Method for evaluating spicy level of duck neck

A technology of spiciness and duck neck, which is applied in the field of grades, can solve the problems of not being widely applicable, the applicability of chili peppers, and the inability to give a grade of spiciness, etc., to achieve high applicability and accuracy, accurate evaluation results, and classification The boundary-accurate effect of

Active Publication Date: 2020-02-07
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS +2
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the Scoville index method is currently well-known and widely used, it is not widely applicable to the extraction of peppers, the dilution steps are more complicated, and it is impossible to give a specific level of spiciness. The applicability is not wide, especially in sauced duck neck with multiple taste attributes

Method used

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  • Method for evaluating spicy level of duck neck
  • Method for evaluating spicy level of duck neck
  • Method for evaluating spicy level of duck neck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment sets up the duck neck spiciness grade standard table.

[0036] Step 1. According to the order of capsaicin content from 0 to high, prepare 12 kinds of stewed duck neck samples in sauce, which are recorded as sample 0 to sample 11, and evaluate the spiciness index. The results are shown in Table 1:

[0037] The specific hotness index evaluation method is as follows:

[0038] (1) Soak the dried perilla leaves in pure water at 20±5° C. for 12 hours according to the ratio of 1:50 to prepare the perilla extract;

[0039] (2) Remove duck neck bones, shred duck neck meat, set aside, take 40g duck meat and put it into a 200mL volumetric flask, use 95% edible ethanol to set the volume to the scale line, shake for 1 minute every 30 minutes, continuously After shaking for 3 times, soak for more than 15 hours to prepare a spicy extract;

[0040] (3) Take A mL of the spicy extract in step (2), put it in a 1L volumetric flask, and use the perilla extract in step (1)...

Embodiment 2

[0064] This embodiment demonstrates the detection of the actual duck neck sample based on the hotness index of the method and compares it with the prior art.

[0065] Step 1. Purchase 3 brands of spiced, spicy and spicy duck neck samples from the market, and record them as samples 1, 2, and 3 of brand A, samples 1, 2, and 3 of brand B, and samples 1, 2 of brand C , 3.

[0066] Step 2, respectively adopting the hotness index evaluation method of the technical solution of the present invention and the Scoville index method in the prior art to carry out the hotness index evaluation on the sample in step 1, and compare with the standard in Example 1 to obtain Corresponding spicy grades, the results are shown in Table 4.

[0067] Table 4 Evaluation results of the hotness index of commercially available duck neck

[0068]

[0069]

[0070] Step 3. According to the four-level standards of "no spicy taste, mild spicy taste, medium spicy taste and extra spicy taste", 30 sensory...

Embodiment 3

[0076] This example demonstrates the detection consistency between the spicy taste detection and sensory evaluation of actual duck neck samples based on the content of capsaicinoids.

[0077] Step 1, using high performance liquid chromatography to respectively sample 1, 2, 3 of brand A in embodiment 2, samples 1, 2, 3 of brand B, and the capsaicinoid content of samples 1, 2, 3 of brand C Measured, and compared with the standard table (Table 3) in Example 1, the results are shown in Table 6.

[0078] Table 6 Test results of capsaicinoids in commercially available duck necks

[0079]

[0080] Note: "Bold" in the table indicates that the result of the four-level sensory standard is inconsistent with the sensory evaluation.

[0081] Step 2. Compare the test results obtained in step 1 with the sensory evaluation results obtained in step 3 of Example 2 for 30 people. The results are shown in Table 6.

[0082] As can be seen from Table 6: among 9 commercially available samples, ...

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Abstract

The invention discloses a method for evaluating a spicy level of a duck neck. The method comprises the following steps of carrying out pungency degree index evaluation on a duck neck standard sample in order to obtain a pungency degree index conversion formula; carrying out spicy intensity evaluation on the duck neck standard sample; analyzing a spicy intensity evaluation result by adopting clustering analysis in order to obtain spicy level classification of the duck neck standard sample; analyzing a spicy level classification result by adopting a DFA analysis method in order to obtain a boundary line of the spicy level of each type; fitting a linear regression equation by taking the score of a principal component 1 of each duck neck standard sample as a Y axis and a pungency degree indexas an X axis; substituting the boundary line into the linear regression equation in order to obtain a pungency degree index interval; and substituting the pungency degree index interval into the pungency degree index conversion formula, obtaining the content of capsaicin at each spicy level through calculation, forming a duck neck spicy level standard table and then obtaining the spicy level of ato-be-tested sample. The method is obtained based on a multivariate statistical method, and the accuracy of an evaluation result is high.

Description

technical field [0001] The invention belongs to the technical field of food measurement, and in particular relates to a method for evaluating the spicy level of duck neck. Background technique [0002] Braised duck neck in sauce is one of the famous traditional dishes in Hubei, Sichuan and other places. It originated in the Dongting Lake area of ​​Changde and Yueyang, spread to Sichuan and Hubei via Hunan, and has become popular all over the country in recent years. Sauce-stewed duck neck is a kind of sauce-stewed food. It is soaked in various spices, then air-dried, roasted and other processes. It is an appetizer, gourmet food with wine. [0003] Among the many taste attributes of stewed duck neck in sauce, spiciness is one of the important attributes. The palatable spiciness intensity can make the stewed duck neck in sauce without losing the original flavor, giving people a refreshing and enjoyable spicy feeling, with endless aftertaste. Therefore, accurately assessing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00G01N1/38
CPCG01N33/0001G01N1/38
Inventor 顾千辉田师一潘道伟孔令燕陈康文毛岳忠程时文邱天张紫月施丽娜章燎源
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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