Standardized sensory evaluation method for gumming effect of a vegetable gum drink base

Abstract

This invention discloses a standardized sensory evaluation method for the gelation effect of plant-based beverage bases, belonging to the field of food processing technology. This invention uses a fluid outflow test at a predetermined height, employing fluid flow state, continuity, splashing, and foam stability as comprehensive evaluation criteria. No professional testing instruments are required; standardized evaluation can be achieved solely through human sensory perception. This method is not limited by the temperature of the base liquid and can be used in both hot and cold states. Users can flexibly adjust the amount of plant-based gelatin raw materials according to the water quality of their region and the product positioning, ultimately achieving standardized output with a unified evaluation standard. This invention is simple to operate, extremely low in cost, and suitable for use in all scenarios, including tea shops, chain restaurants, and industrial production. In industrial production, it can serve as a rapid sampling method to assist professional instrument testing. It solves the industry pain points of existing technologies, such as reliance on professional instruments for gelation evaluation, inability to standardize product output in stores, and poor adaptability to regional water quality. It can facilitate the large-scale implementation of natural plant-based bases, promote the reduction of artificial thickeners, stabilizers, and non-dairy creamer in the beverage industry, and drive the industry towards a natural and healthy direction.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a standardized sensory evaluation method applicable to plant-based gum beverage bases that does not require professional instruments. Background Technology

[0002] The determination of gelling effect in plant-based gelatinous beverages and desserts (such as tremella, peach gum, snow fungus, and saponin rice) generally relies on professional testing instruments such as viscometers and rheometers, which measure the viscosity and rheological properties of the fluid to determine the gelling effect. However, these instruments are expensive and complex to operate, making them suitable only for factory laboratories. Adapting them to the daily use needs of tea shops and small and medium-sized businesses presents significant challenges and costs.

[0003] Currently, the existing methods of judging product quality in stores mostly rely on the experience and visual observation of store staff, lacking a unified standard. This leads to significant differences in product quality between different stores and among different staff, resulting in inconsistent batch quality and making it difficult to achieve large-scale and standardized implementation. Furthermore, water hardness varies significantly across different regions of my country. Calcium and magnesium ions in hard water can affect the precipitation of plant-derived polysaccharides, making fixed raw material ratios unsuitable for the national market. Existing technologies lack a simple, low-cost, instrument-free, standardized sensory judgment method applicable to all scenarios, failing to address the existing pain points across the entire industry chain. Summary of the Invention

[0004] To address the aforementioned shortcomings of existing technologies, the present invention aims to provide a standardized sensory evaluation method for the gelation effect of plant-based gelatin beverage bases. This method requires no professional instruments and can be standardized solely through human senses. It is simple to operate, extremely low in cost, and suitable for use in all scenarios. Furthermore, it can flexibly adapt to differences in water quality in different regions, thus solving the core industry pain point of standardizing product output in stores.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is: a standardized sensory evaluation method for the gelation effect of plant-based gum beverage base, characterized in that the base liquid of the plant-based gum beverage to be tested is taken and allowed to flow out naturally from a predetermined height, and the gelation effect is comprehensively judged based on the fluid flow state, continuity, splashing situation and foam stability.

[0006] Furthermore, the plant-based gelatinous beverage base is preferably a beverage base made from tremella.

[0007] Furthermore, the predetermined height can be flexibly adjusted according to the actual usage scenario, preferably 20~30cm; the foam stability state can be flexibly adjusted according to the taste requirements of the target product, preferably: after liquid contact, a foam layer is formed, the foam does not break on a large scale, and it remains stably for 10~60 seconds (typically, the foam layer consists of bubbles the size of mung beans to soybeans).

[0008] Furthermore, the preferred fluid flow state is that the base liquid falls in a continuous flow state without obvious interruption or large-scale splashing.

[0009] Furthermore, the method is not limited by the temperature of the base liquid. Both hot and cold plant-based colloid beverage base liquids can be judged using this method, without the need for uniform temperature requirements. The cold state includes the range of room temperature and refrigerated temperature from 4℃ to 25℃.

