Cream product sensory quality evaluation method and device, electronic equipment and storage medium

Abstract

The invention provides a cream product sensory quality evaluation method and device, electronic equipment and a storage medium, and the method comprises the steps: obtaining a to-be-evaluated cream product, and determining a first core product characterization parameter of the to-be-evaluated cream product, the first core product characterization parameter is a product characterization parameter of which the influence degree on the sensory quality of the cream product to be evaluated exceeds a degree threshold value; a sensory quality regression equation is obtained, and the sensory quality regression equation is an equation representing the correlation between the core product characterization parameters and sensory quality scores corresponding to the core product characterization parameters; obtaining a first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and a sensory quality regression equation; and based on the first sensory quality score, determining a sensory quality evaluation result of the to-be-evaluated cream product. The method realizes objective and accurate sensory evaluation of the cream product, and reduces the labor cost in the sensory evaluation process.

Description

Technical Field

[0001] The present invention relates to the technical field of food sensory evaluation, and in particular to a method, device, electronic equipment and storage medium for evaluating the sensory quality of a cream product. Background Art

[0002] Cream products, such as whipping cream, are a type of whipped aerated food prepared with anhydrous butter as the main raw material.

[0003] It is known from the relevant technology that the evaluation index of cream products, such as whipping cream products, is mainly through manual sensory evaluation. The evaluation results are often interfered by the subjective factors of the evaluator, and accurate quantitative evaluation cannot be achieved.

[0004] Therefore, finding a method that can objectively and accurately evaluate the sensory quality of cream products has become a research hotspot. Summary of the invention

[0005] The present invention provides a method, device, electronic equipment and storage medium for evaluating the sensory quality of cream products, which realize objective and accurate sensory evaluation of cream products and reduce the labor cost in the sensory evaluation process.

[0006] The present invention provides a method for evaluating the sensory quality of cream products, the method comprising: obtaining a cream product to be evaluated, and determining a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold; obtaining a sensory quality regression equation, wherein the sensory quality regression equation is an equation that characterizes the correlation between a core product characterization parameter and a sensory quality score corresponding to the core product characterization parameter; based on the first core product characterization parameter and the sensory quality regression equation, obtaining a first sensory quality score corresponding to the first core product characterization parameter; and based on the first sensory quality score, determining a sensory quality evaluation result of the cream product to be evaluated.

[0007] According to a method for evaluating the sensory quality of cream products provided by the present invention, a first core product characterization parameter of the cream product to be evaluated is determined in the following manner: a cream product sample is obtained, and a sample sensory quality score of the cream product sample is determined; a plurality of sample product characterization parameters of the cream product sample is determined, wherein the sample product characterization parameter is a sample product parameter that affects the sample sensory quality score; based on the plurality of sample product characterization parameters and the sample sensory quality score, a core sample product characterization parameter is determined from the plurality of sample product characterization parameters through principal component analysis, wherein the core sample product characterization parameter is a sample product characterization parameter whose degree of influence on the sample sensory quality score exceeds a degree threshold; a plurality of product characterization parameters of the cream product to be evaluated are obtained, and based on the core sample product characterization parameter, the first core product characterization parameter is determined from the plurality of product characterization parameters.

[0008] According to a method for evaluating the sensory quality of cream products provided by the present invention, the sensory quality regression equation is determined in the following manner: based on multiple regression analysis, the sensory quality score of the sample is used as the dependent variable, and the core sample product characterization parameter is used as the independent variable to establish the sensory quality regression equation.

[0009] According to a method for evaluating the sensory quality of a cream product provided by the present invention, the cream product includes whipping cream; the sensory quality regression equation is implemented using the following formula:

[0010] Y=67.38+3.4X1+0.008X2+0.007X3-8.2X4+0.09X5

[0011] Among them, Y represents the sensory quality score; X1 represents the core product characterization parameter of fat content; X2 represents the core product characterization parameter of apparent viscosity; X3 represents the core product characterization parameter of foam hardness; X4 represents the core product characterization parameter of acidity; X5 represents the core product characterization parameter of protein content.

[0012] According to a method for evaluating the sensory quality of cream products provided by the present invention, the sample sensory quality score of the cream product sample is determined in the following manner: determining a plurality of sensory quality characterization parameters of the cream product sample, wherein the sensory quality characterization parameters are used to characterize the parameters of the sensory quality characteristics of the cream product sample; determining evaluation dimensions corresponding to the sensory quality characterization parameters, and performing sensory quality characterization parameter evaluation processing on the cream product sample according to each of the evaluation dimensions to obtain a sensory quality characterization parameter evaluation score; determining a weight value of each of the evaluation dimensions; and obtaining the sample sensory quality score based on the weight value of each of the evaluation dimensions and the sensory quality characterization parameter evaluation score.

