利用感官品評法對市售鮮乳添加相關乳製品之探討.pdfVIP

明道學術論壇 6(4):143-160(2012) 利用感官品評法對市售鮮乳添加相關乳製品 之探討 邱致穎 *張允熙 盧重鎮 李欣靜 王彥盛黃竹英 明道大學餐旅管理系 中文摘要 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。 關鍵字 鮮乳、感官品評: Discovering the Dairy Product Additive for Commercial Fresh Mike-A Sensory Evaluation Approach Jhih-ying Ciou*, Yun-Hsi Chang, Chung-Cheng Lu, Sin-Jing Li, Yan-Sheng Wang, Jhu-Ying Huang Department of Hospitality Management, MingDao University Abstract 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 143 利用感官品評法對市售鮮乳添加相關乳製品之探討 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 displ