Method for determining bitter taste of milk protein hydrolysates and use thereof
By using quinine standard material and enzymatic hydrolysis technology, combined with sensory evaluation and electronic tongue analysis, the problem of quantitatively describing the bitterness of hydrolyzed milk protein has been solved, enabling accurate quantification and prediction of bitterness, thereby improving food quality and consumer acceptance.
Patent Information
- Application Number
- CN202610046568.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-14
- Publication Date
- 2026-07-03
AI Technical Summary
Existing technologies cannot accurately quantify and predict the degree of bitterness produced during the hydrolysis of milk proteins, which affects consumer acceptance and corporate image.
Quinine was used as a bitterness standard substance. Casein samples were enzymatically hydrolyzed with neutral or alkaline protease. A quinine concentration-sensory relationship curve was established through sensory evaluation and electronic tongue analysis. The bitterness value was predicted using a two-point forced selection method and a mathematical model.
It enables accurate quantitative description and prediction of bitterness during milk protein hydrolysis, provides an objective and repeatable evaluation method, and improves food quality and consumer acceptance.
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