', and establish a predictive model of set yoghurt sensory evaluation indexes by optimizing the two methods and combining the two methods by using a partial least squares regression method so as to achieve the aim of rapid and accurate analysis.
Therefore, the method for evaluating the quality of the yoghourt rapidly and accurately is expected to be developed in the field, and has positive significance for developing and popularizing yoghourt products.
Disclosure of Invention
Therefore, a first object of the present invention is to provide a model capable of rapidly evaluating the quality of yogurt with long shelf life, wherein the model converts sensory evaluation indexes into quantifiable detection indexes, and performs yogurt quality evaluation more objectively and scientifically;
The second object of the invention is to provide a method for rapidly evaluating the quality of yogurt with long shelf life, which has the advantages of high detection speed and high product quality evaluation efficiency, and is helpful for shortening the product development period.
In order to solve the technical problems, the invention provides a model capable of rapidly evaluating the quality of yogurt with long shelf life, wherein the model is Z=1/(0.009×K+0.416×n),
Z is the sensory quality score of the yogurt product to be tested defined according to the smooth feel of the yogurt;
K is the consistency coefficient of the yogurt product to be tested;
n is the flow behavior index of the yogurt product to be tested.
In particular, the consistency coefficient K and the flow behavior index n accord with a power law equation tau=Kgamma n, wherein,
Τ is the shear stress of the yogurt product to be tested under the rheometer test;
gamma is the shear rate of the yogurt product to be tested under rheometer testing.
The invention also discloses a construction method of the model capable of rapidly evaluating the quality of the yogurt with the long shelf life, which comprises the following steps:
(1) Respectively taking a yogurt sample to be tested for smoothness sensory evaluation, and respectively recording sensory scores Z;
(2) Respectively testing the shearing stress tau value of each yoghurt sample under different shearing rate gamma values by using a rheometer, fitting by using a power law equation tau=Kgamma n, and respectively calculating to obtain the consistency coefficient K and the flow behavior index n of each yoghurt sample;
(3) And carrying out three-dimensional modeling on the sensory score Z, the consistency coefficient K and the flow behavior index n, and carrying out surface fitting to obtain a required evaluation model.
In the step (1), the smoothness sensory evaluation step comprises the steps of placing a yogurt sample at the front of the tongue and leaving the upper jaw to enable the yogurt sample to flow back and forth on the tongue surface, and evaluating the characteristics and difference conditions among products by adopting QDA quantitative descriptive tests.
Specifically, the method for constructing the model capable of rapidly evaluating the quality of the yogurt with a long shelf life comprises the following steps:
1-3 minutes, the yoghurt sample cannot flow back and forth on the tongue surface, and the tongue and the upper jaw are required to be pressed by force to push the sample aside;
3-5 minutes, the yoghurt sample can flow naturally on the tongue surface in a small amount, and the sample is pushed away by slightly extruding the tongue and the upper jaw;
5-7 minutes, the yoghurt sample can naturally flow on the lingual surface, and the sample can be pushed out and spread on the lingual surface without extrusion of the lingual and the upper jaw;
And 7-10 minutes, the yoghurt sample can naturally flow back and forth on the tongue surface and uniformly spread on the tongue surface, so that a silky feeling is given to people.
In the step (2), the rheometer test program comprises adopting steady-state shear scanning (Flow Sweep), wherein a clamp is a conical plate with the diameter of 40-50mm, the angle of 0.999-2.015 degrees, the test temperature of 25+/-2 ℃, the waiting time of 110-130s, the shear rate range of 0.1-1000s -1 and the acquisition time of each data point of 25-45s.
Specifically, the method for constructing the model capable of rapidly evaluating the quality of the yogurt with a long shelf life further comprises the step of performing regression verification on the evaluation model in the step (3).
The invention also discloses a method for rapidly evaluating the quality of the yogurt with the long shelf life, which comprises the step of predicting the smoothness of the yogurt sample by using the model for rapidly evaluating the quality of the yogurt with the long shelf life.
