Quantitative evaluation method for taste of edible popping beads and application of quantitative evaluation method

Abstract

The invention discloses a quantitative evaluation method for taste of edible blast beads and application of the quantitative evaluation method, in the evaluation method, a score Y of the taste of the edible blast beads is calculated by Y = k + AX1 + BX2 + CX3 + DX4 + EX5 + FX6 + GX7 + HX8, X1, X2, X3, X4, X5, X6, X7 and X8 are numerical values of corresponding physicochemical indexes of the blast beads to be evaluated, and k, A, B, C, D, E, F, G and H are all constants. According to the evaluation method, the blasting beads do not need to enter the mouth, the taste of the blasting beads can be quantified by adopting a series of in-vitro experimental methods, the result is visual and convenient to compare, the dosage of the required blasting beads is small, the method is simple and rapid, and the obtained evaluation result is highly matched with the sensory evaluation result of the traditional blasting bead entrance; by means of the quantitative evaluation method for the melting mouth feel of the edible blast beads, the melting mouth feel of different blast bead products can be compared, and meanwhile the blast bead products with the good melting mouth feel can be rapidly screened out.

Description

Technical Field

[0001] The present invention relates to the technical field of quality characterization of popping bead products, and in particular to a quantitative evaluation method for the taste of edible popping bead products and its application. Background Art

[0002] Bursting beads are microcapsules produced using seamless encapsulation technology. They are popular among consumers for their long-lasting content protection, attractive appearance, strong popping sensation, portability, and high level of fun. Currently available edible bursting beads are primarily made of gelatin, glycerin, sugar alcohol, and water.

[0003] The taste of popping bead products primarily depends on their bursting and melting properties. The bursting, also known as the popping sensation or the bursting feeling, refers to the sensation of the contents bursting out in the mouth when biting into the bead. The melting, also known as the melt-in-mouth quality, refers to the speed at which the bead melts in the mouth. During the production process, it's crucial to balance the bursting and melting properties to achieve the optimal eating experience.

[0004] A comparison reveals that the main difference between current domestic popping bead products and internationally renowned brands lies in their poor solubility. Specifically, the outer rubber layer easily adheres to teeth when consumed, creating an uncomfortable eating experience for consumers. To improve the solubility of the popping bead rubber, existing products often use thermosensitive gelatin and plant-based hydrophilic glue as coating agents. These materials have significant water and moisture absorption properties.

[0005] Currently available technical solutions for improving the solubility of popping beads primarily focus on optimizing the rubber formulation and reducing its thickness. Existing methods for evaluating popping bead solubility primarily rely on sensory evaluation, which subjectively assesses the taste of the bead through verbal descriptions (e.g., "difficult to dissolve," "easily dissolve," "quickly dissolve," etc.). This method is inherently subjective and ambiguous, lacking objective, quantifiable standards for comparison.

[0006] It's worth noting that as an emerging niche product in the gel candy sector, edible popping beads currently lack national or industry standards. This lack of a standard system not only hinders standardized control of product quality but also makes it difficult to provide scientific guidance for optimizing the gel formula for different products.

[0007] In view of this, the present invention is proposed. Summary of the Invention

[0008] The purpose of the present invention is to provide a quantitative evaluation method for the taste of edible popping beads and its application, so as to overcome the problem that the existing sensory evaluation cannot quantify the taste.

[0009] The present invention is achieved in that:

[0010] In a first aspect, the present invention provides a method for quantitatively evaluating the taste of edible popping beads, wherein the edible popping beads include a core liquid and a rubber for wrapping the core liquid. The taste score Y of the edible popping beads is calculated according to Formula I:

[0011] Y=k+AX1+BX2+CX3+DX4+EX5+FX6+GX7+HX8 Formula I

[0012] Wherein, X1 is the disintegration time of the beads in the simulated oral fluid, and the unit of disintegration time is s;

[0013] X2 is the time it takes for the beads to completely dissolve in the simulated oral fluid, and the unit of the time is s;

[0014] X3 is the protein dissolution rate of the beads in the simulated oral fluid, and the unit of protein dissolution rate is %;

[0015] X4 is the swelling value of the beads in water, with the swelling unit being 1;

[0016] X5 is the value of the water activity of the bursting beads, and the unit of water activity is 1;

[0017] X6 is the value of the hardness of the bursting bead, and the unit of the hardness of the bursting bead is g;

[0018] X7 is the moisture content of the rubber, and the unit of moisture content is %.

