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Method and system for detecting evaluation information of food flavor quality

A quality evaluation and information detection technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve problems such as unstable flavor quality, non-standardized aroma quality evaluation standards, poor product aroma fitting effect, etc., to achieve reliable experiments The effect of data

Inactive Publication Date: 2020-02-11
SHAANXI NORMAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In summary, the existing problems in the prior art are: the evaluation criteria of aroma quality are not standardized and standardized, which affects people's comprehensive evaluation of its aroma quality
[0006] At present, in the process of industrialized food processing, the quality of its flavor depends entirely on sensory taste, and there is no scientific quantitative data to judge the flavor characteristics, resulting in key problems such as poor product aroma fitting and unstable flavor quality.

Method used

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  • Method and system for detecting evaluation information of food flavor quality
  • Method and system for detecting evaluation information of food flavor quality
  • Method and system for detecting evaluation information of food flavor quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Embodiment 1: the quality evaluation method is applied in the evaluation of garlic powder:

[0082] Raw garlic of uniform size and quality was selected from the cold storage, peeled and sliced, and then the slices were evenly distributed in stainless steel trays, and dried at 60°C for 5h, 6h, 7h and 8h. Garlic slices can be obtained by drying at a constant temperature of 60°C in a constant temperature blast drying oven. The corresponding relationship between sample baking time and sensory evaluation scores is as follows: figure 2 shown.

[0083] The moisture content is determined by the National Food Safety Standard Determination of Moisture in Food (GB5009.3-2016). Choose the direct drying method for determination. Garlic slices were dried at 60°C. Measure the mass every 15 minutes in the initial stage of drying, measure it every 30 minutes from 120 to 300 minutes, and measure it every 60 minutes after 300 minutes to ensure that the water content of the sample mee...

Embodiment 2

[0102] Embodiment 2: the evaluation method is applied in the evaluation of kiwi fruit juice:

[0103] Choose kiwifruit of the same variety and the same origin to keep them intact and undamaged. Specifically, it is advisable to choose eight-ripe kiwi fruit, which contains many nutrients and has a good flavor.

[0104] The selected kiwis are cleaned, peeled, beaten, filtered and homogenized. Specifically, to remove drunk, deteriorated and hard fruits, first wash them with clean water, remove silt and dirt, disinfect them with potassium permanganate solution, rinse them with clean water, and drain them for later use. Put the fruit into the crusher and crush it, put it into the juicer to extract the juice. Add sterilized water to the pulp after the first squeezed juice, stir well and then squeeze it again to increase the juice yield. In order to prevent the loss of nutrients in this process, certain antioxidant and ascorbic acid solution can be added to the crushed fruit pulp. ...

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Abstract

The invention belongs to the technical field of food flavor quality detection, and discloses a method and system for detecting evaluation information of the food flavor quality. The corresponding relation between the sample baking time and the sensory evaluation score is determined through hierarchical cluster analysis, aroma substances in samples are separated and extracted through a headspace extraction method, the aroma substances in each set of samples are analyzed through a gas-phase mass spectrum and chromatography combination technique, smell information of the samples is collected through a gas-phase chromatography-mass spectrum combination instrument, principal component analysis (PCA) is conducted by combining PCA so as to observe the difference of volatile matter in the five samples, and the corresponding relation between the smell information and the baking time is established. The corresponding relation between the sample smell information and the sensory evaluation scoreis determined through partial least squares, correlation between the smell information and an aroma quality evaluation result is determined through a multivariate analysis method, and thus the reference is provided for establishing a unified evaluation method and standard.

Description

technical field [0001] The invention belongs to the technical field of food flavor quality detection, and in particular relates to a method and system for detecting food flavor quality evaluation information. Background technique [0002] At present, the closest existing technology: With the upgrading of consumption, research and development of varieties with good taste and stable quality, pay attention to the improvement of product safety and nutritional value, increase brand promotion and marketing, and focus on online fresh food e-commerce channels, is the food industry. inevitable trend of development. The food industry has the largest demand for fruit juice, but fruit juice is prone to problems such as flavor changes, turbidity and sedimentation. During the production of fruit juice, attention must be paid to quality control in the process. The production of fruit juice has specific requirements on production equipment, production environment and operation methods, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/88
CPCG01N30/06G01N30/88
Inventor 詹萍田洪磊王鹏赵玉李凯旋卢聪耶玉婷
Owner SHAANXI NORMAL UNIV
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