Fermented mustard quality sensory evaluation method and evaluation device thereof

Abstract

The invention discloses a fermented leaf mustard quality evaluation method and an evaluation device thereof, and belongs to the technical field of pickled Chinese cabbage quality evaluation. The evaluation method comprises the following steps: collecting finished product quality data of sour mustard; establishing a sour leaf mustard quality evaluation system, constructing the weight of each index by using an analytic hierarchy process and an entropy weight method, and determining the weight of each index through combined weighting; determining an evaluation result of the sour leaf mustard according to the collected index data; in addition, the invention further provides an evaluation device which comprises a finished product quality data acquisition module, a raw material quality data acquisition module and a quality evaluation module and is used for evaluating the quality of the pickled mustard. According to the method, the quality of the finished acid mustard is analyzed, proper evaluation indexes such as total acid, a value, salt, hardness, soluble protein, total phenols, VC, an L value and reducing sugar are screened out, an analytic hierarchy process and an entropy weight method are utilized to construct the weight of each index, an evaluation formula for evaluating the finished acid mustard is determined, and the method can be used for evaluating the finished acid mustard and has a wide application prospect. And the evaluation efficiency is improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of pickled Chinese cabbage quality evaluation, and particularly relates to a fermented Chinese cabbage quality sensory evaluation method and an evaluation device thereof. BACKGROUND

[0002] The pickled Chinese cabbage is a kind of vegetable product with sour smell, which is obtained by adding salt to washed and dried Chinese cabbage and then sealing and pickling. The pickled Chinese cabbage is rich in nutrients such as vitamin C, amino acids and dietary fiber, and can be used as a raw material to produce seasoning packets for food such as pickled fish and instant noodles.

[0003] At present, the quality of the pickled Chinese cabbage is mainly evaluated by personnel sensory evaluation, which is subjective and is greatly affected by the personal factors of the evaluators, and it is difficult to objectively and truly reflect the quality of the pickled Chinese cabbage and to be applied to product evaluation in large-scale production. SUMMARY

[0004] The application provides a fermented Chinese cabbage quality sensory evaluation method and an evaluation device thereof to solve the above technical problems.

[0005] In order to solve the above technical problems, the application adopts the following technical solutions:

[0006] A fermented Chinese cabbage quality evaluation method, comprising:

[0007] S1, collecting product quality data of the pickled Chinese cabbage, wherein the product quality data comprises the following sorted indexes:

[0008] total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value and reducing sugar;

[0009] S2, establishing a pickled Chinese cabbage quality evaluation system, using the analytic hierarchy process and the entropy weight method to construct the weight of each index, and combining the weights to obtain the weight of each index as follows:

[0010] total acid is 0.1677, a value is 0.1305, salt is 0.2276, hardness is 0.1624, soluble protein is 0.0530, total phenol is 0.0379, vitamin C is 0.1361, L value is 0.0173 and reducing sugar is 0.0073;

[0011] S3, determining the evaluation result of the pickled Chinese cabbage according to the collected index data.

[0012] The collected index data is processed according to the following formula:

[0013] Y1 = 0.1677 * total acid + 0.1305 * a value + 0.2276 * salt + 0.1624 * hardness + 0.0530 * soluble protein + 0.0379 * total phenol + 0.1361 * vitamin C + 0.0173 * L value + 0.0073 * reducing sugar;

[0014] The higher the Y1 value, the higher the quality of the pickled mustard.

[0015] The weights of each index of the pickled mustard processed by the analytic hierarchy process are as follows:

[0016] The total acid is 0.2548, the a value is 0.1908, the salt is 0.1476, the hardness is 0.1476, the soluble protein is 0.0602, the total phenol is 0.0558, the vitamin C is 0.0848, the L value is 0.0347, and the reducing sugar is 0.0236.

[0017] The weights of each index of the pickled mustard processed by the entropy weight method are as follows:

[0018] The total acid is 0.0827, the a value is 0.0860, the salt is 0.1938, the hardness is 0.1383, the soluble protein is 0.1106, the total phenol is 0.0853, the vitamin C is 0.2017, the L value is 0.0626, and the reducing sugar is 0.0390.

[0019] It also includes raw material quality evaluation of raw material mustard, including:

[0020] S4, collecting raw material quality data of raw material mustard, wherein the raw material quality data includes the following indexes:

[0021] Reducing sugar, total acid, a value;

[0022] S5, the raw material mustard is processed by stepwise regression analysis, and the weights of each index are as follows:

[0023] The reducing sugar is 0.263, the total acid is 0.209, and the a value is 0.183.

[0024] S6, determining the evaluation result of the raw material mustard according to the collected index data.

