Method for monitoring flavor quality change of edible spices in cooking and application

A technology for spices and flavor substances, which is applied in the field of spice flavor quality monitoring, can solve problems such as undiscovered patent publications, and achieve the effect of improving flavor quality

Pending Publication Date: 2022-06-03
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Method for monitoring flavor quality change of edible spices in cooking and application
  • Method for monitoring flavor quality change of edible spices in cooking and application
  • Method for monitoring flavor quality change of edible spices in cooking and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 monitors the change of flavor quality of onion, ginger, garlic mixed system in cooking

[0067] Pretreatment of onion, ginger and garlic. Peel the purchased fresh garlic, select garlic cloves of similar size and shape, and cut them into 1.5mm slices; wash fresh and mildew-free ginger, peel and cut into 1.5mm×1.5mm×20mm ginger strips; fresh Wash the green onions, remove the outer skin, and cut the white onion with a similar diameter into 2mm pieces. The bottom of the 1L flask was immersed in an oil bath, and the temperature of the oil bath was 155°C. Put 18 g of soybean oil into the flask, and wait until the soybean oil is heated up and the temperature is stable. Accurately weigh 3 g each of onion, ginger, and garlic into soybean oil, and time the adsorption for 30 min. Five groups are set in parallel for each test. The flavor acquisition conditions of the gas chromatography-mass spectrometer were as follows: the column program was initially 40 °C, held f...

Embodiment 2

[0070] Example 2 Monitoring the change of the flavor quality of Chinese prickly ash in cooking

[0071]Pick a pepper of similar shape and size, wash and air dry. The bottom of the 1L flask was immersed in an oil bath, and the temperature of the oil bath was 155°C. Put 18 g of soybean oil into the flask, and wait until the soybean oil is heated up and the temperature is stable. Accurately weigh 3 g of clean Zanthoxylum bungeanum into soybean oil, timed for adsorption for 30 min, and set five parallel groups for each test. The flavor acquisition conditions of the gas chromatography-mass spectrometer were as follows: the column program was initially 40 °C, held for 3 min, raised to 150 °C at 4 °C / min, held for 1 min, and then heated to 250 °C at 8 °C / min, held for 6 min; Injection port temperature: 250 °C; carrier gas: helium, flow rate of 1.00 mL / min; split injection. The mass spectrometry conditions were electron bombardment ion source, ion source (EI) temperature 200 °C, in...

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PUM

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Abstract

The invention discloses a method for monitoring flavor quality changes of edible spices in cooking, and belongs to the technical field of flavor quality monitoring of spices. The method comprises the following steps: on the basis of volatile flavor substances obtained by processing different edible spices, determining flavor information according to peak appearance conditions of gas chromatography-mass spectrometry and comprehensive two-dimensional gas chromatography-mass spectrometry and response signals of an electronic nose, and performing qualitative and quantitative treatment. Flavor substances of the processed edible spices are analyzed through principal component analysis, and the influence of mixing of different edible spices on the flavor quality of the spices is established. The method can objectively, accurately and efficiently identify the relationship between different mixed systems treated and the flavor quality thereof, can monitor the change of the flavor quality of edible spices in cooking, provides scientific guidance for food processing, and provides reference for establishing a unified food quality monitoring method and standard.

Description

technical field [0001] The invention belongs to the technical field of spice flavor quality monitoring, in particular to a method and application for monitoring the flavor quality change of edible spice in cooking. Background technique [0002] my country's cooking technology has a long history. In the process of continuous accumulation and learning, eight major cuisines have gradually formed. In Chinese cooking, the selection and processing of spices are particularly important. processing has an important impact. The way and amount of spice blending can directly affect its flavor quality. In cooking, improper handling and utilization of spices will not only destroy their own nutritional value, reduce the flavor quality of spices, but also may produce harmful factors that affect the health of consumers. In Chinese cooking, there is no unified method and opinion for the pretreatment and mixing of edible spices, and there is no effective monitoring and evaluation method for t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88G01N33/00
CPCG01N30/88G01N33/0031G01N2030/8809Y02P90/30
Inventor 张民周兵王帅吴涛隋文杰刘锐
Owner TIANJIN UNIV OF SCI & TECH
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