CN111024905A - Series reference samples for testing preference degree of trigeminal flavor and preparation method and testing method thereof - Google Patents
Series reference samples for testing preference degree of trigeminal flavor and preparation method and testing method thereof Download PDFInfo
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Abstract
The invention relates to the field of sensory evaluation of trigeminal flavor, and particularly provides a series of reference samples for testing the taste preference of trigeminal flavor, and a preparation method and a testing method thereof. The series of reference samples provided by the invention comprise base sauce and capsicum oleoresin or zanthoxylum oleoresin. The product form is real food, and compared with the reference sample in the form of a solution commonly used at present, the product form is not easy to generate rejection, has high acceptance, and is beneficial to the development of a later preference test; the pungency value or the numb value of the reference sample accords with the sensory evaluation standard, and the strength of each product is accurately controlled. The series of reference sample inventions based on the invention also provides a testing method of trigeminal nerve flavor preference degree, which is closer to the dietary habits of modern consumers, so that the flavor testing process is the same as the real food tasting process, the rejection of the consumers in the testing process is weakened, and the testing accuracy is improved.
Description
Technical Field
The invention relates to the field of sensory evaluation of trigeminal flavor, in particular to a series of reference samples for testing the taste preference of trigeminal flavor and a preparation method and a testing method thereof.
Background
People take food as the day, and the wide-range and good-lasting history of China bring rich and various food flavors, such as sour, sweet, bitter, spicy, salty and fresh, and the like to the food culture. The commonly known "sweet and sour salty taste" belongs to the basic taste sense, and is mainly sensed by taste buds in the oral cavity. The spicy and numb tastes are special, and the spicy and numb tastes are not basic taste tastes, are a mixed feeling of temperature sensation, pain sensation and touch sensation sensed after the trigeminal nerve stimulates trigeminal nerves in oral cavity and nasal cavity and conducts signals to the brain, and belong to the flavor of the trigeminal nerve.
In recent years, spicy flavors such as chafing dish and spicy bar have become one of popular flavors of foods most popular with consumers. Therefore, the trigeminal flavor, namely spicy and numb, becomes an important sensory evaluation index for consumer preference test of spicy foods.
However, when carrying out sensory evaluation of the spicy index of the product, the reference sample for sensory evaluation of consumers or evaluators is generally lacked. Although there are many real spicy foods and spicy foods on the market, which are popular with consumers, the spicy degree and the spicy degree of the products are not clear, and the quantification of data results cannot be realized. In addition, other flavors such as sour, sweet, salty and the like in the products are also very prominent, such as sour and hot, sweet and spicy and hot and the like, so that the product flavor is very complex, the factors influencing the final preference degree are too many, and the simple preference test of the hot degree or the spicy degree cannot be realized. At present, most of the tests are prepared into various taste solutions for preference test based on GB-T12312-2012 sensory analysis taste sensitivity determination method. However, due to the special pungent flavor of peppery and numb, part of consumers can generate the ideas of 'pepper water' and 'pepper water' when tasting the solution sample, and the mind state of the consumers during the favorite test is influenced; meanwhile, organic reagents such as Tween, ethanol and the like are needed when the spicy and hemp samples are dissolved, the sensitivity and the preference of some consumers to the substances affect the real preference of some consumers during testing, and the deviation of the final result is large.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a series of reference samples used in the trigeminal flavor preference test so as to solve the problems that in the prior art, the taste is poor due to the form of the reference samples, the reference samples are not easy to accept by consumers, and finally the deviation of the test result is large.
The second purpose of the invention is to provide a preparation method of the series of reference samples, which is simple and easy to operate, and the product form is easy to be accepted by consumers.
The third purpose of the invention is to provide a matched test method for the flavor preference of trigeminal nerve based on the series of reference samples, so as to relieve the test method standard in the prior art. Inconsistent, not easy to be accepted by the testees, and the like.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a series of reference samples for testing the flavor preference degree of trigeminal nerve comprise bottom sauce, and the bottom sauce comprises the following raw materials in parts by weight: 70-90 parts of water, 2-5 parts of tomato powder, 0.05-0.2 part of ginger powder, 0.5-1 part of chopped hot pepper, 0.5-3 parts of edible salt, 1-3 parts of white granulated sugar, 0.3-0.8 part of hydroxypropyl distarch phosphate, 0.1-0.3 part of xanthan gum and optional preservative;
the series of reference samples also comprise capsicum oleoresin or zanthoxylum oleoresin, the addition amount of the capsicum oleoresin or zanthoxylum oleoresin enables the pungency value or the numb value of the series of reference samples to accord with sensory evaluation standards, and the sensory evaluation standards are obtained through sequential scale, equidistant scale or proportional scale.
