Method for evaluating bitterness of casein hydrolysate
The bitter taste evaluation relationship curve constructed by electronic tongue detection of caseinase lysates and combined with manual calibration solves the problem of low accuracy in caseinase lysates, and achieves fast, efficient and accurate bitter taste evaluation.
Patent Information
- Application Number
- CN202411853579.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-16
- Publication Date
- 2025-03-28
AI Technical Summary
In the prior art, the bitter taste evaluation method of caseinase enzyme lysate has problems such as poor consistency of evaluation results, low efficiency, and the electronic tongue cannot fully simulate human bitter taste receptors, resulting in low accuracy of bitter taste evaluation.
By obtaining the caseinase solution to be evaluated, the target detection signal value is obtained using the electronic tongue detection, and the bitter taste evaluation relationship curve constructed based on the electronic tongue fitting, combined with the manually calibrated sample bitter taste intensity value, the target bitter taste intensity value is calculated.
The rapid, efficient and accurate evaluation of the bitter taste of caseinase enzyme is achieved. The electronic tongue evaluation results are consistent with the bitter taste intensity value felt by people, and the evaluation results are of good consistency.
Smart Images
Figure CN119715951A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of dairy product production, in particular to a method for evaluating the bitterness of casein enzymatic hydrolysates. Background Art
[0002] Cow's milk is a food with high nutritional value, which contains a variety of proteins, such as α-lactalbumin, β-lactoglobulin and lactoferrin. However, the protein in cow's milk, especially cow's milk casein, will produce bitterness after enzymatic hydrolysis. Bitterness is a taste with a very low threshold (i.e. easily perceived), which will lead to a decline in sensory quality and affect the taste of the finished dairy product. In order to optimize the subsequent casein enzymatic hydrolysis process, eliminate the bitterness of casein hydrolysates, and improve the taste of finished dairy products, it is necessary to evaluate the bitterness intensity of casein hydrolysates, that is, to accurately quantify the bitterness intensity of casein hydrolysates.
[0003] Common bitterness evaluation methods mainly include sensory evaluation and electronic tongue evaluation. For sensory evaluation, it can directly reflect the sensory experience of consumers and is the most intuitive method for evaluating bitterness. However, it is subject to the subjective influence of individual differences of evaluators, and the consistency of evaluation results is poor. For the determination of a large number of bitter samples, the evaluation efficiency is low. For electronic tongue evaluation, the electronic tongue simulates the human taste system, and bitter compounds can be quickly evaluated with high sensitivity, good repeatability and consistency. However, the electronic tongue cannot completely simulate the 25 bitter receptors of humans, so it is impossible to fully and correctly grasp all the bitterness information in the sample, especially when the bitter components in casein hydrolysate are complex, the bitterness evaluation accuracy is low (it is quite different from human sensory evaluation). Therefore, for casein hydrolysate, how to achieve a bitterness evaluation method with high evaluation accuracy, good consistency and high evaluation efficiency is a technical problem that needs to be solved urgently. Summary of the invention
[0004] The invention provides a bitterness evaluation method for casein enzymatic hydrolysate, which is used to solve the above technical problems existing in the prior art.
[0005] The present invention provides a method for evaluating the bitterness of casein enzymatic hydrolysate, comprising: obtaining a target casein enzymatic hydrolysate to be evaluated; Using an electronic tongue to detect the target casein hydrolysate to obtain a target detection signal value, and obtaining a target bitterness intensity value based on the target detection signal value and a bitterness evaluation relationship curve; Among them, the bitterness evaluation relationship curve is constructed by fitting the electronic tongue based on multiple sample bitterness intensity values and corresponding multiple sample detection signal values. The multiple sample detection signal values are obtained by detecting the corresponding multiple sample casein hydrolysates by the electronic tongue, and the multiple sample bitterness intensity values are obtained by manually tasting and calibrating the corresponding multiple sample casein hydrolysates.
