CN109669489A - The method for establishing model of sense of taste aesthetic quality control in a kind of fermentation milk production - Google Patents
The method for establishing model of sense of taste aesthetic quality control in a kind of fermentation milk production Download PDFInfo
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- CN109669489A CN109669489A CN201910058180.1A CN201910058180A CN109669489A CN 109669489 A CN109669489 A CN 109669489A CN 201910058180 A CN201910058180 A CN 201910058180A CN 109669489 A CN109669489 A CN 109669489A
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- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
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- G05D21/02—Control of chemical or physico-chemical variables, e.g. pH value characterised by the use of electric means
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- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
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Abstract
Method for establishing model of the present invention comprising sense of taste aesthetic quality control in a kind of fermentation milk production, belongs to field of food.It is characterized in that, using the qualified product of main points node in the milk production that ferments and rejected product as Study of Support, designing and establishing sense of taste aesthetic quality's Controlling model of acidified milk using acidity titration.It is mostly derived from the principle that fermentation process generates organic acid according to acidified milk taste characteristics, using acidified milk qualified samples and the acidity assaying value of failed test sample as the Con trolling index of sense of taste aesthetic quality；Specific modeling parameters have been determined using the Xbar-S chart mean-standard deviation control figure principle in Shewhart control chart, have calibrated corresponding optimal product area, qualified product region and rejected product region.It is verified by model, which is 97.5%~100% to the judging nicety rate of main points node product sense of taste aesthetic quality in fermentation milk production.
Description
Technical field
The present invention relates to a kind of methods for establishing sense of taste aesthetic quality's Controlling model in fermentation milk production, belong to fermentation
Newborn sense of taste aesthetic quality control field.
Background technique
In recent years, with economic development and the improvement of people's living standards, consumer is also more next to the quality requirements of food
It is higher.For acidified milk as one of favorite dairy products of consumer, quality-improving also has become ought being engaged in for food producer
It is anxious.The quality of acidified milk mainly includes health and safety, nutritive value and sensory properties, determines acidified milk in the market
One important quality factor of acceptable degree and audient's degree is exactly " taste ".Human body taste perception is mainly that food passes through pungent taste
Flower bud, and then the sense impression formed in the brain.The food sense of taste is broadly divided into acid, sweet tea, hardship, salty, fresh five big basic taste sensation, fermentation
There is substantial connection, suitable acidity for organic acid based on the acid that the taste characteristics of cream are produced with fermentation process and in Yoghourt
Guarantee that fermented dairy product has the taste characteristics of sweet and sour taste.
According to the national standard " GB 19302-2010 acidified milk " of acidified milk, acidified milk should be in organoleptic indicator, physical and chemical index
With reach certain requirement in terms of microbiological indicator three, it is convenient to be measured by specific detection method.But in organoleptic indicator
In the sense of taste in terms of but there is no specific evaluation criterion, the method for still relying on artificial sense evaluation, the people of the acidified milk sense of taste
Work sensory evaluation is similar with Odor Evaluations, is mainly used for consumer to the test of product preference degree and formulation optimization；But same, the sense of taste
Artificial sense evaluation low, the poor repeatability that equally faces sensitivity, the problems such as being affected by subjectivity, so that enterprise's application
Status and prospect allow of no optimist.
To solve the above-mentioned problems, it is necessary to traditional subjective sensory point is replaced using objective and accurate physico-chemical process
Analysis method.Physico-chemical process can stablize, be truly reflected analysis object individual character and feature, have specificity, it is quantifiable,
The features such as stability, reproducibility.Current correlative study both domestic and external has been achieved for certain progress, but still is limited primarily to test
The exploratory development stage of room, the application in actual production field are not popularized, and the index of acidified milk sense of taste sensory quality assessment does not have
Have and determine to manipulable degree, causes to be referred to execute without suitable standard in actual production.
Summary of the invention
The purpose of the present invention is: the preferably sense of taste aesthetic quality of control acidified milk, for the taste in fermentation milk production
Feel that aesthetic quality controls and the method for referring to is provided.