Further, the sensory evaluation criterion is obtained by an equidistant scale, preferably a linear scale, further preferably a 15cm scale;
preferably, the piquancy gradient and piquancy value, or the tingling gradient and tingling value, of the series of reference samples are as follows:
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
Further, the preservative comprises at least one of potassium sorbate, sodium benzoate, or sodium diacetate;
preferably, the preservative is 0.03-0.06 parts by mass.
The preparation method of the series of reference samples comprises mixing the raw materials of the base sauce, boiling to obtain the base sauce, and adding chili oleoresin or zanthoxylum oleoresin into the base sauce to obtain the series of reference samples; adding the amount of capsicum oleoresin or zanthoxylum oleoresin into the base sauce to make the pungency value or the numb value of the series of reference samples accord with the sensory evaluation standard, wherein the sensory evaluation standard is obtained by sequential scale, equidistant scale or proportional scale.
Further, the sensory evaluation criterion is obtained by an equidistant scale, preferably a linear scale, further preferably a 15cm scale;
preferably, the pungency gradient and the value of the series of reference samples, or the tingling gradient and the value of the series of reference samples are as follows:
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
Further, uniformly mixing tomato powder, ginger powder and chopped hot pepper in water, and sequentially heating, adding the rest raw materials, decocting and cooling to obtain base sauce;
preferably, the heating is boiling for 5-10 min;
preferably, boiling for 15-30 min;
preferably, the bottom sauce is kept closed and mixed evenly during the preparation process.
Further, adding capsicum oleoresin or zanthoxylum oleoresin into the base sauce, uniformly mixing, packaging and sterilizing to obtain a series of reference samples;
preferably, the packaging is a light-resistant packaging;
preferably, the sterilization is electron beam radiation sterilization, and the irradiation intensity is 2.5-3.5 kGy.
A test method of trigeminal flavor preference degree comprises the steps that a person to be tested tastes a test sample, preference evaluation is carried out on the test sample according to the preference degree, and preference results of the piquancy degree or the tingling degree are obtained;
the test samples include the series of reference samples described above.
Further, the preparation of the test sample comprises: after the bread slices are cut into pieces, respectively coating reference samples with different pungency degrees or tingling degrees on one surface of the bread pieces in an equal amount to obtain test samples;
preferably, the bread is whole wheat sliced bread;
preferably, the blocks are small blocks of 2.5cm multiplied by 2.5cm after 4 sides of the whole wheat slice bread slice are removed;
preferably, the reference sample is applied in an amount of 0.16mL/cm2Bread slices;
preferably, the tasting method comprises: the tested person puts the test sample on the tongue surface, coats the reference sample surface upwards, swallows after fully chewing after closing the oral cavity, feels the preference degree to the sense of piquancy or the sense of numbness at this moment, carries out preference degree evaluation, and after the sense of piquancy or the sense of numbness in the oral cavity is completely eliminated, tastes the next test sample, and tastes the test samples from weak to strong according to the degree of piquancy or the degree of numbness.
Further, the preference evaluation was performed using a 9-point preference scale, as shown in the following table:
compared with the prior art, the invention has the beneficial effects that:
1. compared with the prior common reference sample in a solution form, the series of reference samples for testing the taste preference of the trigeminal nerve provided by the invention are real foods in product forms, are not easy to generate rejection, have high acceptance and are beneficial to development of later-period taste preference tests; the pungency value or the numb value of the reference sample accords with the sensory evaluation standard, the strength of each product is accurately controlled, and the used raw materials are food grade, do not contain organic solvents such as Tween or ethanol and the like, and have good safety performance and good taste.
2. The testing method of the trigeminal flavor preference degree provided by the invention is closer to the dietary habits of modern consumers, the flavor testing process is similar to the real food tasting process, and the rejection of the consumers in the testing process is weakened, so that the testing accuracy is improved, and the whole testing time can be shortened.