[0013] According to a method for evaluating the sensory quality of cream products provided by the present invention, the weight value is determined in the following manner: determining the importance of each of the sensory quality characterization parameters through paired comparative analysis; obtaining the importance score of each of the sensory quality characterization parameters based on the importance; and determining the weight value based on the importance score of each of the sensory quality characterization parameters.

[0014] The present invention also provides a cream product sensory quality evaluation device, the device comprising: a determination module, used to obtain the cream product to be evaluated, and determine a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold; an acquisition module, used to obtain a sensory quality regression equation, wherein the sensory quality regression equation is an equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter; a processing module, used to obtain a first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation; and a generation module, used to determine a sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score.

[0015] The present invention also provides an electronic device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein when the processor executes the program, the sensory quality evaluation method for cream products as described above is implemented.

[0016] The present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, and when the computer program is executed by a processor, the sensory quality evaluation method of a cream product as described above is implemented.

[0017] The present invention also provides a computer program product, comprising a computer program, wherein when the computer program is executed by a processor, the method for evaluating the sensory quality of a cream product as described above is implemented.

[0018] The method, device, electronic device and storage medium for evaluating the sensory quality of cream products provided by the present invention obtain the cream product to be evaluated, determine the first core product characterization parameter of the cream product to be evaluated, and obtain the sensory quality regression equation, and obtain the first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation, and then determine the sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score. In the present invention, by constructing a sensory quality regression equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter, and based on the first core product characterization parameter and the sensory quality regression equation, the first sensory quality score corresponding to the first core product characterization parameter can be obtained, thereby achieving objective and accurate sensory evaluation of cream products, reducing the labor cost in the sensory evaluation process, and improving the evaluation efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1 It is a schematic diagram of the process of the sensory quality evaluation method of cream products provided by the present invention;

[0021] Figure 2 is a schematic diagram of a process for determining a first core product characterization parameter of a cream product to be evaluated provided by the present invention;

[0022] Figure 3 is a schematic diagram of a process for determining a sample sensory quality score of a cream product sample provided by the present invention;

[0023] Figure 4 is a schematic diagram of a flow chart for determining a weight value provided by the present invention;

[0024] Figure 5 It is a schematic diagram of the structure of the cream product sensory quality evaluation device provided by the present invention;

[0025] Figure 6 It is a structural schematic diagram of the electronic device provided by the present invention. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings 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.

[0027] The sensory quality evaluation method of cream products provided by the present invention is conducive to eliminating subjective and quantitative sensory evaluation results by constructing a scientific and reasonable sensory quality regression equation. In the application process, the sensory quality evaluation result of the cream product to be evaluated can be determined by establishing a sensory quality regression equation of the correlation between the core product characterization parameters and the sensory quality scores corresponding to the core product characterization parameters. Thereby reducing the large-scale on-site evaluation and analysis at different measurement times and improving the evaluation efficiency; and the evaluation method is simple to operate, low-cost, and the evaluation results are accurate and effective and are not affected by the subjective factors of the evaluator.

[0028] Figure 1 The present invention is a schematic diagram of the process of evaluating the sensory quality of cream products provided by the present invention.

[0029] The following will be combined Figure 1 The process of sensory quality evaluation method of cream products is explained.

[0030] In an exemplary embodiment of the present invention, Figure 1 It can be seen that the method for evaluating the sensory quality of cream products may include steps 110 to 140, and each step will be introduced below.

[0031] In step 110, a cream product to be evaluated is obtained, and a first core product characterization parameter of the cream product to be evaluated is determined.

[0032] In one embodiment, the cream product to be evaluated can be first determined, and the first core product characterization parameter of the cream product to be evaluated can be further determined. The first core product characterization parameter is. It should be noted that different product characterization parameters will have an impact on the sensory quality of the cream product to be evaluated, but the impact of different product characterization parameters varies. In the application process, the product characterization parameter whose impact on the sensory quality of the cream product to be evaluated exceeds the degree threshold can be used as the first core product characterization parameter. The degree threshold can be adjusted according to actual conditions and is not specifically limited in this embodiment.

[0033] It should be noted that, for the sake of convenience, in the present invention, whipping cream will be taken as an example of the cream product to be evaluated.

[0034] In another example, the product characterization parameter can be a detection characterization parameter. Among them, the detection characterization parameter can include physical and chemical indicators of whipping cream, emulsion property indicators, and whipping performance indicators. Further, the physical and chemical indicators can include: total solid mass, fat content, acidity, protein content, sodium content, carbohydrate content, lactose content. Emulsion property indicators can include: surface protein concentration, particle size, apparent viscosity, TSI emulsion stability, fat part aggregation rate. Whipping performance indicators can include: whipping time, whipping rate, foam hardness, and foam stability.

[0035] In step 120, a sensory quality regression equation is obtained.

[0036] The sensory quality regression equation is an equation that characterizes the correlation between the core product characterization parameters and the sensory quality scores corresponding to the core product characterization parameters.

