CN104407114A - Method for comprehensively evaluating flavor and classifying sweetness of honey - Google Patents
Method for comprehensively evaluating flavor and classifying sweetness of honey Download PDFInfo
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- CN104407114A CN104407114A CN201410709991.0A CN201410709991A CN104407114A CN 104407114 A CN104407114 A CN 104407114A CN 201410709991 A CN201410709991 A CN 201410709991A CN 104407114 A CN104407114 A CN 104407114A
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Abstract
The invention discloses a method for comprehensively evaluating flavor and classifying sweetness of honey. The method comprises the following steps: after the sugar content of the honey is determined according to weight percentage, according to the sugar content, sequentially setting honey solutions with n grades of concentration from low to high; then carrying out sensory evaluation by using fragrance, sweetness and flavor as evaluation indexes, and thus obtaining the final evaluation result through statistical analysis; classifying the sweetness of honey according to the result. The method comprehensively evaluates the honey so as to be beneficial to flavor selection of honey during adding. As the honey is classified according to the sweetness, when the honey is added, according to the needed sweetness grade, the honey is directly diluted to the corresponding concentration according to sugar concentration, and the accurate and quick adding of honey is realized. In addition, when the classification method is used for determining the sweetness of honey, the influence of human factors is reduced, so that the sweetness data is more scientific and objective.
Description
Technical field
The invention belongs to food additives field, be specifically related to a kind of method of honey local flavor comprehensive evaluation and sugariness classification.
Background technology
Honey was natural due to it in recent years, was rich in the characteristic of nutrition, started to be widely used in food as adjuvant.But honey, because of the difference of honeybee kind, nectar source, environment etc., causes its local flavor different, and causes its chemical composition to differ greatly.Wherein, the topmost composition of honey is fructose and glucose, both content add up to about 70%, in addition still containing a small amount of sucrose (content is quite high sometimes), maltose, dextrin, natural gum, and nitrogen-containing compound, organic acid, volatile oil, pigment, wax, vegetable debris (particularly pollen granule), yeast, enzyme, inorganic salts and various vitamins etc.Because honey local flavor is different, the difference that will certainly cause flavour of food products is used as adjuvant, in addition, due to the complex chemical composition of honey, if certainly will be not accurate enough with the method for sucrose in water ratio sugariness by traditional when determining honey sugariness, therefore, be necessary the adding method setting up applicable honey, thus realize accurately adding fast of honey.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of method of honey local flavor comprehensive evaluation and sugariness classification, the method reduce the impact of human factor, make honey flavor data more objective, science.
Number percent of the present invention is all with the sugary mass percent of honey, and described honey solution concentration is sugary mass percentage concentration.
The technical scheme that the present invention takes is as follows:
1, the integrated evaluating method of honey local flavor, comprises the steps:
(1) after honey being measured sugar content by weight percentage, set gradually the honey solution of n concentration scale according to sugar content from low to high, described n is the integer of >=2;
(2) with fragrance, sweet taste and local flavor for evaluation index, sensory evaluation is carried out to the honey solution of each concentration that step (1) obtains;
(3), after each evaluation index being divided into excellent, good, poor Three Estate, each grade evaluation number step (2) sensory evaluation obtained obtains fuzzy matrix divided by overall merit number;
(4) weight of forcing decision method to determine each evaluation index is adopted, the comprehensive evaluation result that fuzzy matrix that step (3) obtains obtains honey sense organ is multiplied by by weight, after excellent, good, poor Three Estate respectively being arranged a corresponding score value, each numerical value in comprehensive evaluation result is multiplied by score value corresponding to each grade respectively, finally sums up the score value that can obtain each concentration comprehensive evaluation.
Preferably, described in described step (1), n is 4.
Preferably, four concentration are respectively 1%, 3%, 6% and 9%.
Preferably, in described step (4), excellent, good, poor Three Estate arranges corresponding score value by order from high to low.
2, the method for honey sugariness classification, the honey obtained after comprehensive evaluation is arranged to the honey solution of variable concentrations, described concentration is consistent with the concentration that comprehensive evaluation is arranged; Then sensory evaluation is carried out to the sugariness of this honey, sort according to the honey solution of Analyses Methods for Sensory Evaluation Results by variable concentrations, and carry out sugariness classification according to Ranking and threshold value experiment.