[0006] According to a method for evaluating the bitterness of casein hydrolysate provided by the present invention, before using an electronic tongue to detect the target casein hydrolysate to obtain a target detection signal value, and obtaining a target bitterness intensity value based on the target detection signal value and a bitterness evaluation relationship curve, the method further comprises: preparing a plurality of casein enzymatic hydrolysates of the sample; For any sample casein hydrolysate, the corresponding sample bitterness intensity value is determined based on the bitterness evaluation scores of multiple evaluators on the sample casein hydrolysate.
[0007] According to a method for evaluating the bitterness of casein hydrolysate provided by the present invention, before determining the corresponding sample bitterness intensity value for any sample casein hydrolysate based on the bitterness evaluation scores of the any sample casein hydrolysate by multiple evaluators, the method further includes: determining a bitterness intensity value range and a bitterness intensity segmentation value based on a reference sample.
[0008] According to a bitterness evaluation method for casein hydrolysate provided by the present invention, a bitterness intensity value range and a bitterness intensity segmentation value are determined based on a reference sample, comprising: Prepare quinine sulfate solutions of the following concentrations: 0.00, 9-11 mg / L, 18-22 mg / L, 30-34 mg / L, 40-44 mg / L, and 98-100 mg / L; The bitterness intensity values of the above-mentioned quinine sulfate solutions of different concentrations were determined as bitterness intensity segmentation values, which were 0, 2, 4, 6, 8 and 10, respectively, and the bitterness intensity value range was 0-10.
[0009] According to a method for evaluating bitterness of casein hydrolysate provided by the present invention, for any sample casein hydrolysate, based on the bitterness evaluation scores of multiple evaluators on the any sample casein hydrolysate, the corresponding sample bitterness intensity value is determined, including: Multiple evaluators tasted reference samples corresponding to different bitterness intensity split values; A plurality of evaluators taste the casein hydrolysate of any one of the samples, and give a bitterness evaluation score of the casein hydrolysate of any one of the samples according to the bitterness perception of the reference samples corresponding to different bitterness intensity segmentation values; and a sample bitterness intensity value of the casein hydrolysate of any one of the samples is determined according to the plurality of bitterness evaluation scores.
[0010] According to a bitterness evaluation method for casein hydrolysate provided by the present invention, multiple evaluators taste a reference sample and any sample casein hydrolysate in their mouths for 4 to 8 seconds respectively, and use a carbonated sugar solution with a concentration of 8 to 10% to clear the mouth between two adjacent tastings.
[0011] According to a bitterness evaluation method for casein hydrolysate provided by the present invention, a plurality of sample casein hydrolysates are prepared so that the corresponding plurality of sample bitterness intensity values are evenly distributed within the bitterness intensity value range.
[0012] According to a method for evaluating the bitterness of casein hydrolysates provided by the present invention, a plurality of sample casein hydrolysates are prepared, comprising: For any of the casein enzymatic hydrolysates of the samples, after thawing, the casein enzymatic hydrolysates of the samples are allowed to reach the current room temperature state; The casein hydrolysate of any sample that has reached the current room temperature is diluted at a predetermined ratio.
[0013] According to a method for evaluating bitterness of casein hydrolysate provided by the present invention, based on the bitterness evaluation scores of casein hydrolysate of any sample by multiple evaluators, the corresponding bitterness intensity value of the sample is determined, including: The average bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators are calculated, and the average bitterness intensity value of the corresponding sample is determined.
[0014] According to a method for evaluating bitterness of casein hydrolysate provided by the present invention, based on the bitterness evaluation scores of casein hydrolysate of any sample by multiple evaluators, the corresponding bitterness intensity value of the sample is determined, including: Clustering the bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators; Select the target category containing the largest number of bitterness evaluation scores; The average value of the bitterness evaluation scores in the target category is calculated, and the average value is determined as the corresponding sample bitterness intensity value.