[0019] X8 is the thickness of the rubber of the ball bursting, and the unit of the rubber thickness is mm;

[0020] k, A, B, C, D, E, F, G and H are all constants.

[0021] In an optional embodiment, k is -350 to -450;

[0022] and / or, A is 0.28 to 0.38;

[0023] and / or, B is -0.04 to -0.06;

[0024] and / or, C is 18.0 to 24.0;

[0025] and / or, D is 16.0 to 20.0;

[0026] and / or, E is 5.50 to 7.45;

[0027] and / or, F is 0.01 to 0.02;

[0028] and / or, G is 0.09 to 0.21;

[0029] And / or, H is 1.50 to 2.40.

[0030] In an optional embodiment, the disintegration time refers to the time required for the core liquid of the popping bead to begin to flow out in the simulated oral fluid;

[0031] and / or, complete dissolution time refers to the time required for the rubber of the popping bead to completely dissolve in simulated oral fluid;

[0032] And / or, the protein dissolution rate refers to soaking the rubber of the popping bead in simulated oral fluid for a first predetermined time and measuring the ratio of the mass of protein dissolved in the simulated oral fluid to the total mass of protein in the rubber of the popping bead;

[0033] And / or, the swelling property refers to taking out the rubber after soaking it in water for a second preset time and calculating the ratio of the increase in mass before and after soaking to the mass of the rubber before soaking;

[0034] and / or, water activity is measured by a water activity meter;

[0035] and / or, the bursting bead hardness refers to the maximum hardness value measured in the compression mode of the texture analyzer when the bursting bead deformation is 30%;

[0036] And / or, the simulated oral fluid includes at least one of sodium chloride, ammonium nitrate, potassium chloride, potassium citrate, potassium dihydrogen phosphate, sodium dihydrogen urate, urea, sodium lactate, mucin, and α-amylase.

[0037] In an optional embodiment, the thickness of the rubber is ≥0.05 mm;

[0038] And / or, the hardness of the popping beads is ≥300g.

[0039] In an optional embodiment, the core liquid includes oil, and the oil includes at least one of plant-derived oil, animal-derived oil, and microbial-derived oil;

[0040] and / or, the popping bead core liquid includes oil-soluble flavor;

[0041] And / or, the rubber is selected from gelatin film or plant film.

[0042] In an optional embodiment, the gelatin film is prepared from a gelatin solution, which comprises, by mass, 100 parts of water, 12-50 parts of gelatin, 3-18 parts of glycerin, and 0.1-10 parts of a sweetener; and / or, the plant gel film is prepared from a plant hydrophilic gum solution, which comprises, by mass, 100 parts of water, 0.2-5 parts of a plant hydrophilic gum, 3-18 parts of glycerin, and 0.1-10 parts of a sweetener.

[0043] In an optional embodiment, in the gelatin solution, the mass ratio of gelatin to glycerol is 2.5-10; and / or the gelling power of the gelatin solution is 150-220 bloom g; and / or the gelatin solution further includes 0.01-0.5 parts of plant hydrophilic gum.

[0044] In an optional embodiment, the plant hydrophilic gum includes at least one of sodium alginate, gellan gum, xanthan gum, carrageenan, locust bean gum, guar gum, pectin, gum arabic, flaxseed gum and agar;

[0045] And / or, the sweetener includes sugar alcohol compounds, synthetic sugar substitutes or natural sugar substitutes.

[0046] In a second aspect, the present invention provides a method for screening edible popping beads using the quantitative evaluation method for edible popping bead taste described in any one of the aforementioned embodiments, wherein the score Y of the edible popping bead taste is ≥60.

[0047] In a third aspect, the present invention provides a method for comparing the taste of edible popping beads, and the score Y of the edible popping bead taste is calculated by the quantitative evaluation method of the edible popping bead taste described in any one of 1-8. The larger the Y value, the better the taste of the corresponding popping bead sample.

[0048] The present invention has the following beneficial effects:

[0049] The quantitative evaluation method for the taste of edible popping beads of the present invention does not require the popping beads to be taken orally. A series of in vitro experimental methods can be used to quantify the taste of the popping beads. The results are intuitive, easy to compare, the required amount of popping beads is small, the method is simple and fast, and the evaluation results obtained are highly consistent with the sensory evaluation results of traditional popping beads taken orally. The quantitative evaluation method for the taste of edible popping beads of the present application can be used to compare the taste of different popping bead products, and at the same time, the popping bead products with better taste can be quickly screened out. DETAILED DESCRIPTION

[0050] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, all are conventional products that can be purchased commercially.

