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An orange and taste technology, applied in the field of orange taste rating, to achieve the effect of eliminating instability and volatility
Inactive Publication Date: 2018-12-07
南京果库农业科技有限公司
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Using this method, it can overcome the shortcomings of the existing orange rating system that only stays in the evaluation of appearance and simple taste, and it can better help orange producers and sellers to carry out refined management and grading of orange products, and it can also enable consumers to be based on Reasonable selection of orange products according to their own subdivision needs
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Embodiment 1
[0057] Step 1. Divide seven No. 1 orange test samples into thirty-five pieces according to the same shape and size, and put five pieces as a group into a sensory evaluation cup as a pre-test sample, and prepare seven pieces in total; The seven-member sensory panel will get a pre-test sample per person, and conduct attribute test and evaluation on it to determine five rating attribute indicators, including plumpness, separation of skin and flesh, juiciness, sweetness and sourness, and slag melting. The indicators include seven scales: dislike very much, dislike very much, dislike somewhat, neither like nor dislike, like somewhat, like and like very much;
[0058] Step 2. Divide fifteen No. 1 orange test samples into seventy-five pieces according to the same shape and size, and put five pieces as a group into a sensory evaluation cup as one test sample, and prepare fifteen pieces in total; Fifteen test samples were randomly distributed to fifteen sensory judges;
[0059] Step 3...
Embodiment 2
[0079] Step 1. Divide seven No. 2 orange test samples into thirty-five pieces according to the same shape and size, and put five pieces as a group into a sensory evaluation cup as a pre-test sample, and prepare seven pieces in total; The seven-member sensory panel will get a pre-test sample per person, and conduct attribute test and evaluation on it to determine five rating attribute indicators, including plumpness, separation of skin and flesh, juiciness, sweetness and sourness, and slag melting. The indicators include seven scales: dislike very much, dislike very much, dislike somewhat, neither like nor dislike, like somewhat, like and like very much;
[0080] Step 2. Divide fifteen No. 2 orange test samples into seventy-five pieces according to the same shape and size, and put five pieces as a group into a sensory evaluation cup as one test sample, and prepare fifteen pieces in total; Fifteen test samples were randomly distributed to fifteen sensory judges;
[0081] Step 3...
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Abstract
The invention discloses a method for rating the taste of an orange. The method comprises the following steps: (1) a sensory team pre-evaluates the taste of an orange sample, and determines key attribute indexes for taste rating; (2) sensory judgers test and evaluate the orange sample according to the attribute indexes determined in step (1); (3) the sensory evaluation results of all the attributeindexes of the sensory judgers are counted; (4) the weight evaluation results of the attribute indexes of the sensory judgers are counted; (5) the rating attribute index scores of the orange sample are calculated; and (6) the total score of the orange sample is calculated, and star rating of the taste of the orange sample is carried out. Compared with extensive evaluation methods from appearance and taste in the prior art, the, the method in the invention is systemic and scientific by obtaining the overall rating result based on the key attribute evaluation results through systemically evaluating and reasonably calculating the orange. The method can help producers to well classify oranges, and can also help consumers to reasonably select oranges according to their own needs.
Description
technical field [0001] The invention relates to the technical field of food measurement, in particular to a method for evaluating the mouthfeel of oranges. Background technique [0002] Orange is a kind of citrus fruit. Because of its sweet and sour taste and high edible and medicinal value, it has become a well-known fruit with a long history at home and abroad. Oranges are rich in nutrients, vitamin C, β-carotene, citric acid, vitamin A, vitamin B complex, alkenes, alcohols, aldehydes and other substances. In addition, oranges also have magnesium, zinc, calcium, iron, phosphorus, potassium and other mineral elements and inorganic salts, cellulose and pectin. [0003] Due to the long planting history and wide range of planting, oranges have derived many varieties. In China, they can be divided into five varieties: sweet orange, navel orange, blood orange, rock sugar orange and red orange. These five varieties of oranges have different degrees of difference in appearance, ...
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Application Information
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