CN111898920A - Composite method for evaluating key quality grade of broth seasoning - Google Patents

Composite method for evaluating key quality grade of broth seasoning Download PDF

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CN111898920A
CN111898920A CN202010787542.3A CN202010787542A CN111898920A CN 111898920 A CN111898920 A CN 111898920A CN 202010787542 A CN202010787542 A CN 202010787542A CN 111898920 A CN111898920 A CN 111898920A
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张慜
范晗之
刘亚萍
陈慧芝
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Guangdong Jiahao Foodstuff Co Ltd
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Abstract

一种评价肉汤调味料关键品质等级的复合方法,该方法通过电子舌味觉系统、电子鼻嗅觉系统、色差值以及感官评价综合评价肉汤调味料的关键品质等级。该方法通过对各指标的信号响应值设置等级评价肉汤调味料风味,并且对三个指标的评分按照合理的比例,通过加权计算得到肉汤调味料综合品质分数,以评价肉汤调味料关键品质等级。本发明可以快速简便评价肉汤调味料的关键风味等级,并且该方法样品用量小、成本低廉,具有较高的推广及应用价值。

Figure 202010787542

A composite method for evaluating the key quality grades of broth seasonings, which comprehensively evaluates the key quality grades of broth seasonings through electronic tongue taste system, electronic nose olfactory system, color difference value and sensory evaluation. The method evaluates the flavor of the broth seasoning by setting the level of the signal response value of each indicator, and the three indicators are scored according to a reasonable ratio, and the comprehensive quality score of the broth seasoning is obtained by weighted calculation, so as to evaluate the key of the broth seasoning. quality level. The method can quickly and easily evaluate the key flavor grade of the broth seasoning, and the method has small sample dosage and low cost, and has high popularization and application value.

Figure 202010787542

Description

一种评价肉汤调味料关键品质等级的复合方法A composite method for evaluating key quality grades of broth seasonings

技术领域technical field

本发明涉及肉汤调味料,特别是涉及一种评价肉汤调味料关键品质等级的复合方法。The present invention relates to broth seasoning, in particular to a composite method for evaluating the key quality grade of broth seasoning.

背景技术Background technique

我国喝汤历史悠久,以动物为主要原食材制作的汤占很重要的比例。在当下方便食品的时代,肉类风味汤底主要以浓缩液态,膏状浓汤宝形式存在,例如:猪骨浓汤宝、老母鸡浓汤宝,牛肉高汤等。肉汤调味料的鲜度、风味、色泽是影响消费者喜爱度的直接因素,食品风味主要与两个因素息息相关,一是风味阈值,即该种风味物质能被人体感受的最低物质浓度;二是风味浓度,即该风味物质在食品中的含量。食品体系中的风味物质往往多而复杂,需要长时间以及复杂前处理才能分析出来,而对于一大类产品的品质评价定级可以通过电子鼻、电子舌智能识别技术结合感官评价大体得到。my country has a long history of drinking soup, and the soup made with animals as the main raw material accounts for a very important proportion. In the current era of convenience foods, meat-flavored soup bases mainly exist in the form of concentrated liquid and paste-like soups, such as pork bone soups, old hen soups, beef soups, etc. The freshness, flavor and color of broth seasonings are the direct factors that affect consumers’ preference. Food flavor is mainly related to two factors. One is the flavor threshold, that is, the lowest concentration of the flavor that can be felt by the human body; is the flavor concentration, that is, the content of the flavor substance in the food. The flavor substances in the food system are often numerous and complex, and it takes a long time and complex pretreatment to analyze them. The quality evaluation and grading of a large category of products can be generally obtained through the intelligent recognition technology of electronic nose and electronic tongue combined with sensory evaluation.