[0015] The method for evaluating the bitterness of casein hydrolysate provided by the present invention obtains a target bitterness intensity value through a bitterness evaluation relationship curve constructed by an electronic tongue based on a plurality of sample bitterness intensity values and a plurality of corresponding sample detection signal values, and a target detection signal value of a target casein hydrolysate detected by the electronic tongue, thereby realizing a rapid and efficient bitterness evaluation of the target casein hydrolysate; and the plurality of sample bitterness intensity values are obtained by manually tasting and calibrating the corresponding plurality of sample casein hydrolysates, and the plurality of sample detection signal values are obtained by detecting the corresponding plurality of sample casein hydrolysates by the electronic tongue, therefore, the bitterness evaluation relationship curve can accurately reflect the detection signal and the bitterness intensity value, and the bitterness intensity value is substantially the same as the bitterness intensity value evaluated by 25 bitter taste receptors of humans, so that the bitterness intensity value evaluated by the electronic tongue has the same accuracy and intuitiveness as the bitterness intensity value felt by humans; in addition, the electronic tongue will not, like humans, experience tongue numbness after long-term tasting, and evaluation can be repeated for a long time, and the bitterness evaluation result has good consistency. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] 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.
[0017] Figure 1 The present invention is a schematic diagram of the bitterness evaluation method of casein hydrolysate provided by the present invention.
[0018] Figure 2 It is a schematic diagram of a bitterness evaluation relationship curve in the bitterness evaluation method for casein hydrolysate provided by the present invention.
[0019] Figure 3 It is a comparison chart of the detection results of the sample test example by the calibrated electronic tongue and the detection results of the sample test example by manual in the casein enzymatic hydrolysate bitterness evaluation method provided by the present invention. DETAILED DESCRIPTION
[0020] 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.
[0021] The bitterness evaluation method of casein enzymatic hydrolysate of the embodiment of the present invention is as follows: Figure 1 As shown, including: Step S110: Obtain the target casein hydrolysate to be evaluated. Specifically, thaw the target casein hydrolysate and place it at room temperature after thawing so that the temperature of the thawed target casein hydrolysate solution reaches room temperature. Before using the electronic tongue for detection, shake the thawed target casein hydrolysate solution to ensure the uniformity of the solution, so that the bitterness intensity value detected by the electronic tongue is more accurate.
[0022] Step S120: Detect the target casein hydrolysate using the electronic tongue to obtain a target detection signal value, and obtain a target bitterness intensity value based on the target detection signal value and the bitterness evaluation relationship curve. The bitterness evaluation relationship curve is constructed by the electronic tongue based on the bitterness intensity values of multiple samples and the corresponding multiple sample detection signal values. Figure 2 As shown, the horizontal axis is a plurality of sample detection signal values (which can be understood as the signal value obtained by the sensor of the electronic tongue during detection), and the plurality of sample detection signal values are obtained by detecting the corresponding plurality of sample casein hydrolysates by the electronic tongue, and the vertical axis is a plurality of sample bitterness intensity values, and the plurality of sample bitterness intensity values are obtained by manually tasting and calibrating the corresponding plurality of sample casein hydrolysates.
[0023] That is, the electronic tongue is calibrated in advance using the sample bitterness intensity values corresponding to multiple sample casein hydrolysates that are manually evaluated, so that the electronic tongue establishes a bitterness evaluation relationship curve based on the sample detection signal values obtained after the sample casein hydrolysates are detected and the corresponding calibrated sample bitterness intensity values. When the bitterness of the target casein hydrolysate to be evaluated is subsequently evaluated, the electronic tongue only needs to detect the target casein hydrolysate to be evaluated to obtain the corresponding target detection signal value, and then obtain the target bitterness intensity value based on the target detection signal value and the bitterness evaluation relationship curve, thereby achieving accurate and efficient bitterness evaluation of the target casein hydrolysate to be evaluated.
