CN111898920A - Composite method for evaluating key quality grade of broth seasoning - Google Patents
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Abstract
A composite method for evaluating key quality grade of broth seasoning comprehensively evaluates the key quality grade of the broth seasoning through an electronic tongue taste system, an electronic nose smell system, a color difference value and sensory evaluation. The method evaluates the flavor of the broth seasoning by setting grades for signal response values of all indexes, and obtains a comprehensive quality score of the broth seasoning by weighting calculation according to reasonable proportions for the grades of the three indexes so as to evaluate the key quality grade of the broth seasoning. The method can quickly and simply evaluate the key flavor grade of the broth seasoning, and has the advantages of small sample consumption, low cost and higher popularization and application values.
Description
Technical Field
The invention relates to a bouillon seasoning, in particular to a compound method for evaluating key quality grade of the bouillon seasoning.
Background
The soup drinking history in China is long, and soup prepared by taking animals as main raw food materials accounts for a very important proportion. In the current time of instant food, meat-flavored soup bases mainly exist in the form of concentrated liquid, paste-shaped thick soup bases, such as: pig bone soup concentrate, hen soup concentrate, beef soup concentrate, etc. The freshness, flavor and color of the broth seasoning are direct factors influencing the enjoyment of consumers, the flavor of the food is mainly closely related to two factors, and the flavor threshold value is the lowest substance concentration of the flavor substance which can be felt by human bodies; the second is the flavor concentration, namely the content of the flavor substances in the food. The flavor substances in a food system are often many and complex, long-time and complex pretreatment is needed for analysis, and quality evaluation and grading of a large class of products can be generally obtained by combining electronic nose and electronic tongue intelligent recognition technology with sensory evaluation.
The bouillon flavor has complex sources, and the main reason is that lipid is decomposed into free fatty acid in the heating process, unsaturated fatty acid is easily oxidized due to double bonds to generate peroxide, and the peroxide is further decomposed to generate volatile carbonyl organic compounds such as ketone, aldehyde and acid, so that the characteristic aroma is generated, and therefore, the aroma content can be quantified through a sensor for identifying the volatile organic compounds through an electronic nose. The taste of the broth is mainly delicate flavor which is a favorite taste of consumers, and the intensity of the delicate flavor of a research object can be quantitatively expressed through an electronic tongue. The key flavor of the product can be comprehensively evaluated by combining the electronic tongue and the electronic nose with sensory evaluation.
Disclosure of Invention
The technical problem to be solved is as follows: the invention provides a compound method for evaluating key quality grade of a broth seasoning, which combines an electronic tongue, an electronic nose and a colorimeter rapid detection technology with traditional sensory evaluation, divides four index scores into a special grade, a first grade, a second grade and a third grade, and obtains a quality evaluation comprehensive score by combining an electronic nose, an electronic tongue intelligent response value, a chromatism measuring value and the traditional sensory evaluation and weighting and summing the four indexes, thereby grading the broth seasoning. The method does not need special pretreatment, is simple to operate and low in price, and can obtain objective analysis results. The method has high popularization and application values, and provides certain theoretical reference for flavor evaluation methods of other soup products.
The technical scheme is as follows: a compound method for evaluating key quality grade of bouillon seasoning mainly comprises the following steps:
(1) the quality characteristics of the broth seasoning are researched, and a scientific sensory evaluation system is established: and (3) establishing a sensory evaluation expert group, describing the aroma, the taste and the vision of various prepared soup bases by the expert group members, and objectively and fairly scoring, wherein each evaluation item is a percentage score, and the sensory evaluation table of the meat soup bases is shown in the following table 1.