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In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a flowchart of a method for testing the preference of tingling and spiciness according to an embodiment of the present invention.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer.
Unless otherwise defined, technical and scientific terms used herein have the same meaning as is familiar to those skilled in the art. In addition, any methods or materials similar or equivalent to those described herein can also be used in the present invention.
A series of reference samples for testing the taste and preference of trigeminal nerve comprise bottom sauce, wherein the bottom sauce comprises the following raw materials in parts by weight: 70-90 parts of water, 2-5 parts of tomato powder, 0.05-0.2 part of ginger powder, 0.5-1 part of chopped hot pepper, 0.5-3 parts of edible salt, 1-3 parts of white granulated sugar, 0.3-0.8 part of hydroxypropyl distarch phosphate, 0.1-0.3 part of xanthan gum and optional preservative;
the series of reference samples also comprise capsicum oleoresin or zanthoxylum oleoresin, the addition amount of the capsicum oleoresin or zanthoxylum oleoresin enables the pungency value or the numb value of the series of reference samples to accord with sensory evaluation standards, and the sensory evaluation standards are obtained through sequential scale, equidistant scale or proportional scale.
Compared with the reference sample in the form of a solution commonly used at present, the reference sample in the trigeminal flavor preference degree provided by the invention is a real food, is not easy to generate rejection, has high acceptance, and is beneficial to development of later preference degree tests; the pungency value or the numb value of the reference sample accords with the sensory evaluation standard, the strength of each product is accurately controlled, and the used raw materials are food grade, do not contain organic solvents such as Tween or ethanol and the like, and have good safety performance and good taste.
The sensory evaluation standard refers to the related scientific theory and standardized technology for evaluating (measuring) the sensory characteristics of the product by adopting a human instrument; the order scale means a scale in which the order of assigned numbers corresponds to the order of the perceived intensity of the evaluated attribute; a proportional scale refers to a scale with the property of an equidistant scale, and the ratio between the values assigned to two stimuli is equal to the ratio between the perceived intensities between the stimuli; an equidistant scale refers to a scale having both sequentially scaled attributes, the equidistant between values and the magnitude of the difference between the measured attributes (perceived intensity in sensory analysis), e.g. a linear scale, e.g. a 15cm scale, etc. In the present invention, "meeting the sensory evaluation criteria" means that the pungency value or the numbing value of the reference sample, and the like are standardized, widely used sensory evaluation methods, and for example, the pungency sensory evaluation criteria obtained by the 15cm scale method are shown in the following table, and the addition amount of the oleoresin capsici in the base paste is such that the pungency values of the reference samples are 1.9, 3.9, 7.9, 11 and 14, respectively, thereby obtaining a series of 5 pungency reference samples.
Note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
In a preferred embodiment, the sensory evaluation criterion is obtained by an equidistant scale, preferably a linear scale, further preferably a 15cm scale.
In a specific embodiment, the piquancy gradient and piquancy value, or the piquancy gradient and piquancy value, of the series of reference samples are as follows:
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
The 15cm pungency scale and the 15cm tingling scale are established based on GB/T19547 and mainly divided into four steps. In the first step, after selecting the preferred evaluator according to GB/T16291.1, training the evaluator about the hot sense and the numb sense, familiarizing the evaluator with different hot sense strengths (hot degree) and numb sense strengths (numb degree), and obtaining strength descriptors (low degree, medium degree, low degree, medium degree and high degree). In the second step, the evaluator is assigned a value to 5 intensity descriptors in the scale. And thirdly, the evaluator tastes the spicy degree and the numb degree reference samples respectively, assigns values to the spicy degree and the numb degree of the reference samples and confirms that the taste sequence of the samples is from weak to strong. And fourthly, normalizing the scale (assignment) of the descriptor and the scale (assignment) of the sample strength by the evaluator, namely comparing the quantity value estimation length values of the descriptor and the sample strength, then unifying the proportional values into a scale (15) with the same length, and finally obtaining the estimation amount values of the piquancy degree and the numb degree of the reference sample under the scale of 15 cm.