肉汤风味来源复杂,主要一条是,脂质在加热过程中分解为游离脂肪酸,其中不饱和脂肪酸因含有双键易发生氧化作用,生成过氧化物,这些过氧化物进一步分解生成酮、醛、酸等挥发性羰基有机化合物,产生特有的香气,因此可以通过电子鼻识别挥发性有机化合物的传感器定量该香气含量。肉汤的滋味主要以鲜味为消费者最喜爱的一种滋味,通过电子舌可以将研究对象的鲜味强度定量表示。通过电子舌、电子鼻结合感官评价可以综合评价产品的关键风味。The source of broth flavor is complex. The main one is that lipids are decomposed into free fatty acids during the heating process. Among them, unsaturated fatty acids are prone to oxidation due to their double bonds, and peroxides are generated. These peroxides are further decomposed to generate ketones, aldehydes, Volatile carbonyl organic compounds such as acids produce unique aromas, so the aroma content can be quantified by sensors that identify volatile organic compounds through electronic noses. The taste of broth is mainly umami as the favorite taste of consumers, and the umami intensity of the research object can be quantitatively expressed through the electronic tongue. The key flavor of the product can be comprehensively evaluated through the electronic tongue and electronic nose combined with sensory evaluation.

发明内容SUMMARY OF THE INVENTION

解决的技术问题:本发明提供一种评价肉汤调味料关键品质等级的复合方法,其将电子舌、电子鼻以及色差计快速检测技术与传统感官评价结合,采用对四个指标评分划分为特级、一级、二级和三级,通过结合电子鼻、电子舌智能响应值、色差测定值与传统感官评价,对四个指标加权求和得到品质评价综合分数,从而划定肉汤调味料级别。该方法无需特殊预处理,操作简单,价格低廉,就可得到较为客观的分析结果。该方法具有较高的推广及应用价值,同时也为其它汤类产品的风味评价方法提供了一定的理论参考。Technical problem to be solved: The present invention provides a composite method for evaluating the key quality grades of broth seasonings, which combines electronic tongue, electronic nose and colorimeter rapid detection technology with traditional sensory evaluation, and adopts four indexes to be graded into special grades. , Level 1, Level 2 and Level 3, by combining the intelligent response value of electronic nose, electronic tongue, color difference measurement value and traditional sensory evaluation, the weighted summation of the four indicators is obtained to obtain a comprehensive score of quality evaluation, so as to delineate the level of broth seasoning . The method requires no special pretreatment, is simple to operate, and is inexpensive, and can obtain relatively objective analysis results. The method has high promotion and application value, and also provides a certain theoretical reference for the flavor evaluation methods of other soup products.

技术方案:一种评价肉汤调味料关键品质等级的复合方法,其主要包括以下步骤:Technical solution: a composite method for evaluating the key quality grades of broth seasonings, which mainly includes the following steps:

(1)研究肉汤调味料的品质特性,建立科学的感官评价体系:组建感官评价专家小组,由专家小组成员对冲调好的各种汤底香气、滋味和视觉进行描述,并进行客观公正的评分,每个审评项为百分制打分,肉类汤底感官评价表如下表1。(1) Study the quality characteristics of broth seasonings and establish a scientific sensory evaluation system: set up a sensory evaluation expert group, and members of the expert group describe the aroma, taste and vision of various soup bases prepared, and conduct an objective and fair evaluation. Score, each review item is scored by a percentage system, and the sensory evaluation table of meat soup base is shown in Table 1 below.

