Method and system for analyzing taste of uncooked eggs
By processing raw eggs with a separator and an egg beater, configuring specific reagents, and using an electronic tongue system, the subjective problem of evaluating the taste of raw eggs was solved, and quantitative analysis of the taste of raw eggs was achieved with high sensitivity and reproducibility.
Patent Information
- Application Number
- CN202411273956.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-11
- Publication Date
- 2025-01-24
AI Technical Summary
Existing technologies lack objective methods for evaluating the taste of raw eggs. Human sensory evaluation is subjective and variable, and electronic tongue sensors have insufficient selectivity, making digital taste analysis difficult.
Raw eggs were processed using an egg yolk and egg white separator and an electric egg beater. Potassium chloride, tartaric acid, anhydrous ethanol, potassium hydroxide, and concentrated hydrochloric acid reagents were prepared. An electronic tongue and data analysis system were used to detect and analyze the taste characteristics of raw eggs through sensors for sour, bitter, astringent, salty, umami, and sweet tastes, thereby quantifying the taste characteristics of raw eggs.
It enables quantitative analysis of the taste of raw eggs, with high sensitivity, objectivity and reproducibility. It can digitally express the taste indicators of eggs and overcome the subjectivity problem of traditional sensory evaluation.
Smart Images
Figure CN119355226A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of egg taste analysis, and in particular to an analysis method and system based on the taste of raw eggs. Background Art
[0002] Eggs are the most common complete nutrition food in people's lives. Eggs are rich in nutrients, and their amino acid composition is closest to that of human tissues. They are known as the "ideal nutrient bank."
[0003] In recent years, raw edible eggs have become popular in my country. As a type of egg, they have gradually entered the field of vision of consumers and become a popular new favorite egg. To a certain extent, raw edible eggs represent original flavor, nutrition, and health, leading consumer fashion and industrial development. Common ways to cook eggs include boiling, frying, stir-frying, and steaming. However, due to the loss of nutrients in eggs under high temperature heating, many consumers say that raw eggs have a rich and smooth taste that cooked eggs do not have. Whether eaten directly or paired with other ingredients, they have a unique flavor.
[0004] Raw eggs, as the name suggests, refer to eggs that can be eaten raw. Eating eggs raw without cooking means that people directly eat the yolk and egg white inside the egg, which puts higher requirements on the quality, quality and hygiene safety of eggs.
[0005] A review of the research on egg flavor and quality in recent years shows that it is mainly conducted on cooked eggs. In addition, the relevant patents and standards for eggs are more about inventions and methods for egg packaging, storage, cleaning, etc. In the group standard TCAI 008-2021 Specification for Edible Raw Eggs issued in 2022, the technical requirements, testing rules, signs, labels, packaging, transportation, storage and shelf life of edible raw eggs are stipulated. Among them, the sensory requirements only stipulate the color, tissue morphology and properties, odor and impurities of eggs, and give detection methods. As raw eggs, as eggs that can be eaten raw, taste should be the top priority in terms of sensory perception. However, there are no relevant requirements for taste in the existing standards, which shows that the sensory evaluation of raw eggs is incomplete. There is no unified analysis method for the taste sensation of raw eggs in the mouth, and there is a lack of objective basis for the judgment of raw eggs.
[0006] Through the above analysis, the problems and defects of the prior art are as follows:
[0007] (1) Currently, the taste of raw eggs can be evaluated by sensory evaluation, but this method relies on people. Due to people's subjective initiative, they are easily affected by the external environment and their own physiological and psychological factors. This will cause subjectivity in product evaluation and variability in evaluation results to a certain extent. In addition, the results are often mainly descriptive, which makes the results lack objectivity and reproducibility.
[0008] (2) The sensors of other brands of electronic tongue products on the market are not selective and require the use of multiple sensors to test samples. The sensor signals must be analyzed with the help of statistical analysis software to distinguish and judge the samples to a certain extent and to characterize the taste parameters to a certain extent, but the specific taste cannot be obtained, let alone the digitization of the taste. Summary of the invention
[0009] In view of the technical defects pointed out in the background technology, the purpose of the embodiments of the present invention is to provide a method and system for analyzing the taste of raw eggs.