In a preferred embodiment, the preservative comprises at least one of potassium sorbate, sodium benzoate, or sodium diacetate; 0.03-0.06 part of preservative by mass. Preservatives are used to inhibit or reduce the growth of microorganisms in the composition, so food preservatives commonly used in the art can be used in the present invention.
The invention also provides a preparation method of the series of reference samples, which comprises the steps of uniformly mixing the raw materials of the base sauce and boiling to obtain the base sauce, and adding the chili oil resin or the pepper oil resin into the base sauce to obtain the series of reference samples; adding chili oleoresin or pricklyash oleoresin into the base sauce to make pungency value or numb value of series reference sample meet sensory evaluation standard, and the sensory evaluation standard is obtained by sequential scale, equidistant scale or proportional scale.
In a preferred embodiment, the sensory evaluation criterion is obtained by an equidistant scale, preferably a linear scale, further preferably a 15cm scale.
Specifically, for example, the pungency gradient and the value of the series of reference samples, or the tingling gradient and the value are as follows:
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
In a preferred embodiment, tomato powder, ginger powder and chopped chili are mixed in water, and the mixture is heated, added with the rest raw materials, decocted and cooled in sequence to obtain the base sauce. The raw materials are evenly mixed in batches, so that the problem of uneven mixing can be avoided. Wherein the heating is boiling for 5-10 min; decocting for 15-30 min. Furthermore, it is preferred that the base paste is kept in a closed and well-mixed state during the preparation process. Cooling to reduce the temperature of the sauce from boiling to normal temperature, 15-30 deg.C.
In a preferred embodiment, after the chilli oil resin or the zanthoxylum oil resin is added into the base sauce, the mixture is fully and uniformly mixed and then packaged and sterilized to obtain a reference sample, wherein the packaging is, for example, light-shielding packaging; the sterilization is electron beam radiation sterilization, and the irradiation intensity is 2.5-3.5 kGy.
A test method of trigeminal flavor preference degree comprises the steps that a person to be tested tastes a test sample, preference degree evaluation is carried out on the test sample, and preference results of the piquancy degree or the tingling degree are obtained; the test samples were slices of bread smeared with the reference samples of the present invention at different degrees of pungency or tingling.
The test method for the trigeminal flavor preference degree provided by the invention is more in line with the dietary habits of modern consumers, so that the test process is similar to the tasting process of real food, the preference test result deviation caused by the rejection of the samples by the consumers in the test process is weakened, the test accuracy is improved, and the whole test time can be shortened. The test flow chart is shown in fig. 1.
In a preferred embodiment, the preparation of the test sample comprises: after the bread slices are cut into pieces, reference samples with different pungency degrees or tingling degrees are respectively smeared on one surface of the bread slices in equal quantity to obtain test samples. The bread slice is whole wheat slice bread slice; the cutting is to cut the whole wheat slice bread into small blocks of 2.5cm multiplied by 2.5cm after 4 edges are removed; the coating amount of the reference sample is 0.16mL/cm2And (7) slicing the bread.
In a preferred embodiment, the tasting method comprises: the tested person puts the test sample on the tongue surface, coats the reference sample surface upwards, swallows after fully chewing after closing the oral cavity, feels the degree of liking to the sense of piquancy or numb sense at this moment, waits after the sense of piquancy or numb sense in the oral cavity is eliminated completely, tastes next test sample again, tastes test sample according to piquancy or numb degree from weak to strong in proper order. The elimination time of the spicy feeling or the numb feeling can be accelerated by gargling, eating soda biscuits and the like. The full chewing means that the swallowing is convenient, and the chewing is generally carried out for 5 to 10 times; the complete elimination of the pungent taste or numb feeling in the oral cavity means that the pungent taste or numb feeling is not felt in the oral cavity at all. In a preferred embodiment, the preference rating criterion is a 9-point preference scale, as follows:
the invention is further illustrated by the following specific examples, which, however, are to be construed as merely illustrative, and not limitative of the remainder of the disclosure in any way whatsoever.