表1.肉类汤底感官评价表Table 1. Sensory evaluation of meat soup base

Figure BDA0002622551830000021
Figure BDA0002622551830000021

(2)肉汤调味料的电子鼻检测:将不同肉汤调味料按产品说明书熬煮,每个样品称取5mL放入密封容器中用于电子鼻检测。电子鼻气室内的14组气体传感器阵列对样品所散发出的气体进行检测,检测时间为100s,清洗时间100s,准备时间15s;所述电子鼻14组气体传感器分别为S1检测芳香族化合物、S2检测硫化物类、S3检测氮氧化合物、S4检测有机酸酯、S5检测生物合成萜类(多为美拉德反应生成吡嗪类香气)、S6检测香菇精、S7检测脂肪烃含氧衍生物、S8检测氨类S9检测氢类、S10检测碳氢化合物、S11检测挥发性有机化合物(醛酮类、烷烃芳烃类等)、S12检测酒精和有机溶剂、S13检测乙烯、S14检测食物烹调中的挥发气体。酮、醛、酸等挥发性羰基化合物为肉汤的主要风味成分,它们的风味阈值很低,因此电子鼻用S11测得的信号作为香味代表来评分;(2) Electronic nose detection of broth seasonings: Boil different broth seasonings according to the product instructions, and weigh 5 mL of each sample into a sealed container for electronic nose detection. The 14 groups of gas sensor arrays in the electronic nose gas chamber detect the gas emitted by the sample. The detection time is 100s, the cleaning time is 100s, and the preparation time is 15s. The 14 groups of gas sensors in the electronic nose are S1 to detect aromatic compounds, S2 Detection of sulfides, S3 detection of nitrogen oxides, S4 detection of organic acid esters, S5 detection of biosynthetic terpenes (mostly pyrazine aromas generated by Maillard reaction), S6 detection of mushroom essence, S7 detection of aliphatic hydrocarbon oxygen-containing derivatives , S8 detects ammonia, S9 detects hydrogen, S10 detects hydrocarbons, S11 detects volatile organic compounds (aldehydes, ketones, alkanes, aromatics, etc.), S12 detects alcohol and organic solvents, S13 detects ethylene, and S14 detects food cooking. volatile gas. Volatile carbonyl compounds such as ketones, aldehydes, and acids are the main flavor components of broth, and their flavor thresholds are very low, so the electronic nose uses the signal measured by S11 as a flavor representative to score;

(3)肉汤调味料的电子舌检测:样品测量前,运行传感器检查50min后,将熬煮好的肉汤倒入电子舌测量杯内(直径30mm,高度35mm),溶液液面至刻度线,每个样品均准备两组平行,空白对照组为参比溶液。通过电子舌能得到酸味、苦味、涩味、苦味回味、涩味回味、鲜味、丰度、咸味的味觉数据。肉汤最具有代表性的滋味特征是鲜味,因此电子舌以测得的鲜味值作为滋味代表来评分;(3) Electronic tongue detection of broth seasoning: before sample measurement, after running the sensor for 50 minutes, pour the boiled broth into the electronic tongue measuring cup (diameter 30mm, height 35mm), and the liquid level of the solution reaches the scale line , each sample is prepared in two parallel groups, and the blank control group is the reference solution. The taste data of sourness, bitterness, astringency, bitterness aftertaste, astringency aftertaste, umami, abundance and saltiness can be obtained through the electronic tongue. The most representative taste characteristic of broth is umami, so the electronic tongue uses the measured umami value as a taste representative to score;

(4)利用色差计对熬煮好的肉汤色差值(L*、a*、b*)进行测量,L*值越大,物体颜色越亮;a*值表示物体的红绿度;b*值表示物体的黄蓝度。首先,根据仪器提示对色差计进行调零,再利用标准白板进行校正,最后将仪器垂直于待测汤滴表面进行测量,色差值ΔE以肉汤汤底原状的色泽(L0、a0、b0)作为参照标准值:(4) Use a color difference meter to measure the color difference values (L*, a*, b*) of the boiled broth. The larger the L* value, the brighter the color of the object; the a* value represents the red and green degree of the object; b The * value represents the yellowish-blueness of the object. First, adjust the color difference meter to zero according to the prompt of the instrument, then use the standard white board to calibrate, and finally measure the instrument perpendicular to the surface of the soup drop to be tested . , b 0 ) as the reference standard value:

Figure BDA0002622551830000031
Figure BDA0002622551830000031

ΔE值越小,说明稀释的肉汤与汤底原状的色泽越接近,表明冲调出的汤感官越理想。色差值与加水量呈正比,加水量越多,色差值越大,冲调出的汤的感官评分越低。因此ΔE的评分必须是在调味料参考冲调说明下进行评定;The smaller the ΔE value, the closer the color of the diluted broth is to the original soup base, and the more ideal the brewed soup is. The color difference value is proportional to the amount of water added. The more water is added, the greater the color difference value, and the lower the sensory score of the prepared soup. Therefore, the score of ΔE must be evaluated under the reference preparation instructions of the seasoning;