Preferably, described honey is oranges and tangerines honey or Chinese milk vetch honey.
Beneficial effect of the present invention is: honey is carried out comprehensive evaluation by the present invention, is conducive to carrying out local flavor selection when honey adds; By honey is carried out classification by sugariness, when honey adds, sugariness grade as required, directly can use honey to respective concentration by sugared concentration dilution, achieves accurately adding fast of honey; In addition, described stage division, when measuring honey sugariness, decreases the impact of human factor, makes sugariness data science and objective more.
Embodiment
Although honey is different according to kind, chemical composition differs greatly, but the total content of various sugar and moisture can reach more than 95% in honey, therefore, can one or more honey be that example sets up stage division when carrying out sugariness classification to honey, the honey of other kind directly can be diluted to respective concentration in use as required.In addition, there will be flocculent undissolved substance due to during honey sugar content more than 9%, therefore, honey solution maximum concentration is set to 9% by sugary gauge by the present invention; And when honey solution concentration by sugary gauge lower than 1% time honey local flavor almost disappear, therefore, honey solution least concentration is set to 1% by sugary gauge by the present invention.Further, the concentration gradient arranging 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% in 1 ~ 9% scope carries out judging experiment, and by sensory evaluation personnel according to judging result evaluation, whether there is significant difference according to sensory evaluation between each concentration, honey solution sugar content is set to 1%, 3%, 6% and 9% 4 concentration.
After determining concentration gradient, choose rape honey, sweet potato honey, sophorae honey, clover honey, Mel Jujubae and oranges and tangerines honey and carry out preliminary experiment, carry out integrated sensory's evaluation from fragrance, sweet taste and local flavor aspect in conjunction with mathematics method during preliminary experiment, evaluation criterion is as shown in table 1.
The sensory evaluation standard of table 1 honey
Adopt the weight A=(0.2,0.4,0.4) forcing each organoleptic indicator of decision method determination honey solution, i.e. fragrance (0.2), sweet taste (0.4), local flavor (0.4).With fragrance, sweet taste and Flavor 3 factors for factor of evaluation collection, with excellent (90), good (75), poor (60) for Comment gathers, the result of food organoleptic indicator Comprehensive Evaluation represents with Y, and Y is the synthesis of weight A and fuzzy matrix R, i.e. Y=AR.
By 8 sensory evaluation persons, the honey of above-mentioned 6 kinds of different sugar contents is evaluated one by one by fragrance, sweet taste and Flavor, aggregated ratings result (table 2).
Table 2 honey solution Analyses Methods for Sensory Evaluation Results
As shown in Table 2, evaluation personnel do not concentrate the evaluation result of honey solution and there are differences.By each grade evaluation number of each sample qualitative factor in table 2 divided by overall merit number, obtain fuzzy matrix.For No. 1 sample, have 0 person excellent in fragrance evaluation result, 6 persons are good, and 2 persons are poor; Then R fragrance=(0,0.75,0.25).In like manner R sweet taste=(0,0.5,0.5); R Flavor=(0,0.375,0.625).
Write 3 evaluation results as matrix form, be:
According to blurring mapping principle, with the Comprehensis pertaining Y=AR of matrix multiplication calculation sample to all kinds of factor.As Y1=(0.0000.5000.500), in like manner, the fuzzy appraisal set of various sample can be obtained, list in table 3.
The Comprehensive Evaluation result of each honey sample of table 3
Each amount of comprehensive evaluation result in table 3 is multiplied by respectively the score value (excellent, good, poor gives score value 90,75,60 points successively) of its correspondence, and sums up, finally can draw the last PTS (see table 4) of each sample.
The integrated ordered result of table 4 honey solution sensory evaluation
Comprehensive above-mentioned experimental result is known, and the higher two kinds of honey of experimental evaluation are the citrus honey of 9% and the Chinese milk vetch honey of 9%.
Therefore, below with oranges and tangerines honey and Chinese milk vetch honey for preferred embodiment, technical solution of the present invention is described in further detail.
Embodiment 1
On the basis of honey comprehensive evaluation experiment, for oranges and tangerines honey, the method for research honey sugariness classification further, specific as follows:
1,8 are invited to judge personnel by what train, sensory evaluation is carried out to the sugariness of the oranges and tangerines honey solution of different sugar content, and according to evaluation height, honey solution is sorted, when there is identical rank in the sequence of honey solution, be averaged rank, ranking results, in table 5, is added up ranking results after sequence, and statistics is in table 6.