Example 1 spicy taste test reference sample
The preparation process of the reference sample for testing the spicy taste preference comprises the following steps:
(1) preparing the base sauce: weighing raw materials required by the base sauce, and comprising the following components in parts by weight: 70 parts of clear water, 3 parts of tomato powder, 0.08 part of ginger powder, 0.5 part of chopped hot pepper and auxiliary materials: 0.7 part of edible salt, 2.1 parts of white granulated sugar, 0.5 part of hydroxypropyl distarch phosphate, 0.2 part of xanthan gum and 0.03 part of potassium sorbate. Uniformly mixing tomato powder, ginger powder, chopped hot pepper and water, heating and boiling, keeping a stirring state all the time, after boiling the mixed material liquid for 5-10min, slowly adding the uniformly mixed auxiliary materials into the mixed material liquid for 3 times, continuously keeping the boiling state for 15min, and turning off the fire for cooling.
(2) Blending spicy taste in a gradient way: adding chilli oil resins with different qualities into the prepared base sauce, stirring and mixing uniformly to ensure that the final pungency degree of the base sauce conforms to the pungency degree gradient in the following table to obtain 5 pungency series reference samples with different gradients;
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
(3) And (3) sterilization and packaging: the prepared spicy series reference samples are packed in dark and sterilized by electron beam irradiation with the irradiation intensity of 3 kGy.
Example 2 spicy taste test reference sample
The preparation process of the reference sample for testing the spicy taste preference comprises the following steps:
(1) preparing the base sauce: weighing raw materials required by the base sauce, and comprising the following components in parts by weight: 70 parts of clear water, 5 parts of tomato powder, 0.05 part of ginger powder, 1 part of chopped hot pepper and auxiliary materials: 0.5 part of edible salt, 3 parts of white granulated sugar, 0.3 part of hydroxypropyl distarch phosphate, 0.3 part of xanthan gum and 0.03 part of potassium sorbate. Uniformly mixing tomato powder, ginger powder, chopped hot pepper and water, heating and boiling, keeping a stirring state all the time, after boiling the mixed material liquid for 5-10min, slowly adding the uniformly mixed auxiliary materials into the mixed material liquid for 3 times, continuously keeping the boiling state for 15min, and turning off the fire for cooling.
(2) Blending spicy taste in a gradient way: adding chilli oil resins with different qualities into the prepared base sauce, stirring and mixing uniformly to ensure that the final pungency degree of the base sauce conforms to the pungency degree gradient in the following table to obtain 5 pungency series reference samples with different gradients;
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
(3) And (3) sterilization and packaging: the prepared spicy series reference samples are packed in dark and sterilized by electron beam irradiation with the irradiation intensity of 3 kGy.
Example 3 spicy taste test reference sample
The preparation process of the reference sample for testing the spicy taste preference comprises the following steps:
(1) preparing the base sauce: weighing raw materials required by the base sauce, and comprising the following components in parts by weight: 90 parts of clear water, 2 parts of tomato powder, 0.2 part of ginger powder, 1 part of chopped hot pepper and auxiliary materials: 3 parts of edible salt, 1 part of white granulated sugar, 0.8 part of hydroxypropyl distarch phosphate, 0.1 part of xanthan gum and 0.06 part of potassium sorbate. Uniformly mixing tomato powder, ginger powder, chopped hot pepper and water, heating and boiling, keeping a stirring state all the time, after boiling the mixed material liquid for 5-10min, slowly adding the uniformly mixed auxiliary materials into the mixed material liquid for 3 times, continuously keeping the boiling state for 15min, and turning off the fire for cooling.
(2) Blending spicy taste in a gradient way: adding chilli oil resins with different qualities into the prepared base sauce, stirring and mixing uniformly to ensure that the final pungency degree of the base sauce conforms to the pungency degree gradient in the following table to obtain 5 pungency series reference samples with different gradients;
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
(3) And (3) sterilization and packaging: the prepared spicy series reference samples are packed in dark and sterilized by electron beam irradiation with the irradiation intensity of 3 kGy.
The method for testing the hot taste preference degree comprises the following steps:
(1) preparation of a test sample: taking sliced bread slices of whole wheat, removing 4 edges, and cutting into small blocks of 2.5cm × 2.5 cm; respectively coating the spicy sense reference samples with different intensities on different bread blocks by using a quantitative extruding device, wherein the coating amount is 1mL, and the coating surface is only the upper surface of the bread block; obtaining 5 test samples with different piquancy degrees;
(2) sensory evaluation of preference: the testee places the bread slice coated with the reference sample on the tongue surface, the reference sample coated surface faces upwards, the bread slice is chewed after the oral cavity is closed, and the testee feels the preference degree of the spicy feeling; after the hot sense in the oral cavity is completely eliminated, the hot degree test sample with the next strength is tasted in the same way from weak to strong. All sensory evaluations were completed up to 5 test samples.