[0010] To achieve the above objectives, in a first aspect, an embodiment of the present invention provides a method for analyzing the taste of raw eggs, comprising:
[0011] Sample pretreatment steps: using an egg yolk and egg white separator and an electric egg beater to process raw eggs to obtain a sample solution to be tested;
[0012] Reagent preparation steps: potassium chloride, tartaric acid, anhydrous ethanol, potassium hydroxide and concentrated hydrochloric acid are used to prepare experimental reagents; the experimental reagents include electronic tongue positive electrode cleaning solution, electronic tongue negative electrode cleaning solution, and electronic tongue reference solution;
[0013] On-machine testing step: using the electronic tongue, the electronic tongue data analysis system and the experimental reagent to test the sample solution to obtain experimental results; the experimental results include various taste index values of raw eggs;
[0014] Experimental result analysis step: compare the experimental results to obtain the taste characteristics of raw egg white and egg yolk, understand the difference in taste between different brands of raw eggs, and achieve quantitative analysis of the taste of raw eggs.
[0015] As a specific implementation of this application, the sample pretreatment steps are specifically as follows:
[0016] Use an egg yolk and egg white separator to separate the yolk and egg white of raw eggs, and weigh the egg white weight or egg yolk weight to be measured;
[0017] Add pure water to the egg yolk or egg white to be tested, stir with an electric whisk, remove the foam, and use the uniform solution as the sample solution to be tested.
[0018] As a specific implementation of this application, the reagent configuration steps are specifically as follows:
[0019] The electronic tongue positive electrode cleaning solution was prepared according to 10 mM potassium hydroxide + 100 mM potassium chloride + 30% volume anhydrous ethanol;
[0020] Prepare the electronic tongue negative electrode cleaning solution according to 100mM hydrochloric acid + 30% volume anhydrous ethanol;
[0021] The electronic tongue standard solution was prepared according to 30 mM potassium chloride + 0.3 mM tartaric acid.
[0022] As a specific implementation of this application, the on-machine detection steps are specifically as follows:
[0023] Preliminary preparation steps: set up experimental projects, install various taste sensors, place sample cups and set detection parameters;
[0024] Detection steps: The sample solution to be tested was tested using an electronic tongue and an electronic tongue data analysis system. The experiment was tested for 4 cycles, and the average value of the taste index values in the last 3 cycles was taken as the final analysis result value.
[0025] Among them, setting up the experimental project includes selecting the test program, selecting the sensor for the test, inputting the sample information to be tested and inputting the name of the experimental project; the sensors include sour sensors, bitter sensors, astringent sensors, salty sensors, umami sensors and sweet sensors.
[0026] Furthermore, in the detection step, the taste value tested by the reference solution is defined as the tasteless point;
[0027] The initial taste signal value of the sample = the stable signal value of the sensor contacting the sample for 30 seconds - the stable signal value of the sensor detecting the reference solution for 30 seconds at the Conditioning solution position. The instrument automatically calculates the taste index value through the conversion formula between the internally stored signal value and the taste index value.
[0028] The aftertaste or aftertaste signal value of the sample = the stable signal value detected by the sensor at the CPA position for 30 seconds - the stable signal value of the reference solution detected by the sensor at the Conditioning solution position for 30 seconds. The instrument automatically calculates the aftertaste or aftertaste taste index value through the conversion formula between the internally stored signal value and the taste index value.
[0029] In a second aspect, the present application also provides a system for analyzing the taste of raw eggs, comprising:
[0030] The egg yolk and egg white separator and the electric egg beater are used to process raw eggs to obtain the sample solution to be tested;
[0031] An electronic tongue is used to detect the sample solution to be tested using an experimental reagent to obtain an experimental result; the experimental result includes various taste index values of raw eggs;
[0032] The electronic tongue data analysis system is used to analyze the experimental results and realize quantitative analysis of the taste of raw eggs.
[0033] The method for analyzing the taste of raw eggs provided in the embodiment of the present invention can realize the quantitative analysis of the taste of raw eggs, such as sourness, bitterness, astringency, saltiness, umami, sweetness, bitter aftertaste, astringent aftertaste, and umami aftertaste values, and the taste of raw eggs in the mouth can be digitally expressed by a standardized method. BRIEF DESCRIPTION OF THE DRAWINGS
[0034] In order to more clearly illustrate the specific implementation of the present invention or the technical solution in the prior art, the drawings required for use in the specific implementation or the description of the prior art are briefly introduced below.
