CAJ | 학술논문

目的：通过建立乳粉感官评价体系和理化指标评价体系两个评价方法来反映乳粉的品质稳定性，从而综合评定乳粉颗粒度对乳粉品质稳定性的影响。方法乳粉的感官主要从乳粉的气味、冲调液的滋味和气味方面进行感官评定。乳粉的理化评价体系主要考察乳粉的表面油含量、酸值及过氧化值。结合感官评价体系和理化评价体系的结果，调整乳粉生产工艺，选择最佳的乳粉颗粒度。结果乳粉的颗粒大小、脂肪的存在形态影响乳粉的品质稳定性。结果表明乳粉颗粒越大，其品质稳定性相对越高。结论综合感官及理化指标，颗粒度与乳粉的感官及品质稳定性呈正相关：乳粉的颗粒越大，感官得分越高，理化指标(表面油含量、酸值及过氧化值)越低，乳粉的品质稳定性越好。
목적：통과건립유분감관평개체계화이화지표평개체계량개평개방법래반영유분적품질은정성，종이종합평정유분과립도대유분품질은정성적영향。방법유분적감관주요종유분적기미、충조액적자미화기미방면진행감관평정。유분적이화평개체계주요고찰유분적표면유함량、산치급과양화치。결합감관평개체계화이화평개체계적결과，조정유분생산공예，선택최가적유분과립도。결과유분적과립대소、지방적존재형태영향유분적품질은정성。결과표명유분과립월대，기품질은정성상대월고。결론종합감관급이화지표，과립도여유분적감관급품질은정성정정상관：유분적과립월대，감관득분월고，이화지표(표면유함량、산치급과양화치)월저，유분적품질은정성월호。
Objective The stability of powder was reflected through establishing both sensory evaluation and physicochemical index systems, and thus to comprehensively evaluate the effect of powder particle size on the stability of powder. Methods Powder was mainly sensed from three aspects of the smell of powder, mix-ing liquid flavor and smell. Powder’s physicochemical evaluation system mainly inspects surface oil content, acid value and peroxide value. Results The particle size of milk powder and fat formation influenced quality stability. The results showed that the milk powder particle was larger, and its quality stability was relatively higher. Conclusion Considering both sensory and physicochemical indexes comprehensively, particle size was positively correlated with the senses and the stability of powder. If powder particle size was bigger, sensory score was higher, meanwhile physicochemical indexes (surface oil, acid value, peroxide value) were lower, and the stability of powder was better.