(3) And (3) analyzing a preference result: comparing semantic descriptions (as the following table) in the preference scale of 9 points, and selecting according to the degree of conformity of the actual feeling preference of the user;
finally, the result of the preference of the pungency of the testee is obtained.
Example 5 tingling preference test reference
The preparation process of the reference sample for testing the tingling preference degree comprises the following steps:
(1) preparing the base sauce: weighing raw materials required by the base sauce, and comprising the following components in parts by weight: 80 parts of clear water, 4 parts of tomato powder, 0.1 part of ginger powder, 0.8 part of chopped hot pepper and auxiliary materials: 1.2 parts of edible salt, 1.5 parts of white granulated sugar, 1.2 parts of hydroxypropyl distarch phosphate, 2 parts of xanthan gum and 0.05 part of potassium sorbate. Uniformly mixing tomato powder, ginger powder, chopped hot pepper and water, heating and boiling, keeping a stirring state all the time, after boiling the mixed material liquid for 5-10min, slowly adding the uniformly mixed auxiliary materials into the mixed material liquid for 3 times, continuously keeping the boiling state for 15min, and turning off the fire for cooling.
(2) Blending the tingling gradient: adding the prepared base sauce with the spicy pepper oleoresin with different qualities, stirring and mixing uniformly to enable the final spicy degree to accord with the spicy degree gradient in the following table, and obtaining 5 spicy feeling series reference samples with different gradients;
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
(3) And (3) sterilization and packaging: the prepared numb-feeling series reference samples are packed in dark and sterilized by electron beam irradiation with the irradiation intensity of 3 kGy.
Example 6 tingling preference test reference
The preparation process of the reference sample for testing the tingling preference degree comprises the following steps:
(1) preparing the base sauce: weighing raw materials required by the base sauce, and comprising the following components in parts by weight: 70 parts of clear water, 5 parts of tomato powder, 0.05 part of ginger powder, 1 part of chopped hot pepper and auxiliary materials: 0.5 part of edible salt, 3 parts of white granulated sugar, 0.3 part of hydroxypropyl distarch phosphate, 0.3 part of xanthan gum and 0.03 part of potassium sorbate. Uniformly mixing tomato powder, ginger powder, chopped hot pepper and water, heating and boiling, keeping a stirring state all the time, after boiling the mixed material liquid for 5-10min, slowly adding the uniformly mixed auxiliary materials into the mixed material liquid for 3 times, continuously keeping the boiling state for 15min, and turning off the fire for cooling.
(2) Blending the tingling gradient: adding the prepared base sauce with the spicy pepper oleoresin with different qualities, stirring and mixing uniformly to enable the final spicy degree to accord with the spicy degree gradient in the following table, and obtaining 5 spicy feeling series reference samples with different gradients;
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
(3) And (3) sterilization and packaging: the prepared numb-feeling series reference samples are packed in dark and sterilized by electron beam irradiation with the irradiation intensity of 3 kGy.
Example 7 tingling preference test reference
The preparation process of the reference sample for testing the tingling preference degree comprises the following steps:
(1) preparing the base sauce: weighing raw materials required by the base sauce, and comprising the following components in parts by weight: 90 parts of clear water, 2 parts of tomato powder, 0.2 part of ginger powder, 1 part of chopped hot pepper and auxiliary materials: 3 parts of edible salt, 1 part of white granulated sugar, 0.8 part of hydroxypropyl distarch phosphate, 0.1 part of xanthan gum and 0.06 part of potassium sorbate. Uniformly mixing tomato powder, ginger powder, chopped hot pepper and water, heating and boiling, keeping a stirring state all the time, after boiling the mixed material liquid for 5-10min, slowly adding the uniformly mixed auxiliary materials into the mixed material liquid for 3 times, continuously keeping the boiling state for 15min, and turning off the fire for cooling.