[0035] Figure 1 is a flow chart of a method for analyzing the taste of raw eggs provided by an embodiment of the present invention;
[0036] Figure 2 It is a schematic diagram of sample pretreatment steps;
[0037] Figure 3 is a schematic diagram of the electronic tongue and its sensors;
[0038] Figure 4 This is the interface diagram of the sensor installation position;
[0039] Figure 5 It is a diagram of the placement of electronic tongue reagents and samples;
[0040] Figure 6 This is a diagram illustrating the position of the electronic tongue operation process;
[0041] Figure 7 It is a diagram illustrating the operation process of the electronic tongue and the acquisition of the first taste and aftertaste;
[0042] Figure 8a and 8b This is a comparison chart of the effective taste indexes of egg white and egg yolk of the same egg;
[0043] Fig. 9 This is a comparison chart of effective taste indicators of egg yolks from different brands;
[0044] Fig.10 This is a comparison chart of the effective taste indicators of egg whites from different brands. DETAILED DESCRIPTION
[0045] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0046] It should be understood that when used in this specification and the appended claims, the terms "include" and "comprises" indicate the presence of described features, integers, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or combinations thereof.
[0047] Please refer to Figure 1 , is a method for analyzing the taste of raw eggs provided by an embodiment of the present invention, comprising the following steps:
[0048] S1, sample pretreatment step: using an egg yolk and egg white separator and an electric egg beater to process raw eggs to obtain a sample solution to be tested.
[0049] Please refer to Figure 2 , step S1 can be divided into two steps:
[0050] Step 1: Samples and equipment
[0051] Sample: Two different brands of raw eggs on the market
[0052] Equipment: Egg yolk and egg white separator, clean beaker, electric egg beater
[0053] Step 2: Sample pretreatment
[0054] Take at least 3 eggs, separate the yolk and egg white using an egg yolk-egg white separator; accurately weigh the yolk or egg white part to be measured. Add 2 times the amount of pure water (diluted to 3 times the original weight) of the sample, stir with an electric egg beater for 30 seconds, remove the foam, and stir the uniform solution as the sample solution to be tested.
[0055] S2, reagent preparation steps: use potassium chloride, tartaric acid, anhydrous ethanol, potassium hydroxide and concentrated hydrochloric acid to prepare experimental reagents.
[0056] The experimental reagents include an electronic tongue positive electrode cleaning solution, an electronic tongue negative electrode cleaning solution, and an electronic tongue reference solution. The specific configuration steps are as follows:
[0057] The electronic tongue positive electrode cleaning solution was prepared according to 10 mM potassium hydroxide + 100 mM potassium chloride + 30% volume ethanol;
[0058] Prepare the electronic tongue negative electrode cleaning solution according to 100mM hydrochloric acid + 30% volume ethanol;
[0059] The electronic tongue standard solution was prepared according to 30 mM potassium chloride + 0.3 mM tartaric acid.
[0060] S3, on-machine detection step: using the electronic tongue, the electronic tongue data analysis system and the experimental reagent to detect the sample solution to obtain the experimental results.
[0061] Step S3 mainly includes:
[0062] Step 1: Preparation of instruments and equipment, electronic tongue (Japanese Insent model TS-5000Z), electronic tongue data analysis system
[0063] like Figure 3 As shown, electronic tongue: Japan INSENT company, TS-5000Z model uses artificial lipid membrane sensors with wide-area selection specificity to simulate the taste perception mechanism of living organisms. By detecting the changes in membrane potential caused by electrostatic or hydrophobic interactions between various flavor substances and artificial lipid membranes, it can achieve qualitative or quantitative analysis of the taste of the tested sample, thereby achieving objective analysis of the taste of raw egg white\yolk. The instrument has high sensitivity, and the data is reproducible, reliable and objective.
[0064] The sensors used in the experiment include bitter sensor C00, astringent sensor AE1, salty sensor CT0, umami sensor AAE, sour sensor CA0, and sweet sensor GL1.
[0065] Step 2: Test on the machine
[0066] First, set up the experiment project, including selecting the test program, selecting the sensor for the test (including sour, bitter, astringent, salty, umami, and sweet sensors), inputting the sample information to be tested, and inputting the name of the experiment project. Then, install various taste sensors on the adapter according to the instrument operation requirements, such as reference electrode, salty sensor, bitter sensor, astringent sensor, umami sensor, sour sensor, sweet sensor, etc., place sample cups containing reference solution, negative electrode cleaning solution, and positive electrode cleaning solution in the corresponding sample slots, and then set the detection parameters. (See Figure 4 , 5 )
[0067] Detection cycle number: 4 times
[0068] Sensor three-step cleaning time: first step 90S, second step 120S, third step 120S
[0069] Sensor balancing time: 30S, detection time: 30S, two-step aftertaste cleaning time is 3s, aftertaste test balancing time: 30S.
