Method for comprehensively evaluating flavor and classifying sweetness of honey

A comprehensive evaluation and honey technology, applied in the field of food additives, can solve problems such as inaccuracy, differences in food flavors, complex chemical components of honey, etc., and achieve accurate and rapid addition, reduce the influence of human factors, and achieve scientific and objective effects of sweetness data

Inactive Publication Date: 2015-03-11
CHONGQING ACAD OF ANIMAL SCI
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

Due to the different flavors of honey, using it as an additive will inevitably lead to differences in food flavors. In addition, due to the complex chemical composition of honey, the traditional method of comparing sweetness with sucrose is bound to be inaccurate when determining the sweetness of honey. Therefore, it is necessary to Establish a method suitable for adding honey, so as to achieve accurate and rapid addition of honey

Method used

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  • Method for comprehensively evaluating flavor and classifying sweetness of honey
  • Method for comprehensively evaluating flavor and classifying sweetness of honey
  • Method for comprehensively evaluating flavor and classifying sweetness of honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Based on the comprehensive evaluation experiment of honey, taking citrus honey as an example, the method of honey sweetness classification is further studied, as follows:

[0042] 1. Invite 8 trained tasters to sensory evaluate the sweetness of citrus honey solutions with different sugar contents, and sort the honey solutions according to the evaluation level. When the honey solutions are sorted with the same rank, take the average rank times, the sorting results are shown in Table 5, and the sorting results are counted after the sorting is completed, and the statistical results are shown in Table 6.

[0043] Table 5 Sorting results of citrus honey solution

[0044]

[0045] Note: A, B, C, and D represent 1%, 3%, 6%, and 9% citrus honey solutions, respectively.

[0046] Table 6 Statistical table of sorting test of citrus honey solution

[0047]

[0048] Note: A, B, C, and D represent 1%, 3%, 6%, and 9% citrus honey solutions, respectively.

[0049] 2. According...

Embodiment 2

[0058] Taking milk vetch honey as an example, further research on the method of grading the sweetness of honey is as follows:

[0059] 1. Invite 8 trained tasters to sensory evaluate the sweetness of milk vetch honey solutions with different sugar contents, and sort the honey solutions according to the evaluation level. When the honey solutions are sorted with the same rank, take For the average rank, the sorting results are shown in Table 8. After the sorting is completed, the sorting results are counted, and the statistical results are shown in Table 9.

[0060] Table 8 Sorting results of milk vetch honey solution

[0061]

[0062] Note: E, F, G, H represent 1%, 3%, 6%, 9% milk vetch honey solution respectively.

[0063] Table 9 Statistical table of sorting inspection of milk vetch honey solution samples

[0064]

[0065] Note: E, F, G, H represent 1%, 3%, 6%, 9% milk vetch honey solution respectively.

[0066] 2. According to the fact that the number of evaluators ...

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Abstract

The invention discloses a method for comprehensively evaluating flavor and classifying sweetness of honey. The method comprises the following steps: after the sugar content of the honey is determined according to weight percentage, according to the sugar content, sequentially setting honey solutions with n grades of concentration from low to high; then carrying out sensory evaluation by using fragrance, sweetness and flavor as evaluation indexes, and thus obtaining the final evaluation result through statistical analysis; classifying the sweetness of honey according to the result. The method comprehensively evaluates the honey so as to be beneficial to flavor selection of honey during adding. As the honey is classified according to the sweetness, when the honey is added, according to the needed sweetness grade, the honey is directly diluted to the corresponding concentration according to sugar concentration, and the accurate and quick adding of honey is realized. In addition, when the classification method is used for determining the sweetness of honey, the influence of human factors is reduced, so that the sweetness data is more scientific and objective.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for comprehensively evaluating honey flavor and grading sweetness. Background technique [0002] In recent years honey has been widely used as an additive in food due to its natural and nutritious properties. However, due to differences in bee species, nectar sources, and environments, the flavor of honey is different, and its chemical composition is also quite different. Among them, the main components of honey are fructose and glucose, the total content of which is about 70%. In addition, it still contains a small amount of sucrose (sometimes with a high content), maltose, dextrin, gum, and nitrogenous compounds, organic acids, volatile oils, and pigments. , wax, plant debris (especially pollen grains), yeast, enzymes, inorganic salts and various vitamins, etc. Due to the different flavors of honey, using it as an additive will inevitably lead to differences...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02
Inventor 程尚高丽娇刘佳霖戴荣国罗文华王瑞生姬聪慧郭军
Owner CHONGQING ACAD OF ANIMAL SCI
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