In order to achieve the above object, the technical solution of the present invention is to provide sense of taste sense organs in a kind of fermentation milk production
The method for establishing model of quality control, which comprises the following steps:
Step 1 determines that the aesthetic quality in fermentation milk production controls key node；
Step 2, the different aesthetic qualities of acquisition control the acidified milk sample of key node, and acidified milk sample includes qualified samples
And failed test sample；
The acidity data for the acidified milk sample that step 3, acquisition step 2 obtain:
Add instructions phenolphthalein solution in the acidified milk sample that step 2 obtains, is then titrated to and is added with NaOH standard titration solution
There is the acidified milk sample of instructions phenolphthalein solution that blush is presented, if the acidity of acidified milk sample is X, then have:
In formula, C indicates the calibration concentration of NaOH standard titration solution, and V indicates the volume of the NaOH solution of titration consumption, m
Indicate the quality of acidified milk sample；
Step 4 determines crucial modeling parameters, and crucial modeling parameters include: using acidity as Con trolling index, Con trolling index
: center CL value, upper control limit UCL value, optimal upper limit UCL value, lower control limit LCL value and optimal lower limit UCL value；
Con trolling index selects, and the organic acid based on the acid that acidified milk taste characteristics are produced with fermentation process and in Yoghourt is deposited
In substantial connection, it is thus determined that Con trolling index of the acidity value of acidified milk as sense of taste aesthetic quality's Controlling model；
Step 5 establishes model, comprising the following steps:
Step 501, according to Con trolling index, utilize the Xbar-S chart mean-standard deviation control in Shewhart control chart
Primitive reason calculates the center CL value, upper control limit UCL value, optimal upper limit UCL value, control of the Con trolling index of different key nodes
Lower limit LCL value and optimal lower limit LCL value, calculation formula are as follows:
In formula, xiIndicate that i-th of Con trolling index, n indicate the total number of Con trolling index；
Step 502, with the center CL value of each Con trolling index, upper control limit UCL value, optimal upper limit UCL value, lower control limit
LCL value and optimal lower limit UCL value calibrate the qualified regions of different key node acidified milk acidity, optimal region and unqualified
Sense of taste aesthetic quality's Controlling model of acidified milk is established in region；
The verifying of step 6, model
Using the method in step 3 to the qualified samples and failed test sample progress acidity survey in fermentation milk production
It is fixed, and in the sense of taste aesthetic quality's Controlling model for the acidified milk that acidity data substitution step 5 is established, carry out the verifying point of model
Analysis.
Preferably, in step 501, raw material, ingredient, sterilize three phases acidity value be not provided with lower control limit.
Preferably, in step 3, according to " measurement of GB 5009.239-2016 national food safety standard food acidity ",
Design acidity assaying method.
The present invention is to provide a kind of design methods of sense of taste aesthetic quality control in fermentation milk production, the hairs
Bright is that inventor selects have the acidity most directly affected as Con trolling index the acidified milk sense of taste, in conjunction in Shewhart control chart
Xbar-S chart mean-standard deviation control drawing method be used to ferment sense of taste aesthetic quality's Controlling model in milk production
Building process.Made with the qualified samples of 6 key nodes in the milk production that ferments and the acidity assaying result of failed test sample
For research object, by Con trolling index acidity value, central value CL, upper control limit UCL value, optimal upper limit UCL value, control in modeling process
Lower limit LCL value processed and optimal lower limit UCL value establish sense of taste sense organ matter in fermentation milk production as crucial modeling parameters
Measure Controlling model.Compared to traditional artificial sense evaluation method, which substantially increases the efficiency of sensory quality assessment, has
Immediately, the characteristics of fast reaction, while reliability with higher, solve strong artificial sense evaluation subjectivity, poor reproducibility,
The disadvantages of quantification difficult.The objectifying of acidified milk sensory quality assessment, systematization are realized, is Dairy Enterprise in product quality control
It provides in terms of method processed with reference to method.