[0024] Specifically, whether it is the calibration stage of the electronic tongue or the evaluation stage of the calibrated electronic tongue, the operation of the electronic tongue is as follows: turn on the electronic tongue host, automatic sampler and electronic tongue software in sequence. After the electronic tongue is turned on, the parameters are set as follows: the initial voltage and the end voltage are 1V and -1V respectively, and the voltage step is 0.2; the sensitivity of the six sensors is set to 1E-5; sensor types: Pt, Au, Pd, W, Ti, Ag. Subsequently, the sensor is placed in the electronic tongue test beaker containing 15 mL of 0.01 mol / L potassium chloride solution, and the "preheat" button is clicked to activate the sensor. After the preheating is completed, the sensor is taken out and placed in deionized water. Click the "clean" button to clean the sensor.
[0025] For the electronic tongue calibration stage, edit the sample information, i.e. the bitterness intensity value of each sample, in the sample setting interface, place the order of the bitterness intensity values of the samples to be tested on the sample tray in sequence, click "Start", and perform sample sequence testing in sequence.
[0026] For the evaluation stage using the calibrated electronic tongue, the target casein hydrolysate to be evaluated is placed into the automatic sampler, and "start" is clicked to detect the target casein hydrolysate and obtain the corresponding target bitterness intensity value.
[0027] The method for evaluating the bitterness of casein hydrolysate of the present embodiment obtains a target bitterness intensity value through a bitterness evaluation relationship curve constructed by an electronic tongue based on the bitterness intensity values of multiple samples and the corresponding detection signal values of multiple samples, and the target detection signal value of the target casein hydrolysate detected by the electronic tongue, thereby realizing a rapid and efficient bitterness evaluation of the target casein hydrolysate; and the multiple sample bitterness intensity values are obtained by manually tasting and calibrating the corresponding multiple sample casein hydrolysates, and the multiple sample detection signal values are obtained by detecting the corresponding multiple sample casein hydrolysates by the electronic tongue, therefore, the bitterness evaluation relationship curve can accurately reflect the detection signal and the bitterness intensity value, and the bitterness intensity value is basically the same as the bitterness intensity value evaluated by 25 bitter receptors of humans, so that the bitterness intensity value evaluated by the electronic tongue has the same accuracy and intuitiveness as the bitterness intensity value felt by humans; in addition, the electronic tongue will not experience tongue numbness after long-term tasting like humans, and the evaluation can be repeated for a long time, and the bitterness evaluation results have good consistency.
[0028] In some embodiments, before step S120, the method further includes: preparing a plurality of the sample casein hydrolysates; and determining, for any sample casein hydrolysate, a corresponding sample bitterness intensity value based on the bitterness evaluation scores of the sample casein hydrolysate by a plurality of evaluators.
[0029] Specifically, the frozen sample casein hydrolysate was thawed at 4°C overnight until the sample was completely dissolved, and then placed at room temperature for 2 hours to ensure that the sample reached room temperature. Before weighing the sample casein hydrolysate, the casein hydrolysate solution was mixed to ensure the homogeneity of the solution.
[0030] In some embodiments, in order to accurately evaluate bitterness, it is necessary to formulate a unified bitterness evaluation standard. Therefore, for any sample casein hydrolysate, based on the bitterness evaluation scores of multiple evaluators on the any sample casein hydrolysate, before determining the corresponding sample bitterness intensity value, it also includes: determining the bitterness intensity value range and the bitterness intensity segmentation value based on the reference sample.
[0031] Specifically, the bitterness intensity value range and the bitterness intensity split value are determined based on the reference sample, including: The following concentrations of quinine sulfate solution are prepared: 0.00, 9-11 mg / L, 18-22 mg / L, 30-34 mg / L, 40-44 mg / L and 98-100 mg / L, for example: 0.00 (indicating pure water), 10 mg / L, 20 mg / L, 32.5 mg / L, 42.5 mg / L and 100 mg / L. The reference sample is a standard bitter substance, which is quinine sulfate in this embodiment, and can also be a substance such as caffeine.
[0032] The bitterness intensity values of the above-mentioned quinine sulfate solutions of different concentrations were determined to be bitterness intensity segmentation values, which were 0, 2, 4, 6, 8 and 10, respectively, thereby determining the bitterness intensity value range to be 0-10, and the larger the bitterness intensity value, the more bitter the taste.
