TWM643019U - Milk cupping sheet - Google Patents

Abstract

A milk cupping sheet including a body and multiple first item indications is provided. The shape of the body is rectangular. The body has a surface, the surface has multiple square areas, and each of the multiple square areas has a first block and a second block. Multiple first item indications are respectively disposed in multiple first blocks, wherein each of the multiple first item indications includes a first vocabulary. The milk cupping sheet of the present creation can be used as a milk quality record for milk sensory evaluation and as a reference standard for quality grading.

Description

Milk Cupping Card

This creation is about a drink cupping test card, especially a milk cupping test card

Milk is rich in nutrients, including fat-soluble vitamins A, D, E in milk fat, casein and calcium, and the flavor of milk is suitable for matching with other drinks, such as coffee, black tea and cocoa. One of the necessities of people's daily life. With regard to improving the quality of milk, in addition to the hygienic conditions needing to meet the standards, the more important thing is the flavor of the milk itself, because consumers will choose according to their personal preferences, and the milk flavor will be affected by the feed, drinking water and other factors of the cows. Influenced by factors such as seasons, for example, milk is thinner due to drinking more water in summer.

However, there is currently no reference standard for milk quality based on sensory evaluation. Only numerical standards have been established based on scientific testing data for hygienic conditions such as somatic cell count, live bacteria count, milk fat percentage and fat-free solids.

It is known that there are only numerical standards for milk quality based on scientific testing of milk, and if you want to evaluate the quality of milk from the senses, you need a suitable operation process, which also includes sensory evaluation from various aspects of milk quality. Make the evaluation results have reference value and avoid disputes over personal preferences. The milk cup test card provided by this creation can be used as a milk quality record for sensory evaluation and a reference standard for milk quality grading.

The milk cupping test card provided by this creation includes a main body and multiple first item marks. The shape of the main body is rectangular, the main body has a surface, and the surface has a plurality of square areas, and each square area has a first block and a second block. A plurality of first item marks are respectively set in a plurality of first blocks, wherein each first item mark includes a first vocabulary.

In an embodiment of the present invention, the above-mentioned milk cupping test card further includes a plurality of information marks disposed on a peripheral area of the main body, and the peripheral area is adjacent to a plurality of square areas.

In an embodiment of the invention, the above-mentioned multiple information marks are respectively the taster and the date.

In an embodiment of the present invention, the plurality of first words include sample, milky color, aroma, flavor, sweetness, body, texture, aftertaste, balance, overall consideration, preliminary total score, blemish and final total score.

In an embodiment of the present invention, the second block corresponding to the first block whose first vocabulary is cream color has a plurality of boxes.

In an embodiment of the present invention, the colors of the above-mentioned multiple boxes are different.

In an embodiment of the present invention, the above-mentioned multiple first words are aroma, flavor, sweetness, body texture, texture, aftertaste, balance, comprehensive consideration and multiple first blocks corresponding to defects. The second block has a plurality of first sub-areas, and the milk cupping test card further includes a plurality of second item marks, which are respectively set in each first sub-area, and each second item mark includes a second vocabulary.

In an embodiment of the present creation, the above-mentioned first vocabulary is the first block of aroma corresponding to the three first sub-regions where multiple second vocabulary is respectively a plurality of numbers, scores and notes; the first vocabulary is flavor The first block corresponds to a plurality of second vocabulary, which are three first sub-regions of a plurality of numbers, scores × 2 and remarks; the first block with a first vocabulary of sweetness corresponds to a plurality of second vocabulary, respectively The three first sub-regions of numbers, fractions×2 and remarks; the first block whose first vocabulary is physical sense corresponds to the three first sub-regions whose second vocabulary is a plurality of numbers, scores and remarks; A first block whose vocabulary is texture corresponds to three first subregions where multiple second vocabulary is a plurality of numbers, scores and notes; the first block whose first vocabulary is after rhyme corresponds to multiple second vocabulary respectively The three first sub-regions of a plurality of numbers, scores and notes; the first block whose first vocabulary is a sense of balance corresponds to the three first sub-regions of a plurality of second vocabulary respectively a plurality of numbers, scores and notes; One vocabulary is comprehensive consideration and the first block corresponds to a plurality of second vocabulary respectively three first sub-areas of sensory intensity persistence record, score and note; and the first block of the first vocabulary is defect corresponds to multiple The second vocabulary is the three first sub-regions of "several types", "×10=" and "type of defect: bitterness\sourness\plastic\mustyness\metallicity".