(5)肉汤调味料关键品质等级指标的建立:根据感官评分、电子鼻S11挥发性有机化合物传感器、电子舌鲜味信号响应值以及色差值四个指标综合考虑建立肉类汤底的关键品质等级指标,将其等级划分为特级、一级、二级、三级;肉类汤底关键品质等级评定标准如下表2。表3为传统感官评价标准。(5) Establishment of key quality grade indicators for meat soup seasonings: According to the sensory score, electronic nose S11 volatile organic compound sensor, electronic tongue umami signal response value and color difference value, the key to establishing meat soup base is comprehensively considered The quality grade index is divided into special grade, first grade, second grade and third grade; the evaluation standard of key quality grade of meat soup base is as follows in Table 2. Table 3 shows the traditional sensory evaluation criteria.

表2.肉类汤底关键品质等级评定标准Table 2. Evaluation standards for key quality grades of meat soup bases

Figure BDA0002622551830000032
Figure BDA0002622551830000032

表3肉类汤底传统感官评价标准Table 3 Traditional sensory evaluation criteria for meat soup base

风味等级flavor grade 感官得分(分)Sensory score (points) 感官描述sensory description 特级Premium 90-10090-100 肉味、鲜味浓,香味浓郁,可接受程度高Meat, umami, strong aroma, high acceptability 一级Level 1 80-9080-90 肉味、鲜味一般,香味一般,较可接受Meat taste, umami taste is average, aroma is average, more acceptable 二级secondary 60-8060-80 滋味较淡,有腥味,接受度较低Light taste, fishy smell, low acceptance 三级Level 3 <60<60 无味或异味,腥味重,不可接受No or peculiar smell, strong fishy smell, unacceptable

(6)每个指标的等级采用五分制评分(由高到低为5、4、3、2分),各指标分数权重按电子舌、电子鼻特征响应值和色差值各占30%,感官得分占10%计算最终风味得分。最终关键品质划分级别为特级5分,一级4-5分,二级3-4分,三级2-3分。通过加权计算得到肉汤调味料综合风味分数,以评价肉汤调味料关键品质等级。(6) The grade of each index adopts a five-point scoring system (from high to low: 5, 4, 3, and 2 points), and the weight of each index score is 30% according to the electronic tongue, electronic nose characteristic response value and color difference value. , the sensory score accounts for 10% to calculate the final flavor score. The final key quality classification level is 5 points for the special level, 4-5 points for the first level, 3-4 points for the second level, and 2-3 points for the third level. The comprehensive flavor score of the broth seasoning is obtained by weighted calculation to evaluate the key quality level of the broth seasoning.

最终关键品质得分=电子舌得分×30%+电子鼻得分×30%+色差值得分×30%+感官评分×10%。Final key quality score = electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%.

优选的,上述电子鼻测定前,样品在40℃烘箱内放置30min。Preferably, before the above-mentioned electronic nose measurement, the sample is placed in an oven at 40° C. for 30 minutes.

优选的,上述电子舌测定前,样品需经过脱油处理。Preferably, before the above-mentioned electronic tongue measurement, the sample needs to be deoiled.

优选的,上述色度评价时,样品应加热或者冲泡至完全溶解,颜色均一。Preferably, in the above colorimetric evaluation, the sample should be heated or brewed until it is completely dissolved and the color is uniform.

优选的,上述样品评价时指标需重复检测3次。Preferably, the above-mentioned indicators need to be repeatedly detected 3 times during the evaluation of the sample.

优选的,上述感官评价的用量统一为50mL。Preferably, the dosage of the above-mentioned sensory evaluation is uniformly 50 mL.

优选的,上述加权求总分时应取3次得分的平均值。Preferably, the above-mentioned weighting should take the average of three scores when calculating the total score.