(2) Blending the tingling gradient: adding the prepared base sauce with the spicy pepper oleoresin with different qualities, stirring and mixing uniformly to enable the final spicy degree to accord with the spicy degree gradient in the following table, and obtaining 5 spicy feeling series reference samples with different gradients;
note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
(3) And (3) sterilization and packaging: the prepared numb-feeling series reference samples are packed in dark and sterilized by electron beam irradiation with the irradiation intensity of 3 kGy.
Embodiment 8 numb feeling preference degree test method
The tingling preference test method comprises the following steps:
(1) preparation of a test sample: taking whole wheat sliced bread slices, removing 4 edges, and cutting into small blocks of 2.5cm × 2.5 cm; respectively coating the reference samples with different intensities on different bread loaves by using a quantitative extrusion device, wherein the coating amount is 1mL, and the coating surface is only the upper surface; obtaining 5 test samples with different hemp degrees;
(2) sensory evaluation of preference: the testee places the bread slice coated with the reference sample on the tongue surface, the reference sample coated surface faces upwards, the bread slice is chewed after the oral cavity is closed, and the testee feels the preference degree of the reference sample to the numb feeling; after the oral cavity tingling was completely eliminated, the samples were tasted in the same manner in the order of tingling degree from weak to strong. All sensory evaluations were completed up to 5 test samples.
(3) And (3) analyzing a preference result: comparing semantic descriptions (as the following table) in the preference scale of 9 points, and selecting according to the degree of conformity of the actual feeling preference of the user;
finally, the preference result of the anesthesia degree of the testee is obtained.
Comparative examples 1-3 preparation of comparative examples of reference samples for testing preference of trigeminal nerve
The reference samples 1 and 2 are spicy taste test reference samples, and the reference sample 3 is a spicy taste test reference sample.
The preparation process of comparative sample 1 was as follows: the capsaicin powder was prepared into a mother liquor with edible alcohol (95%) containing 10% tween 80, and further diluted with water until the degrees of pungency were as shown in the following table, to prepare 5 pungency preference test reference samples.
Note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
The preparation process of comparative sample 2 was as follows: directly preparing capsicum oleoresin (Hongda pepper spice Co., Ltd. in Korean city) into 50mg/mL mother liquor with edible alcohol (95%), and respectively diluting with water until the piquancy degree is shown in the following table to obtain 5 piquancy degree preference test reference samples.
Note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
The preparation process of comparative example 3 was as follows: directly preparing pepper oleoresin (Hongda pepper spice Co., Ltd. in Korean cities) into 100mg/mL mother liquor by using edible alcohol (95%), and respectively diluting the mother liquor by using water until the tingling degree is shown in the following table to prepare 5 tingling degree preference test reference samples.
Note: low grade is mild irritation; moderate or low degree is obvious stimulation, but is completely not needed to be endured; moderate is a clear stimulus, but is completely tolerated; the middle-high level is strongly stimulated and can be barely tolerated; the height is strongly irritating and intolerable.
The preference test method of the comparison sample comprises the following steps: the subject poured the low intensity control solution into the mouth in an amount of 10mL, closed the mouth for more than 5 seconds, felt the perceived pungency (controls 1 and 2) or tingling (control 3) in the mouth, and swallowed or spitted the solution. After the spicy feeling or the numb feeling in the oral cavity is completely eliminated by gargling or beating biscuits, and the like, the next strength spicy feeling or numb feeling solution sample is tasted in sequence according to the numb degree from weak to strong. All sensory evaluations were completed for up to 5 samples. Evaluating the preference degree of the sample to the pungency degree or the tingling degree, and selecting according to the matching degree of the self actual feeling preference degree according to the semantic description (as the following table) in the preference scale of 9 points;
finally, the preference results of the pungency degree and the tingling degree of the testee are obtained.
Test examples comparison with comparative examples
To validate the reference samples of the invention and their test methods, the samples of examples 1-3 and 5-7 were compared with 3 control samples. The method is based on the paired preference test method of GB 12310-. 30 consumers are recruited and randomly divided into 5 groups, each group is respectively tested with 1 strength sample, each strength adopts a random complete block balance design, 2 samples with the same strength are presented each time during the test, the sample rounds are shown in the following table, three-bit random codes are adopted, and the tested persons perform the test and fill.
The test table of the tested person is as follows:
the test results showed that all the subjects selected the working samples in the pair-wise preference test, indicating that the working samples were more acceptable than the comparative aqueous solutions.