[0025] The total acid of the pickled mustard is positively correlated with the total phenol, crude protein, and total sugar of the raw material mustard; the hardness of the pickled mustard is positively correlated with the hardness of the raw material mustard; the crude fiber of the pickled mustard is positively correlated with the hardness and brittleness of the raw material mustard; and the total phenol of the pickled mustard is positively correlated with the total phenol, total sugar, crude protein, and soluble solids of the raw material mustard.

[0026] The evaluation formula of the raw material mustard is:

[0027] Y2 = 0.374 + 0.263 * reducing sugar + 0.209 * total acid - 0.183 * a value;

[0028] The greater the value of Y2 is, the greater the suitability of the raw mustard for processing into pickled mustard is.

[0029] The value of Y2 ranges from 0.6 to 0.8.

[0030] The application also provides a fermented mustard quality evaluation device, comprising:

[0031] The finished product quality data acquisition module is used for acquiring quality data of the pickled mustard finished product, including the following indexes: total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value, and reducing sugar.

[0032] The raw material quality data acquisition module is used for acquiring quality data of the raw mustard, including the following indexes: reducing sugar, total acid, and a value.

[0033] The quality evaluation module is used for constructing a pickled mustard quality evaluation index system and a raw mustard quality evaluation system, determining the weights of the finished product indexes and the raw material indexes, and obtaining a quality evaluation result through the following formula:

[0034] The finished product quality evaluation formula is Y1 = 0.1677 * total acid + 0.1305 * a value + 0.2276 * salt + 0.1624 * hardness + 0.0530 * soluble protein + 0.0379 * total phenol + 0.1361 * vitamin C + 0.0173 * L value + 0.0073 * reducing sugar.

[0035] The raw material quality evaluation formula is Y2 = 0.374 + 0.263 * reducing sugar + 0.209 * total acid - 0.183 * a value.

[0036] The application realizes a pickled mustard quality evaluation method according to any one of claims 1-8.

[0037] Compared with the prior art, the application has the following beneficial effects:

[0038] The application analyzes the quality of the pickled mustard finished product, screens out suitable evaluation indexes such as total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value, and reducing sugar, constructs the weights of the indexes by using the analytic hierarchy process and the entropy weight method, determines the evaluation formula for evaluating the pickled mustard finished product, and can be used for evaluating the pickled mustard finished product.

[0039] The application screens raw material mustard evaluation indexes such as reducing sugar, total acid, a value and the like which have greater influence on the quality of finished product pickled mustard by quality analysis of raw material mustard, and determines the weight of each index and an evaluation formula, so that the quality of raw material mustard can be evaluated in production to realize quality control from the raw material end and help improve the quality of finished product pickled mustard. BRIEF DESCRIPTION OF DRAWINGS

[0040] Figure 1 The correlation heat map of pickled mustard quality indexes.

[0041] Figure 2 The linear relationship diagram of sensory evaluation and the method of the application. DETAILED DESCRIPTION

[0042] In order to better understand the application, the following examples are used for illustration, which are within the protection scope of the application but do not limit the protection scope of the application.

[0043] Example 1

[0044] A fermented mustard quality evaluation method, comprising:

[0045] S1, collecting finished product quality data of pickled mustard, wherein the finished product quality data includes the following sorted indexes:

[0046] total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value and reducing sugar;

[0047] S2, establishing a pickled mustard quality evaluation system, using the analytic hierarchy process and entropy weight method to construct the weight of each index, and combining the weight, the weight of each index is as follows:

[0048] total acid is 0.1677, a value is 0.1305, salt is 0.2276, hardness is 0.1624, soluble protein is 0.0530, total phenol is 0.0379, vitamin C is 0.1361, L value is 0.0173 and reducing sugar is 0.0073;

[0049] S3, determining the evaluation result of pickled mustard according to the collected index data.

[0050] The processing formula of the collected index data is as follows:

[0051] Y1=0.1677*total acid+0.1305*a value+0.2276*salt+0.1624*hardness+0.0530*soluble protein+0.0379*total phenol+0.1361*vitamin C+0.0173*L value+0.0073*reducing sugar;

[0052] The higher the Y1 value is, the higher the quality of pickled mustard is.

[0053] The acid mustard is processed by the analytic hierarchy process, and the weight of each index is as follows:

[0054] The total acid is 0.2548, the a value is 0.1908, the salt is 0.1476, the hardness is 0.1476, the soluble protein is 0.0602, the total phenol is 0.0558, the vitamin C is 0.0848, the L value is 0.0347, and the reducing sugar is 0.0236.