[0033] The bitterness intensity value range and bitterness intensity cutoff value determined based on the reference sample are shown in Table 1 below.
[0034] Table 1 Bitterness intensity range and bitterness intensity cutoff value of quinine sulfate as reference sample
[0035] In this embodiment, a unified bitterness evaluation standard is determined by the bitterness intensity value range and bitterness intensity segmentation value determined by the reference sample, which facilitates the calibration of the electronic tongue through manual tasting results, so that the electronic tongue can detect the bitterness intensity value of casein hydrolysate according to a unified standard.
[0036] In some embodiments, for any sample casein hydrolysate, determining the corresponding sample bitterness intensity value based on the bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators comprises: A plurality of evaluators tasted reference samples corresponding to different bitterness intensity segmentation values. Specifically, a plurality of evaluators tasted quinine sulfate solutions with bitterness intensity segmentation values of 0, 2, 4, 6, 8 and 10, respectively, to feel the bitterness and remember the corresponding bitterness feelings.
[0037] A plurality of evaluators taste the casein hydrolysate of any one of the samples, and give a bitterness evaluation score of the casein hydrolysate of any one of the samples according to the bitterness perception of the reference samples corresponding to different bitterness intensity segmentation values; and a sample bitterness intensity value of the casein hydrolysate of any one of the samples is determined according to the plurality of bitterness evaluation scores.
[0038] Specifically, multiple evaluators taste any sample casein hydrolysate respectively, and give a bitterness evaluation score for any sample casein hydrolysate by comparing the bitterness perception of the tasted sample with the bitterness perception of the reference sample. For example, after tasting any sample casein hydrolysate, the evaluator believes that its bitterness perception is between the bitterness intensity segmentation values 4 and 6, and gives a bitterness evaluation score, such as 4.6, based on the bitterness perception being more inclined to the bitterness perception corresponding to 4 or 6. For any sample casein hydrolysate, multiple evaluators obtain multiple bitterness evaluation scores, and determine the sample bitterness intensity value of any sample casein hydrolysate based on the multiple bitterness evaluation scores. For example: 10 samples of casein hydrolysates (numbered A0, A1, A2, A3, A4, A5, A6, A7, A8, A9) were tasted, and the bitterness intensity values of the 10 samples were 0.9, 2.1, 3.2, 4.1, 5.2, 6.2, 7.3, 8.0, 9.1, and 9.9, respectively.
[0039] Furthermore, when tasting the reference sample and any sample casein hydrolysate, multiple evaluators tasted in their mouths for 4 to 8 seconds respectively, and used 8 to 10% concentration of carbonated sugar solution to clear the mouth between two adjacent tastings. This ensured that each tasting would not be affected by the results of the previous tasting, and the bitterness evaluation score obtained from the final tasting was more accurate, thereby obtaining a more accurate bitterness intensity value for the sample.
[0040] Specifically, use a dropper (do not mix different samples), take 0.5 mL of sample casein hydrolysate each time and taste it, drop all the sample casein hydrolysate on the middle and front part of the tongue, let the sample casein hydrolysate spread on the tip of the tongue, feel the bitterness of the sample casein hydrolysate, let the sample casein hydrolysate stay in the mouth for 5 seconds before spitting it out, and before tasting the next sample casein hydrolysate, use 9% concentration carbonated sugar solution to thoroughly clear the mouth.
[0041] It is understandable that the evaluator can taste any casein hydrolysate of the sample multiple times to give an accurate bitterness evaluation score. Of course, the evaluator needs to fully clean the mouth between tasting the casein hydrolysate of the same sample twice.
[0042] In some embodiments, a plurality of the sample casein hydrolysates are prepared so that the corresponding plurality of sample bitterness intensity values are evenly distributed within the bitterness intensity value range. The plurality of sample bitterness intensity values are evenly distributed within the bitterness intensity value range, so that the electronic tongue can establish a more accurate bitterness evaluation relationship curve, and ultimately the evaluation of the bitterness intensity value is more accurate.
