番石榴汁对酸奶品质的影响及模糊数学感官评价

doi:10.12377/1671-4393.25.05.18

摘要/Abstract

摘要： [目的]探究番石榴汁对酸奶品质的影响。[方法]以不同添加量的番石榴汁[0%（w/w）、5%（w/w）、10%（w/w）、15%（w/w）、20%（w/w）]和牛乳作为原料,通过接种发酵制备酸奶。考察不同添加量的番石榴汁对酸奶可滴定酸度、持水力、硬度以及贮藏期乳酸菌活菌数变化等指标的影响,并通过建立模糊数学模型进行感官评价。[结果]添加番石榴汁有助于改善酸奶质地结构,提高酸奶持水力。番石榴汁添加量为15%（w/w）时,酸奶通过模糊数学模型进行感官评价的得分最高。[结论]番石榴汁在稳定酸奶体系结构上有良好的应用效果,为开发功能性番石榴酸奶产品提供理论依据。

关键词: 番石榴汁, 模糊数学模型感官评价, 酸奶

Abstract: [Objective] To explore the effect of guava juice on the quality of yogurt. [Method] Using guava juice [0%（w/w）,5%（w/w）,10%（w/w）,15%（w/w）,20%（w/w）] with different addition amounts and milk as raw materials to prepare yogurt by inoculation and fermentation. The effects of different addition amounts of guava juice on indicators such as titratable acidity,water-holding capacity,hardness and changes in the number of viable lactic acid bacteria during storage of yogurt were investigated,and sensory evaluation was conducted by establishing a fuzzy mathematical model. [Result] Adding guava juice could help improve the textural and structure of yogurt and enhance its water-holding capacity of yogurt. When the addition amount of guava juice was 15%（w/w）,yogurt had the highest score in sensory evaluation by fuzzy mathematical modeling . [Conclusion] Guava juice had a good application effect in stabilizing the structure of yogurt system, which provided a reference for the comprehensive utilization of guava and enrichment of yogurt types.

Key words: guava juice, sensory evaluation of fuzzy mathematical model, yogurt

谢丽清, 王昊鹏. 番石榴汁对酸奶品质的影响及模糊数学感官评价[J]. 中国乳业, 2025, 0(5): 115-121.

XIE Liqing, WANG Haopeng. Effects of Guava Juice on Yogurt Quality and Sensory Evaluation Based on Fuzzy Mathematical Model[J]. China Dairy, 2025, 0(5): 115-121.

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