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Series of reference samples for trigeminal nerve flavor preference test and preparation method and testing method thereof

A technology of trigeminal nerve and reference sample, which is applied in the field of trigeminal nerve flavor sensory evaluation, can solve the problems of large deviation of test results, difficulty in consumer acceptance, poor taste, etc., to improve test accuracy, not easy to repel, accept sex high effect

Active Publication Date: 2020-04-17
CHINA NAT INST OF STANDARDIZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first purpose of the present invention is to provide a series of reference samples used in the trigeminal nerve flavor preference test to alleviate the poor taste caused by the form of reference samples in the prior art, which is not easily accepted by consumers, and ultimately leads to deviations in test results bigger problem

Method used

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  • Series of reference samples for trigeminal nerve flavor preference test and preparation method and testing method thereof
  • Series of reference samples for trigeminal nerve flavor preference test and preparation method and testing method thereof
  • Series of reference samples for trigeminal nerve flavor preference test and preparation method and testing method thereof

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preparation example Construction

[0060] The present invention also protects a preparation method of the above-mentioned series of reference samples. The raw materials of the bottom sauce are mixed and boiled to obtain the bottom sauce, and capsicum oleoresin or pepper oleoresin is added to the bottom sauce to obtain a series of reference samples; in the bottom sauce Add the amount of capsicum oleoresin or Zanthoxylum bungeanum oleoresin so that the spiciness or numbness of the series of reference samples meets the sensory evaluation standard, and the sensory evaluation standard is obtained by sequential scale, equidistant scale or proportional scale.

[0061] In a preferred embodiment, the sensory evaluation standard is obtained by an equidistant scale, preferably a linear scale, more preferably a 15cm scale method.

[0062] Specifically, for example, the spiciness gradient and value of a series of reference samples, or the numbness gradient and value are as follows:

[0063]

[0064] Note: low level means...

Embodiment 1

[0073] Example 1 Spicy Sensitivity Test Reference Sample

[0074] The preparation process of the reference sample for the spicy sensitivity test is as follows:

[0075] (1) Base sauce preparation: Weigh the raw materials required for the base sauce, in terms of mass parts, including: 70 parts of water, 3 parts of tomato powder, 0.08 parts of ginger powder and 0.5 parts of chopped pepper, and auxiliary materials: 0.7 parts of edible salt, 2.1 parts of white sugar, 0.5 parts of hydroxypropyl distarch phosphate, 0.2 parts of xanthan gum and 0.03 parts of potassium sorbate. Mix tomato powder, ginger powder and chopped chili with water evenly, heat to boil, and keep stirring. After the mixture is boiled for 5-10 minutes, slowly add the uniformly mixed auxiliary materials into the mixture in 3 times, and continue to boil. After 15 minutes, turn off the heat and cool down.

[0076] (2) Spicy gradient blending: add different qualities of chili oleoresin to the prepared base sauce, s...

Embodiment 2

[0080] Example 2 Spicy Sensitivity Test Reference Sample

[0081] The preparation process of the reference sample for the spicy sensitivity test is as follows:

[0082] (1) Base sauce preparation: Weigh the raw materials required for the base sauce, in terms of parts by mass, including: 70 parts of water, 5 parts of tomato powder, 0.05 parts of ginger powder and 1 part of chopped pepper, and auxiliary materials: 0.5 parts of edible salt, 3 parts of white sugar, 0.3 part of hydroxypropyl distarch phosphate, 0.3 part of xanthan gum and 0.03 part of potassium sorbate. Mix tomato powder, ginger powder and chopped chili with water evenly, heat to boil, and keep stirring. After the mixture is boiled for 5-10 minutes, slowly add the uniformly mixed auxiliary materials into the mixture in 3 times, and continue to boil. After 15 minutes, turn off the heat and cool down.

[0083] (2) Spicy gradient blending: add different qualities of chili oleoresin to the prepared base sauce, stir a...

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Abstract

The invention relates to the field of trigeminal nerve flavor sensory evaluation, and particularly provides a series of reference samples for trigeminal nerve flavor preference test and a preparationmethod and a test method thereof. The series of reference samples provided by the invention comprise base sauce and capsicum oleoresin or zanthoxylum oleoresin. The product form is real food, and compared with a reference sample in a common solution form at present, the reference sample is not prone to generating repellency, high in acceptability and beneficial to development of a later preferencetest; the pungency degree value or the numb degree value of the reference sample meets the sensory evaluation standard, and the strength of each product is accurately controlled. Based on the seriesof reference samples, the invention further provides a trigeminal nerve flavor preference testing method which is closer to the dietary habits of modern consumers, so that the flavor testing process is similar to the real food tasting process, the rejection feeling of the consumers in the testing process is weakened, and the testing accuracy is improved.

Description

technical field [0001] The invention relates to the field of sensory evaluation of trigeminal flavor, in particular to a series of reference samples used for testing trigeminal flavor preference and its preparation method and testing method. Background technique [0002] Food is the most important thing for the people. China's vast land and abundant resources and long history have brought a variety of food flavors to the food culture, such as sour, sweet, bitter, spicy, salty and so on. The "sweet, sour, bitter, salty and fresh" we often know belongs to the basic sense of taste, which is mainly perceived through the taste buds in the mouth. Spicy and hemp are special. They do not belong to the basic sense of taste. They stimulate the trigeminal nerve in the mouth and nasal cavity. The trigeminal nerve transmits the signal to the brain and senses a mixed feeling of temperature, pain and touch. It belongs to the flavor of the trigeminal nerve. . [0003] In recent years, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N1/28
CPCG01N33/02G01N1/28Y02A40/90
Inventor 钟葵汪厚银史波林赵镭刘龙云张璐璐
Owner CHINA NAT INST OF STANDARDIZATION
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