Table 5 oranges and tangerines honey solution ranking results
Note: A, B, C, D represent the oranges and tangerines honey solution of 1%, 3%, 6%, 9% respectively.
Table 6 oranges and tangerines honey solution rank test statistical form
Note: A, B, C, D represent the oranges and tangerines honey solution of 1%, 3%, 6%, 9% respectively.
2, according to evaluation personnel number J be 8 and sample number P be 4, look into subordinate list 2 and subordinate list 3 Ranking check table in " Food Inspection technology " (sensory evaluation part) book of Wang Haoming chief editor, draw following critical value (table 7).
Tables of critical values when table 7J=8, P=4
Come whether there is significant difference between check sample according to table 7 epimere, if sequence and T≤minimum value 11 or T >=maximal value 29, then there is significant difference in sample room, otherwise without significant difference.According to the difference degree of hypomere determination sample room, if T value is in lower segment limit, then can be divided into one group, the sample room in this group is without significant difference, if the sample of T value outside the upper limit of lower segment limit or outside lower limit can form one group respectively.
3, the gradient analysis of oranges and tangerines honey sugariness is carried out according to the above results, from table 5,6 and 7, minimum T value 9< minimum value 11, maximum T value 30.5> maximal value 29 (1%), illustrating in the level of signifiance of 1%, there is significant difference in 4 honey density sample rooms.From table 6 and 7, in 1% level of signifiance, T value 9<13,13<T value 15 and 25.5<27, T value 30.5>27, therefore, these 4 honey density samples can be divided into three groups: (A), (B, C), (D).Reach a conclusion thus: in 1% level of signifiance, except 6% and 3% two concentration oranges and tangerines honey solution between there was no significant difference, all there is significant difference between any two in 4 honey density samples, and concentration be 9% oranges and tangerines honey solution sugariness the highest, next is the oranges and tangerines honey solution of 6% and 3%, and the oranges and tangerines honey solution sugariness of 1% is minimum.
4, threshold value experiment is carried out to oranges and tangerines honey, first by the honey density gradient of trial test setting different sugar content: 0.25%, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%.16 trained professionals are invited to carry out Test of threshold.First allow appraiser gargle with the pure water of identical temperature (25 DEG C), and then by tester with dropper to fast drop hydromel on appraiser's tongue 5, require appraiser make in l min the sense of taste judge.If appraiser feels do not have sweet taste, after then gargling with isothermal pure water again, increase first order concentration to reappraise, until it feels pleasantly sweet, this concentration is the honey solution sugariness threshold value that this evaluation personnel determine, if the evaluation personnel of more than 50% think that this concentration is sugariness threshold value, then determine the sugariness threshold value of this concentration honey solution for this reason.
Can obtain its sugariness lower limit according to the threshold value experimental study of oranges and tangerines honey is 0.75%.Due to when honey solution concentration by sugary gauge lower than 1% time honey local flavor almost disappear, so finally determine that oranges and tangerines honey is divided into (0.75%, 3%), (3%, 6%), (6%, 9%) three sugariness grades.
5, according to above-mentioned sugariness grade, if when using oranges and tangerines honey to make adjuvant, directly the respective concentration that oranges and tangerines honey is diluted to a certain grade by sugar content can be able to be used, without the need to repeating sensory evaluation according to different sugariness demand.Such as, required sugariness is second sugariness grade, then directly honey can be diluted to 3 ~ 6% by sugar content can use.
Embodiment 2
For Chinese milk vetch honey, the method for research honey sugariness classification further, specific as follows:
1,8 are invited to judge personnel by what train, sensory evaluation is carried out to the sugariness of the Chinese milk vetch honey solution of different sugar content, and according to evaluation height, honey solution is sorted, when there is identical rank in the sequence of honey solution, be averaged rank, ranking results, in table 8, is added up ranking results after sequence, and statistics is in table 9.
The ranking results of table 8 Chinese milk vetch honey solution
Note: E, F, G, H represent the Chinese milk vetch honey solution of 1%, 3%, 6%, 9% respectively.