In an embodiment of the present creation, the above-mentioned milk cup test card further includes a plurality of first patterns, which are respectively set in each first sub-area corresponding to a plurality of numbers in each second vocabulary, and each first pattern has Multiple line segments, each line segment corresponds to each number.

In an embodiment of the present invention, the above-mentioned numbers are 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10, respectively.

In an embodiment of the present invention, the above-mentioned milk cup test card further includes a second pattern set in the first sub-area where the second vocabulary is the persistent record of sensory intensity, the second pattern has two intersecting vectors, and a plurality of vectors time and intensity, respectively.

This creation uses the milk cup test card, which can be used as the milk quality record and quality grading reference standard for milk sensory evaluation.

In order to make the above and other purposes, features and advantages of this invention more comprehensible, the following specific examples are given together with the accompanying drawings and described in detail as follows.

The "milk" mentioned in this manual can be fresh milk, long-lasting milk, flavored milk and other dairy products. The milk tasted in this example takes fresh milk as an example, and the "taster" mentioned means to participate in milk tasting process personnel. Since the sensory evaluation of milk involves the subjective feelings of the tasters, the milk quality evaluation standard created in this paper provides a variety of observation and scoring items, including milk color, aroma, flavor, sweetness, balance, body texture, texture, aftertaste , Comprehensive consideration and defect items, under the comprehensive evaluation, the milk quality records and quality grading results are more comprehensive and have reference value. In addition, in order to reduce the factors that may affect the tasting results during the milk tasting process, including the environment of the tasting place, the utensils used, and the sensory acuity of the tasters, so that the tasting results can best present the quality of milk itself Therefore, this creation also provides the following content including: preparation before tasting, fresh milk sample preparation, taster etiquette of fresh milk tasting, fresh milk tasting steps and meaning of fresh milk tasting, the following will be matched with milk cup test card Explain the details.

Preparations before the tasting include the following: Sample equipment: refrigerated refrigerator and thermometer. Environmental requirements: In terms of tidiness, it needs to be a clean environment without disturbing smells, quiet and comfortable temperature, and reduce distracting factors (such as answering the phone) for the tasters, so that the tasters can be calm and relaxed during the tasting For sensory tasting. In addition, a flat surface is required for placing samples and related utensils. Tasting equipment: measuring cups, clean drinking water, sample label stickers (or other methods that can be used to identify samples), pens, clips, milk cup test cards and ISO tasting cups.

The ISO tasting cup is a tasting cup designed by the International Organization for Standardization in 1977. The capacity is 215ml ± 10ml. Its size has certain specifications, so that when pouring a 50ml drink, the liquid level should be just at the widest part of the cup belly, allowing the drink to The best aroma volatilization degree, to avoid the influence of the aroma volatilization degree due to the liquid level is too high or too low. In addition, the ISO tasting cup does not highlight the individual characteristics of different drinks, but directly shows the original flavor of the drink, so it is suitable for impartially evaluating the advantages and disadvantages of each drink. If you cannot obtain an ISO tasting cup, you can replace it with a clean, odorless, transparent and colorless glass with a mouth width of about 5 cm and a height of about 10 cm.

The steps of fresh milk sample preparation include the following: Step 1. Ensure that the samples are kept at 0-7°C before tasting to avoid deterioration of the samples. Step 2. Mark the serial number of the sample on the tasting cup. Step 3: Measure 50ml of each sample and pour it into a tasting cup. Step 4. Complete the tasting within 10 minutes after the sample is taken, so as to avoid the taste and flavor tasting of the sample being affected by the temperature rise.

It is worth mentioning that when using the same measuring cup or tasting cup to take different samples, you need to clean the measuring cup or tasting cup with clean drinking water first, and then remove the liquid and smell of the previous sample in the measuring cup or tasting cup , and then take a sample in a measuring cup or a tasting cup to avoid the mixing of different samples from affecting the tasting results of subsequent samples. In addition, it is recommended that the number of tasting samples in each batch be four, and the tasting of all samples in the batch should be completed within 20 minutes, so as to avoid the influence of temperature rise on the flavor of samples that are later in the tasting order in the same batch, thereby making the Tasting results cannot faithfully represent the quality level of the samples themselves.