Detailed description of the invention
Fig. 1 is the acidity mutation analysis of the different key node acidified milks of embodiment 1；
Fig. 2 (A) to Fig. 2 (F) is sense of taste aesthetic quality's control figure of the different key node acidified milks of embodiment 1；
Fig. 3 is the acidity mutation analysis of the different key node acidified milks of embodiment 2；
Fig. 4 (A) to Fig. 4 (F) is sense of taste aesthetic quality's control figure of the different key node acidified milks of embodiment 2；
Fig. 5 is the acidity mutation analysis of the different key node acidified milks of embodiment 3；
Fig. 6 (A) to Fig. 6 (F) is sense of taste aesthetic quality's control figure of the different key node acidified milks of embodiment 3.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Embodiment 1:
(1) acquisition of different key node acidified milk samples:
The acidified milk sample that main points node in fermentation milk production is had collected from one, Shanghai milk plant, divides multiple
Different batches, wherein the acidified milk sample of each key node includes 20 qualified samples and 20 failed test samples.
(2) the acidity data acquisition of acidified milk:
According to " measurement of GB 5009.239-2016 national food safety standard food acidity ", acidity assaying side is designed
Method: accurate 10g sample of drawing adds the instructions phenolphthalein solution of 20mL distilled water and 1 drop 0.5% in 100mL conical flask, and mixing is equal
It is even.Solution is titrated to 0.1mol/L NaOH standard titration solution again, blush is presented, do not disappeared in 1min for measurement eventually
Point.Sample acidity is according to the following formula:
In formula: X: the acidity of sample, unit areThe calibration concentration (mol/L) of C:NaOH standard solution；V: titration consumption
NaOH solution volume (mL)；M: acidified milk sample quality (g).
The acidity assaying data of different key node acidified milks are as shown in Figure 1.
(3) it according to Con trolling index acidity value, is controlled using the Xbar-S chart mean-standard deviation in Shewhart control chart
Primitive reason calculates central value CL, the upper control limit UCL value, optimal upper limit UCL value, control of the Con trolling index of different key nodes
Lower limit LCL value and optimal lower limit UCL value, calculation formula are as follows:
Calculated result is as shown in table 1.
Table 1: the modeling parameters of the different key node acidified milk sense of taste Con trolling index of embodiment 1
| Key node | CL | UCL | Optimal UCL | LCL | Optimal L CL |
| Raw material | 18.33 | 19.68 | — | — | — |
| Ingredient | 18.42 | 19.89 | — | — | — |
| Sterilization | 18.53 | 19.94 | — | — | — |
| Fermentation | 79.02 | 81.39 | 80.6 | 76.65 | 77.44 |
| Turn over cylinder | 80.38 | 81.76 | 81.3 | 79 | 79.46 |
| Finished product | 84.39 | 86.58 | 85.85 | 82.2 | 82.93 |
(4) with the central value CL of Con trolling index acidity value, upper control limit UCL value, optimal upper limit UCL value, lower control limit LCL
Value and optimal lower limit UCL value calibrate qualified region, optimal region and the unqualified area of different key node acidified milk acidity
Sense of taste aesthetic quality's Controlling model of acidified milk is established, shown in model cootrol figure such as Fig. 2 (A) to Fig. 2 (F) in domain.
(5) model is verified
Use (2) in method to fermentation milk production in qualified samples and failed test sample carry out acidity assaying,
And substitute into acidity data in the model that the present invention establishes, the verifying analysis of model is carried out, verification result is as shown in table 2.According to
Result can be seen that model established by the present invention and will can accurately ferment main points node in milk production in table
Qualified samples and failed test sample distinguish, and the differentiation accuracy fermented and turn over two stages of cylinder has reached 97.5%, remaining four
The differentiation accuracy of a key node has reached 100%.
Table 2: 1 model verification result of embodiment
Embodiment 2
(1) acquisition of different key node acidified milk samples:
The acidified milk sample that main points node in fermentation milk production is had collected from one, Shanghai milk plant, divides multiple
Different batches, wherein the acidified milk sample of each key node includes 30 qualified samples and 30 failed test samples.
