Method for evaluating taste of millet porridge based on millet starch structure

A millet porridge and starch technology, which is applied in the fields of testing starch pollutants, seed and rhizome treatment, agriculture, etc., can solve the problems that cannot be used to accurately evaluate the taste of millet porridge, has many subjective factors, unfavorable rapidity and standardization, etc., and achieves The effect of short detection time, simple analysis and operation, and accurate comprehensive value of taste

Pending Publication Date: 2022-07-26
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current evaluation methods for the taste of millet porridge are limited, and most of them are realized through sensory evaluation methods. The procedure is complicated and affected by subjective factors, which is not conducive to rapidity and standardization; Such a single physical and chemical index cannot be used to accurately evaluate the taste of millet porridge

Method used

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  • Method for evaluating taste of millet porridge based on millet starch structure
  • Method for evaluating taste of millet porridge based on millet starch structure
  • Method for evaluating taste of millet porridge based on millet starch structure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Experimental millet species

[0025] Millet is now mainly distributed in North China, Northwest my country and Northeast China. The 10 varieties used in this experiment are suitable for planting in Inner Mongolia, Liaoning, Jilin, Shanxi, Hebei, Shaanxi, Gansu and other places, and can widely represent common millet varieties. Among them, 'Hongmiao Crushing Car', 'Golden Valley', 'Fenghonggu', 'Chigu No. 6', 'Chigu No. 8', 'Chigu No. 17', 'Zhangzagu No. 10', 'Zhao Nong 21' No. 'millet' was provided by Chifeng Academy of Agriculture and Animal Husbandry Science, 'Zhonggu No. 2' and 'Yugu No. 18' millet were provided by Institute of Crop Science, Chinese Academy of Agricultural Sciences.

Embodiment 2

[0026] The preparation and sensory evaluation of embodiment 2 millet porridge

[0027] For each kind of millet: Weigh 40g millet, wash 5 times with distilled water, put it in an electric heating pot filled with 1 000mL distilled water, boil at 100°C for 20min, and get millet porridge.

[0028] Sensory fuzzy comprehensive evaluation of millet porridge: Combined with the fuzzy comprehensive evaluation method, 7 factors including color, smell, appearance, viscosity, elasticity, hardness, taste and stratification were selected to evaluate the taste of 10 kinds of millet porridge. The specific evaluation criteria are shown in the table. 1. Invite 30 sensory-sensitive food graduate students to form an evaluation team, according to Table 1, to evaluate the sensory indicators of the above 10 kinds of millet porridge and to count the evaluation results.

[0029] Table 1 Sensory evaluation criteria of millet porridge

[0030]

[0031] In this experiment, the fuzzy mathematical anal...

Embodiment 3

[0051] The extraction of embodiment 3 millet starch

[0052] Take 1kg of peeled millet, wash 4 times, add distilled water to 5L and soak for 12h. Use a small mixer (L10-L191 cooking machine, Joyoung Co., Ltd., China) for crushing, and the ratio of rice to water is about 1:2 in each beating, and the pulp is passed through a 200-mesh sieve after beating for 30 s. The rice dregs filtered out in the first pass was beaten again for 30s and then sieved, and the rice dregs were repeatedly washed with distilled water to filter out about 5L of rice dregs. Stir the rice milk evenly, seal it with plastic wrap, and let it stand at 4°C. After 12 hours, pour off the upper layer of yellow liquid, add distilled water and stir the sediment evenly, let it stand at 4°C again, repeat this step to wash the sediment with water until the upper layer liquid is clear (about 4-5 times), and let it stand for 24 hours for the last time. After pouring off the supernatant, put the bucket into a 40°C oven (...

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Abstract

The invention provides a method for evaluating the taste of millet porridge based on a millet starch structure. The method comprises the following steps: collecting a PDI-dispersity index, Achain-DP6-12, B2 chain-DP25-36, amylose content, amylopectin content and an amylose/branch ratio index of millet starch; and integrating the indexes into three factors and calculating a comprehensive evaluation score. According to the method, starch molecule composition and structure indexes are adopted to replace artificial sensory indexes to evaluate the quality of the millet porridge, errors caused by sensory fatigue and personal subjective differences during multi-sample analysis are reduced, analysis is simple and easy to operate, the standardization degree is high, the detection time is short, and the accuracy is high. The labor cost of sensory evaluation can be obviously reduced when a large number of samples are analyzed; the information coverage rate of the used factors is high, and the calculated comprehensive taste value of the millet porridge is relatively accurate.

Description

technical field [0001] The application belongs to the field of food, and in particular relates to a method for evaluating the taste of millet porridge based on the structure of millet starch. Background technique [0002] Porridge is the traditional food of our Chinese nation, especially for infants and the elderly with weak chewing ability, it is easy to chew, digest and absorb, and is an ideal food. Among all kinds of porridge, millet porridge is a kind of porridge that we often eat. It has nutritional functions such as nourishing the spleen, nourishing the stomach and nourishing, and is deeply loved by people. [0003] Taste is the primary indicator of the quality of rice porridge, and it is of great practical significance to evaluate it quickly and accurately. However, there are currently limited methods for evaluating the taste of millet porridge, most of which are achieved through sensory evaluation. The procedures are complex and subject to many subjective factors, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/10A23L7/10A01C1/00
CPCG01N33/10A23L7/10A01C1/00
Inventor 沈群王超赵卿宇杨钰张凡
Owner CHINA AGRI UNIV
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