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Instrument analysis sensory evaluation system for old hotpot beef tallow sample

A sensory evaluation and instrumental analysis technology, applied in instruments, scientific instruments, analytical materials, etc., can solve problems such as inability to control quality and unclearness, and achieve the effect of fast and accurate sensory evaluation

Inactive Publication Date: 2021-08-13
GUANGHAN MAIDELE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

What is the flavor characteristic of the old hot pot butter, and what is the difference between it and ordinary butter?

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0017] The invention provides an instrumental analysis sensory evaluation system for old hot pot butter samples, including a sample selection module, a sample processing module and a sample sensory evaluation module, the sample selection module and the sample processing module are electrically connected, the sample processing module and the sample sensory evaluation module electrical connection;

[0018] Sample selection module, select 41 samples and place 41 samples in 41 test tubes, respectively labeled as: J19, J5, J33, J17, J37, J1, J6, J4, J...

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Abstract

The invention discloses an instrument analysis sensory evaluation system for an old hotpot beef tallow sample. The system comprises a sample selection module, a sample processing module and a sample sensory scoring module. The sample selection module is electrically connected with the sample processing module, and the sample processing module is electrically connected with the sample sensory scoring module. According to the instrument analysis sensory evaluation system for the old hotpot beef tallow sample, through the sample selection module, the sample processing module and the sample sensory scoring module, sensory evaluation can be rapidly and accurately performed on the beef tallow sample, and an old hotpot bottom material with strong fried flavor can be found out.

Description

technical field [0001] The invention relates to instrumental analysis sensory evaluation of old hot pot butter samples, in particular to an instrumental analysis sensory evaluation system of old hot pot butter samples, belonging to the technical field of instrumental analysis sensory evaluation of old hot pot butter samples. Background technique [0002] Butter is one of the most important raw materials in the hot pot base, and its flavor directly determines the flavor of the hot pot base. In the Sichuan-Chongqing region, spicy hot pot is favored by consumers because of its numb, spicy, fresh and fragrant flavor characteristics, and has become a representative industry in the Sichuan-Chongqing region. Especially the old hot pot, with its rich and mellow flavor, has become the most distinctive representative of spicy hot pot. In order to further fry the old hot pot base material with authentic and strong flavor, a new type of butter product came into being, namely old hot po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/03G01N33/00
CPCG01N33/03G01N33/0001
Inventor 杨礼学王俏君
Owner GUANGHAN MAIDELE FOOD CO LTD