[0055] The acid mustard is processed by the entropy weight method, and the weight of each index is as follows:

[0056] The total acid is 0.0827, the a value is 0.0860, the salt is 0.1938, the hardness is 0.1383, the soluble protein is 0.1106, the total phenol is 0.0853, the vitamin C is 0.2017, the L value is 0.0626, and the reducing sugar is 0.0390.

[0057] It also includes raw material quality evaluation of raw material mustard, including:

[0058] S4, collecting raw material quality data of raw material mustard, wherein the raw material quality data includes the following indexes:

[0059] Reducing sugar, total acid, a value;

[0060] S5, the raw material mustard is processed by stepwise regression analysis, and the weight of each index is as follows:

[0061] The reducing sugar is 0.263, the total acid is 0.209, and the a value is 0.183;

[0062] S6, the evaluation result of the raw material mustard is determined according to the collected index data.

[0063] The total acid of the acid mustard is positively correlated with the total phenol, crude protein and total sugar of the raw material mustard; the hardness of the acid mustard is positively correlated with the hardness of the raw material mustard; the crude fiber of the acid mustard is positively correlated with the hardness and brittleness of the raw material mustard; and the total phenol of the acid mustard is positively correlated with the total phenol, total sugar, crude protein and soluble solids of the raw material mustard.

[0064] The evaluation formula of the raw material mustard is:

[0065] Y2=0.374+0.263*reducing sugar+0.209*total acid-0.183*a value;

[0066] The greater the Y2 value is, the greater the suitability of the raw material mustard for processing into acid mustard is.

[0067] The value range of Y2 is 0.6-0.8.

[0068] The application also provides a fermented mustard quality evaluation device, which comprises:

[0069] Finished product quality data acquisition module, used for acquiring quality data of pickled mustard, including the following indexes: total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value, reducing sugar;

[0070] Raw material quality data acquisition module, used for acquiring quality data of raw material mustard, including the following indexes: reducing sugar, total acid, a value;

[0071] Quality evaluation module, used for constructing a pickled mustard quality evaluation index system and a raw material mustard quality evaluation system, determining the weight of each finished product index and raw material index, and obtaining a quality evaluation result through the following formula:

[0072] Finished product quality evaluation formula: Y1=0.1677*total acid+0.1305*a value+0.2276*salt+0.1624*hardness+0.0530*soluble protein+0.0379*total phenol+0.1361*vitamin C+0.0173*L value+0.0073*reducing sugar;

[0073] Raw material quality evaluation formula: Y2=0.374+0.263*reducing sugar+0.209*total acid-0.183*a value;

[0074] The pickled mustard quality evaluation method of the application is realized.

[0075] It should be noted that the finished product quality data acquisition module, the raw material quality data acquisition module and the quality evaluation module used in the pickled mustard quality evaluation device of the application are all existing products, which are not the creative points of the application, and the specific models are not described here; the installation, connection and use are all existing modes.

[0076] Test

[0077] I. Test description

[0078] 1. Raw material

[0079] 40 portions of raw material mustard were purchased in Nanning, Liuzhou, Laibin and Baise of Guangxi, and were numbered respectively; the raw material mustard should have complete leaves, no obvious damage, no insect and disease erosion, and green color with luster; each portion of raw material mustard was 10 kg.

[0080] 2. Pickling and fermentation

[0081] Pickling preparation: the root of the raw material mustard was removed, washed and surface moisture was dried; the pickling container was a clean and oil-free ceramic jar, which was sterilized with water before use; salt water was prepared according to the proportion of 80-100 g of salt per 1 kg of water, and was stirred until the salt was completely dissolved.

[0082] The bottom of the pickling container is first covered with a layer of raw mustard, and a layer of salt is evenly sprinkled on it. The layers are arranged in this way until the container is 80% full; the top layer is covered with a layer of mustard strips, and the remaining brine is poured in to ensure that the mustard is completely immersed in the brine.

[0083] Cover the container opening with plastic wrap or clean gauze and tighten it. The pickling environment temperature is 25°C, and the pickling time is 20 days.

[0084] 3. Use of equipment

[0085] TA44 probe equipped texture analyzer (CT-3 25K, USA), spectrophotometer, PHS-3C.

[0086] 4. Evaluation index

[0087] ① Hardness and brittleness determination

[0088] Use the texture analyzer to determine the hardness and brittleness of pickled mustard stems. Each sample of each variety is measured in triplicate, and the average value is taken.