TABLE 1 sensory evaluation table for meat soup base
(2) Electronic nose detection of broth seasoning: the different bouillon seasonings were cooked according to the product specification, and 5mL of each sample was weighed into a sealed container for electronic nose testing. Detecting gas emitted by a sample by 14 groups of gas sensor arrays in an electronic nose gas chamber, wherein the detection time is 100s, the cleaning time is 100s, and the preparation time is 15 s; the gas sensors of the electronic nose 14 group respectively detect aromatic compounds by S1, sulfides by S2, nitrogen oxides by S3, organic acid esters by S4, terpenes biosynthesized by S5 (mostly pyrazine fragrance generated by Maillard reaction), lentinus edodes by S6, oxygen-containing derivatives of aliphatic hydrocarbon by S7, ammonia by S8, hydrogen by S9, hydrocarbons by S10, volatile organic compounds (aldehydes, alkanes, aromatic hydrocarbons and the like) by S11, alcohol and organic solvents by S12, ethylene by S13 and volatile gas in cooking of food by S14. Volatile carbonyl compounds such as ketones, aldehydes, acids, etc. are the main flavor components of the broth, and their flavor threshold is very low, so the electronic nose is scored with the signal measured at S11 as a representative of the aroma;
(3) electronic tongue testing of broth seasoning: before the sample measurement, after the sensor is operated to check for 50min, the boiled broth is poured into an electronic tongue measuring cup (the diameter is 30mm, the height is 35mm), the liquid level of the solution reaches a scale mark, two groups of parallel solutions are prepared for each sample, and a blank control group is a reference solution. The electronic tongue can obtain taste data of sour taste, bitter taste, astringent taste, bitter aftertaste, astringent aftertaste, delicate flavor, abundance and salty taste. The most representative taste characteristic of bouillon is umami, so electronic tongue is scored with measured umami value as representative of taste;
(4) measuring the color difference values (L, a and b) of the cooked broth by using a color difference meter, wherein the larger the L value is, the brighter the color of the broth is; a value represents the red-green degree of the object; b represents the yellow-blue degree of the object. Firstly, zeroing a colorimeter according to the prompt of an instrument, then correcting by using a standard white board, and finally measuring the instrument vertical to the surface of the soup drop to be measured, wherein the color difference value delta E is the original color (L) of the soup bottom of the soup0、a0、b0) As reference standard values:
a smaller Δ E value indicates a closer colour of the diluted broth to the original colour of the soup base, indicating a more desirable organoleptic aspect of the reconstituted soup. The color difference value is in direct proportion to the water adding amount, and the more the water adding amount is, the larger the color difference value is, and the lower the sensory score of the prepared soup is. The score for Δ E must therefore be assessed under the flavoring reference brewing instructions;
(5) establishment of key quality grade indexes of the broth seasoning: comprehensively considering the four indexes of sensory score, the electronic nose S11 volatile organic compound sensor, the electronic tongue umami signal response value and the color difference value to establish the key quality grade index of the meat soup base, and dividing the grade into a special grade, a first grade, a second grade and a third grade; the meat stock key quality rating criteria are given in table 2 below. Table 3 shows conventional sensory evaluation criteria.
TABLE 2 meat stock Key quality grade assessment Standard
TABLE 3 conventional sensory evaluation criteria for meat stock
| Flavor grade | Sensory score (score) | Sensory description |
| Special class | 90-100 | Strong meat flavor, delicate flavor, aromatic flavor and high acceptability |
| First stage | 80-90 | Meat flavor, delicate flavor and fragrance are common and more acceptable |
| Second stage | 60-80 | Has light taste, fishy smell and low acceptability |
| Three-stage | <60 | No or bad smell, heavy fishy smell, unacceptable |
(6) The grade of each index adopts five-point grading (from high to low, 5, 4, 3 and 2), the weight of each index is 30 percent of the characteristic response value and the color difference value of the electronic tongue and the electronic nose respectively, and the final flavor score is calculated according to 10 percent of the sensory score. And finally, grading the key quality into 5 grades of special grade, 4-5 grades of first grade, 3-4 grades of second grade and 2-3 grades of third grade. And obtaining the comprehensive flavor score of the bouillon seasoning through weighting calculation so as to evaluate the key quality grade of the bouillon seasoning.
Final key quality score ═ electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%.
Preferably, the sample is placed in an oven at 40 ℃ for 30min before the above-mentioned electronic nose measurement.
Preferably, the sample is subjected to a de-oiling treatment before the electronic tongue measurement.