[0037] It should be noted that the sensory quality regression equation can be obtained by fitting the sample sensory quality scores of multiple cream product samples and the product characterization parameters of the core samples, which will be explained in detail below.

[0038] In step 130, based on the first core product characterization parameter and the sensory quality regression equation, a first sensory quality score corresponding to the first core product characterization parameter is obtained.

[0039] In step 140 , a sensory quality evaluation result of the cream product to be evaluated is determined based on the first sensory quality score.

[0040] In one embodiment, the first core product characterization parameter of the cream product to be evaluated can be substituted into the sensory quality regression equation, and a first sensory quality score corresponding to the first core product characterization parameter can be obtained. Furthermore, based on the first sensory quality score, the sensory quality evaluation result of the cream product to be evaluated is determined to achieve the sensory quality evaluation of the cream product to be evaluated. In this embodiment, by constructing a sensory quality regression equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter, and based on the first core product characterization parameter and the sensory quality regression equation, the first sensory quality score corresponding to the first core product characterization parameter can be obtained, thereby achieving an objective and accurate sensory evaluation of the cream product, reducing the labor cost in the sensory evaluation process, and improving the evaluation efficiency.

[0041] The sensory quality evaluation method of cream products provided by the present invention obtains the cream product to be evaluated, determines the first core product characterization parameter of the cream product to be evaluated, and obtains the sensory quality regression equation, and obtains the first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation, and then determines the sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score. In the present invention, by constructing a sensory quality regression equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter, and based on the first core product characterization parameter and the sensory quality regression equation, the first sensory quality score corresponding to the first core product characterization parameter can be obtained, thereby achieving objective and accurate sensory evaluation of cream products, reducing the labor cost in the sensory evaluation process, and improving the evaluation efficiency.

[0042] Figure 2 It is a schematic diagram of a process for determining the first core product characterization parameter of a cream product to be evaluated provided by the present invention.

[0043] The following will be combined Figure 2 The process of determining the first core product characterization parameter of the cream product to be evaluated is described.

[0044] In an exemplary embodiment of the present invention, Figure 2 It can be seen that determining the first core product characterization parameter of the cream product to be evaluated may include steps 210 to 240, and each step will be described below.

[0045] In step 210 , a cream product sample is obtained, and a sample sensory quality score of the cream product sample is determined.

[0046] In one embodiment, a plurality of cream product samples may be obtained, and the sample sensory quality scores of the cream product samples may be further obtained, wherein the cream product samples may be understood as other cream products except the cream product to be evaluated.

[0047] In one example, whipping cream is used as an example for explanation. Whipping cream products can be collected through a full-network search, and further, characteristic products in the whipping cream products are screened out through a rapid descriptive analysis method called napping, and the characteristic products are used as cream product samples. Among them, the characteristic products can cover most of the information of all whipping cream products.

[0048] In another embodiment, a sensory evaluation personnel may perform sensory quality evaluation on a cream product sample to obtain a sample sensory quality score of the cream product sample. It is understandable that the sample sensory quality score is a score obtained by subjective evaluation. In order to achieve objective evaluation of the cream product to be evaluated, the subjective evaluation score is reflected by the evaluation of objective parameters. The following will describe in detail how to reflect the subjective evaluation score by the evaluation of objective parameters in conjunction with the following embodiments.

[0049] In step 220, a plurality of sample product characterizing parameters of the cream product sample are determined.

[0050] Among them, the sample product characterization parameters are the sample product parameters that affect the sensory quality score of the sample.

[0051] In one embodiment, the sample product characterization parameters are objective parameters measured by instruments, for example, they may include physical and chemical indicators of whipping cream, emulsion property indicators, and whipping performance indicators. Among them, the physical and chemical indicators may include: total solid mass, fat content, acidity content, protein content, sodium content, carbohydrate content, lactose content. Emulsion property indicators may include: surface protein concentration, particle size, apparent viscosity, TSI emulsion stability, fat part aggregation rate. Whipping performance indicators may include: whipping time, whipping rate, foam hardness, and foam stability.

[0052] In step 230, based on the plurality of sample product characterization parameters and the sample sensory quality scores, a core sample product characterization parameter is determined from the plurality of sample product characterization parameters through principal component analysis.

[0053] Among them, the core sample product characterization parameters are the sample product characterization parameters whose impact on the sample sensory quality score exceeds the degree threshold.

[0054] In one embodiment, the obtained sample product characterization parameters and the sample sensory quality scores may be subjected to correlation analysis. In one example, the principal component analysis method may be used to screen out the core sample product characterization parameters from the plurality of sample product characterization parameters.

[0055] In one example, the sample sensory quality score of the whipping cream sample characteristic product and its corresponding sample product characterization parameter can be separately correlated to obtain the influence of each sample product characterization parameter on the sample sensory quality score. Finally, the principal component analysis method is used to reduce the dimension of the sample product characterization parameters that are correlated with the sample sensory quality score, and the core sample product characterization parameters are screened out.