Etiquette for fresh milk tasters includes the following: 1. Do not taste fresh milk immediately after eating or brushing your teeth. 2. Eat a light diet and avoid eating heavy-tasting foods, such as onions, garlic, and barbecue foods, so as not to affect the taste evaluation. In addition, because mint can also affect the sense of taste and smell, it is necessary to avoid eating mint or foods containing mint ingredients, such as mint candy and chewing gum. 3. Avoid using products with strong or irritating odors, such as perfume, pomade, scented lotion, hand cream and lip balm, so as not to affect the sense of smell. 4. Avoid tasting fresh milk when you are tired. It is recommended to taste it within 2 to 3 hours after waking up. 5. When tasting, focus on the sensory experience, and it can be used with standard and consistent movements to help the sensory judgment. 6. Be polite and respect every taster.

After completing the above-mentioned preparations before tasting, preparing fresh milk samples and paying attention to the etiquette of tasters, proceed to the fresh milk tasting process. For example, the tasting steps include ten items, and the tasting results can be recorded in order in the milk provided by this creation Cupping card10.

Fig. 1 is a milk cup test card of an embodiment of the invention. Please refer to FIG. 1 , the milk cupping test card 10 provided by the invention includes a body 100 and a plurality of first item marks 210 . The body 100 is rectangular in shape. The body 100 has a surface 101 . The surface 101 has a plurality of square regions 110 , and each square region 110 has a first block 111 and a second block 112 . A plurality of first item marks 210 are respectively set in the plurality of first blocks 111 , wherein each first item mark 210 includes a first vocabulary 211 . Specifically, the square areas 110 in this embodiment are, for example, 13 as a group, and there are two groups of square areas 110 adjacent to each other up and down. In addition, the milk cup test card 10 further includes, for example, a dividing line 500. The dividing line 500 is, for example, disposed between two sets of square areas 110 on the main body 100. The dividing line 500, for example, has multiple parts arranged along a straight line, but this creation is not specific. The number of square regions 110 and partition lines 500 is limited.

In this embodiment, the milk cupping test card 10 further includes a plurality of information marks 400 disposed on the peripheral area 120 of the main body 100 , and the peripheral area 120 is adjacent to the plurality of square areas 110 , for example. The plurality of information marks 400 are, for example, tasters and dates, respectively. For example, the number of multiple information marks 400 is, for example, two, which are used to record the taster and the date of tasting when filling in the milk cup test card 10, for example, it is helpful for subsequent storage and identification of different tasters for the same sample. Tasting results, or tracking the milk quality changes of the same milk source in different years or seasons, etc., but this creation does not limit the number of information markers 400 and the location of the surrounding area 120 .

The plurality of first vocabulary 211 includes, for example, sample, cream color, aroma, flavor, sweetness, body texture, texture, aftertaste, balance, comprehensive consideration, preliminary total score, flaw and final total score. The number of the first vocabulary 211 is, for example, 13, and the first vocabulary 211 includes Chinese and/or English, but in another embodiment of this creation, the first vocabulary 211 can be presented in either Chinese or English, and this creation does not This is the limit. In addition, this creation does not specifically limit the content and quantity of the first vocabulary 211 .

Tasting step 1: mark the sample name Marking the sample name in the second block 112 corresponding to the first block 111 of the first vocabulary 211 in the milk cup test card 10 is helpful for identifying the sample recorded in the milk cup test card 10, especially when the product When the number of identification samples is large, it is more helpful for identification.

Tasting Step 2: Observe Milky Color It is recommended to observe the milky color under natural light or an environment with an indoor light bulb color temperature of 4000K-5500K, so as to avoid the interference of visual judgment by yellow light. In addition, the sample can also be placed in front of a black paper or light-transmitting background, which is helpful for observing the color. Although milk color is not included in the scoring, it can be used as a reference. Record the observation results in the second block 112 corresponding to the first block 111 in which the first vocabulary 211 is milk color in the milk cupping test card 10 .

