CN113252857A - Instrument analysis sensory evaluation system for old chafing dish beef tallow sample - Google Patents

Instrument analysis sensory evaluation system for old chafing dish beef tallow sample Download PDF

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Publication number
CN113252857A
CN113252857A CN202110318842.1A CN202110318842A CN113252857A CN 113252857 A CN113252857 A CN 113252857A CN 202110318842 A CN202110318842 A CN 202110318842A CN 113252857 A CN113252857 A CN 113252857A
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sample
sensory evaluation
samples
beef tallow
module
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杨礼学
王俏君
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Guanghan Maidele Food Co ltd
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Guanghan Maidele Food Co ltd
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/03—Edible oils or edible fats
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Medicinal Chemistry (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Sampling And Sample Adjustment (AREA)

Abstract

The invention discloses an instrument analysis sensory evaluation system for a butter sample of an old chafing dish, which comprises a sample selecting module, a sample processing module and a sample sensory evaluation module, wherein the sample selecting module is electrically connected with the sample processing module, and the sample processing module is electrically connected with the sample sensory evaluation module.

Description

Instrument analysis sensory evaluation system for old chafing dish beef tallow sample
Technical Field
The invention relates to instrumental analysis sensory evaluation of an old chafing dish beef tallow sample, in particular to an instrumental analysis sensory evaluation system of an old chafing dish beef tallow sample, and belongs to the technical field of instrumental analysis sensory evaluation of the old chafing dish beef tallow sample.
Background
Beef tallow is one of the most important raw materials in the hotpot condiment, and the flavor of the beef tallow directly determines the flavor of the hotpot condiment. In the Chongqing area, the spicy hot pot is favored by consumers due to the flavor characteristics of the spicy, hot, fresh and fragrant, and becomes a representative industry in the Chongqing area. In particular to the old chafing dish, the flavor is rich and mellow, and becomes the most distinctive representative of the spicy chafing dish. In order to further fry the old chafing dish bottom material with thick air outlet flavor, a novel beef tallow product is produced at the same time, namely the old chafing dish beef tallow. At present, old chafing dish beef tallow products of various brands appear on the market, but the old chafing dish beef tallow has no production quality standard. The flavor characteristics of the beef tallow of the old chafing dish are different from those of common beef tallow, which is not clear at present, so that the quality of the beef tallow cannot be controlled. The main factors influencing the flavor and quality of the beef tallow can be the production area, the grease acquisition part, the processing technology and the like. At present, the beef tallow raw material fat is obtained from dead places, and common dead places include northwest areas (Gansu, Xinjiang and the like), northwest areas (inner Mongolia, Hebei and the like), northeast areas (Heilongjiang, Jilin and the like), southwest areas (Sichuan, Guizhou) and the like; tallow can be divided into two categories, depending on the fat acquisition site: beef tallow extracted from relatively pure and single beef fat obtained from the beef loin tripe part is called beef loin tripe oil; the other is relatively fragmented bovine fat obtained by cutting bovine limbs, and the beef tallow extracted from the bovine fat often containing lean tissue and blood, which is called bovine cut oil. In addition, in the production process of the old chafing dish beef tallow, in order to make the final flavor of the product stronger, part of producers adopt the mutton fat to replace the beef fat. After the fat raw