[0056] In one embodiment, when the cream product is whipping cream, the obtained core sample product characterization parameters may be the fat content, apparent viscosity, foam hardness, acidity and protein content of the sample.

[0057] In step 240, a plurality of product characterization parameters of the cream product to be evaluated are obtained, and a first core product characterization parameter is determined from the plurality of product characterization parameters based on the core sample product characterization parameter.

[0058] In one embodiment, multiple product characterization parameters of the cream product to be evaluated can be obtained. Among them, the multiple product characterization parameters of the cream product to be evaluated can be the physical and chemical indicators of whipping cream, emulsion property indicators, and whipping performance indicators of the cream product to be evaluated. Among them, the physical and chemical indicators can include: the mass of total solids, fat content, acidity, protein content, sodium content, carbohydrate content, and lactose content. The emulsion property indicators can include: surface protein concentration, particle size, apparent viscosity, TSI emulsion stability, and fat part aggregation rate. The whipping performance indicators can include: whipping time, whipping rate, foam hardness, and foam stability.

[0059] Further, the first core product characterization parameter can be determined from the multiple product characterization parameters based on the core sample product characterization parameter. Since the cream product to be evaluated and the cream product sample are the same substance, the core product characterization parameters of the two are also of the same type. It can be understood that the first core product characterization parameter can be the fat content, apparent viscosity, foam hardness, acidity and protein content of the cream product to be evaluated.

[0060] In an exemplary embodiment of the present invention, the sensory quality regression equation can be determined in the following manner:

[0061] Based on multiple regression analysis, a sensory quality regression equation was established with the sample sensory quality score as the dependent variable and the core sample product characterization parameters as the independent variables.

[0062] In one embodiment, the sensory quality of whipping cream is not determined by a single indicator, but is comprehensively related to various indicators, and the unique flavor is formed by the comprehensive combination of physical and chemical components, emulsion properties and whipping performance. In order to more accurately analyze the relationship between sensory quality (which can correspond to sensory quality scores) and various product characterization parameters, a stepwise regression analysis method can be used to delete factors with no significant correlation, and then a multivariate regression model can be established between parameters that are correlated with the sensory quality of whipping cream products (which can correspond to core product characterization parameters) and sensory quality to obtain the total impact of multiple characterization parameters on sensory quality.

[0063] In one embodiment, the sample sensory quality score can be used as the dependent variable, and the characterization parameters significantly correlated therewith can be used as the independent variables. That is, the core sample product characterization parameters can be used as independent variables, and origin2019 can be used to perform multiple regression analysis to establish a correlation model between sensory quality and core indicators.

[0064] In an exemplary embodiment of the present invention, when the cream product is whipping cream, the sensory quality regression equation can be implemented using the following formula (1):

[0065] Y=67.38+3.4X1+0.008X2+0.007X3-8.2X4+0.09X5 (1)

[0066] Among them, Y represents the sensory quality score; X1 represents the core product characterization parameter of fat content; X2 represents the core product characterization parameter of apparent viscosity; X3 represents the core product characterization parameter of foam hardness; X4 represents the core product characterization parameter of acidity; X5 represents the core product characterization parameter of protein content.

[0067] In one embodiment, based on formula (1), the first sensory quality score of the cream product to be evaluated can be obtained. Furthermore, based on the first sensory quality score, the sensory quality evaluation result of the cream product to be evaluated can be determined. Thus, the sensory quality evaluation result of the cream product to be evaluated can be determined based on objective parameters (first core product characterization parameters). Thus, objective and accurate sensory evaluation of the cream product is achieved, and the labor cost in the sensory evaluation process is reduced, thereby improving the evaluation efficiency.

[0068] Figure 3 It is a schematic diagram of a process for determining a sample sensory quality score of a cream product sample provided by the present invention.

[0069] The following will be combined Figure 3 The process of determining the sample sensory quality scores for the cream product samples is described.

[0070] In an exemplary embodiment of the present invention, Figure 3 It can be seen that determining the sample sensory quality score of the cream product sample may include steps 310 to 340, and each step will be described below.

[0071] In step 310, a plurality of sensory quality characterizing parameters of the cream product sample are determined.

[0072] Among them, the sensory quality characterization parameters are used to characterize the sensory quality characteristics of cream product samples.

[0073] In one embodiment, the sensory quality characterization parameters may be smell, flavor, texture and mouthfeel. Among them, smell may include total aroma, milky flavor, and creamy aftertaste; texture may include color, fineness, and firmness; and mouthfeel may include melt-in-the-mouth feeling, greasy feeling, and grainy feeling.

[0074] The following will introduce the various sensory quality characterization parameters in conjunction with Table 1.