[0010] Furthermore, this method is a universal judgment standard. Users can flexibly adjust the amount of plant-based gum raw materials according to the water quality of their area and the taste positioning of the target product. There is no need for uniform and fixed raw material ratio parameters. The final qualification judgment result of this method is used as the reference for product output.

[0011] Furthermore, the method does not require professional testing instruments and can be judged solely by human senses, making it suitable for use in all scenarios such as tea shops, chain restaurants, home preparation, and industrial production; in industrial production, it can be used as an auxiliary rapid sampling method to professional instrument testing.

[0012] Furthermore, qualified plant-based gum beverage base liquid can be directly used as a basic component of beverages and desserts without the need to add artificial thickeners, stabilizers, non-dairy creamer or other artificial food additives to adjust the consistency and taste.

[0013] This method is suitable for two types of qualified plant-based gel substrates, both of which meet the judgment criteria: - Refreshing substrate: It has good fluidity and falls in a silky strip when poured; a uniform foam layer (typically composed of bubbles the size of mung beans to soybeans) is formed on the liquid surface, covering most or all of the liquid surface, without large-scale rupture, and it can be stored stably for the specified duration.

[0014] - Thick base: It has a high viscosity and falls smoothly in a column when poured; if pumped and impacted, it can form a dense foam layer that floats stably on the liquid surface without large-scale breakage, thus having greater stability. Beneficial effects

[0015] The beneficial effects of this invention are as follows: (1) Easy to operate: No professional instruments or complicated training are required. Ordinary operators can quickly get started and complete the judgment within seconds. The learning cost is extremely low.

[0016] (2) Low cost: There are no equipment purchase and maintenance costs. Standardized judgment can be achieved solely through human senses. Compared with professional testing instruments, the cost is reduced by more than 99%, making it suitable for businesses of all sizes.

[0017] (3) Full-scenario and full-dimensional adaptation: Whether it is chain stores, small and medium-sized businesses, family use, or large-scale factory production, whether it is hot-cooked base or cold-refrigerated base, it can be directly used, solving the pain point that existing technologies can only be adapted to factory laboratories and only to hot samples.

[0018] (4) Extremely strong regional adaptability: The unified result judgment standard does not force a fixed raw material ratio. Merchants can flexibly adjust the amount of plant gum raw material according to the local water hardness, perfectly adapting to the differences in water quality in different regions, and truly achieving standardized implementation that is not affected by regional water quality.

[0019] (5) High degree of standardization: The unified judgment logic greatly reduces the differences in products produced by different stores, different employees and different batches, and realizes the large-scale and standardized replication of plant colloid base, which helps the beverage industry upgrade to health.

[0020] (6) Health orientation: By standardizing the determination of the gelling effect of natural plant gums, it can help replace artificial thickeners, stabilizers, non-dairy creamer and other artificial food additives with natural gums, which is in line with the trend of healthy consumption. Detailed Implementation

[0021] The present invention will be further described in detail below with reference to specific embodiments. The following embodiments are only used to illustrate preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention.

[0022] Example 1: Implementation of Hot Base for Tea Beverage Stores This embodiment is adapted for determining the daily hot beverage output of chain tea shops. The specific steps are as follows: 1. Liquid collection: Store staff use a food-grade liquid collection cup to collect the hot, untreated tremella beverage base liquid from a heated insulated container.

[0023] 2. Test: Raise the liquid collection cup to the preferred predetermined height of 25cm, and slowly and evenly pour the base liquid in the cup into the receiving cup below, observing the fluid state throughout the process.

[0024] 3. Judgment: If the fluid is observed to be smooth and continuous without interruption or large-scale splashing, and a foam layer is formed on the surface of the receiving cup, and the foam remains stable for 30 seconds without large-scale rupture, it is judged as qualified.

[0025] 4. Subsequent use: The qualified base liquid can be used directly to make milk tea, ginger tea, fruit tea and other beverages without the need to add artificial thickeners, stabilizers, non-dairy creamer and other artificial food additives.

[0026] Example 2: Factory Cold Substrate Production Example This embodiment is adapted to the quality inspection process of cold-filled products in a beverage factory. The specific steps are as follows: 1. Liquid collection: Factory quality inspectors collect the base liquid of the tremella beverage to be tested, which has been cooled to room temperature, from the aseptic production line.