material is obtained, the beef tallow which can be directly eaten is obtained through a series of processing technologies such as crude extraction, degumming, deacidification, decoloration, deodorization and the like. Each of the above origin, location and processing has an important influence on the quality of beef tallow, wherein the origin and location directly influence the quality of the raw materials and are the primary factors determining the flavor and quality of beef tallow. In order to standardize the production process of the beef tallow in the old chafing dish, the flavor difference of beef tallow samples in different producing areas and different parts needs to be determined firstly, so that the control of the flavor quality of the beef tallow is realized, and a foundation is laid for the oriented production of the beef tallow in the old chafing dish.
Therefore, an instrumental analysis sensory evaluation system for the old chafing dish beef tallow sample is needed to accurately evaluate the quality of the beef tallow flavor sample.
Disclosure of Invention
The invention aims to provide an instrumental analysis sensory evaluation system for an old chafing dish beef tallow sample, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: an instrumental analysis sensory evaluation system for an old chafing dish beef tallow sample comprises a sample selection module, a sample processing module and a sample sensory evaluation module, wherein the sample selection module is electrically connected with the sample processing module;
the sample selection module selects 41 samples, and places the 41 samples in 41 test tubes, wherein the samples are respectively marked as follows: j19, J5, J33, J17, J37, J1, J6, J4, J31, J34, J2, J3, J4, J18, J10, J39, J38, J39, J36, J29, J25, J22, J16, J32, J35, J27, J8, J14, J24, J13, J20, J40, J11, J15, J30, J28, J26, J23, J12, J21, J41, J7; (ii) a
The sample processing module is used for centrifuging and heating sample test tubes of J19, J5, J33, J17, J37, J1, J6, J4, J31, J34, J2, J3, J4, J18, J10, J39, J38, J39, J36, J29, J25, J22, J16, J32, J35, J27, J8, J14, J24, J13, J20, J40, J11, J15, J30, J28, J26, J23, J12, J21, J41 and J7 by water bath;
and the sample sensory evaluation scoring module is used for performing sensory evaluation scoring on the test tube samples in the sample processing module.
As a preferred technical scheme of the present invention, the sample item space extraction method selected in the sample selection module comprises solid phase micro-extraction; and solvent extraction methods, including simultaneous distillation extraction.
As a preferred technical scheme, the samples selected in the sample processing module are all selected through an electronic balance, so that the quality of each sample is ensured to be the same, and the evaluation accuracy of the samples is not influenced.
As a preferred technical scheme, the sample sensory evaluation module evaluates milk fragrance, mutton smell, animal fat smell, sweet taste, burnt smell and sweat smell of a laboratory professional.
As a preferred technical scheme of the invention, the method comprises the following steps: respectively selecting 7.5g of samples and placing the samples in a centrifuge tube;
step two: heating the sample in the centrifuge tube in a water bath at 60 ℃, and performing odor evaluation after the sample is melted;
step three: the 41 samples were scored for sensory evaluation by a sensory panel of 9 laboratory professionals for milk flavor, mutton smell, animal fat smell, sweetness, burnt smell, and sweat smell.
Compared with the prior art, the invention has the beneficial effects that: according to the instrument analysis sensory evaluation system for the beef tallow sample of the old chafing dish, disclosed by the invention, the sensory evaluation can be rapidly and accurately carried out on the beef tallow sample through the arranged sample selection module, the sample processing module and the sample sensory evaluation module, and the old chafing dish bottom material with a deep fried flavor is found.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides an instrument analysis sensory evaluation system for an old chafing dish beef tallow sample, which comprises a sample selection module, a sample processing module and a sample sensory evaluation module, wherein the sample selection module is electrically connected with the sample processing module;