有益效果:本发明将电子舌、电子鼻以及色差计快速检测技术与传统感官评价结合,通过加权求和得到肉汤调味料综合风味分数。样品无需复杂预处理,分析结果客观可靠,操作简单,成本低廉,具有较高的推广及应用价值。本发明通过加权求和算得总分,根据各项指标的相对重要性,分别赋予一个权系数,得到对产品的整体评价结果。通过实验发现色香味均与综合风味具有相关性,因此将视觉、味觉、嗅觉三感官通过智能信号输出,三者所占比重相同再结合感官评价求得总分。加权求和算法简单明了,具有应用价值。Beneficial effects: The present invention combines the electronic tongue, electronic nose and colorimeter rapid detection technology with 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 it has high promotion and application value. The invention calculates the total score through weighted summation, and assigns a weight coefficient according to the relative importance of each index to obtain the overall evaluation result of the product. Through experiments, it is found that color, aroma, and flavor are all correlated with comprehensive flavor. Therefore, the three senses of vision, taste, and smell are output through intelligent signals. The weighted summation algorithm is simple and clear, and has application value.

附图说明Description of drawings

图1为实施例1样品电子鼻分析结果图;Fig. 1 is embodiment 1 sample electronic nose analysis result figure;

图2为实施例1样品电子舌分析结果图;Fig. 2 is embodiment 1 sample electronic tongue analysis result figure;

图3为实施例2样品电子鼻分析结果图;Fig. 3 is embodiment 2 sample electronic nose analysis result figure;

图4为实施例2样品电子舌分析结果图;Fig. 4 is embodiment 2 sample electronic tongue analysis result figure;

图5为实施例3样品电子鼻分析结果图;Fig. 5 is embodiment 3 sample electronic nose analysis result figure;

图6为实施例3样品电子舌分析结果图;Fig. 6 is embodiment 3 sample electronic tongue analysis result diagram;

图7为样品电子鼻分析结果图;Fig. 7 is a sample electronic nose analysis result diagram;

图8为样品电子舌分析结果图。Figure 8 is a graph of the analysis results of the sample electronic tongue.

具体实施方式Detailed ways

下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。The present invention will be further described in detail below through examples, which are only used to illustrate the present invention and do not limit the scope of the present invention.

实施例1:一种评价猪肉汤调味酱关键品质等级的复合方法Example 1: A composite method for evaluating the key quality level of pork soup sauce

首先邀请9-11位调味品领域专家建立感官评定小组,汇总专家对关键品质评价因子描述,并进行客观公正的评分。其次对按所评价的猪肉汤调味酱产品冲调说明书制得的猪肉汤进行电子鼻、电子舌、色差值测定。每个样品称取5mL放入密封容器中用于电子鼻检测;每个样品称取30mL倒入电子舌测量杯内,每个样品均准备两份用于电子舌检测;每个样品用色差计进行色差测定,测定原产品与按说明书冲调汤的色差值。每个指标的等级采用五分制评分(由高到低为5、4、3、2分),各指标分数权重按电子舌、电子鼻特征响应值和色差值各占30%,感官得分占10%计算最终风味得分。最终风味划分级别为特级5分,一级4-5分,二级3-4分,三级2-3分。通过加权计算得到猪肉汤调味料综合风味分数,以评价猪肉汤调味料关键风味等级。该猪肉汤调味酱冲调好的电子舌鲜味值为17.23,对应5分;电子鼻S11响应值为4.6,对应5分;色差值为3.68,对应5分;感官得分95,对应5分。通过最终风味得分=电子舌得分×30%+电子鼻得分×30%+色差值得分×30%+感官评分×10%公式加权求和,该猪肉汤调味酱综合风味得分为5分,属于特级产品,根据传统感官评价,该产品得到95分。两种评价方式评价该产品都为特级产品。电子鼻、电子舌分析结果见图1、图2。First, 9-11 experts in the field of condiments are invited to establish a sensory evaluation team, which summarizes the descriptions of key quality evaluation factors by experts, and conducts objective and fair scoring. Secondly, the electronic nose, electronic tongue and color difference value were measured for the pork soup prepared according to the preparation instructions of the evaluated pork soup seasoning sauce product. Weigh 5mL of each sample and put it into a sealed container for electronic nose detection; weigh 30mL of each sample and pour it into the electronic tongue measuring cup, and prepare two copies of each sample for electronic tongue detection; use a colorimeter for each sample Carry out color difference measurement to measure the color difference between the original product and the soup prepared according to the instructions. The grade of each indicator adopts a five-point system (5, 4, 3, and 2 points from high to low), and the weight of each indicator score is 30% according to the characteristic response value of the electronic tongue, the electronic nose and the color difference value, and the sensory score Take 10% to calculate the final flavor score. The final flavor classification level is 5 points for the special level, 4-5 points for the first level, 3-4 points for the second level, and 2-3 points for the third level. The comprehensive flavor score of pork soup seasoning was obtained by weighted calculation to evaluate the key flavor grade of pork soup seasoning. The electronic tongue umami value prepared by the pork soup sauce is 17.23, corresponding to 5 points; the electronic nose S11 response value is 4.6, corresponding to 5 points; the color difference value is 3.68, corresponding to 5 points; the sensory score is 95, corresponding to 5 points . Through the weighted summation of the final flavor score = electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%, the comprehensive flavor score of the pork soup sauce is 5 points, which belongs to the special class Product, which scored 95 points according to traditional sensory evaluation. Both evaluation methods evaluate the product as a premium product. The analysis results of the electronic nose and electronic tongue are shown in Figure 1 and Figure 2.