[0089] ② L value, a value, b value determination

[0090] Use the spectrophotometer to determine the L value, a value, and b value of pickled mustard and the a value of raw mustard. Determine the same position of each pickled mustard sample, and measure each sample 10 times. L value represents the brightness of the sample, the larger the value, the brighter the sample; a value represents the color component from green to red, positive value represents red, and absolute value indicates color bias red, negative value represents green, and absolute value indicates color bias green. Each sample of each variety is measured in triplicate, and the average value is taken.

[0091] ③ pH and total acid determination

[0092] The pH of the sample is determined by PHS-3C. Each sample of each variety is measured in triplicate, and the average value is taken.

[0093] Total acid is determined according to "National Food Safety Standard Determination of Total Acid in Food" (GB 12456-2021), using the first method (acid-base indicator titration method) to determine the total acid content in pickled mustard and raw mustard samples. Each sample of each variety is measured in triplicate, and the average value is taken.

[0094] ④ Salt determination

[0095] According to the third method (silver method) of "National Food Safety Standard Determination of Chloride in Food" (GB 5009.44-2016), the salt content of pickled mustard is determined. Each sample of each variety is measured in triplicate, and the average value is taken.

[0096] ⑤ Reducing sugar

[0097] Take the raw material mustard sample 10.00 g, homogenate the sample in a test tube with distilled water to dilute to 25 mL, water bath at 50 ℃ for 30 min. When the test tube appears leaching reducing sugar, cool, filter, and dilute the filtrate to 50 mL in a volumetric flask. Pipette 2.0 mL of the sample to be tested into a 25 mL test tube and add 1.5 mL of DNS reagent, mix well, and measure the absorbance at 540 nm. Each variety sample is measured in triplicate, and the average value is taken.

[0098] ⑥Total phenol

[0099] Folin phenol method is used. Uniformly take 5 g of sample into a 40 mL 50% ethanol in a 100 mL triangular flask, extract at 70 ℃ for 120 min, cool, filter, and then dilute to 50 mL in a volumetric flask. Add Folin phenol (chromogenic agent) and measure the absorbance at 760 nm. Each concentration is measured in triplicate, the average value is taken, and a standard curve is drawn. Take 1 mL of the test solution, measure the absorbance according to the above method, and calculate the total phenol content in the sample.

[0100] ⑦Vitamin C

[0101] Determination by 2,6-dichlorophenol titration. Weigh 10 g of sample to 0.1 g, add water to 100 mL, pipette 10 mL of filtrate into a 50 mL conical flask, titrate with calibrated 2,6-dichlorophenol solution until the solution is pink and does not fade within 15 s. At the same time, do a blank test and record the volume consumed. Calculate the Vc content. Each variety sample is measured in triplicate, and the average value is taken.

[0102] ⑧Soluble protein

[0103] Determination by Coomassie brilliant blue method. Standard protein solution: accurately weigh bovine serum albumin (BSA) and prepare a 1 mg / mL standard solution with distilled water, and then prepare a standard curve series. Add 5 mL of Coomassie brilliant blue G-250 reagent, shake well, and stand at room temperature for 5-15 min. Measure the absorbance of each test tube solution at 595 nm wavelength with a test tube without standard protein solution as a blank control. Plot the standard curve with protein concentration as the abscissa and absorbance as the ordinate.

[0104] Weigh 10 g of pickled mustard sample, add an appropriate amount of distilled water, homogenize, centrifuge, and take the supernatant as the test sample solution. Take an appropriate amount of test sample solution, add 1 mL of distilled water, and then add 5 mL of Coomassie brilliant blue G-250 reagent, shake well, and stand at room temperature for 5-15 min. Measure the absorbance of the pickled mustard sample solution at 595 nm wavelength. Each variety sample is measured in triplicate, and the average value is taken.

[0105] According to the measured absorbance, the corresponding protein concentration was found from the standard curve, and then the soluble protein content in the mustard was calculated according to the dilution multiple and sample weight.

[0106] 9. Nitrite determination

[0107] Take 10 g of mustard sample, crush and homogenize, then add saturated borax solution, stir evenly, extract with hot water, then add potassium ferrocyanide solution and zinc acetate solution to precipitate protein, dilute to volume, filter, and take the filtrate for use.

[0108] Take a certain amount of filtrate into a colorimetric tube, add p-aminobenzenesulfonic acid solution, mix well, stand for 3-5 min, then add N-1-naphthyl ethylenediamine solution, dilute to volume, shake well, stand for 15 min. Measure the absorbance at 538 nm wavelength with a spectrophotometer, and calculate the content of nitrite in the sample according to the standard curve.

