流变仪在乳制品口感研究中的应用进展

Advances in the application of rheometers in mouthfeel study of dairy products

中文关键词:  乳制品  流变仪  口感  摩擦特性  流变特性

英文关键词:dairy products  rheometers  mouthfeel  tribological properties  rheological properties

中文摘要:

      口感是决定乳制品品质与消费者偏好的核心感官属性。对口感进行准确的评估对产品开发和质量控制至关重要。传统感官评价方法依赖人工主观评分, 存在可重复性差、标准化程度低等局限。而基于流变仪的流变和摩擦表征技术, 通过量化乳制品的流动性、黏弹性以及润滑性等物理属性, 为提升口感评估的精准度与客观性提供了方法。本文系统综述了通过配备摩擦模块的流变仪, 测量流变学参数和摩擦学参数, 协同表征乳制品口感属性的工作机制和测量方法, 探讨了该技术在常见乳制品如液态乳、酸乳、冰淇淋以及奶酪中的典型应用, 并针对该领域目前存在的问题提出了未来改进和发展方向。本文旨在为流变仪在乳制品感官评价中的深入应用以及健康化、功能化产品的精准设计提供思路。

英文摘要:

      Mouthfeel is the core sensory attribute determining the quality of dairy products and consumer preferences. Accurate mouthfeel evaluation is crucial for product development and quality control. Conventional sensory evaluation methods, which rely on subjective manual scoring, have limitations including poor reproducibility and low standardization. In contrast, rheological and tribological characterization techniques based on rheometers, which quantify physical properties such as fluidity, viscoelasticity and lubricity, provide methods for improving the accuracy and objectivity of mouthfeel evaluation. This article systematically reviewed the working mechanisms and measurement methodologies for synergistic characterization of mouthfeel attributes through combined rheological and tribological parameters using rheometers equipped with tribological modules, and discussed representative applications in common dairy products such as liquid milk, yogurt, ice cream and cheese. Furthermore, this article proposed future improvement strategies and development directions to address the existing challenges in this field, aimed to offer valuable insights for in-depth applications of rheometers in sensory evaluation, as well as for precise design of healthy and functional dairy products.