Wheel-shaped model for evaluating sensory flavor of white spirit

Abstract

The utility model belongs to the technical field of white spirit tasting and identification, and particularly relates to a wheel-shaped model for evaluating the sensory flavor of white spirit, which comprises a first plate, a connecting plate is arranged on the first plate, a writing plate is connected to the end part of the connecting plate, a wheel-shaped model is placed on the writing plate, a white spirit bearing assembly is arranged on the first plate, the wheel-shaped model comprises three circular rings, and each circular ring on the wheel-shaped model is divided into twenty-four fan-shaped grids. According to the utility model, objectiveness, comprehensiveness and datamation of sensory evaluation of the white spirit are realized. In the experimental application of finished wine, the method is proved to have a remarkable effect in the aspects of improving the accuracy, reliability and intuition of sensory evaluation. The device provided by the utility model provides important technical support for the development of the white spirit industry, contributes to promoting the progress of the white spirit industry in the aspects of quality control, product innovation, market promotion and the like, and can more comprehensively analyze the sense organ and the taste of the white spirit.

Description

TECHNICAL FIELD

[0001] The utility model belongs to liquor tasting technical field, concretely relates to a wheel model for liquor sensory flavor evaluation. BACKGROUND

[0002] Chinese liquor is one of the world's six major distilled liquors, has unique style and profound cultural heritage. A variety of flavor systems and solid, semi-solid brewing techniques make it unique in the global liquor industry. However, the traditional evaluation method of liquor is difficult to describe the characteristics of liquor comprehensively and accurately, which limits the development of liquor industry and the understanding of liquor quality by consumers to some extent, therefore the utility model provides a wheel model for liquor sensory flavor evaluation. UTILITY MODEL CONTENT

[0003] The utility model aims at providing a wheel model for liquor sensory flavor evaluation, which can analyze the liquor sensory and taste more comprehensively.

[0004] The utility model adopts the technical scheme as follows:

[0005] A wheel model for liquor sensory flavor evaluation, comprising a first plate, a connecting plate is arranged on the first plate, a writing plate is connected to the end of the connecting plate, a wheel model is placed on the writing plate, a liquor bearing assembly is arranged on the first plate, the wheel model comprises three annular rings, each annular ring on the wheel model is divided into twenty-four sectoral cells.

[0006] Preferably, the liquor bearing assembly comprises a base arranged on the first plate, a test tube groove is formed in the base, a liquor containing test tube is placed in the test tube groove, and the height of the liquor containing test tube is higher than the depth of the test tube groove.

[0007] Preferably, a first inclined rod is connected to the upper end of the side of the base, a rotating shaft is movably arranged at the end of the first inclined rod, a second inclined rod is movably connected to the rotating shaft, and a cover ring is connected to the second inclined rod.

[0008] Preferably, a circular groove is formed in the inside of the cover ring, a detachable sealing gasket is placed in the circular groove, and the sealing gasket and the upper end face of the liquor containing test tube are matched with each other.

[0009] Preferably, an installation rod is arranged on the first plate, a miniature fan and a press switch are arranged on the installation rod in an inclined manner, and the press switch and the side wall of the cover ring are matched with each other.

[0010] Preferably, the miniature fan comprises a wind pipe arranged on the installation rod, the wind pipe is directed to the rotating shaft, a motor is arranged at the lower end of the wind pipe, a fan blade is arranged at the output end of the motor, and the diameter of the motor is smaller than the inner diameter of the wind pipe.

[0011] The technical effects achieved by the utility model are as follows:

[0012] The utility model successfully improves the liquor flavor wheel and its evaluation system, realizes the objectification, comprehensiveness and data of the liquor sensory evaluation by fusing the sensory evaluation method. In the experimental application of the original liquor and the finished liquor of a liquor company, the method proves the remarkable effect in improving the accuracy, reliability and intuitiveness of the sensory evaluation. The utility model provides important technical support for the development of the liquor industry, helps to promote the progress of the liquor industry in quality control, product innovation and market promotion, and also provides more scientific and accurate liquor tasting basis for consumers, which can more comprehensively analyze the liquor sensory and taste. BRIEF DESCRIPTION OF DRAWINGS

[0013] Fig. 1 is the overhead structure schematic diagram of a wheel-shaped model for liquor sensory flavor evaluation of the utility model;

[0014] Fig. 2 is the three-dimensional structure schematic diagram of a wheel-shaped model for liquor sensory flavor evaluation of the utility model;

[0015] Fig. 3 is the sectional structure schematic diagram of the liquor bearing assembly, the micro fan and the press switch in the utility model.