[0070] Testing process: Measure 35ml of the liquid sample to be tested and pour it into a special sample cup. Place the sample cup on the corresponding sample position of the TS-5000Z electronic tongue taste analysis system. Figure 5 shown.
[0071] After the test starts, the sensor is first cleaned in the cleaning positions CLeaning1# to 3#. After the three-step cleaning is completed, the sensor moves to the self-test position Conditioning solution to perform a 30-second self-test each time and obtain the potential Vr of the reference solution. When the difference between the two self-test signal values is less than or equal to 0.5mV, it is considered that the sensor output is stable and the self-test has passed. After the sensor self-test passes, the sensor detection head moves to sample A according to the sample setting sequence to detect the balance for 30 seconds. The final signal value of the sensor is the sample initial taste (or first taste) signal value Vs. Then the sensor detection head moves to Cleaning4# and 5# for 3S aftertaste cleaning respectively. After the end, the sensor detection head moves to CPA Solution for an aftertaste test for 30S. The signal is the sample aftertaste signal value Vr'. After the test is completed, the sensor detection head returns to the initial position for the next round of sample testing. After all tests are completed, the sensor detection head is cleaned in the cleaning positions Cleaning1# to 3#. Finally, the sensor detection head moves to the preservationsolution position, and the experiment ends. Figure 6 and 7 shown.
[0072] S4, experimental result analysis step: compare the experimental results to obtain the taste characteristics of raw egg white and egg yolk, understand the difference in taste between different brands of raw eggs, and achieve quantitative analysis of the taste of raw eggs.
[0073] It should be noted that the experiment was tested for 4 cycles, and the average value of the taste index values of the last three cycles was taken as the final analysis result value.
[0074] Please refer to Figure 7 The taste values of the benchmark solution tested are -13 for sourness, -6 for saltiness, and zero for the others. We define this taste as the tasteless point, that is, the tasteless point is -13 for sourness, -6 for saltiness, 0 for bitterness, 0 for astringency, 0 for umami, 0 for sweetness, 0 for bitter aftertaste, 0 for umami aftertaste, and 0 for astringent aftertaste.
[0075] The initial taste signal value of the sample (sour, bitter, astringent, salty, umami, sweet) = the stable signal value of the sensor in contact with the sample for 30 seconds - the stable signal value of the sensor detecting artificial saliva (reference solution) at the Conditioning solution position for 30 seconds. The instrument automatically calculates the taste index value through the conversion formula between the internally stored signal value and the taste index value.
[0076] The aftertaste or aftertaste (bitter aftertaste, fresh aftertaste, astringent aftertaste) signal value of the sample = the stable signal value of the sensor detecting at the CPA position for 30 seconds (that is, the sensor is washed in the second-level reference solution for 3 seconds after detecting the sample and then measuring the signal value of artificial saliva (reference solution)) - the stable signal value of the sensor detecting artificial saliva (reference solution) at the Conditioning solution position for 30 seconds. The instrument automatically calculates the aftertaste (or aftertaste) taste index value through the conversion formula between the internally stored signal value and the taste index value.
[0077] The higher the initial taste value of the taste, the heavier and more intense the initial taste of the sample in the mouth. The higher the aftertaste value, the longer the taste substance remains on the human tongue, the stronger the residual intensity, and the longer the aftertaste lasts. On the contrary, it proves that the taste substance of the sample remains less on the human tongue and the intensity is weaker.
[0078] By comparing the values of various taste indicators of raw eggs, we can easily obtain the taste characteristics of raw egg white and egg yolk, and understand the difference in taste between raw eggs of different brands. This can achieve quantitative analysis of egg taste with high sensitivity, objectivity, reproducibility and reliability.
[0079] From the data, it can be seen that the sourness and sweetness of both egg yolk and egg white are below the tasteless point. Except for sourness and sweetness, other taste indicators are effective taste indicators, among which bitterness, astringency, umami, richness and saltiness are effective and important taste indicators. Bitterness and astringency can be called bitter taste and astringent stimulation for eggs. According to Japanese manufacturers, low concentrations of bitter substances are manifested as richness, assorted tastes, peculiar smells and complexity of the sample, while astringency is manifested as irritation and complexity at low concentrations. Saltiness also comes from the response of inorganic salts in egg white or egg yolk to salty sensors.