In this embodiment, the second block 112 corresponding to the first block 111 in which the first vocabulary 211 is cream color has, for example, a plurality of boxes 1122 , wherein the colors of the plurality of boxes 1122 are, for example, different. For example, the number of blocks 1122 in this embodiment is 5, and the 5 blocks 1122 are arranged along the direction from the first block 111 to the second block 112, wherein the block in the middle of the 5 blocks 1122 The color of the frame 1122 is, for example, milky white, and the color of the frame 1122 is milky white as the axis. The closer the color of the frame 1122 to the first block 111 is, the bluer the color is, and the farther the color of the frame 1122 from the first block 111 is. The color is yellower. However, the invention does not specifically limit the number, arrangement and color of each box 1122 . In another embodiment, the second block 112 corresponding to the first block 111 whose first vocabulary 211 is cream color may not have the box 1122 .

In addition, the plurality of first vocabulary 211 mentioned above are aroma, flavor, sweetness, body texture, texture, aftertaste, sense of balance, comprehensive consideration of multiple second blocks 112 corresponding to the plurality of first blocks 111 of defects, for example There are a plurality of first sub-regions 1121 . For example, the above-mentioned nine first blocks 111 correspond to the corresponding second blocks 112, for example, each has three first sub-regions 1121, but the invention does not specifically limit the second blocks corresponding to the first block 111 112 has the number of first sub-regions 1121. The milk cupping test card 10 for example further includes a plurality of second item marks 220 respectively disposed in each first sub-area 1121 , and each second item mark 220 includes a second vocabulary 222 for example. The above-mentioned first vocabulary 211 is the first block 111 of aroma corresponding to a plurality of second vocabulary 222, such as three first sub-regions 1121 that are respectively a plurality of numbers 2221, scores and remarks; the first vocabulary 211 is the first sub-region of flavor. The block 111 corresponds to a plurality of second vocabulary 222, for example, three first sub-regions 1121 of a plurality of numbers 2221, scores × 2 and notes; the first block 111 whose first vocabulary 211 is sweetness corresponds to a plurality of second Vocabulary 222 is, for example, three first sub-regions 1121 of a plurality of numbers 2221, score × 2, and remarks; the first vocabulary 211 is the first block 111 of body texture corresponding to a plurality of second vocabulary 222, for example, a plurality of numbers 2221, three first sub-regions 1121 of scores and remarks; the first block 111 of the texture of the first vocabulary 211 corresponds to a plurality of second vocabulary 222 such as three first sub-regions of a plurality of numbers 2221, scores and remarks respectively Area 1121; the first block 111 whose first vocabulary 211 is after rhyme corresponds to a plurality of second vocabulary 222, such as three first sub-areas 1121 that are respectively a plurality of numbers 2221, scores and remarks; the first vocabulary 211 is a sense of balance The first block 111 corresponds to a plurality of second vocabulary 222, for example, three first sub-regions 1121 of a plurality of numbers 2221, scores and remarks; The second vocabulary 222 is, for example, the three first sub-regions 1121 of sensory intensity persistence records, scores and remarks; ", "×10=" and the three first sub-regions 1121 of "type of defect: bitterness\sourness\plastic\musty\metallic".

In addition, the milk cupping test card 10 of this embodiment further includes a plurality of first patterns 310, which are respectively set in each first sub-area 1121 corresponding to a plurality of numbers 2221 in each second vocabulary 222, and each first pattern 310 There are multiple line segments 311, and each line segment 311 corresponds to each number 2221. Wherein the above-mentioned multiple numbers 2221 are, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 respectively. Specifically, the number 2221 of the second vocabulary 222 in this embodiment includes, for example, 10 positive integers between 1 and 10, and the line segment 311 of the first pattern 310 corresponds to the number 2221 of the second vocabulary 222, for example, and the first The pattern 310 can further include a plurality of sub-line segments 312, which are arranged between adjacent line segments 311, for example, 1 or 3 sub-line segments 312 can be included between adjacent line segments 311, and the distance between the line segments 311 can be narrowed to make the space between different items Or the fractional differences between samples are more subtle. However, the invention does not specifically limit the value and quantity of the numbers 2221 of the second vocabulary 222 , nor does it limit the quantity of the line segments 311 and sub-line segments 312 of the first pattern 310 . On the other hand, in this embodiment, the second vocabulary 222 is notes and scores, for example, presented in Chinese, but the invention does not limit the language of the second vocabulary 222 . In another embodiment, the second vocabulary 222 may be presented in English or Chinese and English simultaneously. In addition, the invention does not specifically limit the content and quantity of the second vocabulary 222 .

