Milk tea smooth taste evaluation model based on oral tribology, construction method and application
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A construction method and evaluation model technology, applied in the field of food analysis, can solve the problems of long time consumption, inability to guarantee the smooth taste and stability of milk tea, poor reliability and repeatability of evaluation results, etc.
Pending Publication Date: 2022-07-15
广州市果美味食品有限公司
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[0003] At present, the sensory evaluation of milk tea at home and abroad mostly adopts the overall scoring test method, which makes the accuracy of the evaluation results greatly affected by the subjective factors of the tasters and the single setting of the evaluation index.
For example, people of different genders, ages, and regions will have different evaluations on the smoothness of milk tea, and it will take a long time to conduct a scientific and complete sensory evaluation process, requiring many representative evaluators (usually more than 20 people). The quickness and convenience of its evaluation
In addition, there is currently a lack of standardized methods for sensory evaluation of milk tea, resulting in poor reliability and repeatability of evaluation results
Therefore, due to the above reasons, there is no unified reference standard for the evaluation of the smooth taste of milk tea, especially the lack of visual evaluation methods based on the physical and chemical characteristics and data of the milk tea system, which makes it difficult to quickly and accurately predict the milk tea formula design and production process. The smooth taste of milk tea cannot guarantee the stability of the smooth taste of milk tea
[0004] Studies have shown that the fat content or rheological properties of milky system foods (such as milk, cream, milk tea, chocolate, custard, yogurt, etc.) cannot well reflect the smoothness and mouthfeel of these foods
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Embodiment 1
[0043] The production process of milk tea is relatively simple. Generally, tea and fresh milk, tea and creamer or tea and non-dairy creamer are mixed in a certain proportion, and then syrup, ice cubes or other auxiliary materials (such as pearls, taro balls, red beans, fruits, etc.) are added. production. In the process of processing, factors such as the ratio of tea to milk, syrup content, lipid content, whipping degree, and whether to add ice may have varying degrees of influence on the smooth taste of milk tea.
[0044] This embodiment first determines the factors that affect the smooth taste of milk tea, and then builds an evaluation model for the smooth taste of milk tea based on the determined influencing factors. The specific method is as follows:
[0045] 1. Determine the factors that affect the smooth taste of milk tea
[0046] (1) Preparation of milk tea samples
[0047] Brew tea for 8 minutes at a mass ratio of tea: 100°C water = 1:30, stir gently, collect the tea...
Embodiment 2
[0075] This embodiment verifies the milk tea smooth mouthfeel evaluation model constructed in Example 1, and the specific method is as follows:
[0076] 1. Preparation of milk tea samples
[0077] Brew tea for 8 minutes at a mass ratio of tea: 100°C water = 1:30, stir gently, filter and collect the tea soup. After the tea soup is cooled to 70°C, take two 150g tea soup, add 10g and 80g non-dairy creamer respectively, and use a little bear beater. Stir for 2 minutes at gear 1 of the egg mixer, add 13.5g of syrup respectively, use the bear mixer at gear 1 to stir for 30s after adding the syrup, add 100g of edible ice cubes, stir by hand for 30s after adding the ice cubes, transfer to the shaker and shake by hand for 10s, Two kinds of milk teas with different contents of non-dairy creamer were prepared.
[0078] Brew tea for 8 minutes at a mass ratio of tea: 100°C water = 1:30, stir gently, filter and collect the tea soup. After the tea soup is cooled to 70°C, take two 150g tea s...
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Abstract
The invention belongs to the technical field of food analysis, and particularly relates to a milk tea smooth taste evaluation model based on oral tribology and a construction method and application of the milk tea smooth taste evaluation model based on oral tribology. And carrying out correlation analysis on a corresponding relationship between the score of the taste smoothness of the milk tea sample and the change rule of the friction coefficient of the milk tea sample along with the shearing rate, and constructing a milk tea smooth taste evaluation model based on oral tribology. When the model is used for evaluating the milk tea, the smoothness of the milk tea product can be quickly, conveniently, accurately, stably and reliably predicted, and the actual requirements of the milk tea beverage market are met.
Description
technical field [0001] The invention belongs to the technical field of food analysis, and in particular relates to an evaluation model for smooth taste of milk tea based on oral tribology, a construction method and an application. Background technique [0002] With the improvement of people's material life and consumption level, milk tea has gradually become a popular drink in the world. Its production cost is low and the price is within the acceptable range of most young people, so it is loved by consumers. Milk tea is a beverage that is a combination of dairy products and tea products. On the basis of ensuring a certain sweetness and aroma, smooth taste is the most critical evaluation criterion. In addition, consumers pay more attention to the quality of milk tea when consuming. And the taste, especially the smooth taste, is an important consideration for consumers to choose milk tea, and the pleasant taste and smoothness are also considered to be an important indicator of...
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