(2) the acidity data acquisition of acidified milk:
According to " measurement of GB 5009.239-2016 national food safety standard food acidity ", acidity assaying side is designed
Method: accurate 10g sample of drawing adds the instructions phenolphthalein solution of 20mL distilled water and 1 drop 0.5% in 100mL conical flask, and mixing is equal
It is even.Solution is titrated to 0.1mol/L NaOH standard titration solution again, blush is presented, do not disappeared in 1min for measurement eventually
Point.Sample acidity is according to the following formula:
In formula: X: the acidity of sample, unit areThe calibration concentration (mol/L) of C:NaOH standard solution；V: titration consumption
NaOH solution volume (mL)；M: acidified milk sample quality (g).
The acidity assaying data of different key node acidified milks are as shown in Figure 3.
(3) it according to Con trolling index acidity value, is controlled using the Xbar-S chart mean-standard deviation in Shewhart control chart
Primitive reason calculates central value CL, the upper control limit UCL value, optimal upper limit UCL value, control of the Con trolling index of different key nodes
Lower limit LCL value and optimal lower limit UCL value, calculation formula are as follows:
Calculated result is as shown in table 3.
Table 3: the modeling parameters of the different key node acidified milk sense of taste Con trolling index of embodiment 2
(4) with the central value CL of Con trolling index acidity value, upper control limit UCL value, optimal upper limit UCL value, lower control limit LCL
Value and optimal lower limit UCL value calibrate qualified region, optimal region and the unqualified area of different key node acidified milk acidity
Sense of taste aesthetic quality's Controlling model of acidified milk is established, shown in model cootrol figure such as Fig. 4 (A) to Fig. 4 (F) in domain.
(5) model is verified
Use (2) in method to fermentation milk production in qualified samples and failed test sample carry out acidity assaying,
And substitute into acidity data in the model that the present invention establishes, the verifying analysis of model is carried out, verification result is as shown in table 4.According to
Result can be seen that model established by the present invention and will can accurately ferment main points node in milk production in table
Qualified samples and failed test sample distinguish, and the differentiation accuracy for turning over the cylinder stage has reached 98.3%, remaining five key node
Differentiation accuracy reached 100%.
Table 4: 2 model verification result of embodiment
Embodiment 3
(1) acquisition of different key node acidified milk samples:
The acidified milk sample that main points node in fermentation milk production is had collected from one, Shanghai milk plant, divides multiple
Different batches, wherein the acidified milk sample of each key node includes 40 qualified samples and 40 failed test samples.
(2) the acidity data acquisition of acidified milk:
According to " measurement of GB 5009.239-2016 national food safety standard food acidity ", acidity assaying side is designed
Method: accurate 10g sample of drawing adds the instructions phenolphthalein solution of 20mL distilled water and 1 drop 0.5% in 100mL conical flask, and mixing is equal
It is even.Solution is titrated to 0.1mol/L NaOH standard titration solution again, blush is presented, do not disappeared in 1min for measurement eventually
Point.Sample acidity is according to the following formula:
In formula: X: the acidity of sample, unit areThe calibration concentration (mol/L) of C:NaOH standard solution；V: titration consumption
NaOH solution volume (mL)；M: acidified milk sample quality (g).
The acidity assaying data of different key node acidified milks are as shown in Figure 5.
(3) it according to Con trolling index acidity value, is controlled using the Xbar-S chart mean-standard deviation in Shewhart control chart
Primitive reason calculates central value CL, the upper control limit UCL value, optimal upper limit UCL value, control of the Con trolling index of different key nodes
Lower limit LCL value and optimal lower limit UCL value, calculation formula are as follows:
Calculated result is as shown in table 5.