[0109] 10. Amino acid nitrogen determination

[0110] Take 10 g of mustard sample powder, completely transfer to 100 mL of distilled water, filter 20 mL of filtrate into a 200 mL beaker, add 60 mL of water, mix, then slowly add 0.05 mol / L sodium hydroxide standard solution until pH = 8.2, add 10.0 mL of formaldehyde solution, mix well. Continue to titrate with 0.05 mol / L sodium hydroxide standard solution until the solution pH = 9.2, and record the consumption of standard solution. Take 80 mL of water, and perform the same operation under the same conditions as the reagent blank test, and record the amount of standard solution consumed in the blank test. Calculate the content of amino acid nitrogen.

[0111] Pectin determination

[0112] Take 1.0 g of mustard sample, grind into a homogenate in a mortar, transfer to a 50 mL graduated centrifuge tube, add 25 mL of 95% ethanol, heat in a boiling water bath for 30 min. Add 95% ethanol solution in time during boiling. After cooling to room temperature, centrifuge at 8000 r / min for 15 min, discard the supernatant. Add 95% ethanol and heat in a boiling water bath. Repeat this process 3-5 times. Put the precipitate into the original test tube, add 25 mL of 0.5 mol / L sulfuric acid solution to the centrifuge tube, heat in a boiling water bath for 1 h to hydrolyze the pectin. After cooling to room temperature, centrifuge at 8000 r / min for 15 min, transfer the supernatant to a 100 mL volumetric flask, add distilled water to the mark, which is the pectin determination solution.

[0113] Take 1.0 mL of the extract and add it to a 25 mL graduated test tube, and follow the operation steps of the standard curve to determine the content of pectin.

[0114] Crude fiber determination

[0115] Add 10 g sample into 200 mL boiling 1.25% sulfuric acid, heat to reflux for 30 min. Filter the sample with linen cloth, wash with boiling water until the solution is neutral. Transfer to 20 mL boiling 1.25% sodium hydroxide solution, heat for 30 min, filter wash with boiling water until the solution is neutral. After extraction, transfer it to a crucible, dry in a drying oven at 105°C to constant weight, and count as "a". Then, move it to a muffle furnace at 550°C, ash, place in a desiccator, cool to room temperature, and weigh as "b". Calculate the content of crude fiber.

[0116] Moisture content determination

[0117] According to the "National Food Safety Standard Determination of Moisture in Foods" (GB 5009.3-2016), the pickled mustard is cut into small pieces, shredded, and dried in an oven at 105°C until the weight is constant. Calculate the moisture content.

[0118] II. Evaluation method

[0119] 1. Construct evaluation model

[0120] The sensory quality indicators of pickled mustard collected in this test include: hardness, crispness of texture, L value, a value, and b value of color. According to the determination, there are significant differences in the sensory quality of 40 pickled mustard samples, among which the coefficients of variation of hardness, a value, and b value are all greater than 10%, which are 12.53%, 153.85%, and 26.19% respectively, indicating that the differences between the samples in these indicators are obvious.

[0121] Table 1 Analysis of sensory quality of pickled mustard

[0122]

[0123]

[0124] Twelve physicochemical and nutritional indicators of pickled mustard were selected, including pH value, total acid, soluble protein, total phenol, protopectin, reducing sugar, amino acid nitrogen, vitamin C, nitrite, salt, crude fiber, and moisture content. The values of the above indicators of 40 pickled mustard samples were determined, and the parameters such as minimum value, maximum value, and average value were calculated, and the results are shown in Table 2.

[0125] From the data of Table 2, it can be seen that the above-mentioned indexes have different degrees of difference among the 40 samples of pickled mustard. Among them, the coefficients of variation of pH value and moisture content are less than 10%, indicating that the dispersion degree of these two indexes is small, and cannot effectively reflect the difference between the samples. On the contrary, the coefficients of variation of the other 9 indexes are large, indicating that there are significant differences among these indexes in different samples. In particular, the coefficient of variation of vitamin C is more than 90%, indicating that factors such as raw material variety and preservation method have a significant impact on the preservation of nutrients in pickled mustard.

[0126] Table 2 Analysis of physicochemical and nutritional quality of pickled mustard

[0127]

[0128]

[0129] Table 1-Table 2 selected 17 quality indexes of pickled mustard. In order to avoid the problem of collinearity of some indexes, the relationship between each index was analyzed.

[0130] From the correlation analysis results of Figure 1 , among the 153 correlation coefficients, there are 12 correlations at the level of α=0.05 and 17 correlations at the level of α=0.01. Some indexes have significant linear correlation, such as the a value and b value of sensory index and the pH value, original pectin, nitrite and vitamin C of physicochemical and nutritional index, which indicates that there may be a problem of repeated calculation of the contribution of the same quality index to the quality of pickled mustard during evaluation.