[0051] In a first aspect, the present invention provides a method for quantitatively evaluating the taste of edible popping beads, wherein the edible popping beads include a core liquid and a rubber for wrapping the core liquid. The taste score Y of the edible popping beads is calculated according to Formula I:

[0052] Y=k+AX1+BX2+CX3+DX4+EX5+FX6+GX7+HX8 Formula I

[0053] Wherein, X1 is the disintegration time of the beads in the simulated oral fluid, and the unit of disintegration time is s;

[0054] X2 is the time it takes for the beads to completely dissolve in the simulated oral fluid, and the unit of the time is s;

[0055] X3 is the protein dissolution rate of the beads in the simulated oral fluid, and the unit of protein dissolution rate is %;

[0056] X4 is the swelling value of the beads in water, with the swelling unit being 1;

[0057] X5 is the value of the water activity of the bursting beads, and the unit of water activity is 1;

[0058] X6 is the value of the hardness of the bursting bead, and the unit of the hardness of the bursting bead is g;

[0059] X7 is the moisture content of the rubber, and the unit of moisture content is %.

[0060] X8 is the thickness of the rubber of the ball bursting, and the unit of the rubber thickness is mm;

[0061] k, A, B, C, D, E, F, G and H are all constants.

[0062] The quantitative evaluation method for the taste of edible popping beads in the present application can quantitatively score the taste of edible popping beads in vitro, and after experimental verification, the score Y obtained by the method of the present application is consistent with the results of traditional sensory evaluation, that is, the larger the score Y, the better the evaluation result obtained by traditional sensory evaluation, and the better the taste of the popping beads; conversely, the smaller the score Y, the worse the evaluation result obtained by traditional sensory evaluation, and the worse the taste of the popping beads. The taste of edible popping beads in the present application can guide the development of edible popping bead products and provide direction for the optimization of the taste of edible popping beads.

[0063] It should be noted that X1, X2, X3, X4, X5, X6, X7, and X8 in this application have no units, and are the numerical values ​​of the corresponding indicators of the popping beads to be evaluated. For example, in some embodiments, the in vitro disintegration time of the popping beads to be evaluated is 18.83s, the in vitro dissolution time is 156.59s, the protein solubility rate is 33.63%, the swelling capacity is 5.28, the water activity is 0.3847, the hardness is 1252g, the moisture content is 9.4%, and the rubber thickness is 0.090mm. When the quantitative evaluation method of the taste of edible popping beads of this application is used to evaluate them, X1, X2, X3, X4, X5, X6, X7, and X8 are 18.83, 156.59, 33.63, 5.28, 0.3847, 1252, 9.4, and 0.090, respectively.

[0064] It should be further explained that when the quantitative evaluation method of the taste of edible popping beads of the present application is used to evaluate the popping beads to be evaluated, if the units of the corresponding indicators X1, X2, X3, X4, X5, X6, X7, and X8 are different from the required units, the indicators can be converted. For example, when the in vitro disintegration time of the popping beads to be evaluated is known to be 0.5 min, it can be converted to 30 s. If X1 is directly recorded as 0.5, the corresponding coefficient A needs to be appropriately increased by 60 times, and the equation for calculating the Y value obtained can be considered to be equivalent to Formula I.

[0065] In an optional embodiment, k is -350 to -450;

[0066] and / or, A is 0.28 to 0.38;

[0067] and / or, B is -0.04 to -0.06;

[0068] and / or, C is 18.0 to 24.0;

[0069] and / or, D is 16.0 to 20.0;

[0070] and / or, E is 5.50 to 7.45;

[0071] and / or, F is 0.01 to 0.02;

[0072] and / or, G is 0.09 to 0.21;

[0073] And / or, H is 1.50 to 2.40.

[0074] In some embodiments, when the values ​​of k, A, B, C, D, E, F, G and H meet the above requirements, the quantitative evaluation method of the edible popping bead taste of the present application is used to evaluate the popping beads, which has better consistency with the traditional sensory evaluation results.