[0080] Comparing the egg yolk and egg white of the same brand, it can be seen that there are obvious differences in taste between egg white and egg yolk. The bitterness, saltiness, umami and richness of egg white are all higher than those of egg yolk, and the values vary greatly. The results are as follows: Figure 8a and 8b shown.
[0081]
[0082] Table 1 Taste index values of egg white and egg yolk of raw eggs from different brands
[0083] Please refer to Table 1. Comparison of egg whites of different brands of raw eggs shows that the differences between the two are the same. The differences are mainly reflected in the umami and richness. The umami and richness of the egg white of brand 1 are slightly higher than that of brand 2. In terms of egg yolk, the umami and richness of the egg yolk of brand 2 are significantly higher than that of brand 1. The results are as follows: Fig. 9 , 10 shown.
[0084] From the above description, it can be known that the significance of implementing the raw egg taste analysis scheme provided by the embodiment of the present invention is to analyze the taste of raw eggs, such as sourness, bitterness, astringency, saltiness, umami, sweetness, bitter aftertaste, astringent aftertaste, and umami aftertaste values, and to digitally represent the taste of raw eggs in the mouth using a standardized method.
[0085] Based on the same inventive concept, an embodiment of the present invention further provides a system for analyzing the taste of raw eggs, comprising:
[0086] The egg yolk and egg white separator and the electric egg beater are used to process raw eggs to obtain the sample solution to be tested;
[0087] An electronic tongue is used to detect the sample solution to be tested using an experimental reagent to obtain an experimental result; the experimental result includes various taste index values of raw eggs;
[0088] The electronic tongue data analysis system is used to analyze the experimental results and realize quantitative analysis of the taste of raw eggs.
[0089] Wherein, the step of obtaining the sample solution to be tested is:
[0090] Use an egg yolk and egg white separator to separate the yolk and egg white of raw eggs, and weigh the egg white weight or egg yolk weight to be measured;
[0091] Add pure water to the egg yolk or egg white to be tested, stir with an electric whisk, remove the foam, and use the uniform solution as the sample solution to be tested.
[0092] The experimental reagents include an electronic tongue positive electrode cleaning solution, an electronic tongue negative electrode cleaning solution, and an electronic tongue reference solution; the steps for obtaining the experimental reagents are:
[0093] The electronic tongue positive electrode cleaning solution was prepared according to 10 mM potassium hydroxide + 100 mM potassium chloride + 30% volume anhydrous ethanol;
[0094] Prepare the electronic tongue negative electrode cleaning solution according to 100mM hydrochloric acid + 30% volume anhydrous ethanol;
[0095] The electronic tongue standard solution was prepared according to 30 mM potassium chloride + 0.3 mM tartaric acid.
[0096] Furthermore, the electronic tongue detects the sample solution to be tested including:
[0097] Preliminary preparation steps: set up experimental projects, install various taste sensors, place sample cups and set detection parameters;
[0098] Detection steps: The sample solution to be tested is tested using an electronic tongue and an electronic tongue data analysis system. The experimental test is repeated for 4 cycles, and the average value of the taste index values of the last 3 cycles is taken as the final analysis result value;
[0099] Among them, setting up the experimental project includes selecting the test program, selecting the sensor for the test, inputting the sample information to be tested and inputting the name of the experimental project; the sensors include sour sensors, bitter sensors, astringent sensors, salty sensors, umami sensors and sweet sensors.
[0100] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.
Claims
1. A method for analyzing the taste of raw eggs, characterized in that: include: Sample pretreatment steps: using an egg yolk and egg white separator and an electric egg beater to process raw eggs to obtain a sample solution to be tested; Reagent preparation steps: potassium chloride, tartaric acid, anhydrous ethanol, potassium hydroxide and concentrated hydrochloric acid are used to prepare experimental reagents; the experimental reagents include electronic tongue positive electrode cleaning solution, electronic tongue negative electrode cleaning solution, and electronic tongue reference solution; On-machine testing step: using the electronic tongue, the electronic tongue data analysis system and the experimental reagent to test the sample solution to obtain experimental results; the experimental results include various taste index values of raw eggs; Experimental result analysis step: compare the experimental results to obtain the taste characteristics of raw egg white and egg yolk, understand the difference in taste between different brands of raw eggs, and achieve quantitative analysis of the taste of raw eggs.