Preferably, the color is evaluated by heating or brewing the sample until the sample is completely dissolved and the color is uniform.
Preferably, the index is repeatedly measured 3 times in the evaluation of the sample.
Preferably, the amount of the sensory evaluation is 50mL in a lump.
Preferably, the total time of the weighted sum is an average of 3 scores.
Has the advantages that: the invention combines the rapid detection technology of the electronic tongue, the electronic nose and the colorimeter with the traditional sensory evaluation, and obtains the comprehensive flavor score of the broth seasoning through weighted summation. The sample does not need complex pretreatment, the analysis result is objective and reliable, the operation is simple, the cost is low, and the method has higher popularization and application values. The invention obtains the total score by weighting and summing, and respectively gives a weight coefficient according to the relative importance of each index to obtain the overall evaluation result of the product. Experiments show that the color, the aroma and the taste are all related to the comprehensive flavor, so that three senses of vision, taste and smell are output through intelligent signals, the three senses have the same proportion, and the total score is obtained by combining the sensory evaluation. The weighted sum algorithm is simple and clear and has application value.
Drawings
FIG. 1 is a graph showing the results of the electronic nose analysis of the sample of example 1;
FIG. 2 is a graph showing the results of the electronic tongue analysis of the sample of example 1;
FIG. 3 is a graph showing the results of the electronic nose analysis of the sample of example 2;
FIG. 4 is a graph showing the results of the electronic tongue analysis of the sample of example 2;
FIG. 5 is a graph showing the results of the E-nose analysis of the samples of example 3;
FIG. 6 is a graph showing the results of the electronic tongue analysis of the samples of example 3;
FIG. 7 is a graph showing the results of an e-nose analysis of a sample;
FIG. 8 is a graph showing the results of the electronic tongue analysis of the samples.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1: composite method for evaluating key quality grade of pork soup sauce
Firstly inviting 9-11 experts in the condiment field to establish a sensory evaluation group, summarizing the description of key quality evaluation factors by the experts, and carrying out objective and fair scoring. And secondly, measuring the difference values of the electronic nose, the electronic tongue and the color of the pork soup prepared according to the evaluated pork soup seasoning sauce product mixing instruction. Weighing 5mL of each sample, and putting the weighed sample into a sealed container for electronic nose detection; weighing 30mL of each sample, pouring the weighed sample into an electronic tongue measuring cup, and preparing two samples for electronic tongue detection; and (3) carrying out color difference measurement on each sample by using a color difference meter, and measuring the color difference value of the original product and the soup prepared according to the instruction. The grade of each index adopts five-point grading (from high to low, 5, 4, 3 and 2), the weight of each index is 30 percent of the characteristic response value and the color difference value of the electronic tongue and the electronic nose respectively, and the final flavor score is calculated according to 10 percent of the sensory score. The final flavor classification level is 5 grades of special grade, 4-5 grades of first grade, 3-4 grades of second grade and 2-3 grades of third grade. And obtaining the comprehensive flavor score of the pork broth seasoning through weighting calculation so as to evaluate the key flavor grade of the pork broth seasoning. The electronic tongue fresh taste value of the prepared pork soup seasoning sauce is 17.23, which corresponds to 5 points; the response value of the electronic nose S11 is 4.6, corresponding to 5 points; the color difference value is 3.68, corresponding to 5 points; sensory score 95, corresponding to 5 points. The pork soup sauce is divided into 5 scores according to the weighted summation of a final flavor score, namely an electronic tongue score multiplied by 30% + an electronic nose score multiplied by 30% + a color difference score multiplied by 30% + an organoleptic score multiplied by 10% and belongs to a special grade product, and the product is divided into 95 scores according to the traditional organoleptic evaluation. Both evaluation methods evaluated the product as a premium product. The analysis results of the electronic nose and the electronic tongue are shown in fig. 1 and fig. 2.