[0075] In an optional embodiment, the disintegration time refers to the time required for the core liquid of the popping bead to begin to flow out in the simulated oral fluid;

[0076] and / or, complete dissolution time refers to the time required for the rubber of the popping bead to completely dissolve in simulated oral fluid;

[0077] And / or, the protein dissolution rate refers to soaking the rubber of the popping bead in simulated oral fluid for a first predetermined time and measuring the ratio of the mass of protein dissolved in the simulated oral fluid to the total mass of protein in the rubber of the popping bead;

[0078] And / or, the swelling property refers to taking out the rubber after soaking it in water for a second preset time and calculating the ratio of the increase in mass before and after soaking to the mass of the rubber before soaking;

[0079] and / or, water activity is measured by a water activity meter;

[0080] and / or, the bursting bead hardness refers to the maximum hardness value measured in the compression mode of the texture analyzer when the bursting bead deformation is 30%;

[0081] And / or, the simulated oral fluid includes at least one of sodium chloride, ammonium nitrate, potassium chloride, potassium citrate, potassium dihydrogen phosphate, sodium dihydrogen urate, urea, sodium lactate, mucin, and α-amylase.

[0082] In an optional embodiment, the simulated oral fluid includes at least one of potassium chloride, sodium dihydrogen phosphate, sodium bicarbonate, magnesium chloride hexahydrate, ammonium carbonate, and sodium hydroxide.

[0083] In an optional embodiment, the thickness of the rubber is ≥0.05 mm; if the thickness of the rubber is too low, the relative error in measuring the thickness will be greater, which is not conducive to improving the accuracy of the quantitative evaluation method.

[0084] In an optional embodiment, the hardness of the popping beads is ≥300g. If the hardness is too low, the rubber texture is too soft and the popping feeling is too weak.

[0085] In an optional embodiment, the core liquid includes oil, and the oil includes at least one of plant-derived oil, animal-derived oil, and microbial-derived oil;

[0086] and / or, the popping bead core liquid includes oil-soluble flavor;

[0087] And / or, the rubber is selected from gelatin film or plant film.

[0088] In an optional embodiment, the gelatin film is prepared from a gelatin solution, which comprises, by mass, 100 parts of water, 12-50 parts of gelatin, 3-18 parts of glycerin, and 0.1-10 parts of a sweetener; and / or, the plant gel film is prepared from a plant hydrophilic gum solution, which comprises, by mass, 100 parts of water, 0.2-5 parts of a plant hydrophilic gum, 3-18 parts of glycerin, and 0.1-10 parts of a sweetener.

[0089] In an optional embodiment, in the gelatin solution, the mass ratio of gelatin to glycerol is 2.5-10; and / or the gelling power of the gelatin solution is 150-220 bloom g; and / or the gelatin solution further includes 0.01-0.5 parts of plant hydrophilic gum.

[0090] In an optional embodiment, the plant hydrophilic gum includes at least one of sodium alginate, gellan gum, xanthan gum, carrageenan, locust bean gum, guar gum, pectin, gum arabic, flaxseed gum and agar;

[0091] And / or, the sweetener includes a sugar alcohol compound, a synthetic sugar substitute or a natural sugar substitute, specifically including but not limited to at least one of erythritol, sorbitol, maltitol, mannose, xylitol, sucralose, aspartame, neotame, psicose, monk fruit sugar, and steviol glycosides.

[0092] In a second aspect, the present invention provides a method for screening edible popping beads using the quantitative evaluation method for edible popping bead taste described in any one of the aforementioned embodiments, wherein the score Y of the edible popping bead taste is ≥60.

[0093] In a third aspect, the present invention provides a method for comparing the taste of edible popping beads, and the score Y of the edible popping bead taste is calculated by the quantitative evaluation method of the edible popping bead taste described in any one of 1-8. The larger the Y value, the better the taste of the corresponding popping bead sample.

[0094] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0095] Example 1

[0096] In order to verify the accuracy of the quantitative evaluation method for the taste of edible popping beads in this application, edible popping bead samples were selected and the quantitative evaluation method for the taste of edible popping beads in this application and the traditional sensory evaluation method were used to evaluate the popping bead samples, which specifically includes the following steps.

[0097] Sample Description:

[0098] Edible popping bead samples 1-11 were prepared, wherein sample 1-5 was prepared according to the following method, and samples 6 to 11 were commercially available edible popping beads, wherein the formulas of samples 1-5 were shown in Table 1.

