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

Abstract

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.

Description

A composite method for evaluating key quality grades of broth seasonings

technical field

The present invention relates to broth seasoning, in particular to a composite method for evaluating the key quality grade of broth seasoning.

Background technique

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.

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.

SUMMARY OF THE INVENTION

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.

Technical solution: a composite method for evaluating the key quality grades of broth seasonings, which mainly includes the following steps:

(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.

Table 1. Sensory evaluation of meat soup base

(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) 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) 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:

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) 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.

Table 2. Evaluation standards for key quality grades of meat soup bases

Table 3 Traditional sensory evaluation criteria for meat soup base

flavor grade Sensory score (points) sensory description Premium 90-100 Meat, umami, strong aroma, high acceptability Level 1 80-90 Meat taste, umami taste is average, aroma is average, more acceptable secondary 60-80 Light taste, fishy smell, low acceptance Level 3 <60 No or peculiar smell, strong fishy smell, unacceptable

(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.

Final key quality score = electronic tongue score × 30% + electronic nose score × 30% + color difference score × 30% + sensory score × 10%.

Preferably, before the above-mentioned electronic nose measurement, the sample is placed in an oven at 40° C. for 30 minutes.

Preferably, before the above-mentioned electronic tongue measurement, the sample needs to be deoiled.

Preferably, in the above colorimetric evaluation, the sample should be heated or brewed until it is completely dissolved and the color is uniform.

Preferably, the above-mentioned indicators need to be repeatedly detected 3 times during the evaluation of the sample.

Preferably, the dosage of the above-mentioned sensory evaluation is uniformly 50 mL.

Preferably, the above-mentioned weighting should take the average of three scores when calculating the total score.

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.

Description of drawings

Fig. 1 is embodiment 1 sample electronic nose analysis result figure;

Fig. 2 is embodiment 1 sample electronic tongue analysis result figure;

Fig. 3 is embodiment 2 sample electronic nose analysis result figure;

Fig. 4 is embodiment 2 sample electronic tongue analysis result figure;

Fig. 5 is embodiment 3 sample electronic nose analysis result figure;

Fig. 6 is embodiment 3 sample electronic tongue analysis result diagram;

Fig. 7 is a sample electronic nose analysis result diagram;

Figure 8 is a graph of the analysis results of the sample electronic tongue.

Detailed ways

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.

Example 1: A composite method for evaluating the key quality level of pork soup sauce

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.

Example 2: A composite method for evaluating the key quality level of pork soup seasoning powder

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.

Example 3: A composite method for evaluating the key quality grade of chicken soup sauce

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.

Example 4: A composite method for evaluating the key quality grade of chicken soup seasoning powder

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.

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:

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.

Images