[0075] Table 1 Definition of sensory quality characterization parameters

[0076]

[0077]

[0078] In step 320, the evaluation dimensions corresponding to the sensory quality characterization parameters are determined, and the sensory quality characterization parameter evaluation processing is performed on the cream product sample according to each evaluation dimension to obtain a sensory quality characterization parameter evaluation score.

[0079] In another embodiment, the evaluation dimensions corresponding to the sensory quality characterization parameters can be determined, for example, the total aroma evaluation dimension, the milk flavor evaluation dimension, the cream flavor evaluation dimension, the aftertaste evaluation dimension, the color evaluation dimension, the fineness evaluation dimension, the firmness evaluation dimension, the melting-in-the-mouth evaluation dimension, the greasy mouthfeel evaluation dimension, and the granularity evaluation dimension can be obtained. During the application process, the sensory quality characterization parameter evaluation processing can be performed on each evaluation dimension based on the subjective evaluation of the evaluator to obtain the sensory quality characterization parameter evaluation score.

[0080] In step 330 , the weight value of each evaluation dimension is determined.

[0081] In step 340, based on the weight values ​​of the evaluation dimensions and the evaluation scores of the sensory quality characterization parameters, the sensory quality score of the sample is obtained.

[0082] In one embodiment, the weight values ​​of each evaluation dimension need to be determined. Further, based on the weight values ​​of each evaluation dimension and the corresponding evaluation scores of each sensory quality representation parameter, the sample sensory quality score is obtained.

[0083] The process of obtaining the sensory quality score of the sample will be described below in conjunction with the following embodiments.

[0084] Before the sensory evaluation begins, 30 sensory evaluators can be asked not to smoke, drink, or eat irritating foods within 12 hours before the evaluation begins. Mutual discussion is prohibited during the evaluation process. After evaluating one sample, rinse your mouth with pure water and evaluate the next sample 10 minutes later. Among them, the scoring standard can be carried out using a 5-point intensity scoring method: 1 is a slight feeling, 2 is a slight feeling, 3 is a feeling, 4 is a strong feeling, and 5 is a very strong feeling. According to the scoring, each factor of the product (corresponding to each sensory quality characterization parameter) is evaluated at three levels: strong, medium, and weak, where strong = 4, 5 points, medium = 3 points, and weak = 2, 1 point.

[0085] In one example, the weight values ​​of each evaluation dimension may constitute a weight value. The weight set is set to X: X = {x1, x2, x3, x4, x5, x6, x7, x8, x9, x10}, where x1...x10 represent weight values ​​under 10 evaluation dimensions.

[0086] Furthermore, the comment set V can be set as follows: V = {v1, v2, v3} = {strong, medium, weak}, where strong = 4, 5 points, medium = 3 points, weak = 2, 1 points. Based on the comment set, the evaluation results of the evaluators can be summarized as shown in Table 2.

[0087] Table 2 Evaluation results of various sensory quality characterization parameters (unit: votes)

[0088]

[0089] A fuzzy matrix can be established based on the sensory evaluation results. The fuzzy matrix of the sample is composed of the proportion of the number of people who evaluate each level of each sensory attribute to the total number of people. The fuzzy matrix of each sample is as follows:

[0090]

[0091]

[0092]

[0093] According to the fuzzy mathematical discriminant model Y = X × R, where X is the weight set and R is the fuzzy matrix of each sample, the fuzzy score set Y of the sample is obtained. Now let the weight set X = {x1, x2, x3, x4, x5, x6, x7, x8, x9, x10} = {0.04, 0.10, 0.08, 0.11, 0.05, 0.17, 0.10, 0.14, 0.11, 0.10}.

[0094] Take whipped cream sample A as an example, Y A =X×R A =(0.04,0.10,0.08,0.11,0.05,

[0095]

[0096] Similarly, we can get:

[0097] Y B ={0.33,0.33,0.44}

[0098] Y C ={0.34,0.21,0.45}

[0099] Y D ={0.38,0.20,0.42}

[0100] Y E ={0.38,0.15,0.47}.

[0101] Calculate the sensory quality scores of the five whipping cream products: assign values ​​to the grade factors, "strong" is 90 points, "medium" is 70 points, and "weak" is 50 points, and obtain the assignment matrix

[0102] According to fuzzy mathematics, T=Y×G, which is the product of the sample's fuzzy comprehensive score set Y and the comment set G. The sample sensory quality scores of the five whipping cream products (corresponding to the cream product samples) are: T A =58.24, T B =75.72, T C =76.94, T D =82.86, T E =80.29.

[0103] Through the above method, the sensory quality score of the sample is determined based on the subjective evaluation of the evaluator, thus laying a foundation for reflecting the score of the subjective evaluation through the evaluation of objective parameters, that is, constructing a sensory quality regression equation.

[0104] Figure 4 It is a schematic diagram of a flow chart of determining a weight value provided by the present invention.

[0105] The following will be combined Figure 4 The process of determining the weight value is described.