Therefore, when performing tasting and scoring, the tasters are asked to judge the actual difference of the samples based on their senses, describe the flavor, mouthfeel and other characteristics of the samples, and refer to the scoring table shown in Table 1 to give scores for each item, and the range of scores corresponds to the first The range of the number 2221 of the second vocabulary 222 is, for example, 1 to 10 points, wherein the best is, for example, 10 points, and the worst is, for example, 1 point, but this creation does not specifically limit the range of points and the meanings represented by each score. Evaluation form good 6.00 very good 7.00 Excellent 8.00 Excellent 9.00 6.25 7.25 8.25 9.25 6.50 7.50 8.50 9.50 6.75 7.75 8.75 9.75 Table 1

Tasting Step 3: Smell the Aroma This step carries out two sniffs, which are described as follows: The first smell: Sniff close to the mouth of the cup, keep the mouth closed, stay for a second and then exhale through the nose. The second smell: Shake the cup body slightly to shake the liquid surface and the aroma rises, and then carry out another sniff according to the above method. Record the tasting results in the first block 111 of the milk cupping test card 10 where the first vocabulary 211 is aroma, corresponding to three second vocabulary 222 such as three first sub-areas 1121 of 10 numbers 2221 , scores and remarks. It is worth mentioning that the taster can try to describe the aroma of milk as a specific item and record it in the first sub-area 1121 of the second vocabulary 222 as a note, such as floral, fruity, sweet, grain, drupe , herbs, frankincense and miscellaneous flavors, etc. For example, if the sample has a floral aroma, specific details can also be provided, such as the sample has the aroma of white flowers, thereby providing a richer tasting result. During the tasting process, you can bend your elbows and smell your sleeves to relieve olfactory fatigue and help olfactory evaluation.

Tasting Step 4: Taste Flavor/Sweetness In this step, taste twice, about 10ml each time, and swallow it after staying in the mouth for 2 seconds. The breakdown is as follows: The first sip: Taste the flavor and sweetness of fresh milk, and record the results in the milk cupping test card 10. The first vocabulary 211 is respectively the first block 111 of flavor and sweetness, respectively corresponding to three second vocabulary 222. For example, Three first sub-areas 1121 for 10 numbers 2221, fraction x 2 and notes. The taster can also record the flavor and sweetness of the milk in the first sub-area 1121 of the second vocabulary 222 as a note with a specific item description, and details will not be repeated here. Second mouthful: Keep the mouth closed and exhale through the nose, feeling the aroma behind the nose. The aroma can be recorded back in the three first sub-areas 1121 corresponding to the first block 111 of the milk cupping test card 10 where the first vocabulary 211 is aroma.

Tasting Step 5: Feel the body texture/texture/aftertaste Follow the two tastings in step 4, and then take the third tasting in step 5. The amount of tasting is the same as the first and second mouthfuls, about 10ml, and stay in the mouth for 2 seconds before swallowing. The details are as follows: The third bite: Feel the weight in the mouth to give the body texture record and score, and the touch in the mouth to give the texture record and score. After swallowing, feel the quality and continuity of the feeling in the mouth, and give the aftertaste Record and score. The results are recorded in the milk cup test card 10. The first vocabulary 211 is body texture, texture and aftertaste. The first block 111 corresponds to three second vocabulary 222. A sub-area 1121 . The taster can also record the texture of the milk in the first sub-area 1121 of the second vocabulary 222 with a specific description, such as thin, rich, viscous, thick, refreshing, bland, smooth, powdery, etc. texture and dryness.

Tasting Step Six: Overall Balance Balance scores are given for the synergy of flavor, sweetness, body, texture, and aftertaste. If a sample lacks certain aromas, or some attributes are too strong, the balance score will be lower. The results are recorded in the first block 111 of the milk cupping test card 10 where the first vocabulary 211 is the sense of balance, corresponding to the three second vocabulary 222 such as the three first sub-areas 1121 of 10 numbers 2221, scores and remarks.

