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題名:利用感官品評法對市售鮮乳添加相關乳製品之探討
書刊名:明道學術論壇
作者:邱致穎張允熙盧重鎮李欣靜王彥盛黃竹英
作者(外文):Ciou, Jhih-yingChang, Yun-hsiLu, Chung-chengLi, Sin-jingWang, Yan-shengHuang, Jhu-ying
出版日期:2010
卷期:6:4
頁次:頁115-131
主題關鍵詞:鮮乳感官品評MilkSensory evaluation
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:2
  • 點閱點閱:52
鮮乳在製作過程常會添加部分消費者喜好之特別成分進行調整,而目前現在許多市售鮮乳,皆強調是本身是純天然,但沒有一個簡單的方式,可以了解它是否為真正無添加其他物質的鮮乳。有鑑於此,本研究針對某市售知名品牌為基礎,添加奶粉、奶精及奶水到鮮乳產品中,並以經過訓練之品評員以感官品評方式進行了解其品質差異。結果顯示在外觀部分添加奶水與奶精部分光澤的差異最為顯著,相對其他組別高出數直達160%;再者針對香氣部分,則亦是以鮮乳加奶水與奶精部分呈現最為顯著,但因本香氣研究多添加反向因素測試,結果亦是顯示較為顯著;之後滋味描述與飲用後餘後感評估,則與前面兩項有相同的趨勢。
The dairy companies often add some consumer preference ingredients to adjust its test during the fresh milk production and processing. A lot of commercially available fresh mike always emphasis its purity; however, no body has a simple method to prove it. Therefore, based on a well-known brand fresh milk; this study employed several well-trained sensory evaluators to discover the different quality of the dairy product by adding different dairy products. The sensory evaluation result indicated that adding milk and cream show the most significant differences on the appearance; in compared with other groups, its luminance was 160% more than other groups. Furthermore, adding milk and cream also show the most significant on the fragrance result. This fragrance research even applied several reverse elements to test the product; the results still indicated the significant. In addition, the after taste description and after lasting evaluation also displayed the similar results with the previous tests.
期刊論文
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2.林建森(1998)。台灣茶類滋味品質特性快速分析之研究(碩士論文)。國立中興大學。  延伸查詢new window
3.吳宜倫(2000)。台灣市售水果酒類消費行為及喜好性調查(碩士論文)。國立中興大學。  延伸查詢new window
4.徐慶鐘(2001)。發酵荔枝酒品質之研究(碩士論文)。國立台灣大學。  延伸查詢new window
5.徐芳瑛(2002)。不同貯存年份、製程及沖泡方法之普洱茶品質的探討(碩士論文)。國立中興大學。  延伸查詢new window
6.陳麗夙(1998)。台灣茶類香氣品質快速分析及茶類判定之研究(碩士論文)。國立中興大學。  延伸查詢new window
7.蔡承芸(2002)。發酵葡萄酒之特性探討(碩士論文)。屏東科技大學。  延伸查詢new window
8.溫紹功(1988)。以三效蒸發濃縮機濃縮梅汁之研究及產品品質之評估(碩士論文)。  延伸查詢new window
9.溫偉勝(2000)。應用反應曲面法探討鳳梨酒之發酵條件(碩士論文)。國立中興大學。  延伸查詢new window
圖書
1.施明智(1999)。食物學原理。台北:藝軒。  延伸查詢new window
2.蔡文騰(2007)。新編食物學原理。台中:華格。  延伸查詢new window
3.林慶文(1982)。乳品製造學。台北:華香園。  延伸查詢new window
4.林慶文(1976)。台北,造學。華香遠出版社。  延伸查詢new window
5.區少梅(2003)。食品感官品評學及實習。台中:華格納企業有限公司。  延伸查詢new window
6.Helen, C.(1998)。Food&ScientificApproach。U.S.A:Connie Weaver。  new window
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