Specifically, the method for rapidly evaluating the quality of the yogurt with the long shelf life comprises the steps of testing the consistency coefficient K value and the flow behavior index n value of the yogurt sample by using a rheometer, and predicting the smoothness of the yogurt sample by using the model capable of rapidly evaluating the quality of the yogurt with the long shelf life.
The invention also discloses application of the model capable of rapidly evaluating the quality of the yogurt with long shelf life in the field of yogurt quality control and quality analysis.
According to the model capable of rapidly evaluating the quality of the yogurt with the long shelf life, sensory smoothness and instrument rheological parameter data acquisition are carried out on a yogurt sample, three-dimensional modeling is carried out on smoothness sensory scores Z, consistency coefficients K and flow behavior indexes n, and surface fitting is carried out, so that the model capable of rapidly evaluating the quality of the yogurt with the long shelf life is obtained. Compared with the traditional yogurt sensory smoothness evaluation, the evaluation model adopts instrument parameter characterization, and the consumer sensory language is converted into a quantifiable instrument index by establishing a correlation and prediction model with sensory scores, so that the yogurt quality evaluation is more objectively and scientifically performed. The method is suitable for normal-temperature yoghourt, has the advantage of high detection speed, can greatly improve the product quality evaluation efficiency, and is beneficial to development and popularization of new products.
The model capable of rapidly evaluating the quality of the yogurt with the long shelf life is based on the large-sample-amount crowd descriptive test, and based on the instrument measurement, sensory language of smooth feeling of the product is converted into instrument parameters, and a stable measurement means of a system is formed, so that the purpose of rapidly and accurately predicting the smoothness of the yogurt on line in real time is achieved, the problems of individual subjective difference, long time consumption, high development cost and the like existing only in the crowd sensory descriptive test are effectively solved, and the defect of low accuracy of a single test method is overcome.
According to the method for rapidly evaluating the quality of the yogurt with the long shelf life, disclosed by the invention, the yogurt quality is predicted and evaluated by utilizing the fitted evaluation model, the sensory language of a consumer is converted into a quantifiable instrument index, the yogurt quality is evaluated more objectively and scientifically, and the method is wide in applicability and suitable for normal-temperature yogurt products with different viscosities.
Drawings
In order that the invention may be more readily understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings, in which,
FIG. 1 is a schematic diagram of the construction flow of the evaluation model of the present invention.
Detailed Description
Example 1
As shown in the flowchart of fig. 1, samples 1 to 30 of the normal temperature yogurt with different viscosities were collected for smoothness sensory testing and evaluation, respectively.
Screening 100 consumers, 20-40 years old (20-30:31-40=45%: 55%), men and women=3:7, and drinking normal temperature yoghurt in the past month.
Test loading by adopting a complete block balance design (each consumer tasting all samples), sample loading is performed randomly in six groups (6 times of execution, 5 samples each time), and normal temperature samples are stored in advance at 25+/-2 ℃.
Sensory characterization by quantitative descriptive testing of QDA to characterize and differentiate between products, scooping a scoop of yogurt product onto the front of the tongue, leaving the palate, and allowing the product to flow back and forth over the lingual surface.
The consumer performed a sensory evaluation according to the yogurt smooth feel definition in table 1 below, and scored the test samples and recorded in table 2 below.
Table 1 smooth feel score definition of yogurt
Table 2 sample smoothness scores
The present example performs a yoghurt smoothness instrument test for each of the above samples 1-30, i.e. the shear stress values (τ) at different shear rates (γ) for each of the above samples.
In this example, a Discovery HR-2 American TA advanced rotary rheometer was used for the yogurt smooth feeling instrument test.
Sample preparation, namely pouring normal temperature yoghurt samples to be tested into a sample pool for standing at 25+/-2 ℃.