[0099] Table 1 Example / Comparative Example Popping Bead Formula (parts by mass)

[0100]

[0101] The edible popping beads in samples 1-5 were prepared as follows:

[0102] (1) Rubber solution preparation: According to the formula in Table 1, weigh the rubber raw materials respectively into the rubber tank, slowly stir and dissolve in boiling water bath until transparent, stir and mix, and keep warm at 75℃ for later use.

[0103] (2) Core solution preparation: Weigh ODO and algae oil according to the formula in Table 1, stir evenly at room temperature and set aside.

[0104] (3) Explosive bead dripping: a double-layer concentric dripping machine was used, and the setting parameters included: skin liquid temperature 80°C, skin liquid pump speed 6.0 rpm, core liquid temperature 25°C, core liquid pump speed 30 rpm, dripping rate 8 pellets / second, coolant (caprylic acid triglyceride) temperature 15°C, and coolant flow rate 15 L / min;

[0105] (4) Shaping: Immerse the prepared popping beads in the cooling liquid and refrigerate at 4°C for 0.5 h to set the shape;

[0106] (5) De-oiling: After shaping, the beads are centrifuged at low speed (1000 rpm for 10 min) to remove the surface coolant;

[0107] (6) Tumble drying: The de-oiled beads were tumble dried at 22°C and 35% RH (relative humidity) for 3 h.

[0108] (7) Soaking and cleaning: After drying, the beads were soaked in anhydrous ethanol for 10 min to remove the residual coolant on the surface, and then centrifuged at low speed (1000 rpm for 10 min) to remove excess alcohol;

[0109] (8) Balance: Place the dried popping beads in a balance room, set the balance temperature to 25°C and the humidity to 40%, balance for 12 hours, and then package.

[0110] Sample 6 is a commercially available popping bead product imported from Japan;

[0111] Comparative Examples 7 to 11 are different domestic commercial popping bead products.

[0112] Table 2 The bead-forming conditions and physical and chemical indicators of samples 1-5 after drying

[0113]

[0114] Note: The hardness and rubber thickness are the average values ​​of 10 explosive beads.

[0115] Samples 1-5 went smoothly during the dripping and drying processes, and had a high yield rate.

[0116] Sensory evaluation of popping beads

[0117] The sensory evaluation of popping bead texture is divided into two categories: one is biting evaluation, and the other is oral dissolution. For the sensory evaluation, a panel of 12 trained individuals (6 men and 6 women) was selected to conduct a sensory evaluation of the texture of popping bead samples 1-11. The scoring criteria are shown in Table 3.

[0118]

[0119] Table 3 Evaluation criteria for human sensory evaluation of edible popping beads

[0120]

[0121]

[0122] Taste sensory analysis results:

[0123] The popping bead samples 1-11 were tasted by the sensory evaluation panel members, and the taste sensory evaluation results are shown in Table 4, which is the average value of the 12 people.

[0124] Table 4 Taste sensory scoring results

[0125] sample Bite texture score Taste score of the chemical Overall taste score 1 3.74 3.96 3.85 2 4.5 3.7 4.1 3 4 4.3 4.15 4 2.27 2.18 2.23 5 2.42 2.28 2.35 6 4.14 4.5 4.32 7 1.6 2.2 1.9 8 2.1 2.86 2.48 9 2.34 2.44 2.39 10 2.94 3.35 3.145 11 3.34 3.2 3.27

[0126] Among them, sample 6 is an imported commercial edible popping bead that is recognized in the industry as having a good taste, and sample 7 is a commercial popping bead that is recognized as having a poor taste after sensory evaluation.

[0127] Establishment of a prediction model for taste score of food

[0128] 15 popping beads were randomly selected from popping bead sample 6 and popping bead sample 7, and the physical and chemical indicators of the popping beads were tested. The test method is as follows.

[0129] Test Method

[0130] (1) Disintegration time of popping beads in simulated oral fluid: Place 5 popping beads in 40 mL of prepared simulated oral fluid and place it in a 37°C environment. Start timing when the beads are placed in the fluid and observe whether the core fluid of the popping beads flows out. Record the time when the core fluid flows out.

[0131] (2) Complete dissolution time of the popping beads in the simulated oral fluid: Place 5 popping beads in 40 mL of the prepared simulated oral fluid and place it in a 37°C environment. Start timing when the beads are placed in the fluid to observe whether the popping bead rubber is completely dissolved and record the time it takes for the rubber to be completely dissolved.

