CN113466416A - Method for evaluating taste sense of dish by measuring taste sense data of dish by using electronic tongue - Google Patents
Method for evaluating taste sense of dish by measuring taste sense data of dish by using electronic tongue Download PDFInfo
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Abstract
The invention relates to the field of taste evaluation, in particular to a method for evaluating taste of dishes by measuring taste data of the dishes by using an electronic tongue, which comprises the following steps: firstly, determining an optimal model for sensory evaluation of dishes by taking industrially developed dishes as a reference, and pretreating the model sample; secondly, taste evaluation is carried out on the model dish through an electronic tongue, and nine kinds of taste data are measured; thirdly, randomly taking a plurality of dish samples of different cooking methods, and respectively carrying out pretreatment on the dish samples; analyzing main data of the dish quality by using taste evaluation data of the dish sample in the electronic tongue determination step III in combination with a PCA method; and fifthly, measuring taste data of the dish sample to be measured by using the electronic tongue, comparing the taste data with model data, and making a dish sensory evaluation grade according to the taste difference. The evaluation attribute standard for sensory comparison evaluation between different taste substances with the same taste attribute in the current dish field is set.
Description
Technical Field
The invention relates to the field of taste evaluation, in particular to a method for evaluating taste of dishes by measuring taste data of the dishes by using an electronic tongue.
Background
China has a long cooking source and a long history, and forms a unique catering culture. With the development of the catering industry, the demand on dish industrialization is more and more, the research and development of dishes in the dish industrialization are important, sensory evaluation in research and development depends on the tongue of a person to taste at present, the sensory evaluation of the tongue of the person is influenced by a plurality of factors, and the judgment result of the sensory evaluation is not stable and has errors.
With the maturity of the electronic tongue analysis technology, the electronic tongue analysis technology is applied to the research, development and production of dishes, and has positive effects on the industrial production of the dishes, thereby providing scientific basis for standardizing the taste standards of the dishes. The electronic tongue analysis and detection technology is applied in many fields, but is not applied in taste analysis of dishes, and the electronic tongue can change the methods for distinguishing taste and evaluating taste preference by the tongue by utilizing the advantages of the taste analysis. The electronic tongue tests different tastes of dishes to further obtain data, and carries out principal component analysis and correlation analysis processing on the data, so as to judge the dish grades.
The electronic tongue can be used for monitoring the taste of dishes and adjusting the taste type of the dishes by a large hotel and a restaurant chain store, and can replace the traditional dish seasoning technology, so that the taste standardization of finished dishes is realized. The electronic tongue is applied to Chinese dish processing, and has important practical significance for dish standardization and industrial development.
Disclosure of Invention
In order to solve the above mentioned disadvantages in the background art, the present invention provides a method for evaluating the taste of dishes by using an electronic tongue to measure the taste data of dishes.
The purpose of the invention can be realized by the following technical scheme:
a method for taste evaluation of dishes using electronic tongue measurements of taste data of dishes, said method comprising the steps of:
firstly, determining an optimal model for sensory evaluation of dishes by taking industrially developed dishes as a reference, and pretreating the model sample;
secondly, taste evaluation is carried out on the model dish through an electronic tongue, and nine kinds of taste data are measured;
thirdly, randomly taking a plurality of dish samples of different cooking methods, and respectively carrying out pretreatment on the dish samples;
analyzing main data of the dish quality by using taste evaluation data of the dish sample in the electronic tongue determination step III in combination with a PCA (principal component analysis) method;
and fifthly, measuring the taste data of the dish sample to be measured by using the electronic tongue, and comparing the taste data with the model data.
Further, the nine tastes are sour, sweet, bitter, salty, fresh, astringent, rich, bitter aftertaste, astringent aftertaste.
Further, the pretreatment method in the first step and the third step comprises the following steps:
firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
The invention has the beneficial effects that:
the invention provides an objective method for evaluating dishes, the previous sensory evaluation is carried out through the tongue of a person, the evaluation effect of the tongue of the person can be influenced along with the mood and the environment of the person, the taste sense of the dishes is digitalized and more objective through the method, and the method can be applied to the industrial production and research and development of the dishes.
The method solves the technical problem that the sensory comparison accuracy and the applicability of taste substances are low because no attribute evaluation standard exists in the sensory comparison evaluation of different taste substances with the same taste attributes in the current dish field.
