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A kind of concentrated apple juice flavor quality discrimination method and its application

A technology for concentrating apple juice and apple juice, applied in the field of food science, can solve the problems of large differences, lack of flavor quality identification methods of concentrated apple juice, lack of data support, etc.

Active Publication Date: 2017-08-04
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the method of artificial sensory evaluation can distinguish the flavor quality of concentrated apple juice, there are shortcomings such as large differences, low stability, and lack of data support. At present, there is still a lack of objective and effective methods for identifying the flavor quality of concentrated apple juice.

Method used

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  • A kind of concentrated apple juice flavor quality discrimination method and its application
  • A kind of concentrated apple juice flavor quality discrimination method and its application
  • A kind of concentrated apple juice flavor quality discrimination method and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] Example 1: Establishment of method for judging flavor quality of concentrated apple juice

[0085] 1. Materials

[0086] (1) sample

[0087] The concentrated apple juice samples all conform to the relevant regulations of GB / T 18963-2012 "Concentrated Apple Juice", and there are 12 batches of samples in total. According to the sensory test of NY 82.2-1988 fruit juice determination method, referring to GB / T 29605-2013 Sensory Analysis Food Sensory Quality Control Guidelines and GB / T 10220-2012 Sensory Analysis Methodology Summary, sensory evaluation was carried out on concentrated apple juice samples, among which The full score is 20 points, and the full score for each item is 5 points. After sensory evaluation, the concentrated apple juice samples are divided into two categories. The score is greater than 15 points and each individual item score is higher than 1 point. , apple cider vinegar and apple cider vinegar beverages; the score is less than or equal to 15 points...

Embodiment 2

[0136] Example 2: Discrimination of flavor quality of cider raw materials

[0137] 1. Materials

[0138] (1) sample

[0139]The concentrated apple juice samples all conform to the relevant regulations of GB / T 18963-2012 "Concentrated Apple Juice". Batches are flavored suitable for cider production ( Image 6 Observation values ​​1, 4, 5, 6), category B includes 6 batches for the production of cider whose flavor is not suitable ( Image 6 Medium observations 2,3,7,8,9,10).

[0140] (2) Processing of concentrated apple juice samples

[0141] The concentrated apple juice was sealed in a vacuum plastic tape, and stored in a refrigerator at 4°C in the dark until use.

[0142] 2. Determination method of flavor substances

[0143] (1) The headspace solid-phase microextraction conditions for the volatile flavor compounds of concentrated apple juice are:

[0144] Draw 2 mL each of 10 samples into a 30 mL gas-phase glass bottle, add 4 mL ultrapure water, 3 g NaCl and 1 μL 1.6 mg / ...

Embodiment 3

[0173] Embodiment 3: Discrimination of flavor quality of apple cider vinegar raw material

[0174] 1. Materials

[0175] (1) sample

[0176] The concentrated apple juice samples all conform to the relevant regulations of GB / T 18963-2012 "Concentrated Apple Juice". The batch is suitable for the production of apple cider vinegar ( Figure 8 Observation values ​​1, 2, 3, 9, 10, 11, 14); Class B includes 7 batches, which are poor in flavor and not suitable for the production of apple cider vinegar ( Figure 8 Medium observed values ​​4,5,6,7,8,12,13).

[0177] (2) Processing of concentrated apple juice samples

[0178] The concentrated apple juice was sealed in a vacuum plastic tape, and stored in a refrigerator at 4°C in the dark until use.

[0179] 2. Determination method of flavor substances

[0180] (1) The headspace solid-phase microextraction conditions for the volatile flavor compounds of concentrated apple juice are:

[0181] Draw 2 mL each of 14 samples into a 30 m...

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Abstract

The invention belongs to the field of food science and technology and particularly relates to a judgment method for the flavor quality of concentrated apple juice and application thereof.In order to overcome the defects that currently, in the process that the flavor quality of concentrated apple juice is differentiated through artificial sensory evaluation, difference is large, stability is low, and data support is lacking, in the method, flavor substances having important influences on the flavor quality of concentrated apple juice are comprehensively analyzed, key substance composition influencing the flavor quality of concentrated apple juice is screened out, the method for distinguishing the flavor quality of concentrated apple juice is built by means of main component analysis and other mathematical statistics means, and raw materials stable in flavor quality are provided for production of cider, apple vinegar, apple vinegar drinks and the like.

Description

[0001] Technical field: [0002] The invention belongs to the field of food science and technology, and in particular relates to a method for quickly discriminating the flavor quality of concentrated apple juice and its practical application. [0003] Background technique: [0004] The flavor of food is the quality characteristic that distinguishes one kind of food from another kind of food. Generally speaking, flavor mainly refers to the combination of taste and smell, including two parts that affect taste and bring aroma. Among them, Affecting taste refers to non-volatile substances such as organic acids, amino acids, sugars in food, and smell refers to various volatile flavor substances in food. [0005] Apples contain a variety of nutrients, including calcium, magnesium and other minerals and trace elements, which can help the body digest and absorb and maintain the body's acid-base balance. Concentrated apple juice is made from apples, which can be fermented but not ferme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
CPCG01N30/02G01N2030/025G01N2030/027
Inventor 王敏郑宇李林洁宋佳申雁冰谢晓林
Owner TIANJIN UNIV OF SCI & TECH
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