[0132] (3) Protein dissolution rate: The core liquid was removed by squeezing the blasting beads and the rubber was collected. The mass of the rubber collected, M1, was recorded. The rubber was placed in simulated oral fluid to obtain a solid-liquid mixture with a solid content of 1:500 (w:v / g:ml). The mixture was heated in a 37°C water bath and dissolved for 120 s before removal. In this example, the protein concentration in the liquid was determined using the BCA kit. The protein dissolution rate was calculated as follows.

[0133]

[0134] (4) Swelling property: Cut the popping beads, squeeze them, and absorb the core liquid. Take a certain mass of the popping bead rubber, recorded as m1, and place it in 5 ml of 25℃ pure water to soak for 5 minutes. After taking it out, filter out the rubber until the absorbent paper can no longer absorb water under the filter. Weigh the weight m2 and calculate the swelling property according to the following formula.

[0135]

[0136] (5) Water activity of popping beads: The water activity of popping beads was measured by HD-7 intelligent water activity meter when the relative humidity of the environment was 40% to 60%.

[0137] (6) Hardness of the popping beads: The texture analyzer (Bolefi CT3) was used for the test in compression mode. The specific parameters were as follows: compression 30%, penetration rate 1.0 mm / s, waiting time 3 s, trigger point load 5 g, and one cycle.

[0138] (7) Moisture content: Cut the beads, remove the core liquid, and use a rapid moisture meter to measure the moisture content of the rubber.

[0139] (8) Rubber thickness of the popping bead: The thickness of the rubber was measured using a micrometer, and the average value was taken from five measurements.

[0140] The components of the simulated oral fluid used in the above tests were sodium chloride (1.594 g / L), ammonium nitrate (0.328 g / L), potassium chloride (0.202 g / L), potassium dihydrogen phosphate (0.636 g / L), urea (0.198 g / L), sodium lactate (0.146 g / L), and α-amylase 1500 U / mL.

[0141] The test results are shown in Table 5.

[0142] Table 5 Results of physical and chemical indicators of popping beads

[0143]

[0144]

[0145] The above test results were substituted into Y = k + AX1 + BX2 + CX3 + DX4 + EX5 + FX6 + GX7 + HX8. SPSS software was used, the function coefficients were standardized by Fisher, and the prior probability was assumed to be equal for all groups. Discriminant analysis was performed to establish a canonical discriminant function scoring equation. The values ​​of k, A, B, C, D, E, F, G and H in Y = k + AX1 + BX2 + CX3 + DX4 + EX5 + FX6 + GX7 + HX8 were obtained as shown in Table 6.

[0146] Table 6 Canonical discriminant function coefficients

[0147] A 0.337 B -0.048 C 20.554 D 17.283 E 6.461 F 0.013 G 0.146 H 1.886 k -429.491

[0148] The score Y for the popping taste can be calculated using Formula II:

[0149] Y=-425.491+0.337X1-0.048X2+20.554X3+17.283X4+6.461X5+0.013X6+0.146X7+1.886X8 Formula II

[0150] Popping bead sample taste rating

[0151] The physical and chemical indicators of the popping bead samples 1-5 and 8-11 were tested, and the test results are as follows.

[0152] Table 7 Physical and chemical indicators of samples 1-5, 8-11 Note: All indicators in Table 7 are the average values ​​of 10 popping beads.

[0153] Substituting the data in Table 7 into Formula II, the scoring results are shown in Table 8.

[0154] Table 8 Taste score prediction results

[0155] sample score 1 176.93 2 235.14 3 290.70 4 -204.05 5 -137.37 8 -112.73 9 -132.59 10 80.14 11 107.29

[0156] The scores are ranked from highest to lowest as follows: sample 3, sample 2, sample 1, sample 11, sample 10, sample 8, sample 9, sample 5, and sample 4. This is completely consistent with the sensory analysis order in Table 4, indicating that the present invention can better predict the taste of edible popping beads.