Example 2: composite method for evaluating key quality grade of pork soup seasoning powder
Firstly inviting 9-11 experts in the condiment field to establish a sensory evaluation group, summarizing the description of key quality evaluation factors by the experts, and carrying out objective and fair scoring. And secondly, measuring the difference value of the electronic nose, the electronic tongue and the color of the pork soup prepared according to the brewing instruction of each product. Weighing 5mL of each sample, and putting the weighed sample into a sealed container for electronic nose detection; weighing 30mL of each sample, pouring the weighed sample into an electronic tongue measuring cup, and preparing two samples for electronic tongue detection; and (4) measuring the color difference of each product by using a color difference meter, and measuring the color difference value of the original product and the soup prepared according to the instruction. The grade of each index adopts five-point grading (from high to low, 5, 4, 3 and 2), the weight of each index is 30 percent of the characteristic response value and the color difference value of the electronic tongue and the electronic nose respectively, and the final flavor score is calculated according to 10 percent of the sensory score. The final flavor classification level is 5 grades of special grade, 4-5 grades of first grade, 3-4 grades of second grade and 2-3 grades of third grade. And obtaining the comprehensive flavor score of the pork broth seasoning through weighting calculation so as to evaluate the key flavor grade of the pork broth seasoning. The electronic tongue delicate flavor value of the pork soup seasoning powder is 11.57 which corresponds to 4 points; the response value of the electronic nose S11 is 2.3, which corresponds to 3 points; the color difference value is 5.06, corresponding to 4 points; sensory score 85, corresponding to 4 points. The final flavor score is the weighted summation of an electronic tongue score multiplied by 30% + an electronic nose score multiplied by 30% + a color difference score multiplied by 30% + an organoleptic score multiplied by 10%, the comprehensive flavor score of the pork soup seasoning powder is 3.7 points, and the pork soup seasoning powder belongs to a secondary product. According to the traditional sensory evaluation, the product is 84 points, and belongs to a first-class product. The results obtained by the two evaluation modes are inconsistent, which shows that the evaluation method of the invention has more objectivity and reliability. The analysis results of the electronic nose and the electronic tongue are shown in fig. 3 and fig. 4.
Example 3: composite method for evaluating key quality grade of chicken soup seasoning sauce
Firstly inviting 9-11 experts in the condiment field to establish a sensory evaluation group, summarizing the description of key quality evaluation factors by the experts, and carrying out objective and fair scoring. And secondly, measuring the difference value of the electronic nose, the electronic tongue and the color of the chicken soup prepared according to the brewing instruction of each product. Weighing 5mL of each sample, and putting the weighed sample into a sealed container for electronic nose detection; weighing 30mL of each sample, pouring the weighed sample into an electronic tongue measuring cup, and preparing two samples for electronic tongue detection; and (4) measuring the color difference of each product by using a color difference meter, and measuring the color difference value of the original product and the soup prepared according to the instruction. The grade of each index adopts five-point grading (from high to low, 5, 4, 3 and 2), the weight of each index is 30 percent of the characteristic response value and the color difference value of the electronic tongue and the electronic nose respectively, and the final flavor score is calculated according to 10 percent of the sensory score. The final flavor classification level is 5 grades of special grade, 4-5 grades of first grade, 3-4 grades of second grade and 2-3 grades of third grade. And obtaining the comprehensive flavor score of the chicken soup product through weighted calculation so as to evaluate the key flavor grade of the chicken soup product. The electronic tongue fresh taste value of the prepared chicken soup seasoning sauce is 11.42, which corresponds to 4 points; the response value of the electronic nose S11 is 3.2, which corresponds to 4 points; the color difference value is 4.71, corresponding to 5 points; sensory score 90, corresponding to 5 points. The final flavor score is the weighted summation of an electronic tongue score multiplied by 30% + an electronic nose score multiplied by 30% + a color difference score multiplied by 30% + an organoleptic score multiplied by 10% of a formula, the comprehensive flavor score of the chicken soup seasoning sauce is 4.4, and the chicken soup seasoning sauce belongs to a first-class product. According to traditional sensory evaluation, the product is classified into 92 points and belongs to a special grade product. The results obtained by the two evaluation modes are inconsistent, which shows that the evaluation method of the invention has more objectivity and reliability. The analysis results of the electronic nose and tongue are shown in fig. 5 and 6.