Table 5: the modeling parameters of the different key node acidified milk sense of taste Con trolling index of embodiment 3
| Key node | CL | UCL | Optimal UCL | LCL | Optimal L CL |
| Raw material | 17.92 | 19.17 | — | — | — |
| Ingredient | 18.15 | 19.51 | — | — | — |
| Sterilization | 18.22 | 19.87 | — | — | — |
| Fermentation | 80.26 | 82.54 | 81.78 | 77.98 | 78.76 |
| Turn over cylinder | 80.28 | 81.36 | 81.00 | 79.20 | 79.56 |
| Finished product | 83.74 | 86.42 | 85.53 | 81.06 | 81.95 |
(4) with the central value CL of Con trolling index acidity value, upper control limit UCL value, optimal upper limit UCL value, lower control limit LCL
Value and optimal lower limit UCL value calibrate qualified region, optimal region and the unqualified area of different key node acidified milk acidity
Sense of taste aesthetic quality's Controlling model of acidified milk is established, shown in model cootrol figure such as Fig. 6 (A) to Fig. 6 (F) in domain.
(5) model is verified
Use (2) in method to fermentation milk production in qualified samples and failed test sample carry out acidity assaying,
And substitute into acidity data in the model that the present invention establishes, the verifying analysis of model is carried out, verification result is as shown in table 6.According to
Result can be seen that model established by the present invention and will can accurately ferment main points node in milk production in table
Qualified samples and failed test sample distinguish, and the differentiation accuracy of main points node has reached 100%.
Table 6: 3 model verification result of embodiment
Claims (3)
1. the method for establishing model of sense of taste aesthetic quality control in a kind of fermentation milk production, which is characterized in that including following
Step:
Step 1 determines that the aesthetic quality in fermentation milk production controls key node；
Step 2, the different aesthetic qualities of acquisition control the acidified milk sample of key nodes, and acidified milk sample includes qualified samples and not
Qualified samples；
The acidity data for the acidified milk sample that step 3, acquisition step 2 obtain:
Add instructions phenolphthalein solution in the acidified milk sample that step 2 obtains, is then titrated to NaOH standard titration solution added with phenol
Blush is presented in the acidified milk sample of phthalein indicator solution, if the acidity of acidified milk sample is X, then has:
In formula, C indicates the calibration concentration of NaOH standard titration solution, and V indicates the volume of the NaOH solution of titration consumption, and m is indicated
The quality of acidified milk sample；
Step 4 determines crucial modeling parameters, crucial modeling parameters include: using acidity as Con trolling index, Con trolling index: in
Heart CL value, upper control limit UCL value, optimal upper limit UCL value, lower control limit LCL value and optimal lower limit UCL value；
Step 5 establishes model, comprising the following steps:
Step 501, according to Con trolling index, utilize the Xbar-S chart mean-standard deviation in Shewhart control chart to control primitive
Reason, calculates the center CL value, upper control limit UCL value, optimal upper limit UCL value, lower control limit of the Con trolling index of different key nodes
LCL value and optimal lower limit LCL value, calculation formula are as follows:
In formula, xiIndicate that i-th of Con trolling index, n indicate the total number of Con trolling index；
Step 502, with the center CL value of each Con trolling index, upper control limit UCL value, optimal upper limit UCL value, lower control limit LCL value
And optimal lower limit UCL value calibrates qualified region, optimal region and the unqualified region of different key node acidified milk acidity,
Establish sense of taste aesthetic quality's Controlling model of acidified milk；
The verifying of step 6, model
Using the method in step 3 to the qualified samples and failed test sample progress acidity assaying in fermentation milk production, and
In the sense of taste aesthetic quality's Controlling model for the acidified milk that acidity data substitution step 5 is established, the verifying analysis of model is carried out.
2. the method for establishing model of sense of taste aesthetic quality control in a kind of fermentation milk production as described in claim 1,
Be characterized in that, in step 501, raw material, ingredient, sterilize three phases acidity value be not provided with lower control limit.
3. the method for establishing model of sense of taste aesthetic quality control in a kind of fermentation milk production as described in claim 1,
It is characterized in that, in step 3, according to " measurement of GB 5009.239-2016 national food safety standard food acidity ", design acid
Spend measuring method.
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101770233A (en) * | 2009-12-21 | 2010-07-07 | 山东电力研究院 | Statistical control method based on measurement assurance plan |
| CN101793886A (en) * | 2010-03-24 | 2010-08-04 | 北京林业大学 | Sensory evaluation method for predicting fermented yogurt based on BP neural network |
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