[0157] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A quantitative evaluation method for the taste of edible popping beads, characterized in that: The edible popping beads include a core liquid and a rubber for wrapping the core liquid. The score Y of the edible popping bead taste is calculated according to Formula I: Y=k+AX1+BX2+CX3+DX4+EX5+FX6+GX7+HX8 Formula I Wherein, X1 is the disintegration time of the beads in the simulated oral fluid, and the unit of disintegration time is s; X2 is the time it takes for the beads to completely dissolve in the simulated oral fluid, and the unit of the time is s; X3 is the protein dissolution rate of the beads in the simulated oral fluid, and the unit of protein dissolution rate is %; X4 is the swelling value of the beads in water, with the swelling unit being 1; X5 is the value of the water activity of the bursting beads, and the unit of water activity is 1; X6 is the value of the hardness of the bursting bead, and the unit of the hardness of the bursting bead is g; X7 is the moisture content of the rubber, and the unit of moisture content is %. X8 is the thickness of the rubber of the ball bursting, and the unit of the rubber thickness is mm; k, A, B, C, D, E, F, G and H are all constants.

2. The quantitative evaluation method for the taste of edible popping beads according to claim 1, characterized in that: k is -350 to -450; and / or, A is 0.28 to 0.38; and / or, B is -0.04 to -0.06; and / or, C is 18.0 to 24.0; and / or, D is 16.0 to 20.0; and / or, E is 5.50 to 7.45; and / or, F is 0.01 to 0.02; and / or, G is 0.09 to 0.21; And / or, H is 1.50 to 2.

40.

3. The quantitative evaluation method for the taste of edible popping beads according to claim 1, characterized in that: The disintegration time refers to the time required for the core liquid of the popping beads to begin to flow out in the simulated oral fluid; and / or, complete dissolution time refers to the time required for the rubber of the popping bead to completely dissolve in simulated oral fluid; And / or, the protein dissolution rate refers to soaking the rubber of the popping bead in simulated oral fluid for a first predetermined time and measuring the ratio of the mass of protein dissolved in the simulated oral fluid to the total mass of protein in the rubber of the popping bead; And / or, the swelling property refers to taking out the rubber after soaking it in water for a second preset time and calculating the ratio of the increase in mass before and after soaking to the mass of the rubber before soaking; and / or, water activity is measured by a water activity meter; and / or, the bursting bead hardness refers to the maximum hardness value measured in the compression mode of the texture analyzer when the bursting bead deformation is 30%; And / or, the simulated oral fluid includes at least one of sodium chloride, ammonium nitrate, potassium chloride, potassium citrate, potassium dihydrogen phosphate, sodium dihydrogen urate, urea, sodium lactate, mucin, and α-amylase.

4. The quantitative evaluation method for the taste of edible popping beads according to claim 1, characterized in that: The thickness of the rubber is ≥0.05mm; And / or, the hardness of the popping beads is ≥300g.

5. The quantitative evaluation method for the taste of edible popping beads according to claim 1, characterized in that: The core liquid includes oil, and the oil includes at least one of plant-derived oil, animal-derived oil, and microbial-derived oil; and / or, the core liquid includes oil-soluble flavor; And / or, the rubber is selected from gelatin film or plant film.

6. The quantitative evaluation method for the taste of edible popping beads according to claim 5, characterized in that: The gelatin film is prepared from a gelatin solution, which comprises, by mass, 100 parts of water, 12-50 parts of gelatin, 3-18 parts of glycerin, and 0.1-10 parts of a sweetener. And / or, the plant film is prepared from a plant hydrophilic gum solution, which comprises, by mass, 100 parts of water, 0.2-5 parts of plant hydrophilic gum, 3-18 parts of glycerol, and 0.1-10 parts of sweetener.

7. The quantitative evaluation method for the taste of edible popping beads according to claim 6, characterized in that: In the gelatin solution, the mass ratio of gelatin to glycerol is 2.5-10; and / or the gelling power of the gelatin solution is 150-220 bloom g; and / or the gelatin solution further comprises 0.01-0.5 parts of plant hydrophilic gum.

8. The quantitative evaluation method for the taste of edible popping beads according to claim 6, characterized in that: The plant hydrophilic gum comprises at least one of sodium alginate, gellan gum, xanthan gum, carrageenan, locust bean gum, guar gum, pectin, gum arabic, flaxseed gum and agar; And / or, the sweetener includes sugar alcohol compounds, synthetic sugar substitutes or natural sugar substitutes.

9. A method for screening edible popping beads using the quantitative evaluation method for the taste of edible popping beads according to any one of claims 1 to 8, characterized in that: The score Y of the edible popping pearl taste is ≥60.

10. A method for comparing the taste of popping edible beads, characterized in that: The score Y of the edible popping bead taste is calculated by the quantitative evaluation method of the edible popping bead taste described in any one of 1-8. The larger the Y value, the better the taste of the corresponding popping bead sample.

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