the sample selection module selects 41 samples, and places the 41 samples in 41 test tubes, wherein the labels are as follows: j19, J5, J33, J17, J37, J1, J6, J4, J31, J34, J2, J3, J4, J18, J10, J39, J38, J39, J36, J29, J25, J22, J16, J32, J35, J27, J8, J14, J24, J13, J20, J40, J11, J15, J30, J28, J26, J23, J12, J21, J41, J7;
sample processing modules for J19, J5, J33, J17, J37, J1, J6, J4, J31, J34, J2, J3, J4, J18, J10, J39, J38, J39, J36, J29, J25, J22, J16, J32, J35, J27, J8, J14, J24, J13, J20, J40, J11, J15, J30, J28, J26, J23, J12, J21, J41, J7; centrifuging the sample test tube, and heating by water bath;
and the sample sensory evaluation scoring module is used for performing sensory evaluation scoring on the test tube samples in the sample processing module.
The sample item selected in the sample selection module is subjected to an empty extraction method, which comprises solid-phase microextraction; and solvent extraction methods, including simultaneous distillation extraction.
The samples selected in the sample processing module are all selected through the electronic balance, so that the quality of each sample is guaranteed to be the same, and the evaluation accuracy of the samples cannot be influenced.
The sample sensory evaluation module evaluates milk flavor, mutton smell, animal fat flavor, sweet taste, burnt flavor and sweat odor of a laboratory professional.
Sensory evaluation system method:
the method comprises the following steps: respectively selecting 7.5g of samples and placing the samples in a centrifuge tube;
step two: heating the sample in the centrifuge tube in a water bath at 60 ℃, and performing odor evaluation after the sample is melted;
step three: the 41 samples were scored for sensory evaluation by a sensory panel of 9 laboratory professionals for milk flavor, mutton smell, animal fat smell, sweetness, burnt smell, and sweat smell.
Table one: weighted score of each flavor type
Fragrance Weight of
Milk flavor 0.2
Mutton smell 0.2
Oil and fat taste of animal 0.2
Sweet taste 0.2
Burnt flavor 0.1
Sweat stink smell 0.1
Table two: sensory evaluation result of old chafing dish sample
Sample numbering Milk flavor Mutton smell Oil and fat taste of animal Sweet taste Burnt flavor Sweat stink smell Weighted total score
J19 0.62 0.82 0.71 0.47 0.16 0.19 2.97
J5 0.69 0.67 0.8 0.51 0.07 0.18 2.91
J33 0.42 0.67 0.71 0.29 0.28 0.3 2.67
J17 0.51 0.58 0.73 0.29 0.21 0.28 2.6
J1 0.62 0.49 0.69 0.29 0.19 0.24 2.52
J6 0.51 0.53 0.82 0.27 0.2 0.19 2.52
J4 0.62 0.6 0.69 0.33 0.1 0.16 2.5
J31 0.4 0.51 0.76 0.22 0.32 0.28 2.49
J34 0.53 0.53 0.69 0.36 0.22 0.16 2.49
J2 0.4 0.56 0.8 0.22 0.2 0.3 2.48
J3 0.38 0.6 0.78 0.31 0.19 0.2 2.46
J37 0.73 0.2 0.53 0.8 0.13 0.13 2.53
J18 0.4 0.53 0.67 0.27 0.27 0.3 2.43
J10 0.44 0.56 0.64 0.36 0.16 0.27 2.42
J39 0.42 0.49 0.76 0.38 0.18 0.18 2.4
J38 0.58 0.4 0.53 0.47 0.32 0.09 2.39
J9 0.38 0.44 0.76 0.4 0.2 0.21 2.39
J36 0.36 0.67 0.56 0.33 0.2 0.27 2.38
J29 0.49 0.44 0.71 0.29 0.24 0.2 2.38
J25 0.56 0.42 0.64 0.31 0.21 0.2 2.34
J22 0.4 0.67 0.64 0.27 0.16 0.21 2.34
J16 0.31 0.56 0.69 0.27 0.31 0.19 2.32
J32 0.6 0.36 0.58 0.42 0.18 0.18 2.31
J35 0.44 0.44 0.8 0.22 0.23 0.16 2.3
J27 0.36 0.53 0.69 0.27 0.27 0.19 2.3
J8 0.42 0.51 0.76 0.24 0.19 0.16 2.28
J14 0.4 0.56 0.64 0.18 0.18 0.3 2.26
J24 0.38 0.44 0.73 0.24 0.23 0.2 2.23
J13 0.4 0.58 0.62 0.18 0.2 0.23 2.21
J20 0.44 0.47 0.62 0.27 0.16 0.26 2.21
J40 0.33 0.62 0.6 0.24 0.19 0.22 2.21
J11 0.47 0.33 0.64 0.24 0.276 0.220 2.18
J15 0.31 0.4 0.76 0.24 0.27 0.22 2.18
J30 0.4 0.49 0.62 0.27 0.21 0.19 2.18
J28 0.44 0.42 0.6 0.36 0.13 0.2 2.16
J26 0.38 0.51 0.58 0.22 0.21 0.19 2.18
J23 0.24 0.53 0.69 0.24 0.21 0.21 2.13
J12 0.58 0.29 0.6 0.4 0.09 0.13 2.09
J21 0.33 0.38 0.62 0.27 0.29 0.18 2.07
J41 0.33 0.44 0.58 0.22 0.21 0.24 2.03
J7 0.29 0.44 0.58 0.13 0.11 0.23 1.79
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (5)

