Flavor evaluation method for mushroom chicken soup

An evaluation method and chicken soup technology, applied in the taste evaluation of mushroom chicken soup, in the field of chicken soup, can solve the problems of inaccuracy and incomplete analysis of mushroom chicken soup, and achieve the effect of comprehensive results and reasonable evaluation method.

Inactive Publication Date: 2017-08-25
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for evaluating the taste of chicken soup with mushrooms. The method for evaluating the taste of chicken soup with mushrooms should solve the technical problem of incomplete and inaccurate analysis of chicken soup with mushrooms in the prior art

Method used

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  • Flavor evaluation method for mushroom chicken soup
  • Flavor evaluation method for mushroom chicken soup
  • Flavor evaluation method for mushroom chicken soup

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Experimental program
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Embodiment 1

[0023] A method for evaluating the taste of mushroom chicken soup, specifically comprising the following steps:

[0024] (1) Mushroom chicken soup sample preparation:

[0025] Take water 100 (parts by weight, the same below), salt 2, chicken 100, ginger 4, green onion 3 each five parts, one of which is used as a blank, and the other 4 parts are respectively added with pleurotus eryngii 30, Agaricus bisporus 40, tea tree mushroom 8 and shiitake mushrooms 9.5, put them in a high-pressure steam cooker and simmer for 30 minutes at 121°C;

[0026] (2) Carry out sensory evaluation to different mushroom chicken soup samples obtained in step (1) respectively, and the specific steps are as follows:

[0027] Select 20 sensory evaluators aged 20-30 who are engaged in food flavor research, and train them according to the ISO8586-1:1993(E) standard; score the aroma and color of chicken soup on a scale of 1-10 (0-2 means there is nothing, 3-4 is weak, 5-6 is medium, 7-8 is strong, 9-10 is...

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Abstract

The invention provides a flavor evaluation method for mushroom chicken soup. The method comprises the following steps: stewing mushroom chicken soup; performing sensory evaluation on acquired different mushroom chicken soup samples; performing amino acid and nucleotide determination on the acquired different mushroom chicken soup samples, analyzing the content of flavor materials in the different mushroom chicken soup samples and calculating the equivalent value of aginomoto; performing correlation analysis on data of the acquired different chicken soup sensory evaluation and the analysis for the content of flavor materials with PLS (Partial Least Squares) and comprehensively analyzing the flavor of the chicken soup samples, thereby comparing the difference of the flavors of different chicken soup. The flavor evaluation method for mushroom chicken soup provided by the invention is reasonable and comprehensive, can effectively evaluate the flavor difference of mushroom chicken soup and has important guiding significance for cooking mushroom chicken soup.

Description

technical field [0001] The invention belongs to the field of food detection and analysis, and relates to a chicken soup, in particular to a method for evaluating the taste of mushroom chicken soup. Background technique [0002] As a traditional Chinese tonic, chicken soup has a unique delicious taste and nutritional value. Adding different ingredients can effectively affect its flavor. Mushrooms contain a variety of active ingredients, have high nutritional value, and are delicious, and are deeply loved by consumers. Tea tree mushroom is delicious and nutritious. It has the effects of clearing away heat, improving eyesight, calming the liver, invigorating the spleen and diuresis; Pleurotus eryngii has the taste of abalone, is rich in protein and essential amino acids, can improve immunity, lower blood fat, and strengthen the stomach Peristalsis, etc.; Agaricus bisporus tastes delicious and refreshing, has anti-cancer activity, regulates metabolism, and can treat indigestion...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N30/02A23L23/00
CPCG01N33/02A23L23/00G01N30/02
Inventor 田怀香张雅敬陈臣于海燕
Owner SHANGHAI INST OF TECH
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