Tasting Step 7: Comprehensive Consideration/Sensory Intensity and Persistence Record Chart The milk cupping card 10 further includes a second pattern 320, for example, set in the first sub-region 1121 of the second vocabulary 222 for the persistent record of sensory intensity, the second pattern 320 has, for example, two intersecting vectors 322, and the plurality of vectors 322, for example, are respectively for time and intensity. In addition, the second pattern 320, for example, further includes five intersecting straight lines 321, wherein two straight lines 321 are arranged along the horizontal direction, and the other three straight lines 321 are arranged along the vertical direction, so that the second pattern 320 is, for example, divided into 12 grids, wherein each The straight line 321 includes, for example, a plurality of parts arranged along a straight line, but the invention is not limited thereto. The taster can mark the appearance of the sample in the mouth on the second pattern 320 in the milk cup test card 10, which can help practitioners understand the appearance of the sample for sensory experience when reading the records of the milk cup test card 10 in the future. Especially when the fractions of different samples are the same, for example, the slight differences between the two can be distinguished from the second pattern 320 more carefully. Finally, the taster adds the overall comprehensive score of personal preference, and records the result in the milk cup test card 10. The first vocabulary 211 is the first block 111 for comprehensive consideration, which corresponds to the three second vocabulary 222. For example, the sensory intensity is continuously recorded. Three first sub-areas 1121 of , score and remarks. The above-mentioned second pattern 320 is optional.

Tasting Step Eight: Preliminary Total Scores After the second vocabulary 222 in the milk cupping test card 10 is the score or the 8 first sub-areas 1121 of the score × 2 are weighted and calculated, the first vocabulary 211 in the milk cupping test card 10 is recorded as the first part of the preliminary total score. The second block 112 corresponding to the block 111, wherein the first vocabulary 211 is flavor and sweetness, and the second vocabulary 222 is the first sub-region 1121 with a score × 2. A sub-area 1121 is weighted by 1 time, and the initial total score is, for example, between 10 and 100 points, but this creation is not specifically limited.

Tasting Step Nine: Points Deducted for Defects During the tasting process, tasters need to pay attention to whether there are any defective flavors in the samples, such as sour and plastic flavors. For example, the total score will be deducted by 10 points every time there is a defective flavor, please write the first block 111 corresponding to the second vocabulary 222 in the milk cup test card 10 where the first word 211 is defective In the first sub-area 1121 of Taste \Metal Taste", mark or circle the type of defective flavor, and record the quantity and deduction points in the second vocabulary 222. sub-region 1121 .

Tasting Step Ten: Scoring After all the samples are evaluated, the initial total score is deducted from the defect score, which is the final total score of the sample, and the final total score is recorded in the milk cup test card 10. The first vocabulary 211 is the first block 111 of the final total score Corresponding to the second block 112 .

It should be noted that there are many samples for tasting, and tasters can choose to swallow or spit out the dairy products after finishing the tasting. In addition, it is recommended to rinse your mouth with clean drinking water between tasting different samples to avoid flavor confusion.

After completing the ten steps of fresh milk tasting and obtaining the total score of the sample, the grades can be listed according to the total score, and the fresh milk quality of each grade can be described or defined, as shown in Table 2 below, which can be fresh milk Quality is meaningfully and objectively graded. The grading standard of this creation is that those with a total score of 80 points or more are, for example, manor fresh milk, those with a score of 70-79.99 are, for example, premium fresh milk, and those with a total score of 60-69.99 are, for example, ordinary fresh milk. However, this creation has no specific restrictions on the number of grades, the range of scores of each grade and the names of fresh milk of all grades. Fresh Milk Quality Grading 80 points or more Manor fresh milk 70～79.99 points Extra fresh milk 60～69.99 points General fresh milk Table 2

This creation uses the milk cup test card, which can be used as the milk quality record and quality grading reference standard for milk sensory evaluation.

Although this creation has been disclosed above with the embodiment, it is not intended to limit this creation. Those with ordinary knowledge in the technical field of this creation can make some changes and modifications without departing from the spirit and scope of this creation. Therefore, the scope of protection of this creation should be defined by the scope of the attached patent application.