实施例2:一种评价猪肉汤调味粉关键品质等级的复合方法Example 2: A composite method for evaluating the key quality level of pork soup seasoning powder

首先邀请9-11位调味品领域专家建立感官评定小组,汇总专家对关键品质评价因子描述,并进行客观公正的评分。其次对按各产品冲调说明书制得的猪肉汤进行电子鼻、电子舌、色差值测定。每个样品称取5mL放入密封容器中用于电子鼻检测;每个样品称取30mL倒入电子舌测量杯内,每个样品均准备两份用于电子舌检测;每个品用色差计进行色差测定,测定原产品与按说明书冲调汤的色差值。每个指标的等级采用五分制评分(由高到低为5、4、3、2分),各指标分数权重按电子舌、电子鼻特征响应值和色差值各占30%,感官得分占10%计算最终风味得分。最终风味划分级别为特级5分,一级4-5分,二级3-4分,三级2-3分。通过加权计算得到猪肉汤调味料综合风味分数,以评价猪肉汤调味料关键风味等级。该猪肉汤调味粉冲调好的电子舌鲜味值为11.57,对应4分;电子鼻S11响应值为2.3,对应3分;色差值为5.06,对应4分;感官得分85,对应4分。通过最终风味得分=电子舌得分×30%+电子鼻得分×30%+色差值得分×30%+感官评分×10%公式加权求和,该猪肉汤调味粉综合风味得分为3.7分,属于二级产品。而根据传统感官评价,该产品得到84分,属于一级产品。两种评价方式得到的结果不一致,说明本发明的评价方法更具有客观性和可靠性。电子鼻、电子舌分析结果见图3、图4。First, 9-11 experts in the field of condiments are invited to establish a sensory evaluation team, which summarizes the descriptions of key quality evaluation factors by experts, and conducts objective and fair scoring. Secondly, the electronic nose, electronic tongue and color difference value were measured for the pork soup prepared according to the preparation instructions of each product. Weigh 5mL of each sample and put it into a sealed container for electronic nose detection; weigh 30mL of each sample and pour it into the electronic tongue measuring cup, and prepare two copies of each sample for electronic tongue detection; use a colorimeter for each sample Carry out color difference measurement to measure the color difference between the original product and the soup prepared according to the instructions. The grade of each indicator adopts a five-point system (5, 4, 3, and 2 points from high to low), and the weight of each indicator score is 30% according to the characteristic response value of the electronic tongue, the electronic nose and the color difference value, and the sensory score Take 10% to calculate the final flavor score. The final flavor classification level is 5 points for the special level, 4-5 points for the first level, 3-4 points for the second level, and 2-3 points for the third level. The comprehensive flavor score of pork soup seasoning was obtained by weighted calculation to evaluate the key flavor grade of pork soup seasoning. The electronic tongue umami value prepared by the pork soup seasoning powder is 11.57, corresponding to 4 points; the electronic nose S11 response value is 2.3, corresponding to 3 points; the color difference value is 5.06, corresponding to 4 points; the sensory score is 85, corresponding to 4 points . Through the weighted summation of the final flavor score = electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%, the comprehensive flavor score of the pork soup seasoning powder is 3.7 points, which belongs to the second category. grade product. According to the traditional sensory evaluation, the product scored 84 points, which is a first-class product. The results obtained by the two evaluation methods are inconsistent, indicating that the evaluation method of the present invention is more objective and reliable. The analysis results of the electronic nose and electronic tongue are shown in Figure 3 and Figure 4.