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
Claims (10)
1. A series of reference samples for testing the taste and preference of trigeminal nerve is characterized by comprising a base sauce, wherein the base sauce comprises the following raw materials in parts by weight: 70-90 parts of water, 2-5 parts of tomato powder, 0.05-0.2 part of ginger powder, 0.5-1 part of chopped hot pepper, 0.5-3 parts of edible salt, 1-3 parts of white granulated sugar, 0.3-0.8 part of hydroxypropyl distarch phosphate, 0.1-0.3 part of xanthan gum and optional preservative;
the series of reference samples also comprise capsicum oleoresin or zanthoxylum oleoresin, the addition amount of the capsicum oleoresin or zanthoxylum oleoresin enables the pungency value or the numb value of the series of reference samples to accord with sensory evaluation standards, and the sensory evaluation standards are obtained through sequential scale, equidistant scale or proportional scale.
2. The series of reference samples according to claim 1, wherein the sensory evaluation criteria are obtained by equidistant scaling, preferably linear scaling, further preferably 15cm scaling;
preferably, the piquancy gradient and piquancy value, or the tingling gradient and tingling value, of the series of reference samples are as follows:
3. the series of reference samples according to claim 1 or 2, wherein the preservative comprises at least one of potassium sorbate, sodium benzoate or sodium diacetate;
preferably, the preservative is 0.03-0.06 parts by mass.
4. A method for preparing a series of reference samples according to any one of claims 1-3, wherein the raw materials of the ground paste are mixed and boiled to obtain the ground paste, and capsicum oleoresin or zanthoxylum oleoresin is added into the ground paste to obtain the series of reference samples; adding the amount of capsicum oleoresin or zanthoxylum oleoresin into the base sauce to make the pungency value or the numb value of the series of reference samples accord with the sensory evaluation standard, wherein the sensory evaluation standard is obtained by sequential scale, equidistant scale or proportional scale.
5. The preparation method according to claim 4, wherein the sensory evaluation criteria are obtained by an equidistant scale, preferably a linear scale, further preferably a 15cm scale;
preferably, the pungency gradient and the value of the series of reference samples, or the tingling gradient and the value of the series of reference samples are as follows:
6. a preparation method according to claim 4, wherein the tomato powder, ginger powder and chopped chili are mixed in water, and then sequentially heated, added with the rest raw materials, decocted and cooled to obtain the base sauce;
preferably, the heating is boiling for 5-10 min;
preferably, boiling for 15-30 min;
preferably, the bottom sauce is kept closed and mixed evenly during the preparation process.
7. The preparation method according to any one of claims 4 to 6, wherein capsicum oleoresin or zanthoxylum oleoresin is added to the base sauce, and after mixing, the mixture is packaged and sterilized to obtain a series of reference samples;
preferably, the packaging is a light-resistant packaging;
preferably, the sterilization is electron beam radiation sterilization, and the irradiation intensity is 2.5-3.5 kGy.
8. A testing method of trigeminal flavor preference degree is characterized in that a tested person tastes a test sample, and the test sample is evaluated according to the preference degree to obtain a preference result of the piquancy degree or the tingling degree;
the test sample comprises a reference sample of the series according to any one of claims 1 to 3.
9. The testing method of claim 8, wherein the preparing of the test sample comprises: cutting bread into pieces, and respectively coating reference samples with different pungency degrees or tingling degrees on one surface of the bread pieces in an equal amount to obtain test samples;
preferably, the bread is whole wheat sliced bread;
preferably, the blocks are small blocks of 2.5cm multiplied by 2.5cm after 4 sides of the whole wheat slice bread slice are removed;
preferably, the smearing amount of the reference sample is 0.16mL/cm2Bread slices;
preferably, the tasting method comprises: the tested person puts the test sample on the tongue surface, coats the reference sample surface upwards, swallows after fully chewing after closing the oral cavity, feels the degree of liking to the sense of piquancy or numb sense at this moment, waits after the sense of piquancy or numb sense in the oral cavity is eliminated completely, tastes next test sample again, tastes test sample according to piquancy or numb degree from weak to strong in proper order.
10. The test method of claim 8 or 9, wherein the preference evaluation criterion is a 9-point preference scale as follows:
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