[0106] In an exemplary embodiment of the present invention, Figure 4 It can be seen that determining the weight value may include steps 410 to 430, and each step will be introduced below.

[0107] In step 410, the importance of each sensory quality characterization parameter is determined through pairwise comparison analysis.

[0108] In step 420, based on the importance, an importance score of each sensory quality characterization parameter is obtained.

[0109] In step 430 , a weight value is determined based on the importance score of each sensory quality characterization parameter.

[0110] In one embodiment, a pairwise comparison matrix may be established to calculate the weight value of each quality index (corresponding to the sensory quality characterization parameter).

[0111] In the application process, the above-mentioned embodiment is used as an example for explanation. The sensory quality indexes (corresponding to the sensory quality characterization parameters) can be compared in pairs based on 30 evaluators. Among them, the more important ones get 1 point, the less important ones get 0 points, and the same factors get 1 point when compared. The total score of each index and the total score of 100 points are the weight values ​​of the sensory quality indexes. Among them, the weight distribution table of whipping cream sensory quality indexes (corresponding to multiple sensory quality characterization parameters of cream product samples) is shown in Table 3.

[0112] Table 3 Weight distribution of sensory quality indicators of whipping cream

[0113]

[0114] Among them, the vertical row of total aroma... granularity represents the object to be compared in the pairwise comparison, and the horizontal row of total aroma... granularity represents the object to be compared. For example, in the pairwise comparison, taking the vertical row of milk aroma and the horizontal row of total aroma as examples, the corresponding value of 28 means that 28 votes believe that the importance of milk aroma is greater than the importance of total aroma.

[0115] Based on Table 3, we can see that the weight set of whipping cream sensory quality indexes X = {x1, x2, x3, x4, x5, x6, x7, x8, x9, x10} = {0.04, 0.10, 0.08, 0.11, 0.05, 0.17, 0.10, 0.14, 0.11, 0.10}, where x1...x10 represent total aroma...granularity, respectively.

[0116] The cream product sensory quality evaluation method provided by the present invention, combined with fuzzy mathematics quantitative sensory scoring, can obtain results with good consistency and stability while reducing perceived errors, making the sensory evaluation of whipping cream quality more scientific and reasonable.

[0117] Based on the relationship between the core indicators of whipping cream (corresponding to the core product characterization parameters) and the sensory quality (corresponding to the sensory quality score), an evaluation model (corresponding to the sensory quality regression equation) was constructed, which can predict the sensory quality of whipping cream through the physicochemical indicators (corresponding to the product characterization parameters). This process can reduce a lot of evaluation work of on-site evaluators and improve the evaluation efficiency. It is also simple to operate, fast in evaluation, objective in evaluation results, and not affected by the subjective factors of the evaluators.

[0118] According to the above description, the sensory quality evaluation method of cream products provided by the present invention obtains the cream product to be evaluated, determines the first core product characterization parameter of the cream product to be evaluated, and obtains the sensory quality regression equation, and obtains the first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation, and then determines the sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score. In the present invention, by constructing a sensory quality regression equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter, and based on the first core product characterization parameter and the sensory quality regression equation, the first sensory quality score corresponding to the first core product characterization parameter can be obtained, thereby achieving objective and accurate sensory evaluation of cream products, reducing the labor cost in the sensory evaluation process, and improving the evaluation efficiency.

[0119] Based on the same concept, the present invention also provides a cream product sensory quality evaluation device.

[0120] The cream product sensory quality evaluation device provided by the present invention is described below. The cream product sensory quality evaluation device described below and the cream product sensory quality evaluation method described above can be referenced to each other.

[0121] Figure 5 It is a schematic structural diagram of a cream product sensory quality evaluation device provided by the present invention.

[0122] In an exemplary embodiment of the present invention, Figure 5 It can be seen that the sensory quality evaluation device for cream products may include a determination module 510, an acquisition module 520, a processing module 530 and a generation module 540, and each module will be introduced below.

[0123] The determination module 510 may be configured to obtain a cream product to be evaluated and determine a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold;

[0124] The acquisition module 520 may be configured to acquire a sensory quality regression equation, wherein the sensory quality regression equation is an equation that characterizes the correlation between the core product characterization parameters and the sensory quality scores corresponding to the core product characterization parameters;

[0125] The processing module 530 may be configured to obtain a first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation;

[0126] The generating module 540 may be configured to determine a sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score.

[0127] In an exemplary embodiment of the present invention, the determination module 510 may determine the first core product characterization parameter of the cream product to be evaluated in the following manner:

[0128] obtaining cream product samples and determining sample sensory quality scores of the cream product samples;

[0129] Determining a plurality of sample product characterization parameters of the cream product sample, wherein the sample product characterization parameters are sample product parameters that affect the sensory quality score of the sample;

[0130] Based on multiple sample product characterization parameters and sample sensory quality scores, determine core sample product characterization parameters from multiple sample product characterization parameters through principal component analysis, wherein the core sample product characterization parameters are sample product characterization parameters whose influence on the sample sensory quality score exceeds a degree threshold;

[0131] A plurality of product characterization parameters of the cream product to be evaluated are obtained, and based on the core sample product characterization parameter, a first core product characterization parameter is determined from the plurality of product characterization parameters.