[0131] The principal component analysis was performed on the 17 quality indexes of 40 samples of pickled mustard. According to the cumulative variance contribution rate of principal component being greater than 85%, 9 principal components were extracted, and the variance contribution rates were 27.280%, 13.559%, 10.382%, 8.892%, 7.923%, 6.592%, 5.492%, 4.647%, and 3.436%, respectively. The cumulative variance contribution rate was 88.203%, which reflected 88.203% of the information of the original evaluation index. The 17 quality evaluation indexes of pickled mustard were reduced and synthesized into 9 relatively independent comprehensive evaluation factors, which achieved the purpose of dimension reduction.

[0132] The extracted principal component factors were subjected to rotation treatment, and the high and low of factor loading value directly reflected the contribution degree and importance of each variable in the principal component. The results are shown in Table 3.

[0133] Table 3 Rotation component matrix of principal component analysis of comprehensive quality index of pickled mustard

[0134]

[0135]

[0136] The indicators with absolute value of loading value greater than 0.5 in the principal components were combined into a comprehensive indicator. Table 3 shows that PC1 mainly explained the values of a and pH, PC1 was positively correlated with the value of a and negatively correlated with the value of pH, and there was a significant negative correlation between the value of a and the value of pH, and the coefficients of variation were 153.85% and 7.46%, respectively. The value of a reflects the color of pickled mustard, and according to the attention direction of consumers and the market, the value of a was selected as the representative factor of the first principal component.

[0137] PC2 explained the information of total phenol, amino acid nitrogen and nitrite. The loading factors of total phenol, amino acid nitrogen and nitrite were 0.893, 0.652 and 0.681, respectively, and there was a correlation between total phenol and amino acid nitrogen and nitrite, so total phenol can be used to integrate the information of the other two indicators. PC3 explained the information of vitamin C and crude fiber, and the two variables were relatively independent, with coefficients of variation of 98.81% and 25.06%, respectively. There was a positive correlation between total phenol and crude fiber in the second principal component, and the information of crude fiber had been integrated, so vitamin C was selected as the representative factor of the third principal component. PC4 mainly explained the information of b value and total acid, and the two indicators were negatively correlated, with coefficients of variation of 26.19% and 41.42%, respectively, so total acid can be used to replace the information of the other indicator. PC5 was mainly related to hardness and brittleness, and the loading values of the two were 0.693 and 0.933, respectively, with coefficients of variation of 12.53% and 6.54%, respectively, and the hardness indicator showed the difference between samples, so hardness was selected as the representative factor of the fifth principal component. The loading values greater than 0.5 in PC6-PC9 were reducing sugar, L value, soluble protein and salt, respectively.

[0138] Based on the above analysis, the core indicators selected for the quality evaluation of pickled mustard were total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value and reducing sugar.

[0139] In order to reflect the importance of different indicators in comprehensive evaluation, the core indicators selected were normalized, and the analytic hierarchy process was used to construct a judgment matrix and test its consistency to determine the weight coefficients of each core indicator. Based on the qualitative evaluation of the importance of each indicator of pickled mustard quality, a judgment matrix was established, and then the weight (wi) of each indicator was calculated.

[0140] Table 4 Discriminant matrix of quality indicators of pickled mustard

[0141]

[0142] To reflect the importance of different indicators in the comprehensive evaluation, the core indicators were normalized, the judgment matrix was constructed by using the analytic hierarchy process, and the consistency was tested to determine the weight coefficient of each core indicator. Based on the qualitative evaluation of the importance of each factor affecting the quality of pickled mustard, a discriminant matrix was established, and the analytic hierarchy process weight (wi) of each indicator was calculated, as shown in Table 5.

[0143] Table 5: Analytic hierarchy process weight of each quality indicator of pickled mustard

[0144]

[0145] The entropy weight of each indicator was calculated, as shown in Table 6.

[0146] Table 6: Entropy weight of each quality indicator of pickled mustard

[0147]

[0148] The combination weight was calculated, and the weight of each indicator is shown in Table 7.

[0149] Table 7: Combination weight of each quality indicator of pickled mustard

[0150] Indicator AHPij ]]> ​ EWij ]]> ​ 组合 i ​ Total acid (g / kg) 0.2548 0.0827 0.1677 a value 0.1908 0.0860 0.1305 Salt (%) Hardness (N) 0.1476 0.1938 0.2276 Soluble protein (mg / kg) 0.1476 0.1383 0.1624 Total phenol (mg / 100g) 0.0602 0.1106 0.0530 VC (mg / 100g) 0.0558 0.0853 0.0379 L value 0.0848 0.2017 0.1361 Reducing sugar (%) 0.0347 0.0626 0.0173 Number 0.0236 0.0390 0.0073

[0151] Based on the correlation between the comprehensive quality indicators, principal component analysis, entropy weight analysis and the characteristics of each quality indicator, a judgment matrix was established for the screened core indicators, and the weight of each indicator was calculated to obtain the pickled mustard comprehensive value scoring model: Y1=0.1677*total acid+0.1305*a value+0.2276*salt+0.1624*hardness+0.0530*soluble protein+0.0379*total phenol+0.1361*vitamin C+0.0173*L value+0.0073*reducing sugar.