2. The method for analyzing the taste of raw eggs according to claim 1, characterized in that: The sample pretreatment steps are as follows: Use an egg yolk and egg white separator to separate the yolk and egg white of raw eggs, and weigh the egg white weight or egg yolk weight to be measured; Add pure water to the egg yolk or egg white to be tested, stir with an electric whisk, remove the foam, and use the uniform solution as the sample solution to be tested.
3. The method for analyzing the taste of raw eggs according to claim 1, characterized in that: The specific steps for reagent configuration are: The electronic tongue positive electrode cleaning solution was prepared according to 10 mM potassium hydroxide + 100 mM potassium chloride + 30% volume anhydrous ethanol; Prepare the electronic tongue negative electrode cleaning solution according to 100mM hydrochloric acid + 30% volume anhydrous ethanol; The electronic tongue standard solution was prepared according to 30 mM potassium chloride + 0.3 mM tartaric acid.
4. The method for analyzing the taste of raw eggs according to claim 1, characterized in that: The specific steps for on-machine testing are as follows: Preliminary preparation steps: set up experimental projects, install various taste sensors, place sample cups and set detection parameters; Detection steps: The sample solution to be tested was tested using an electronic tongue and an electronic tongue data analysis system. The experiment was tested for 4 cycles, and the average value of the taste index values in the last 3 cycles was taken as the final analysis result value.
5. The method for analyzing the taste of raw eggs according to claim 4, characterized in that: Setting up the experimental project includes selecting a test program, selecting a sensor for testing, inputting information of the sample to be tested, and inputting a name of the experimental project; the sensors include sour sensors, bitter sensors, astringent sensors, salty sensors, umami sensors, and sweet sensors.
6. The method for analyzing the taste of raw eggs according to claim 4, characterized in that: In the detection step, the taste value tested by the reference solution is defined as the tasteless point; The initial taste signal value of the sample = the stable signal value of the sensor contacting the sample for 30 seconds - the stable signal value of the sensor detecting the reference solution for 30 seconds at the Conditioning solution position. The instrument automatically calculates the taste index value through the conversion formula between the internally stored signal value and the taste index value; The aftertaste or aftertaste signal value of the sample = the stable signal value detected by the sensor at the CPA position for 30 seconds - the stable signal value of the reference solution detected by the sensor at the Conditioning solution position for 30 seconds. The instrument automatically calculates the aftertaste or aftertaste taste index value through the conversion formula between the internally stored signal value and the taste index value.
7. A system for analyzing the taste of raw eggs, characterized in that: include: The egg yolk and egg white separator and the electric egg beater are used to process raw eggs to obtain the sample solution to be tested; An electronic tongue is used to detect the sample solution to be tested using an experimental reagent to obtain an experimental result; the experimental result includes various taste index values of raw eggs; The electronic tongue data analysis system is used to analyze the experimental results and realize quantitative analysis of the taste of raw eggs.
8. The raw egg taste analysis system according to claim 7, characterized in that: The steps of obtaining the sample solution to be tested are: Use an egg yolk and egg white separator to separate the yolk and egg white of raw eggs, and weigh the egg white weight or egg yolk weight to be measured; Add pure water to the egg yolk or egg white to be tested, stir with an electric whisk, remove the foam, and use the uniform solution as the sample solution to be tested.
9. The raw egg taste analysis system according to claim 7, characterized in that: The experimental reagents include an electronic tongue positive electrode cleaning solution, an electronic tongue negative electrode cleaning solution, and an electronic tongue reference solution; the steps for obtaining the experimental reagents are: The electronic tongue positive electrode cleaning solution was prepared according to 10 mM potassium hydroxide + 100 mM potassium chloride + 30% volume anhydrous ethanol; Prepare the electronic tongue negative electrode cleaning solution according to 100mM hydrochloric acid + 30% volume anhydrous ethanol; The electronic tongue standard solution was prepared according to 30 mM potassium chloride + 0.3 mM tartaric acid.
10. The raw egg taste analysis system according to claim 7, characterized in that: The electronic tongue detects the sample solution to be tested, including: Preliminary preparation steps: set up experimental projects, install various taste sensors, place sample cups and set detection parameters; Detection steps: The sample solution to be tested is tested using an electronic tongue and an electronic tongue data analysis system. The experimental test is repeated for 4 cycles, and the average value of the taste index values of the last 3 cycles is taken as the final analysis result value; Among them, setting up the experimental project includes selecting the test program, selecting the sensor for the test, inputting the sample information to be tested and inputting the name of the experimental project; the sensors include sour sensors, bitter sensors, astringent sensors, salty sensors, umami sensors and sweet sensors.