The procedure was set by using steady-state shear scanning (Flow Sweep), the jig was a conical plate (diameter 40mm, angle 2.015 °), the test temperature was 25±2 ℃, the waiting time was set to 120s, the shear rate was in the range of 0.1-500 s -1, and the acquisition time for each data point was 35s. The rate distribution is generally logarithmic, the acquisition frequency is 5, namely 5 points are taken between one order of magnitude, the parallel test is carried out for three times, and the average value is obtained.
In this example, the shear stress of the yogurt sample is measured as a function of shear rate using a set rheological parameter, and generally increases with increasing rate of shear. Since yogurt is a typical shear-thinning non-newtonian fluid, its steady-state shear scan curve can be fitted to the consistency coefficient K by the power law equation τ=kγ n, the flow behavior index n characterizing the sample.
In this example, data analysis was performed according to the above measured data, and the measured shear stress value and shear rate were fitted by using the power law equation τ=kγ n to obtain the consistency coefficient K, the flow behavior index n value of the sample, and the values are recorded in table 3 below.
TABLE 3K values and n-value calculations
In this embodiment, the sensory model is established according to the foregoing calculation results of the K value and n to n. And (3) carrying out three-dimensional modeling on the smoothness sensory score, the consistency coefficient K and the flow behavior index n by using R studio software, carrying out surface fitting to obtain the magnitude of the adjustment coefficient (x, y) of the model, and establishing a smoothness prediction model Z=1/(0.009 x K+0.416 x n).
Example 2
In this embodiment, a fixed yogurt sample is selected, and the method in embodiment 1 is referred to, so as to verify the fitting effect under different detection parameters, and specific parameter control information is as follows:
test example 1, waiting time of 110s, shearing rate range of 0.1-300 s -1, and data point acquisition time of 25s;
test example 2, waiting time of 120s, shearing rate range of 0.1-300 s -1, and data point acquisition time of 25s;
test example 3, latency time 130s, shear rate range 0.1-300 s -1, data point acquisition time 25s;
Test example 4, waiting time of 120s, shearing rate range of 0.1-500 s -1, and data point acquisition time of 25s;
Test example 5, wait time 120s, shear rate range 0.1-500 s -1, data point acquisition time 35s;
Test example 6, waiting time of 120s, shearing rate range of 0.1-500 s -1, and data point acquisition time of 45s;
comparative test example 1, waiting time 90s, shear rate range 0.1-500 s -1, data point acquisition time 35s;
Comparative test example 2, wait time 120s, shear rate range 0.01-600 s -1, data point acquisition time 35s;
Comparative test example 3, latency time 120s, shear rate range 0.1-500 s -1, data point acquisition time 50s;
comparative test example 4, waiting time 90s, shear rate range 0.01-600 s -1, data point acquisition time 50s.
In this example, the prediction models obtained by fitting according to the method in example 1 under the above parameters are shown in table 4.
Table 4 fitting model
It can be seen that when the control latency is 120s, the shear rate is in the range of 0.1-500 s -1, and the data point acquisition time is 35 s as the best test condition. The consistency coefficient K and the flow behavior index n are obtained by fitting a power law equation by using the obtained stress-velocity curve of the optimal test condition, the model adjustment coefficients obtained by fitting Rstudio are respectively 0.009 and 0.416, and the obtained prediction equation is Z=1/(0.009×K+0.416×n), and P is less than 0.05.
Example 3
This embodiment performs verification based on the prediction model constructed in the foregoing embodiment 1.
15 Non-modeling commercial normal-temperature yoghurt samples (marked as MP1-MP 15) are respectively collected, sensory smoothness Sz and instrument rheological parameter data are collected, meanwhile, model prediction smoothness Sm obtained through experiments is adopted, and linear regression analysis is carried out on the Sz and Sm through SPSS data processing software to obtain a complex correlation coefficient R 2. The results of the verification are shown in Table 5 below.