[0152] 2. Evaluation model verification

[0153] Ten local pickled mustards in Guangxi were selected and numbered, and the total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value and reducing sugar of each sample were determined by the aforementioned method, and each sample was determined in triplicate, and the average value was taken.

[0154] The comprehensive score of the above-mentioned 10 commercially available pickled mustard samples was evaluated by the method of the present application. The results are shown in Table 8.

[0155] Table 8.

[0156]

[0157] In order to investigate the accuracy of the analytic hierarchy process-entropy weight pickled mustard quality comprehensive value scoring model, the aforementioned 10 pickled mustard samples are scored by using a sensory evaluation method, so as to verify the reliability of the model.

[0158] A sensory evaluation group is formed, and a standard table is established. The evaluators are uniformly trained to reach a consensus. The sensory scores of the samples are determined by scoring. The evaluators follow the principles of objectivity, fairness, accuracy and acuteness, and follow the scoring standards to perform sensory scoring on the pickled mustard.

[0159] In the present test, the sensory screening pickled mustard sensory quality indexes mainly include color, aroma, texture and taste. Each index is graded. Each index is divided into five grades according to the quality. The five-point method is used. The different grading scores of each index are 5, 4, 3, 2 and 1 from high to low. Before evaluation, a scoring table is established, as shown in Table 9. The evaluators score according to the sensory scoring table. The table is established according to the relevant principles.

[0160] Table 9 Sensory scoring table of pickled mustard

[0161]

[0162]

[0163] Each pickled mustard sample is scored by 12 sensory evaluators, and the average value is taken. The scoring results of the 10 commercially available pickled mustard samples are shown in Table 10. The comprehensive value score is calculated by using the method of the present application (Table 8).

[0164] Table 10 Sensory evaluation score table

[0165] Color Aroma Texture Taste Sensory score Overall score TN-1 R-1 3.5800 3.2488 4.5000 3.5000 14.8288 0.6706 CD-1 4.0800 2.5500 4.0000 4.0000 14.6300 0.6355 N-2 3.7200 3.0833 3.1700 4.1700 14.1433 0.5477 Y-1 3.5800 2.5000 3.7500 3.7500 13.5800 0.5396 CD-2 3.6800 3.2500 3.1700 3.0200 13.1200 0.5316 C-2 2.6700 2.8333 3.6700 3.6700 12.8433 0.5251 CD-3 3.5800 2.0000 3.5800 3.5800 12.7400 0.4379 Figure 2 3.3500 3.0333 3.0800 3.0800 12.5433 0.4159 D-2 3.0000 3.0800 3.0700 3.0000 12.1500 0.4059 D-1 3.1700 3.0833 2.0800 3.0000 11.3333 0.3905

[0166] The analytic hierarchy process-entropy weight model calculation results and the sensory evaluation are subjected to regression analysis. The sensory evaluation results are taken as the abscissa (X), and the analytic hierarchy process-entropy weight comprehensive value score results are taken as the ordinate (Y) to draw a linear curve. The linear relationship between the two is y = 0.0817x-0.5660, and the correlation coefficient is 0.8924, as shown in ​ The results of sensory tasting are highly consistent with the results of the analytic hierarchy process-entropy weight method, which proves that the model of the present application can objectively and reasonably evaluate the quality of pickled mustard.

[0167] It is to be noted that, as used in this specification and the appended claims, the singular forms "a," "an" and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a component" can include a combination of two or more components, and the term "an element" can include comparable reference to a plurality of elements. Also, as used in this specification and the appended claims, the term "or" as used in the context of "A / B or C" means any of the following: A; B; or C. Also, the term "comprising" as used in the claims should not be interpreted as being restricted to the means listed thereafter; it does not exclude other elements or steps. It is thus to be interpreted as specifying the presence of the stated features, integers, steps or components as referred to, but does not preclude the presence or addition of one or more other features, integers, steps or components, or groups thereof. Rather, the term "comprising" is to be interpreted as specifying the presence of the stated features, integers, steps or components as referred to, but does not preclude the presence or addition of one or more other features, integers, steps or components, or groups thereof.