Drawings
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art to obtain other drawings without creative efforts;
FIG. 1 is a schematic diagram of the contribution rates of different taste parameters of Gongbao chicken pieces after principal component analysis in example 1 of the present invention;
FIG. 2 is a schematic diagram showing the difference between different samples of the Gongbao chicken dices after principal component analysis in example 1 of the present invention;
FIG. 3 is a graph showing taste data of the electronic tongue assay palace chicken pieces in example 1 of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
A method for taste evaluation of dishes using electronic tongue measurements of taste data of dishes, said method comprising the steps of:
firstly, determining an optimal model for sensory evaluation of dishes by taking industrially developed dishes as a reference, and pretreating the model sample;
secondly, taste evaluation is carried out on the model dish through an electronic tongue, and nine kinds of taste data are measured;
thirdly, randomly taking a plurality of dish samples of different cooking methods, and respectively carrying out pretreatment on the dish samples;
analyzing key data of the dish quality by combining taste evaluation data of the dish sample in the electronic tongue determination step III and a PCA (principal component analysis) method;
and fifthly, measuring taste data of the dish sample to be measured by using the electronic tongue, comparing the taste data with model data, and making a dish sensory evaluation grade according to the taste difference.
Further, the nine tastes are sour, sweet, bitter, salty, fresh, astringent, rich, bitter aftertaste, astringent aftertaste.
Further, the pretreatment method in the first step and the third step comprises the following steps:
firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
Example 1: diced chicken with uterus protection function
Firstly, determining a best taste model (factory research and development sample) of the palace diced chicken, and preprocessing the model sample.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
Measuring the taste parameters of the palace Bao chicken by using an electronic tongue: the method comprises the following steps of carrying out principal component analysis on sour, sweet, bitter, salty, fresh, astringent, rich, bitter and aftertaste, and astringent aftertaste, wherein the principal component analysis method is a method for simplifying a data set, and the dimension of related multidimensional variables is reduced through linear change. By constructing an appropriate value function, the low dimensional system is further transformed into a one dimensional system. This transformation transforms the data into a new coordinate system such that the first large variance of any data projection is at a first coordinate (referred to as first on principal component) and the second large variance is at a second coordinate (on second principal component). Principal component analysis is typically used to reduce the dimensionality of the data set while preserving the features that contribute the greatest differences to the data set. As shown in FIG. 1, the results of the principal component analysis showed that 4 principal components substantially reflect the taste index information of the Tungbao chicken dices, and the cumulative variance contribution rate exceeded 80%. In the results, the variance contribution rates of the principal components PC1 and PC2 were 45.7% and 18.6%, respectively.
Secondly, randomly preparing 30 parts of the diced chicken with the palace style obtained by different cooking methods, and processing according to the following method.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
……
Thirdly, analyzing main data of the dish quality by combining taste evaluation data of 30 dishes and a PCA (principal component analysis) method. The results of the principal component analysis show that the four principal components can basically reflect the taste index information of the Tungbao chicken dices, and the cumulative variance contribution rate exceeds 80 percent. The variance contributions of the principal components PC1 and PC2 in the results reach 45.7 percent and 18.6 percent respectively, and as can be seen from FIG. 2, other samples can be well identified and separated except that the samples No. 16 and 17 and the samples No. 18 and 21 are partially overlapped. The sampled Tungbao chicken taste indexes can be well distinguished through the electronic tongue. The principal component analysis shows that the samples are well classified into three categories, which may be related to the practice of the Fubao chicken dices, and the sampled Fubao chicken dices can be well recognized by an electronic tongue.
And fourthly, after the sample to be detected is processed, the electronic tongue detects the salty taste, the sour taste and the bitter taste.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
Comparing the measured salty taste, sour taste and bitter taste with model data, and making sensory evaluation grade of the Gongbao diced chicken according to taste difference.
Example 2: braised pork with brown sauce
Firstly, determining a model (factory research and development sample) for optimizing the taste of the braised pork in brown sauce, and preprocessing the model sample.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
Measuring taste parameters of the braised pork with the electronic tongue: sour, sweet, bitter, salty, fresh, astringent, rich, bitter aftertaste, astringent aftertaste.
Secondly, 30 parts of braised pork samples obtained by different cooking methods are randomly prepared and treated according to the following method.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
……
Thirdly, analyzing main data of the dish quality by combining taste evaluation data of 30 dishes and a PCA (principal component analysis) method. The results of the principal component analysis show that the two principal components can basically reflect the taste index information of the braised pork, and the cumulative variance contribution rate of the two principal components exceeds 80 percent. In the result, the variance contribution rates of the main components PC1 and PC2 reach 55.7 percent and 28.6 percent respectively, and the first two main data are sweet taste and salty taste.
And fourthly, after the sample to be detected is processed, the electronic tongue detects the salty taste and the sweet taste of the sample.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
The measured salty taste and sweet taste are compared with model data, and the sensory evaluation grade of the red-cooked pork can be worked out according to the taste difference.
Example 3: potato beef
Firstly, determining a model (factory research and development sample) with the best taste of potato and beef, and preprocessing the model sample.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
Measuring taste parameters of the braised pork with the electronic tongue: sour, sweet, bitter, salty, fresh, astringent, rich, bitter aftertaste, astringent aftertaste.