Table 5 validation data
Therefore, the data result shows that the fitting goodness of the prediction model can reach 0.944, which shows that the fitting accuracy of the evaluation model is higher, and the evaluation method can replace a sensory method to evaluate the sensory smoothness characteristic of the yoghurt product.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (8)
1. A model capable of rapidly evaluating the quality of yogurt with long shelf life is characterized in that the model is Z=1/(0.009×K+0.416×n),
Z is the sensory quality score of the yogurt product to be tested defined according to the smooth feel of the yogurt;
K is the consistency coefficient of the yogurt product to be tested;
n is the flow behavior index of the yogurt product to be tested.
2. The rapid shelf life yoghurt quality assessment model according to claim 1, wherein the consistency coefficient K and the flow behaviour index n correspond to the power law equation τ = kγ n, wherein,
Τ is the shear stress of the yogurt product to be tested under the rheometer test;
gamma is the shear rate of the yogurt product to be tested under rheometer testing.
3. A method of constructing a model for rapid evaluation of long shelf life yoghurt quality as claimed in claim 1 or 2, comprising the steps of:
(1) Respectively taking a yogurt sample to be tested for smoothness sensory evaluation, and respectively recording sensory scores Z;
(2) Respectively testing the shearing stress tau value of each yoghurt sample under different shearing rate gamma values by using a rheometer, fitting by using a power law equation tau=Kgamma n, and respectively calculating to obtain the consistency coefficient K and the flow behavior index n of each yoghurt sample;
(3) And carrying out three-dimensional modeling on the sensory score Z, the consistency coefficient K and the flow behavior index n, and carrying out surface fitting to obtain a required evaluation model.
4. The method for constructing a model for rapidly evaluating yogurt quality with long shelf life according to claim 3, wherein in the step (1), the smoothness sensory evaluation step comprises placing a yogurt sample in front of the tongue and away from the palate, allowing the yogurt sample to flow back and forth on the lingual surface, and evaluating the characteristics and differences between the products by using QDA quantitative descriptive test.
5. The method according to claim 3 or 4, wherein in the step (2), the rheometer test procedure comprises using steady-state shear scanning, the jig is a conical plate, the diameter is 40-50mm, the angle is 0.999-2.015 °, the test temperature is 25+ -2 ℃, the waiting time is set to 110-130s, the shear rate is in the range of 0.1-1000s -1, and the acquisition time of each data point is 25-45s.
6. The method for constructing a model for rapidly evaluating yogurt quality with long shelf life according to claim 3 or 4, wherein in the step (3), a step of performing regression verification on the evaluation model is further included.
7. A method for rapidly evaluating the quality of yogurt with a long shelf life, comprising the step of predicting the smoothness of a yogurt sample by using the model for rapidly evaluating the quality of yogurt with a long shelf life according to claim 1 or 2.
8. Use of a model according to claim 1 or 2 for rapid evaluation of long shelf life yoghurt quality in the field of yoghurt quality control and quality analysis.
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| JP2014038025A (en) * | 2012-08-14 | 2014-02-27 | Nisshin Seifun Group Inc | Food texture evaluation device and food texture evaluation method |
| CN117571937A (en) * | 2023-12-04 | 2024-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for evaluating quality of normal-temperature yoghurt |
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| CN111732670A (en) * | 2020-06-09 | 2020-10-02 | 吉林中粮生化有限公司 | A kind of acetylated distarch phosphate for yogurt and preparation method thereof |
| JP2022187490A (en) * | 2021-06-07 | 2022-12-19 | 国立大学法人岩手大学 | A method for physico-chemically and structurally evaluating the food texture of yogurt |
| CN113508838B (en) * | 2021-07-08 | 2022-03-01 | 东北农业大学 | Fermented milk containing extruded whey protein-inulin complex and preparation method thereof |
| JP7456652B2 (en) * | 2022-08-18 | 2024-03-27 | 隆芳 干野 | Viscoelasticity measurement method |
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| JP2014038025A (en) * | 2012-08-14 | 2014-02-27 | Nisshin Seifun Group Inc | Food texture evaluation device and food texture evaluation method |
| CN117571937A (en) * | 2023-12-04 | 2024-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for evaluating quality of normal-temperature yoghurt |
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