Table 9 Chinese milk vetch honey solution example rank test statistical form
Note: E, F, G, H represent the Chinese milk vetch honey solution of 1%, 3%, 6%, 9% respectively.
2, according to evaluation personnel number J be 8 and sample number P be 4, look into subordinate list 2 and subordinate list 3 Ranking check table in " Food Inspection technology " (sensory evaluation part) book of Wang Haoming chief editor, draw critical value as shown in table 7.Analytical procedure is with embodiment 1, finally similar with oranges and tangerines honey, and 4 honey density samples can be divided into three groups: (E), (F, G), (H).Reach a conclusion thus: in 1% level of signifiance, except 6% and 3% two concentration Chinese milk vetch honey solution between there was no significant difference, all there is significant difference between any two in 4 honey density samples, and concentration be 9% Chinese milk vetch honey solution sugariness the highest, next is the Chinese milk vetch honey solution of 6% and 3%, and the Chinese milk vetch honey solution sugariness of 1% is minimum.Threshold value experiment according to embodiment 1 carries out threshold value determination to Chinese milk vetch honey solution, and recording its sugariness lower limit is 0.5%.Due to when honey solution concentration by sugary gauge lower than 1% time honey local flavor almost disappear, so finally determine that Chinese milk vetch honey is divided into (0.5%, 3%), (3%, 6%), (6%, 9%) three sugariness grades.Its application process is identical with embodiment 1.
What finally illustrate is, above preferred embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although by above preferred embodiment to invention has been detailed description, but those skilled in the art are to be understood that, various change can be made to it in the form and details, and not depart from claims of the present invention limited range.
Claims (6)
1. the integrated evaluating method of honey local flavor, is characterized in that, comprises the steps:
(1) after honey being measured sugar content by weight percentage, set gradually the honey solution of n concentration scale according to sugar content from low to high, described n is the integer of >=2;
(2) with fragrance, sweet taste and local flavor for evaluation index, sensory evaluation is carried out to the honey solution of each concentration that step (1) obtains;
(3), after each evaluation index being divided into excellent, good, poor Three Estate, each grade evaluation number step (2) sensory evaluation obtained obtains fuzzy matrix divided by overall merit number;
(4) weight of forcing decision method to determine each evaluation index is adopted, the comprehensive evaluation result that fuzzy matrix that step (3) obtains obtains honey sense organ is multiplied by by weight, after excellent, good, poor Three Estate respectively being arranged a corresponding score value, each numerical value in comprehensive evaluation result is multiplied by score value corresponding to each grade respectively, finally sums up the score value that can obtain each concentration comprehensive evaluation.
2. the integrated evaluating method of honey local flavor according to claim 1, is characterized in that, described in described step (1), n is 4.
3. the integrated evaluating method of honey local flavor according to claim 2, is characterized in that, four concentration are respectively 1%, 3%, 6% and 9%.
4. the integrated evaluating method of honey local flavor according to claim 1, is characterized in that, in described step (4), excellent, good, poor Three Estate arranges corresponding score value by order from high to low.
5. the method for honey sugariness classification, is characterized in that, the honey obtained after any one of claim 1-4 method comprehensive evaluation is arranged to the honey solution of variable concentrations, described concentration is consistent with the concentration that comprehensive evaluation is arranged; Then sensory evaluation is carried out to the sugariness of this honey, sort according to the honey solution of Analyses Methods for Sensory Evaluation Results by variable concentrations, and carry out sugariness classification according to Ranking and threshold value experiment.
6. the method for honey sugariness according to claim 5 classification, is characterized in that, described honey is oranges and tangerines honey or Chinese milk vetch honey.
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| CN110907604A (en) * | 2019-12-06 | 2020-03-24 | 浙江华康药业股份有限公司 | Method for improving sensory attributes of sugar alcohol substances and application thereof |
| CN111351900A (en) * | 2020-04-01 | 2020-06-30 | 北京燕京啤酒股份有限公司 | Beer hop aroma component recognition threshold and evaluation method for compatibility of beer hop aroma component recognition threshold and flavor component |
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| CN112198285A (en) * | 2020-10-10 | 2021-01-08 | 四川大学 | Method for sensory evaluation of penthorum chinense pursh tea based on fuzzy mathematical method |
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Application publication date: 20150311 |