Establishment Of Electronic Sensory Quality Control Model In Fermented Milk Production Process

As the most popular dairy product,fermented milk has always been the lifeblood of its products.However,the current sensory quality control of fermented milk still relies on traditional artificial sensory evaluation methods.There are many inconveniences and difficulties in the implementation process,which limits the quality control and improvement of fermented milk.In this study,electronic sensory technology was used to comprehensively analyze and characterize the aroma,taste,color and texture of samples at different key control points in the production process of fermented milk,and to use mathematical statistics methods to establish the senses of different key control points in the process of fermented milk production.The quality control model provides new ideas and methods for the sensory quality control of fermented milk.First,GC-MS was used to detect and analyze the volatile aroma substances of qualified and unqualified samples of fermented milk at different key control points.In the liquid milk stage,17 substances with OAV> 1 were detected.In the fermented milk stage,a total of 17 substances were detected.Thirteen substances with OAV> 1 were detected.Among them,3-hydroxy-2-butanone,nonanal,and acid compounds had a significant contribution to the characteristic aroma of fermented milk.The aroma profile was detected and analyzed.Among them,the difference between the response values of the six sensors LY2 / LG,LY2 / G,LY2 / AA,LY2 / GH,LY2 g CTL,LY2 / g CT of the qualified sample and the unqualified sample was small,while the other 12 The sensor response values are significantly different;the acidity titration method is used to determine the acidity changes of qualified and unqualified samples of fermented milk at different key control points,and the lactic acid,lactose,and sucrose content of the samples are analyzed by HPLC.The results show that the unqualified samples Compared with qualified samples,the acidity and lactic acid content increased significantly,while the lactose and sucrose content decreased.Using electronic tongue technology to detect the taste value of fermented milk samples at different key control points,it was found that the two types of samples have significant differences in sourness,sweetness,saltiness,umami,and umami aftertaste,with the most obvious changes in sourness and umami aftertaste.Finally,the color difference and texture characteristics of fermented milk were detected and analyzed using colorimeter,viscometer and texture analyzer,and the differences in color and texture of qualified and unqualified samples of fermented milk at different critical control points were analyzed.The results showed that: The yellow-blue b value,viscosity,hardness,tackiness,and chewability of similar samples have all changed significantly.The above analysis results will provide a basis for variable selection for the sensory quality control model of fermented milk.According to the data results of different detection methods,combined with artificial sensory evaluation for correlation analysis,further screening of characteristic variables,among which are octanoic acid,ethyl acetate,3-hydroxy-2-butanone,acetic acid and other aroma substances,and the response value of the electronic nose sensor,Acidity,lactic acid content,lightness L value,yellow-blue b value and viscosity and other indicators have a strong correlation with sensory quality.Considering the characteristics of the data and the actual application situation,the electronic nose sensor,acidity value,lightness L value,yellow-blue b value,and viscosity were selected as control indicators.The Shewhart chart and the random forest method were used to construct different key control points for fermentation.Milk sensory quality control model,and the effect of the model was analyzed and verified.The results show that the model can accurately classify qualified and unqualified samples of fermented milk up to 100%,which can accurately evaluate the sensory quality of fermented milk at different key control points,and play a role in the sensory quality control of fermented milk.effect.