CN101846618A - Sensory indicator quick prediction method of canned food - Google Patents
Sensory indicator quick prediction method of canned food Download PDFInfo
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- CN101846618A CN101846618A CN201010101695A CN201010101695A CN101846618A CN 101846618 A CN101846618 A CN 101846618A CN 201010101695 A CN201010101695 A CN 201010101695A CN 201010101695 A CN201010101695 A CN 201010101695A CN 101846618 A CN101846618 A CN 101846618A
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- sensory
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- canned food
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- spice
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Abstract
The invention discloses a sensory indicator quick prediction method of canned food, which comprises the following steps that: a. sampling: semi-finished product material, natural pigment and spice which are in the same proportion with those in a production process are used; b. quick stirring: the materials are put into a sealed container of a quick stirring device to be quickly stirred until the color is uniform and remains unchanged; and c. testing: a sample is directly tested according to the testing methods of various sensory indicators to obtain the test result. The method has the benefits that the contact and balance speed of the materials and auxiliary materials is quickly improved, the sensory indicators are quickly balanced, and the balanced sensory indicators of the canned food after heat sterilization can be predicted by testing the sensory indicators of the sample, the test result can be completed within 10min, thereby the inspection efficiency is greatly improved.
Description
Technical field
The present invention relates to a kind of sensory indicator quick prediction method of tinned food, belong to food processing technology field.
Background technology
At present, the organoleptic indicator of tinned food because relate to the instability of influence factor such as raw material, auxiliary material, adjuvant and process instability and water, causes finished product organoleptic indicator fluctuation through regular meeting, even surpasses the standard of setting, and causes the food quality accident.Sense organ by adding some natural pigment and spices, guarantees to reach Standard Colors and flavour usually.Traditional method is to seal, detect the organoleptic indicator after sterilization and the cooling according to production technology allotment, filling, vacuum seal or exhaust: such as color and luster, taste, smell etc.Time approximately comprises prepares packing, filling, exhaust, seals, sterilization preparation, sterilization, cools off, opens jar and detect running time of a lot of operations, waste time and energy, in case failure causes a large amount of losses, predict that such as our common fruit and vegetable tin organoleptic indicator's time spent of finished product is about 3 hours.
Summary of the invention
In order to address the above problem, the invention provides the sensory indicator quick prediction method of the high tinned food of a kind of accuracy easy and simple to handle.
Realize that technical scheme of the present invention is: a kind of sensory indicator quick prediction method of tinned food, its method step is as follows
A. sampling
Get and production technology semi-product material, natural colouring matter, spice in proportion;
B. stir fast
Pack in the airtight container of quick stirring apparatus, stir fast and evenly be not as the criterion in variation up to color;
C. detect
Detection method direct sample product according to various organoleptic indicators detect, and promptly get testing result.
Described natural colouring matter and spice are to get the compound that has been pre-mixed according to technological requirement.
The invention has the beneficial effects as follows: will be in proportion semi-product material, natural colouring matter, the spice of production technology, forcing stirs fast reaches level after handling with normal process.Improved the speed of material and auxiliary material contact equilibrium fast, the rapid balance of organoleptic indicator, the organoleptic indicator who detects this sample just can dope the organoleptic indicator of tinned food heat kill bacterium back balance.Testing result can be finished in 10 minutes, had greatly improved efficiency of test, can well be used in new-product development and the preceding crucial organoleptic indicator's of production prediction and Prior Control.
Embodiment
Embodiment 1
Spicy pleurotus eryngii is flexible package canned: get the preceding semi-manufacture 400g of allotment earlier, natural colouring matter, spice mixing oil plant 15g directly put into jar, and stir fast the sealing back.Stir fast up to color and evenly do not changing, the packaging bag vacuum seal of packing into, and with standard colors and the contrast of standard taste, meeting is that decidable is qualified.About whole 10 minutes times spent, quick and precisely.
Embodiment 2
Spicy golden mushroom is flexible package canned: get the preceding semi-manufacture 300g of allotment earlier, natural colouring matter, spice mixing oil plant 10g directly put into jar, and stir fast the sealing back.Stir fast up to color and evenly do not changing, the packaging bag vacuum seal of packing into, and with standard colors and the contrast of standard taste, meeting is that decidable is qualified.About whole 10 minutes times spent, quick and precisely.
Claims (2)
1. the sensory indicator quick prediction method of a tinned food, it is characterized in that: its method step is as follows:
A. sampling
Get and production technology semi-product material, natural colouring matter, spice in proportion;
B. stir fast
Pack in the airtight container of quick stirring apparatus, stir fast and evenly be not as the criterion in variation up to color;
C. detect
Detection method direct sample product according to various organoleptic indicators detect, and promptly get testing result.
2. the sensory indicator quick prediction method of tinned food according to claim 1, it is characterized in that: described natural colouring matter and spice are to get the compound that has been pre-mixed according to technological requirement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101695A CN101846618A (en) | 2010-01-26 | 2010-01-26 | Sensory indicator quick prediction method of canned food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010101695A CN101846618A (en) | 2010-01-26 | 2010-01-26 | Sensory indicator quick prediction method of canned food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101846618A true CN101846618A (en) | 2010-09-29 |
Family
ID=42771309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010101695A Pending CN101846618A (en) | 2010-01-26 | 2010-01-26 | Sensory indicator quick prediction method of canned food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101846618A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106290177A (en) * | 2016-11-09 | 2017-01-04 | 浙江省农业科学院 | Tinned fruit color on-line determination device |
-
2010
- 2010-01-26 CN CN201010101695A patent/CN101846618A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106290177A (en) * | 2016-11-09 | 2017-01-04 | 浙江省农业科学院 | Tinned fruit color on-line determination device |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100929 |