[0132] In an exemplary embodiment of the present invention, the acquisition module 520 may determine the sensory quality regression equation in the following manner:

[0133] Based on multiple regression analysis, a sensory quality regression equation was established with the sample sensory quality score as the dependent variable and the core sample product characterization parameters as the independent variables.

[0134] In an exemplary embodiment of the present invention, the cream product may include whipping cream; the acquisition module 520 may determine the sensory quality regression equation using the following formula:

[0135] Y=67.38+3.4X1+0.008X2+0.007X3-8.2X4+0.09X5

[0136] Among them, Y represents the sensory quality score; X1 represents the core product characterization parameter of fat content; X2 represents the core product characterization parameter of apparent viscosity; X3 represents the core product characterization parameter of foam hardness; X4 represents the core product characterization parameter of acidity; X5 represents the core product characterization parameter of protein content.

[0137] In an exemplary embodiment of the present invention, the determination module 510 may determine the sample sensory quality score of the cream product sample in the following manner:

[0138] Determining a plurality of sensory quality characterization parameters of the cream product sample, wherein the sensory quality characterization parameters are used to characterize the sensory quality characteristics of the cream product sample;

[0139] Determine the evaluation dimensions corresponding to the sensory quality characterization parameters, and perform sensory quality characterization parameter evaluation processing on the cream product samples according to each evaluation dimension to obtain the sensory quality characterization parameter evaluation score;

[0140] Determine the weight value of each evaluation dimension;

[0141] Based on the weight value of each evaluation dimension and the evaluation score of each sensory quality characterization parameter, the sample sensory quality score is obtained.

[0142] In an exemplary embodiment of the present invention, the determination module 510 may determine the weight value in the following manner:

[0143] The importance of each sensory quality characterization parameter was determined through pairwise comparative analysis;

[0144] Based on the importance, the importance score of each sensory quality characterization parameter was obtained;

[0145] The weight value is determined based on the importance score of each sensory quality characterization parameter.

[0146] Figure 6 An example of a physical structure diagram of an electronic device is shown in FIG. Figure 6As shown, the electronic device may include: a processor 610, a communication interface 620, a memory 630 and a communication bus 640, wherein the processor 610, the communication interface 620 and the memory 630 communicate with each other through the communication bus 640. The processor 610 may call the logic instructions in the memory 630 to execute the sensory quality evaluation method of the cream product, which includes: obtaining the cream product to be evaluated, and determining the first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold; obtaining a sensory quality regression equation, wherein the sensory quality regression equation is an equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter; based on the first core product characterization parameter and the sensory quality regression equation, obtaining a first sensory quality score corresponding to the first core product characterization parameter; based on the first sensory quality score, determining the sensory quality evaluation result of the cream product to be evaluated.

[0147] In addition, the logic instructions in the above-mentioned memory 630 can be implemented in the form of a software functional unit and can be stored in a computer-readable storage medium when it is sold or used as an independent product. Based on such an understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art or the part of the technical solution, can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a number of instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the method described in each embodiment of the present invention. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk and other media that can store program codes.

[0148] On the other hand, the present invention also provides a computer program product, which includes a computer program. The computer program can be stored on a non-transitory computer-readable storage medium. When the computer program is executed by a processor, the computer can execute the sensory quality evaluation method of a cream product provided by the above-mentioned methods, the method including: obtaining a cream product to be evaluated, and determining a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold; obtaining a sensory quality regression equation, wherein the sensory quality regression equation is an equation that characterizes the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter; based on the first core product characterization parameter and the sensory quality regression equation, obtaining a first sensory quality score corresponding to the first core product characterization parameter; based on the first sensory quality score, determining a sensory quality evaluation result of the cream product to be evaluated.

[0149] On the other hand, the present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, is implemented to execute the sensory quality evaluation method of a cream product provided by the above-mentioned methods, the method comprising: obtaining a cream product to be evaluated, and determining a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold; obtaining a sensory quality regression equation, wherein the sensory quality regression equation is an equation characterizing the correlation between the core product characterization parameter and the sensory quality score corresponding to the core product characterization parameter; obtaining a first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation; and determining a sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score.

[0150] The device embodiments described above are merely illustrative, wherein the units described as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units, that is, they may be located in one place, or they may be distributed on multiple network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. Ordinary technicians in this field can understand and implement it without paying creative labor.

[0151] Through the description of the above implementation methods, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solution is essentially or the part that contributes to the prior art can be embodied in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, a disk, an optical disk, etc., including a number of instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in each embodiment or some parts of the embodiments.