Example 4: composite method for evaluating key quality grade of chicken soup seasoning powder
Firstly inviting 9-11 experts in the condiment field to establish a sensory evaluation group, summarizing the description of key quality evaluation factors by the experts, and carrying out objective and fair scoring. And secondly, measuring the difference value of the electronic nose, the electronic tongue and the color of the chicken soup prepared according to the brewing instruction of each product. Weighing 5mL of each sample, and putting the weighed sample into a sealed container for electronic nose detection; weighing 30mL of each sample, pouring the weighed sample into an electronic tongue measuring cup, and preparing two samples for electronic tongue detection; and (4) measuring the color difference of each product by using a color difference meter, and measuring the color difference value of the original product and the soup prepared according to the instruction. The grade of each index adopts five-point grading (from high to low, 5, 4, 3 and 2), the weight of each index is 30 percent of the characteristic response value and the color difference value of the electronic tongue and the electronic nose respectively, and the final flavor score is calculated according to 10 percent of the sensory score. The final flavor classification level is 5 grades of special grade, 4-5 grades of first grade, 3-4 grades of second grade and 2-3 grades of third grade. And obtaining the comprehensive flavor score of the chicken soup product through weighted calculation so as to evaluate the key flavor grade of the chicken soup product. The electronic tongue delicate flavor value of the chicken soup seasoning powder is 9.19 which corresponds to 3 points; the response value of the electronic nose S11 is 1.1, which corresponds to 2 points; the color difference value is 10.13, which corresponds to 3 points; sensory score 75, corresponding to 3 points. The final flavor score is the weighted summation of an electronic tongue score multiplied by 30% + an electronic nose score multiplied by 30% + a color difference score multiplied by 30% + an organoleptic score multiplied by 10% of a formula, the comprehensive flavor score of the chicken soup seasoning powder is 2.7, and the chicken soup seasoning powder belongs to a third-level product. According to traditional sensory evaluation, the product is divided into 75 grades, and belongs to a secondary product. The results obtained by the two evaluation modes are inconsistent, which shows that the evaluation method of the invention has more objectivity and reliability. The analysis results of the electronic nose and tongue are shown in fig. 7 and 8.
The invention and its embodiments have been described in an illustrative manner, and the description is not intended to be limiting, so that those skilled in the art will be able to make various changes, substitutions and alterations herein without departing from the spirit and scope of the invention.
Claims (7)
1. A compound method for evaluating key quality grade of bouillon seasoning is characterized by comprising the following steps: (1) researching the flavor characteristics of the broth seasoning, establishing a scientific sensory evaluation system, establishing a sensory evaluation expert group, describing the aroma, the taste and the vision of various prepared meat soup bases by the members of the sensory evaluation expert group, and objectively and fairly grading, wherein each evaluation item is graded by percent; (2) electronic nose detection of broth seasoning: decocting different broth flavoring agents according to product specification, weighing 5mL of each sample, and placing into a sealed containerThe gas detection device is used for detecting an electronic nose, then a sample injection needle of the electronic nose absorbs gas in a sealed container, 14 groups of gas sensor arrays in a gas chamber of the electronic nose detect gas emitted by a sample, the detection time is 100s, the cleaning time is 100s, and the preparation time is 15 s; the 14 groups of gas sensors of the electronic nose respectively detect aromatic compounds by S1, sulfides by S2, nitrogen oxides by S3, organic acid esters by S4, terpenes biosynthesized by S5, lentinus edodes by S6, oxygen-containing derivatives of aliphatic hydrocarbon by S7, ammonia by S8, hydrogen by S9, hydrocarbons by S10, volatile organic compounds by S11, alcohol and organic solvent by S12, ethylene by S13 and volatile gas in cooking of food by S14; the e-nose was scored with the signal measured at S11 as representative of the scent; (3) electronic tongue testing of broth seasoning: pouring the boiled broth into an electronic tongue measuring cup, wherein the liquid level of the solution reaches a scale mark, two groups of parallel solutions are prepared for