Secondly, randomly preparing 30 parts of potato and beef samples obtained by different cooking methods, and processing the samples according to the following method.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
……
Thirdly, analyzing main data of the dish quality by combining taste evaluation data of 30 dishes and a PCA (principal component analysis) method. The results of the principal component analysis show that the two principal components can basically reflect the taste index information of the Tungbao chicken dices, and the cumulative variance contribution rate exceeds 70 percent. In the result, the variance contribution rates of the main components PC1 and PC2 reach 51 percent and 19.2 percent respectively, and the first two main data are salty and abundant.
And fourthly, after the sample to be detected is processed, the electronic tongue detects the salty taste and the richness of the sample to be detected.
Firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
The measured salty taste and richness are compared with model data, and the sensory evaluation level of the potato beef can be worked out according to the taste difference. As shown in fig. 3, the lines of different colors represent different samples, all data are absolute output values based on artificial saliva (reference solution), and the state of the electronic tongue testing artificial saliva simulates the state of saliva alone in the human mouth. Wherein Tasteless is Tasteless, that is, the output of reference solution, and the reference solution is composed of potassium chloride and tartaric acid to form taste value, so that the Tasteless point of sour taste is-13, and the Tasteless point of salty taste is-6, and based on this, when the taste value of sample is lower than Tasteless, it is indicated that the sample has no said taste, otherwise, it has. The output of the reference solution was set to "0", and the tasteless points of the other indices, except for sour and salty tastes, were all 0, and taste items larger than the tasteless points were evaluated. Because the reference solution is prepared by potassium chloride and tartaric acid, the reference solution contains a small amount of acid and salt, and the tasteless points of sour taste and salty taste are-13 and-6 respectively.
The items below the tasteless point are considered to be tastes that the sample does not have, and as can be seen from fig. 3, all taste indices are above the tasteless point, and all taste indices are considered to be effective indices for evaluating dishes.
The method solves the technical problem that the sensory comparison accuracy and the applicability of taste substances are low because no attribute evaluation standard exists in the sensory comparison evaluation of different taste substances with the same taste attributes in the current dish field.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
Claims (3)
1. A method for evaluating taste of dishes by measuring taste data of dishes by using an electronic tongue, comprising the steps of:
firstly, determining an optimal model for sensory evaluation of dishes by taking industrially developed dishes as a reference, and pretreating the model sample;
secondly, taste evaluation is carried out on the model dish through an electronic tongue, and nine kinds of taste data are measured;
thirdly, randomly taking a plurality of dish samples of different cooking methods, and respectively carrying out pretreatment on the dish samples;
analyzing main data of the dish quality by using taste evaluation data of the dish sample in the electronic tongue determination step III in combination with a PCA method;
and fifthly, measuring taste data of the dish sample to be measured by using the electronic tongue, comparing the taste data with model data, and making a dish sensory evaluation grade according to the taste difference.
2. The method of claim 1, wherein the nine tastes are sour, sweet, bitter, salty, fresh, astringent, rich, bitter aftertaste, astringent aftertaste.
3. The method for evaluating the taste of dishes by using the electronic tongue to measure the taste data of dishes according to claim 1, wherein the pretreatment method in the first step and the third step comprises the following steps:
firstly, putting the finished vegetables into a pulping machine to be smashed;
secondly, accurately weighing 10.00g of sample by using a balance and putting the sample into a beaker;
thirdly, adding 200ml of distilled water, covering a glass cover, putting the glass cover on an electric furnace, boiling, and taking down the glass cover after timing for two minutes;
fourthly, filtering the sample liquid, and collecting filtrate into a conical flask;
fifthly, sucking 50ml of filtrate into a centrifuge tube by using a pipette, and recording the number of the residual filtrate;
sixthly, balancing the sample liquid centrifuge tube with distilled water;
seventhly, placing the centrifuge tube into a centrifuge for centrifugation at 10000r for 15 min;
after completing centrifugation, the sample liquid is filtered by a 45-micron water system filter membrane, 10ml of filtrate is removed, distilled water is used for diluting the filtrate to 200ml, and the sample is marked to be detected.
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| CN108303503A (en) * | 2018-01-05 | 2018-07-20 | 中国食品发酵工业研究院有限公司 | The evaluation method of the grape wine sense of taste |
| CN111898920A (en) * | 2020-08-07 | 2020-11-06 | 江南大学 | Composite method for evaluating key quality grade of broth seasoning |
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| CN107045013A (en) * | 2017-01-09 | 2017-08-15 | 吉林大学 | Beef taste quality automatic classification detector and its detection method |
| CN108303503A (en) * | 2018-01-05 | 2018-07-20 | 中国食品发酵工业研究院有限公司 | The evaluation method of the grape wine sense of taste |
| CN111898920A (en) * | 2020-08-07 | 2020-11-06 | 江南大学 | Composite method for evaluating key quality grade of broth seasoning |
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