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Heterogeneous solution sweetness detection liquid, application thereof and detection method

A detection method and detection liquid technology, applied in the preparation of test samples, measuring devices, material analysis through electromagnetic means, etc., can solve the problems of negative sweetness value of samples, deviation of sweetness perception, interference, etc., to achieve The effect of good data reproducibility and stability, consistent trend and high accuracy

Inactive Publication Date: 2020-04-10
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If only the sweetness of sugar in the solution is measured, it will deviate from the actual sweetness experience
[0013] (2) If a certain concentration of potassium chloride is not added to the test solution, it will be easily interfered by the cleaning solution and reference solution during the experiment, resulting in a negative sweetness value of the detected sample, which has a large deviation from the actual situation

Method used

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  • Heterogeneous solution sweetness detection liquid, application thereof and detection method
  • Heterogeneous solution sweetness detection liquid, application thereof and detection method
  • Heterogeneous solution sweetness detection liquid, application thereof and detection method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A method for detecting the sweetness of a heterogeneous solution, comprising the following steps:

[0062] 1. Preparation of electronic tongue solution;

[0063] 2. Activation of the electronic tongue sensor;

[0064] 3. Use the electronic tongue to measure the heterogeneous solution.

[0065] Among them, step 1 is operated according to the following steps:

[0066] Preparation of internal solution: Dissolve 248.2 grams of potassium chloride in distilled water to 1 L, add 10 mg of silver chloride and stir for 8 hours to obtain an internal solution;

[0067] Preparation of reference solution: Dissolve 2.23 grams of potassium chloride and 0.045 grams of tartaric acid in distilled water and dilute to 1 L to prepare a reference solution;

[0068] Preparation of KCl solution: Add 248 grams of potassium chloride into 900 ml of distilled water, stir well, transfer to a 1L volumetric flask after dissolving, and distill to volume to obtain a 3.33mol / L KCl solution;

[0069] ...

Embodiment 2

[0082] Using 5g / L sucrose and 10mmol / L potassium chloride aqueous solution as solvents, prepare different concentrations of furfural solutions (based on the concentration of furfural commonly used in beverages), and the prepared furfural concentrations are 0.01%, 0.025%, 0.05%, 0.075%, 0.1 % (% is a volume fraction, taking the volume of the solvent as a basis), adding respectively 0-5wt% ethanol (wt% taking the quality of the potassium chloride aqueous solution as a basis) to dissolve furfural in the above-mentioned 5 solutions , to obtain a homogeneous solution, and use the electronic tongue to detect it according to the detection method in step 3, such as image 3 shown.

[0083] Measure the sweetness value of the above-mentioned solution according to GB / T 29605-2013 sensory evaluation method, such as image 3 shown.

[0084] image 3 It showed that the sweetness value of the compound solution detected by electronic tongue decreased with the increase of furfural concentra...

Embodiment 3

[0086] With the sucrose of 5g / L, 10mmol / L potassium chloride solution as solvent, the different concentration cinnamaldehyde solution in the scope of preparation beverage, concentration is respectively 0.01%, 0.025%, 0.05%, 0.075%, 0.1% (% is volume fraction, based on the volume of the solvent), after adding 0-5wt% ethanol (wt% based on the quality of the potassium chloride aqueous solution) in the above 5 solutions and mixing, stratification occurred, and then added The propylene glycol of 0-10wt% (wt% is based on the quality of described potassium chloride aqueous solution) is dissolved completely, obtains 5 homogeneous solutions, adopts electronic tongue to detect 5 homogeneous solutions by the detection method of step 3, see results Figure 4 .

[0087] In addition, the national standard GB / T 29605-2013 is used for artificial sensory evaluation of the sweetness value of the above sample solution, see Figure 4 .

[0088] Figure 4 It shows that the sweetness value of t...

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Abstract

The invention belongs to the technical field of taste detection, and particularly relates to a heterogeneous solution sweetness detection liquid, application thereof and a detection method. The detection liquid comprises: 0.01-10wt% of ethanol and the balance a potassium chloride aqueous solution, and the wt% adopts the mass of the potassium chloride aqueous solution as a reference. The inventionalso discloses application and a detection method of the detection liquid. The heterogeneous solution sweetness detection liquid can be used for effectively, quickly, accurately and objectively evaluating the sweetness strength of beverages with low sugar content and beverages obtained by dissolving insoluble fragrant and sweet components in a sucrose solution. The method has the characteristics of standard operation, rapid detection and accurate data. Through application of the invention, different beverage sweetness characteristic graphs can be established, especially heterogeneous fruit juice beverages, and data support is provided for defining of the taste characteristics of different products, quantitative and quick identification and quality evaluation.

Description

technical field [0001] The invention belongs to the technical field of taste detection, and in particular relates to a heterogeneous solution sweetness detection liquid, its application and detection method. Background technique [0002] Sweeteners refer to substances that impart sweetness to foods. Sweeteners are the most widely used food additives in the world and occupy a very important position in the food industry. There are many types of sweeteners, which can be divided into sugar sweeteners and non-sugar sweeteners according to their chemical structure and properties; they can be divided into artificial sweeteners and natural sweeteners according to their sources; they can be divided into sweeteners according to their nutritional value. It is a nutritive sweetener and a non-nutritive sweetener. Natural sweeteners refer to sweet substances extracted from plant tissues, mainly including sugar alcohols (xylitol, sorbitol, etc.) and non-sugar alcohols (licorice, steviol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/416G01N27/30G01N27/38G01N1/38
CPCG01N27/416G01N27/301G01N27/30G01N27/38G01N1/38
Inventor 张翼鹏吴家灿王明锋朱保昆王猛廖头根高莉
Owner CHINA TOBACCO YUNNAN IND
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