[0027] 2. Test: Raise the collection cup to a predetermined height of 22cm, slowly pour the base liquid into the receiving cup, and observe the fluid state.

[0028] 3. Judgment: If the fluid is observed to flow continuously without interruption or splashing, and a foam layer forms on the liquid surface and remains stably for 20 seconds, it is deemed qualified and can proceed to the aseptic filling stage.

[0029] Example 3: Adaptation Examples for Regions with Different Water Quality This embodiment is adapted for standardized implementation in regions with different water hardness levels, as detailed below: 1. In hard water areas of northern China (Baotou, Inner Mongolia, water hardness 450mg / L): Using a 5.8L heating container, add 50g of pre-cleaned dried white fungus units, cook, and then test using this method. If the result meets the qualified standard, the product can be stably produced.

[0030] 2. Southern soft water areas (Suzhou, Jiangsu, water hardness 80mg / L): Using the same 5.8L heating container, only 35g of pre-cleaned dried white fungus units need to be added. After cooking, the product can be tested using this method to achieve the same qualified standard and produce the same quality product.

[0031] Both regions adopted this method as a unified judgment standard, which can achieve standardized output nationwide without the need to force fixed raw material usage.

[0032] Example 4: Adaptation Examples of Products with Different Concentrations This embodiment is adapted to the needs of products with different positioning, as detailed below: 1. Refreshing tea beverage products: Merchants use a low amount of tremella units to prepare the base. If it passes the test of this method, it can be used in the compounding of refreshing beverages such as fruit tea and coffee, ensuring a clear and smooth taste.

[0033] 2. Rich and creamy dessert products: Merchants use a high amount of tremella units to prepare a high-viscosity base. If it passes the test of this method, it can be used to make rich and creamy products such as milk tea and desserts, ensuring a smooth and creamy taste.

[0034] This method is used as a unified judgment standard for both types of products, which can be flexibly adapted to different product positioning while ensuring stable output.

[0035] Comparative Example 1: Existing Professional Instrument Judgment Methods The gelation effect of plant-based gum beverage base liquid was tested using a commercially available rotational viscometer. The industry-recognized typical acceptable viscosity range for base liquid is 110~130 mPa·s. The results of this method are highly consistent with the industry's general acceptance standard. However, the viscometer costs approximately 2000 yuan, requires professional training to operate, and takes 1~5 minutes per test, making it far less simple, low-cost, and easy to implement than the method of this invention.

Claims

1. A standardized sensory evaluation method for the gelation effect of a plant-based gelatinous beverage base, characterized in that, Take the base liquid of the plant-based gum beverage to be tested and let it flow out naturally from a predetermined height. The quality of the gelling effect is judged by comprehensively considering the fluid flow state, continuity, splashing, and foam stability.

2. The method according to claim 1, characterized in that, The preferred plant-based gelatinous beverage base is made from tremella.

3. The method according to claim 1, characterized in that, The predetermined height is 20~30cm; the foam stability state is: after contact with liquid, a foam layer is formed, the foam does not break over a large area, and it remains stable for 10~60 seconds.

4. The method according to claim 1, characterized in that, The fluid flow state is as follows: the base liquid falls in a continuous flow state, without obvious interruption of flow or large-scale splashing.

5. The method according to claim 1, characterized in that, The method is not limited by the temperature of the base liquid. Both hot and cold plant-based colloid beverage base liquids can be judged using this method, without the need for uniform temperature requirements.

6. The method according to claim 1, characterized in that, This method serves as a general standard for judgment. Users can flexibly adjust the amount of plant-based gum raw materials according to the water quality of their area and the taste of the target product, and use the judgment results of this method as a reference for product output.

7. The method according to claim 1, characterized in that, The method requires no professional testing instruments and can be judged solely by human senses. It is suitable for use in all scenarios, including tea shops, chain restaurants, home preparation, and industrial production. In industrial production, it can be used as an auxiliary rapid sampling method to professional instrument testing.

8. The method according to claim 1, characterized in that, Qualified plant-based gum beverage base liquid can be used directly as a basic component of beverages and desserts without the need to add artificial thickeners, stabilizers, non-dairy creamer or other artificial food additives to adjust the consistency and taste.