甘 露1，陈美辰2，陈司南3
（1.四川菊乐食品股份有限公司，四川成都 610041；
2.桂林电子科技大学，广西北海 536000；3.中北大学，山西太原 030000）
摘要：乳品实际生产中，经常面对一些工业化手段和检测不能解决的问题。如变化的原料和工艺引起的产品感官变化，研发的新品小样没有规范的口感评定，行业竞品的感官质量没有规范的分析对比。因此，本文结合乳品生产实际，介绍了包括品评环境、人员组成、管理模式、人员挑选及培训、实践运用举例等一系列感官评价体系建立的全过程。
关键词：乳品生产；感官评价；体系建立；全过程
中图分类号：TS252.4 文献标识码：A 文章编号：1674-506X（2020）05-0114-0004
Analysis on the Establishment of Sensory Evaluation System in Dairy Production Enterprises
GAN Lu1, CHEN Mei-chen2, CHEN Si-nan3
（1.Sichuan Jule Food Co., Ltd., Chengdu Sichuan 610041, China;
2.Guilin University of Electronic and Technology, Beihai Guangxi 536000, China;
3.North University of China, Taiyuan Shanxi 030000, China）
Abstract：In the actual production of dairy products, we often face some problems that cannot be solved by industrial means and detection. For example, the sensory changes of products caused by changing raw materials and processes; there is no standardized taste evaluation for new product samples developed; there is no standardized analysis and comparison of sensory quality of competitive products in the industry. Therefore, this paper introduces the whole process of establishing a series of sensory evaluation system, including evaluation environment, personnel composition, management mode, personnel selection and training, and practical application examples.
Keywords：dairy production; sensory evaluation; system establishment; whole process
doi：10.3969/j.issn.1674-506X.2020.05-021
收稿日期：2020-08-30
作者简介：甘露（1969-），女，本科，助理工程师。研究方向：乳品生产质量管理
引文格式：甘露,陈美辰,陈司南.乳品生产企业中感官评价系统建立的探析[J].食品与发酵科技,2020,56(5):114-117.