10: Milk cup test card 100: Ontology 101: surface 110: square area 111: The first block 112:Second block 1121: The first sub-area 1122: box 120: Surrounding area 210: The first item marked 211: First vocabulary 220: The second item marked 222: Second Vocabulary 2221: number 310: the first pattern 311: line segment 312: sub-line segment 320: the second pattern 321: straight line 322: vector 400: information mark 500: Divider

Fig. 1 is a milk cup test card of an embodiment of the invention.

10: Milk cup test card

100: Ontology

101: surface

110: square area

111: The first block

112:Second block

1121: The first sub-area

1122: box

120: Surrounding area

210: The first item marked

211: First vocabulary

220: The second item marked

222: Second Vocabulary

2221: number

310: the first pattern

311: line segment

312: sub-line segment

320: the second pattern

321: straight line

322: vector

400: information mark

500: Divider

Claims (11)

A milk cupping test card comprising: a body, the shape is rectangular, the body has a surface, the surface has a plurality of square areas, each of the square areas has a first block and a second block; and A plurality of first item marks are respectively set in the first blocks, wherein each of the first item marks includes a first vocabulary. The milk cupping test card as described in Claim 1 further includes a plurality of information marks arranged in a peripheral area of the main body, and the peripheral area is adjacent to the square areas. The milk cupping test card as described in claim 2, wherein the information is marked with the taster and the date. The milk cup test card as described in claim 1, wherein the first vocabulary includes sample, milk color, aroma, flavor, sweetness, body texture, texture, aftertaste, balance, comprehensive consideration, preliminary total score, and defect and final score. The milk cupping test card according to claim 4, wherein the second block corresponding to the first block whose first word is milk color has a plurality of boxes. The milk cupping test card as described in Claim 5, wherein the colors of the boxes are different. The milk cupping test card as described in claim 4, wherein the first words are aroma, flavor, sweetness, body texture, texture, aftertaste, balance, comprehensive consideration and defects corresponding to the first blocks These second blocks have a plurality of first sub-areas, and the milk cupping test card further includes: A plurality of second item marks are respectively set in each of the first sub-regions, and each of the second item marks includes a second vocabulary. The milk cupping test card as described in claim item 7, wherein: The first block in which the first vocabulary is aroma corresponds to the three first sub-areas in which the second vocabulary is a plurality of numbers, scores and remarks; The first block in which the first vocabulary is flavor corresponds to the three first sub-regions in which the second vocabulary is a plurality of numbers, scores × 2 and remarks; The first block in which the first vocabulary is sweetness corresponds to the three first sub-regions in which the second vocabulary is a plurality of numbers, scores × 2, and remarks; The first block in which the first vocabulary is body texture corresponds to the three first sub-regions in which the second vocabulary is a plurality of numbers, scores and remarks; The first block in which the first vocabulary is texture corresponds to the three first sub-regions in which the second vocabulary is a plurality of numbers, scores and remarks; The first block in which the first vocabulary is after rhyme corresponds to the three first sub-regions in which the second vocabulary is a plurality of numbers, scores and remarks; The first block in which the first vocabulary is a sense of balance corresponds to the three first subregions in which the second vocabulary is a plurality of numbers, scores and notes; The first vocabulary corresponds to the first block of comprehensive consideration and the second vocabulary is the three first sub-areas of sensory intensity persistence record, score and note; and The first block where the first vocabulary is blemishes corresponds to the three second words that are "several types", "×10=" and "type of blemishes: bitterness\sourness\plastic\mustyness\metallic". the first subregion. The milk cupping test card as described in claim 8 further includes a plurality of first patterns, which are respectively set in each of the first sub-regions corresponding to the numbers in each of the second words, and each of the second words A pattern has a plurality of line segments, and each of the line segments corresponds to each of the numbers. The milk cupping test card as described in Claim 9, wherein the numbers are 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 respectively. The milk cupping test card as described in Claim 8 further includes a second pattern, which is set in the first sub-area where the second vocabulary is the sensory intensity persistence record, the second pattern has two intersecting vectors, the These vectors are time and intensity, respectively.

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