[0168] The foregoing is considered as illustrative only of the principles of the application. Further, since numerous modifications and changes will readily occur to those skilled in the art, it is not desired to limit the application to the exact construction and practice described. Accordingly, all such variations are intended to be included within the scope of present application as defined in the following claims.

Claims

1. A method for evaluating the quality of a fermented mustard, characterized by, Comprise: S1, collect the finished product quality data of pickled mustard, wherein the finished product quality data comprises the following ordered indexes: total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value, reducing sugar; S2, establish a pickled mustard quality evaluation system, use the analytic hierarchy process and entropy weight method to construct the weight of each index, and after combined weighting, the weight of each index is as follows: total acid is 0.1677, a value is 0.1305, salt is 0.2276, hardness is 0.1624, soluble protein is 0.0530, total phenol is 0.0379, vitamin C is 0.1361, L value is 0.0173, and reducing sugar is 0.0073; S3, determine the evaluation result of pickled mustard according to the collected index data.

2. The method for evaluating the quality of fermented mustard according to claim 1, characterized by, The formula for processing the collected index data is as follows: Y1=0.1677*total acid+0.1305*a value+0.2276*salt+0.1624*hardness+0.0530*soluble protein+0.0379*total phenol+0.1361*vitamin C+0.0173*L value+0.0073*reducing sugar; The higher the value of Y1 is, the higher the quality of pickled mustard is.

3. The method for evaluating the quality of fermented mustard according to claim 2, characterized by, After the analytic hierarchy process, the weight of each index of pickled mustard is as follows: total acid is 0.2548, a value is 0.1908, salt is 0.1476, hardness is 0.1476, soluble protein is 0.0602, total phenol is 0.0558, vitamin C is 0.0848, L value is 0.0347, and reducing sugar is 0.0236.

4. The method for evaluating the quality of fermented mustard according to claim 3, characterized by, After the entropy weight method, the weight of each index of pickled mustard is as follows: total acid is 0.0827, a value is 0.0860, salt is 0.1938, hardness is 0.1383, soluble protein is 0.1106, total phenol is 0.0853, vitamin C is 0.2017, L value is 0.0626, and reducing sugar is 0.0390.

5. The method for evaluating the quality of fermented mustard according to any one of claims 1 to 4, characterized in that, It also includes raw material quality evaluation of raw material mustard, including: S4, collect the raw material quality data of raw material mustard, wherein the raw material quality data comprises the following indexes: reducing sugar, total acid, a value; S5, the raw material mustard is processed by stepwise regression analysis, and the weight of each index is as follows: reducing sugar is 0.263, total acid is 0.209, and a value is 0.183; S6, determine the evaluation result of raw material mustard according to the collected index data.

6. The method for evaluating the quality of fermented mustard according to claim 5, characterized by, The total acid of pickled mustard is positively correlated with the total phenol, crude protein and total sugar of raw material mustard; the hardness of pickled mustard is positively correlated with the hardness of raw material mustard; the crude fiber of pickled mustard is positively correlated with the hardness and brittleness of raw material mustard; and the total phenol of pickled mustard is positively correlated with the total phenol, total sugar, crude protein and soluble solids of raw material mustard.

7. The method for evaluating the quality of fermented mustard according to claim 6, characterized by, The evaluation formula of raw material mustard is: Y2=0.374+0.263*reducing sugar+0.209*total acid-0.183*a value; The larger the value of Y2 is, the more suitable the raw material mustard is for processing into pickled mustard.

8. The method for evaluating the quality of fermented mustard according to claim 7, characterized by, The value range of Y2 is 0.6-0.

8.

9. A fermented mustard quality evaluation device, characterized by comprising: Comprise: Product quality data acquisition module, for collecting quality data of pickled mustard products, including the following indexes: total acid, a value, salt, hardness, soluble protein, total phenol, vitamin C, L value, reducing sugar; Raw material quality data acquisition module, for collecting quality data of raw material mustard, including the following indexes: reducing sugar, total acid, a value; Quality evaluation module, for constructing pickled mustard quality evaluation index system, raw material mustard quality evaluation system, determining the weight of each product index and raw material index, and obtaining the quality evaluation result through the following formula: Product quality evaluation formula: Y1=0.1677*total acid+0.1305*a value+0.2276*salt+0.1624*hardness+0.0530*soluble protein+0.0379*total phenol+0.1361*vitamin C+0.0173*L value+0.0073*reducing sugar; Raw material quality evaluation formula: Y2=0.374+0.263*reducing sugar+0.209*total acid-0.183*a value; To realize a pickled mustard quality evaluation method as claimed in any one of claims 1-8.

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