[0043] In some embodiments, preparing a plurality of said sample casein hydrolysates comprises: For any of the casein enzymatic hydrolysates, after thawing, the casein enzymatic hydrolysates are allowed to reach the current room temperature, thereby reducing the effect of temperature on the bitterness perceived by the tongue, making the evaluator's perception more realistic.
[0044] The casein hydrolysate of any of the samples that has reached the current room temperature state is diluted in a predetermined proportion. Specifically, when the evaluator tastes any casein hydrolysate of the sample and believes that the bitterness intensity value of the sample exceeds 10, it is necessary to dilute the casein hydrolysate of any sample in a predetermined proportion so that the bitterness intensity value of the sample is between 0 and 10. For example: accurately measure 40mL of the sample casein hydrolysate solution into a 250mL beaker, dilute it with 80mL of deionized water, and stir and mix it with a glass rod. The stirred solution is divided into sample tasting cups, and 10mL of solution is poured into each cup for 12 evaluators to taste. 12 bitterness evaluation scores can be obtained for any sample casein hydrolysate, and the corresponding sample bitterness intensity value is comprehensively determined according to the 12 bitterness evaluation scores.
[0045] It should be noted that for the target casein enzymatic hydrolysate to be evaluated, if the bitterness intensity value cannot be obtained after the electronic tongue test, it means that the target bitterness intensity value of the target casein enzymatic hydrolysate exceeds 10, and the target casein enzymatic hydrolysate needs to be diluted according to a predetermined ratio so that its target bitterness intensity value is between 0 and 10, and the dilution ratio should be recorded as a reference for the optimization of the subsequent enzymatic hydrolysis process.
[0046] In some embodiments, based on the bitterness evaluation scores of multiple evaluators on the casein hydrolysate of any of the samples, the corresponding sample bitterness intensity value is determined, including: calculating the average of the bitterness evaluation scores of multiple evaluators on the casein hydrolysate of any of the samples, and determining the average as the corresponding sample bitterness intensity value. Preferably, the maximum and minimum values of the multiple bitterness evaluation scores can be removed, and then the average is calculated, so that some outliers can be removed, making the determined sample bitterness intensity value more accurate.
[0047] In some embodiments, based on the bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators, the corresponding sample bitterness intensity value is determined, comprising: The bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators are clustered, for example, K-Means clustering.
[0048] Select the target category with the largest number of bitterness evaluation scores. Since outliers (large or small) account for a small number, the bitterness evaluation scores in the category with the largest number of bitterness evaluation scores are more accurate.
[0049] The average value of the bitterness evaluation scores in the target category is calculated, and the average value is determined as the corresponding sample bitterness intensity value.
[0050] Almost all outliers can be excluded through clustering, and the bitterness evaluation scores after excluding the outliers are averaged to determine the corresponding sample bitterness intensity value, so that the final determined sample bitterness intensity value is more accurate.
[0051] In this practical application, after the electronic tongue is calibrated, 15 sample test cases of casein hydrolysates from B01 to B15 are used to test the calibrated electronic tongue. Specifically, 15 sample test cases from B01 to B15 are detected by the electronic tongue to obtain 15 bitterness intensity values. For each sample test case, multiple evaluators give a bitterness evaluation score after tasting. The final bitterness intensity value can be determined for the multiple bitterness evaluation scores in the above-mentioned clustering manner, and 15 bitterness intensity values evaluated by manual sensory evaluation are also obtained. Figure 3 As shown in Figure 2, for 15 sample test cases, the bitterness intensity values obtained by the electronic tongue and the bitterness intensity values obtained by manual sensory evaluation are as follows: Figure 3 As shown in the table, Figure 3 The data show that the deviation of the bitterness intensity values obtained by the two is maintained within 5%, indicating that the calibrated electronic tongue can accurately detect the bitterness intensity value of casein hydrolysate.