实施例3:一种评价鸡肉汤调味酱关键品质等级的复合方法Example 3: A composite method for evaluating the key quality grade of chicken soup sauce

首先邀请9-11位调味品领域专家建立感官评定小组,汇总专家对关键品质评价因子描述,并进行客观公正的评分。其次对按各产品冲调说明书制得的鸡肉汤进行电子鼻、电子舌、色差值测定。每个样品称取5mL放入密封容器中用于电子鼻检测;每个样品称取30mL倒入电子舌测量杯内,每个样品均准备两份用于电子舌检测;每个品用色差计进行色差测定,测定原产品与按说明书冲调汤的色差值。每个指标的等级采用五分制评分(由高到低为5、4、3、2分),各指标分数权重按电子舌、电子鼻特征响应值和色差值各占30%,感官得分占10%计算最终风味得分。最终风味划分级别为特级5分,一级4-5分,二级3-4分,三级2-3分。通过加权计算得到鸡汤产品综合风味分数,以评价鸡汤产品关键风味等级。该鸡肉汤调味酱冲调好的电子舌鲜味值为11.42,对应4分;电子鼻S11响应值为3.2,对应4分;色差值为4.71,对应5分;感官得分90,对应5分。通过最终风味得分=电子舌得分×30%+电子鼻得分×30%+色差值得分×30%+感官评分×10%公式加权求和,该鸡肉汤调味酱综合风味得分为4.4分,属于一级产品。而根据传统感官评价,该产品得到92分,属于特级产品。两种评价方式得到的结果不一致,说明本发明的评价方法更具有客观性和可靠性。电子鼻、电子舌分析结果见图5、图6。First, 9-11 experts in the field of condiments are invited to establish a sensory evaluation team, which summarizes the descriptions of key quality evaluation factors by experts, and conducts objective and fair scoring. Secondly, the electronic nose, electronic tongue and color difference value of chicken soup prepared according to the preparation instructions of each product were measured. Weigh 5mL of each sample and put it into a sealed container for electronic nose detection; weigh 30mL of each sample and pour it into the electronic tongue measuring cup, and prepare two copies of each sample for electronic tongue detection; use a colorimeter for each sample Carry out color difference measurement to measure the color difference between the original product and the soup prepared according to the instructions. The grade of each indicator adopts a five-point system (5, 4, 3, and 2 points from high to low), and the weight of each indicator score is 30% according to the characteristic response value of the electronic tongue, the electronic nose and the color difference value, and the sensory score Take 10% to calculate the final flavor score. The final flavor classification level is 5 points for the special level, 4-5 points for the first level, 3-4 points for the second level, and 2-3 points for the third level. The comprehensive flavor scores of chicken soup products were obtained by weighted calculation to evaluate the key flavor grades of chicken soup products. The electronic tongue umami value prepared by the chicken soup sauce is 11.42, corresponding to 4 points; the electronic nose S11 response value is 3.2, corresponding to 4 points; the color difference value is 4.71, corresponding to 5 points; the sensory score is 90, corresponding to 5 points . Through the weighted summation of the final flavor score = electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%, the comprehensive flavor score of the chicken soup sauce is 4.4 points, which belongs to the first category. grade product. According to the traditional sensory evaluation, the product scored 92 points, which is a premium product. The results obtained by the two evaluation methods are inconsistent, indicating that the evaluation method of the present invention is more objective and reliable. The analysis results of the electronic nose and electronic tongue are shown in Figure 5 and Figure 6.

