Method for detecting fineness of stirred yogurt

• Main Authors: LI XIAOWEI, WANG MIN, YU LANXIU, ZHANG XINGMEI, XIE FENYI, WANG ZHE, HUANG CAIJUAN
• Format: Patent
• Language: Chinese; English
• Published: 23.06.2023
• Subjects: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

The invention discloses a method for detecting the fineness of stirred yogurt. The method comprises the following steps: (1) uniformly mixing stirred yoghurt, pouring the stirred yoghurt into a container, and uniformly spreading the stirred yoghurt on the container; and (2) calculating the number of particles with the longest two ends being greater than or equal to 0.5 mm in the container, and when the number of the particles is less than or equal to 20/3g, judging that the stirred yoghurt is fine and smooth in taste. The detection method can be used for accurately evaluating the delicate degree of the yoghourt, so that the test time of sensory personnel is saved, and the product quality of the yoghourt is guaranteed. 本发明公开了一种搅拌型酸奶细腻度的检测方法。所述方法包括以下步骤：(1)将搅拌型酸奶进行混匀处理后，倒入容器中，使搅拌型酸奶均匀平铺在容器上；(2)计算所述容器中颗粒最长两端长度≥0.5mm的颗粒数量，当颗粒数量≤20个/3g时，判断所述搅拌型酸奶为口感细腻。所述检测方法能够非常准确的评估酸奶的细腻程度，进而节约感官人员的测试时间，保障酸奶的产品质量。