each sample, and a blank control group is a reference solution; the electronic tongue can obtain taste data of sour taste, bitter taste, astringent taste, bitter aftertaste, astringent aftertaste, delicate flavor, abundance and salty taste; the electronic tongue scores the measured umami value as a representative of taste; (4) measuring the color difference values (L, a and b) of the cooked broth by using a color difference meter, wherein the larger the L value is, the brighter the color of the broth is; a value represents the red-green degree of the object; b represents the yellow-blue degree of the object; firstly, zeroing a colorimeter according to the prompt of an instrument, then correcting by using a standard white board, and finally measuring the instrument vertical to the surface of the soup drop to be measured, wherein the color difference value delta E is the original color (L) of the soup bottom of the soup0、a0、b0) As reference standard values:
the smaller the delta E value is, the closer the original color of the diluted broth and the soup base is, and the more ideal the soup prepared by brewing is; the color difference value is in direct proportion to the water adding amount, the more the water adding amount is, the larger the color difference value is, and the lower the sensory score of the brewed soup is; the score for Δ E was assessed under the seasoning reference brewing instructions; (5) establishing a quality grade index of the broth seasoning: comprehensively considering four indexes of sensory score, an electronic nose S11 volatile organic compound sensor, an electronic tongue umami signal response value and a color difference value to establish a flavor grade index of the meat soup base, and dividing the grade into a special grade, a first grade, a second grade and a third grade; (6) the grade of each index is graded by five scales, the weight of each index is 30% according to the characteristic response value and the color difference value of the electronic tongue and the electronic nose, and the final flavor score is calculated according to the sensory score of 10%; the final flavor classification grades are 5 grades of special grade, 4 to 5 grades of first grade, 3 to 4 grades of second grade and 2 to 3 grades of third grade; obtaining a bouillon seasoning comprehensive quality score through weighted calculation so as to evaluate the bouillon seasoning key quality grade; the final quality score ═ electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%.
2. A composite method of assessing key quality ratings of bouillon seasonings according to claim 1 wherein the samples are placed in an oven at 40 ℃ for 30min before the electronic nose measurement.
3. A composite method of assessing key quality ratings of bouillon seasonings according to claim 1 or 2 wherein the samples are de-oiled prior to electronic tongue determination.
4. The method as claimed in claim 1, wherein the color of the broth flavoring is evaluated by heating or brewing until the broth flavoring is completely dissolved.
5. The composite method for evaluating the key quality grade of bouillon seasoning as claimed in claim 1, wherein the index is repeatedly tested 3 times when the sample is evaluated.
6. The combination method for evaluating key quality grade of bouillon seasoning as claimed in claim 1, wherein the amount of sensory evaluation is uniformly 50 mL.
7. The combination method for evaluating the key quality grade of bouillon seasoning as claimed in claim 1, wherein the average of 3 scores is taken in the weighted total time division.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112418919A (en) * | 2020-11-10 | 2021-02-26 | 江南大学 | Hairy crab quality evaluation method based on big data screening and instrument analysis |
| CN113466416A (en) * | 2021-07-08 | 2021-10-01 | 北京农业职业学院 | Method for evaluating taste sense of dish by measuring taste sense data of dish by using electronic tongue |
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| CN106501470A (en) * | 2016-11-23 | 2017-03-15 | 广东嘉豪食品有限公司 | Using gustatory system and the method for Electronic Nose association evaluation mustard chilli sauce local flavor grade |
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| CN102222164A (en) * | 2011-05-30 | 2011-10-19 | 中国标准化研究院 | Food sensory quality evaluation method and system thereof |
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| CN106501470A (en) * | 2016-11-23 | 2017-03-15 | 广东嘉豪食品有限公司 | Using gustatory system and the method for Electronic Nose association evaluation mustard chilli sauce local flavor grade |
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| CN112418919A (en) * | 2020-11-10 | 2021-02-26 | 江南大学 | Hairy crab quality evaluation method based on big data screening and instrument analysis |
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