实施例4:一种评价鸡肉汤调味粉关键品质等级的复合方法Example 4: A composite method for evaluating the key quality grade of chicken soup seasoning powder

首先邀请9-11位调味品领域专家建立感官评定小组,汇总专家对关键品质评价因子描述,并进行客观公正的评分。其次对按各产品冲调说明书制得的鸡肉汤进行电子鼻、电子舌、色差值测定。每个样品称取5mL放入密封容器中用于电子鼻检测;每个样品称取30mL倒入电子舌测量杯内,每个样品均准备两份用于电子舌检测;每个品用色差计进行色差测定,测定原产品与按说明书冲调汤的色差值。每个指标的等级采用五分制评分(由高到低为5、4、3、2分),各指标分数权重按电子舌、电子鼻特征响应值和色差值各占30%,感官得分占10%计算最终风味得分。最终风味划分级别为特级5分,一级4-5分,二级3-4分,三级2-3分。通过加权计算得到鸡汤产品综合风味分数,以评价鸡汤产品关键风味等级。该鸡肉汤调味粉冲调好的电子舌鲜味值为9.19,对应3分;电子鼻S11响应值为1.1,对应2分;色差值为10.13,对应3分;感官得分75,对应3分。通过最终风味得分=电子舌得分×30%+电子鼻得分×30%+色差值得分×30%+感官评分×10%公式加权求和,该鸡肉汤调味粉综合风味得分为2.7分,属于三级产品。而根据传统感官评价,该产品得到75分,属于二级产品。两种评价方式得到的结果不一致,说明本发明的评价方法更具有客观性和可靠性。电子鼻、电子舌分析结果见图7、图8。First, 9-11 experts in the field of condiments are invited to establish a sensory evaluation team, which summarizes the descriptions of key quality evaluation factors by experts, and conducts objective and fair scoring. Secondly, the electronic nose, electronic tongue and color difference value of chicken soup prepared according to the preparation instructions of each product were measured. Weigh 5mL of each sample and put it into a sealed container for electronic nose detection; weigh 30mL of each sample and pour it into the electronic tongue measuring cup, and prepare two copies of each sample for electronic tongue detection; use a colorimeter for each sample Carry out color difference measurement to measure the color difference between the original product and the soup prepared according to the instructions. The grade of each indicator adopts a five-point system (5, 4, 3, and 2 points from high to low), and the weight of each indicator score is 30% according to the characteristic response value of the electronic tongue, the electronic nose and the color difference value, and the sensory score Take 10% to calculate the final flavor score. The final flavor classification level is 5 points for the special level, 4-5 points for the first level, 3-4 points for the second level, and 2-3 points for the third level. The comprehensive flavor scores of chicken soup products were obtained by weighted calculation to evaluate the key flavor grades of chicken soup products. The electronic tongue umami value prepared by the chicken soup seasoning powder is 9.19, corresponding to 3 points; the electronic nose S11 response value is 1.1, corresponding to 2 points; the color difference value is 10.13, corresponding to 3 points; the sensory score is 75, corresponding to 3 points . Through the final flavor score = electronic tongue score x 30% + electronic nose score x 30% + color difference score x 30% + sensory score x 10% formula weighted summation, the chicken soup seasoning powder has a comprehensive flavor score of 2.7 points, which belongs to the third grade product. According to the traditional sensory evaluation, the product received 75 points, which is a second-class product. The results obtained by the two evaluation methods are inconsistent, indicating that the evaluation method of the present invention is more objective and reliable. The analysis results of the electronic nose and electronic tongue are shown in Figure 7 and Figure 8.

以上示意性地针对本发明创造及其实施方式进行了描述,该描述没有限制性,所以,如果本领域的普通技术人员受其启示,在不脱离本发明宗旨的情况下,不经创造性的设计出于该技术方案相似的结构方式及实施例,均应属本发明的保护范围。The present invention and its embodiments are described above schematically, and the description is not restrictive. Therefore, if those of ordinary skill in the art are inspired by it, without departing from the spirit of the present invention, no creative design Because of the similar structure and embodiments of the technical solution, they should all belong to the protection scope of the present 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:
Figure FDA0002622551820000011
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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Application publication date: 20201106