[0152] It is further understood that, although the operations are described in a specific order in the accompanying drawings in the embodiments of the present invention, it should not be understood as requiring the operations to be performed in the specific order or serial order shown, or requiring the execution of all the operations shown to obtain the desired results. In certain environments, multitasking and parallel processing may be advantageous.

[0153] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for evaluating the sensory quality of a cream product, characterized in that: The method comprises: Acquire a cream product to be evaluated, and determine a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a threshold value; Obtaining a sensory quality regression equation, wherein the sensory quality regression equation is an equation that characterizes the correlation between a core product characterization parameter and a sensory quality score corresponding to the core product characterization parameter; Based on the first core product characterization parameter and the sensory quality regression equation, obtaining a first sensory quality score corresponding to the first core product characterization parameter; Based on the first sensory quality score, a sensory quality evaluation result of the cream product to be evaluated is determined.

2. The method for evaluating the sensory quality of cream products according to claim 1, characterized in that: The first core product characterization parameter of the cream product to be evaluated is determined in the following manner: obtaining a cream product sample, and determining a sample sensory quality score of the cream product sample; Determining a plurality of sample product characterization parameters of the cream product sample, wherein the sample product characterization parameters are sample product parameters that affect the sensory quality score of the sample; Based on the plurality of the sample product characterization parameters and the sample sensory quality scores, determining the core sample product characterization parameters from the plurality of the sample product characterization parameters through principal component analysis, wherein the core sample product characterization parameters are the sample product characterization parameters whose influence on the sample sensory quality scores exceeds a degree threshold; A plurality of product characterization parameters of the cream product to be evaluated are obtained, and based on the core sample product characterization parameters, the first core product characterization parameter is determined from the plurality of product characterization parameters.

3. The method for evaluating the sensory quality of cream products according to claim 2, characterized in that: The sensory quality regression equation is determined in the following way: Based on multiple regression analysis, the sensory quality regression equation was established with the sample sensory quality score as the dependent variable and the core sample product characterization parameters as the independent variables.

4. The method for evaluating the sensory quality of cream products according to claim 3, characterized in that: The cream product includes whipping cream; the sensory quality regression equation is implemented by the following formula: Y=67.38+3.4X1+0.008X2+0.007X3-8.2X4+0.09X5 Among them, Y represents the sensory quality score; X1 represents the core product characterization parameter of fat content; X2 represents the core product characterization parameter of apparent viscosity; X3 represents the core product characterization parameter of foam hardness; X4 represents the core product characterization parameter of acidity; X5 represents the core product characterization parameter of protein content.

5. The method for evaluating the sensory quality of cream products according to claim 2, characterized in that: The sample sensory quality scores of the cream product samples were determined in the following manner: Determining a plurality of sensory quality characterization parameters of the cream product sample, wherein the sensory quality characterization parameters are used to characterize the sensory quality characteristics of the cream product sample; Determining evaluation dimensions corresponding to the sensory quality characterization parameters, and performing sensory quality characterization parameter evaluation processing on the cream product sample according to each of the evaluation dimensions to obtain a sensory quality characterization parameter evaluation score; Determining the weight value of each evaluation dimension; Based on the weight values ​​of each evaluation dimension and the evaluation scores of each sensory quality characterization parameter, the sensory quality score of the sample is obtained.

6. The method for evaluating the sensory quality of cream products according to claim 5, characterized in that: The weight value is determined in the following manner: Determine the importance of each of the sensory quality characterization parameters through pairwise comparative analysis; Based on the importance, obtaining an importance score for each of the sensory quality characterization parameters; The weight value is determined based on the importance score of each of the sensory quality characterization parameters.

7. A cream product sensory quality evaluation device, characterized in that: The device comprises: a determination module, configured to obtain a cream product to be evaluated, and determine a first core product characterization parameter of the cream product to be evaluated, wherein the first core product characterization parameter is a product characterization parameter whose influence on the sensory quality of the cream product to be evaluated exceeds a degree threshold; An acquisition module, used to acquire a sensory quality regression equation, wherein the sensory quality regression equation is an equation characterizing the correlation between a core product characterization parameter and a sensory quality score corresponding to the core product characterization parameter; A processing module, configured to obtain a first sensory quality score corresponding to the first core product characterization parameter based on the first core product characterization parameter and the sensory quality regression equation; A generating module is used to determine a sensory quality evaluation result of the cream product to be evaluated based on the first sensory quality score.

8. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein: When the processor executes the program, the method for evaluating the sensory quality of a cream product according to any one of claims 1 to 6 is implemented.

9. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the method for evaluating sensory quality of a cream product according to any one of claims 1 to 6 is implemented.

10. A computer program product, comprising a computer program, characterized in that When the computer program is executed by a processor, the method for evaluating sensory quality of a cream product according to any one of claims 1 to 6 is implemented.

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