[0052] 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 bitterness of casein hydrolysate, characterized in that: include: obtaining a target casein enzymatic hydrolysate to be evaluated; Using an electronic tongue to detect the target casein hydrolysate to obtain a target detection signal value, and obtaining a target bitterness intensity value based on the target detection signal value and a bitterness evaluation relationship curve; Among them, the bitterness evaluation relationship curve is constructed by fitting the electronic tongue based on multiple sample bitterness intensity values and corresponding multiple sample detection signal values. The multiple sample detection signal values are obtained by detecting the corresponding multiple sample casein hydrolysates by the electronic tongue, and the multiple sample bitterness intensity values are obtained by manually tasting and calibrating the corresponding multiple sample casein hydrolysates.
2. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 1, characterized in that: Before using the electronic tongue to detect the target casein hydrolysate to obtain a target detection signal value, and obtaining a target bitterness intensity value based on the target detection signal value and a bitterness evaluation relationship curve, the method further includes: preparing a plurality of casein enzymatic hydrolysates of the sample; For any sample casein hydrolysate, the corresponding sample bitterness intensity value is determined based on the bitterness evaluation scores of multiple evaluators on the sample casein hydrolysate.
3. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 2, characterized in that: Before determining the corresponding sample bitterness intensity value for any sample casein hydrolysate based on the bitterness evaluation scores of the sample casein hydrolysate by multiple evaluators, the method further includes: determining a bitterness intensity value range and a bitterness intensity segmentation value based on a reference sample.
4. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 3, characterized in that: Determine the bitterness intensity value range and bitterness intensity cut-off value based on the reference sample, including: Prepare quinine sulfate solutions of the following concentrations: 0.00, 9-11 mg / L, 18-22 mg / L, 30-34 mg / L, 40-44 mg / L, and 98-100 mg / L; The bitterness intensity values of the above-mentioned quinine sulfate solutions of different concentrations were determined as bitterness intensity segmentation values, which were 0, 2, 4, 6, 8 and 10, respectively, and the bitterness intensity value range was 0-10.
5. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 3, characterized in that: For any sample casein hydrolysate, based on the bitterness evaluation scores of multiple evaluators on the casein hydrolysate, the corresponding sample bitterness intensity value is determined, including: Multiple evaluators tasted reference samples corresponding to different bitterness intensity split values; A plurality of evaluators taste the casein hydrolysate of any one of the samples, and give a bitterness evaluation score of the casein hydrolysate of any one of the samples according to the bitterness perception of the reference samples corresponding to different bitterness intensity segmentation values; and a sample bitterness intensity value of the casein hydrolysate of any one of the samples is determined according to the plurality of bitterness evaluation scores.
6. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 5, characterized in that: When tasting the reference sample and any sample casein hydrolysate, multiple evaluators tasted it in their mouths for 4 to 8 seconds respectively, and used 8 to 10% concentration of carbonated sugar solution to clear their mouths between two adjacent tastings.
7. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 3, characterized in that: A plurality of the sample casein hydrolysates are prepared so that the corresponding plurality of sample bitterness intensity values are evenly distributed within the bitterness intensity value range.
8. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 3, characterized in that: Preparing a plurality of casein hydrolysates of the sample, comprising: For any of the casein hydrolysates of the samples, after thawing, the casein hydrolysates of the samples are allowed to reach the current room temperature state; The casein hydrolysate of any sample that has reached the current room temperature is diluted at a predetermined ratio.
9. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 2, wherein: Based on the bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators, the corresponding bitterness intensity value of the sample is determined, including: The average bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators are calculated, and the average bitterness intensity value of the corresponding sample is determined.
10. The method for evaluating bitterness of casein enzymatic hydrolysate according to claim 2, characterized in that: Based on the bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators, the corresponding bitterness intensity value of the sample is determined, including: Clustering the bitterness evaluation scores of the casein hydrolysate of any sample by multiple evaluators; Select the target category containing the largest number of bitterness evaluation scores; The average value of the bitterness evaluation scores in the target category is calculated, and the average value is determined as the corresponding sample bitterness intensity value.