1. An instrumental analysis sensory evaluation system for an old chafing dish beef tallow sample comprises a sample selection module, a sample processing module and a sample sensory evaluation module, and is characterized in that the sample selection module is electrically connected with the sample processing module, and the sample processing module is electrically connected with the sample sensory evaluation module;
the sample selection module selects 41 samples, and places the 41 samples in 41 test tubes, wherein the samples are respectively marked as follows: j19, J5, J33, J17, J37, J1, J6, J4, J31, J34, J2, J3, J4, J18, J10, J39, J38, J39, J36, J29, J25, J22, J16, J32, J35, J27, J8, J14, J24, J13, J20, J40, J11, J15, J30, J28, J26, J23, J12, J21, J41, J7;
the sample processing module is used for centrifuging and heating a sample tube of JJ19, J5, J33, J17, J37, J1, J6, J4, J31, J34, J2, J3, J4, J18, J10, J39, J38, J39, J36, J29, J25, J22, J16, J32, J35, J27, J8, J14, J24, J13, J20, J40, J11, J15, J30, J28, J26, J23, J12, J21, J41 and J7 through a water bath;
and the sample sensory evaluation scoring module is used for performing sensory evaluation scoring on the test tube samples in the sample processing module.
2. The instrumental analysis sensory evaluation system for the old chafing dish beef tallow sample according to claim 1, wherein: the sample item space extraction method selected in the sample selection module comprises solid phase micro extraction; and solvent extraction methods, including simultaneous distillation extraction.
3. The instrumental analysis sensory evaluation system for the old chafing dish beef tallow sample according to claim 1, wherein: the samples selected in the sample processing module are all selected through the electronic balance, so that the quality of each sample is guaranteed to be the same, and the evaluation accuracy of the samples cannot be influenced.
4. The instrumental analysis sensory evaluation system for the old chafing dish beef tallow sample according to claim 1, wherein: the sample sensory evaluation module evaluates milk fragrance, mutton smell, animal fat smell, sweet taste, burnt smell and sweat smell of a laboratory professional.
5. The method for the instrumental analysis sensory evaluation system of the old chafing dish beef tallow sample according to claim 1, wherein the method comprises the following steps:
the method comprises the following steps: respectively selecting 7.5g of samples and placing the samples in a centrifuge tube;
step two: heating the sample in the centrifuge tube in a water bath at 60 ℃, and performing odor evaluation after the sample is melted;
step three: the 41 samples were scored for sensory evaluation by a sensory panel of 9 laboratory professionals for milk flavor, mutton smell, animal fat smell, sweetness, burnt smell, and sweat smell.
CN202110318842.1A 2021-03-25 2021-03-25 Instrument analysis sensory evaluation system for old chafing dish beef tallow sample Pending CN113252857A (en)

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CN102426227A (en) * 2011-08-31 2012-04-25 安徽省界首市精炼食用油脂有限责任公司 Identification method for hot pot tallow quality
CN105942410A (en) * 2016-04-29 2016-09-21 颐海（中国）食品有限公司 Beef tallow hot pot bottom materials and preparation method thereof
CN109924270A (en) * 2017-12-18 2019-06-25 丰益(上海)生物技术研发中心有限公司 Flavor grease composition suitable for holotype chafing dish bottom flavorings
CN109329853A (en) * 2018-11-27 2019-02-15 重庆德庄农产品开发有限公司 A kind of less salt chafing dish bottom flavorings and its preparation process
CN111713678A (en) * 2020-06-30 2020-09-29 成都泰罗科技有限公司 Non-hot-processing clear oil hotpot condiment and preparation method thereof

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Application publication date: 20210813