[0016] In the drawings, the component list represented by each sign is as follows:

[0017] 1, first plate;2, connecting plate;3, writing board;4, wheel-shaped model;5, liquor bearing assembly;6, mounting rod;7, micro fan;8, press switch;501, base;502, liquor containing test tube;503, first inclined rod;504, rotating shaft;505, second inclined rod;506, cover ring;507, sealing gasket;701, air pipe;702, motor;703, fan blade. DETAILED DESCRIPTION

[0018] In order to make the purpose and advantages of the utility model more clear and explicit, the utility model is specifically described below in combination with examples. It should be understood that the following text is only used to describe one or several specific implementation manners of the utility model, and does not strictly limit the specific protection range requested by the utility model.

[0019] For example, Figs. 1-3As shown, a wheel-shaped model for sensory flavor evaluation of baijiu (Chinese liquor) includes a first plate 1, a connecting plate 2 on the first plate 1, a writing board 3 connected to the end of the connecting plate 2, a wheel-shaped model 4 placed on the writing board 3, a baijiu carrying component 5 on the first plate 1, and a wheel-shaped model 4 including three rings, each ring of the wheel-shaped model 4 being divided into twenty-four fan-shaped grids. The wheel-shaped model 4 is made of paper and placed on the writing board 3 to realize the evaluation and recording of baijiu.

[0020] like Figs. 1-3 As shown, this invention achieves better aroma appreciation by setting up a liquor-carrying component 5, and simultaneously evaluates the liquor by tasting it. Specifically, in the evaluation process, the liquor flavor wheel is improved by combining traditional Chinese liquor evaluation experience. In terms of aroma evaluation, it not only distinguishes between fermentation aroma, raw material aroma, and aging aroma, but also further subdivides each aroma. For example, the fermentation aroma is clearly defined with specific types such as cellar aroma and yeast aroma; the raw material aroma details the aroma characteristics of different grains such as sorghum aroma and rice aroma. In terms of taste and mouthfeel evaluation, a more precise quantitative standard is introduced, dividing it into 5 intensity levels, from faint to strong, enabling tasters to more accurately describe the sensation of liquor in the mouth. The improved flavor evaluation wheel model 4 is constructed with aroma, taste, and mouthfeel as the main dimensions. During evaluation, the taster first analyzes the aroma of the liquor sample, selects specific types from fermentation aroma, raw material aroma, and aging aroma, and labels their corresponding intensity. Next, the flavor of the sample is evaluated, including sweetness, sourness, bitterness, and saltiness, with the strength also noted. Finally, the mouthfeel of the sample is assessed, including its richness, smoothness, and fullness, with the strength also noted. This process allows for a comprehensive, detailed, and data-driven evaluation of a sample, thus achieving a concrete assessment of the baijiu.

[0021] Preferably, the liquor-carrying component 5 includes a base 501 disposed on a first plate 1, a test tube groove formed inside the base 501, a liquor-containing test tube 502 placed inside the test tube groove, the height of the liquor-containing test tube 502 being greater than the depth of the test tube groove; a first inclined rod 503 is connected to the upper side of the base 501, a rotating shaft 504 is movably disposed at the end of the first inclined rod 503, a second inclined rod 505 is movably connected to the rotating shaft 504, and a cap ring 506 is connected to the second inclined rod 505; a circular groove is formed inside the cap ring 506, and a liquor-containing test tube 502 is placed inside the circular groove. A removable sealing gasket 507 is fitted to the upper surface of the wine-containing test tube 502; a mounting rod 6 is provided on the first plate 1, and a tilted miniature fan 7 and a push switch 8 are mounted on the mounting rod 6. The push switch 8 is fitted to the side wall of the cover ring 506; the miniature fan 7 includes a duct 701 mounted on the mounting rod 6, the duct 701 facing the rotating shaft 504, a motor 702 is provided at the lower end of the duct 701, and a fan blade 703 is provided at the output end of the motor 702. The diameter of the motor 702 is smaller than the inner diameter of the duct 701.

[0022] As Figs. 1-3 shown, in the actual process of smelling, the sample liquor to be evaluated is placed in the test tube 502, and then placed in the test tube slot of the base 501, the cover ring 506 is closed, the micro fan 7 is powered on, when the wine taster opens the cover ring 506, the cover ring 506 rotates 90° around the rotating shaft 504, and the side wall of the cover ring 506 just presses the corresponding motor 702 of the press switch 8 to blow, so that the wine aroma dispersed in the air is blown to the wine taster, so that the wine taster can smell the wine aroma more clearly, and when the cover ring 506 is re-covered, the micro fan 7 stops working.

[0023] As Figs. 1-3 shown, when the micro fan 7 works, the motor 702 drives the fan blade 703 to rotate, realizing blowing from the rotating shaft 504 to the upper side, and the connection circuit between the micro fan 7 and the press switch 8 is well known, which will not be repeated here.

[0024] In actual use of the utility model: select 10 base wines and 10 finished products of a liquor company as experimental objects (experimental group), organize a team of professional wine tasters to evaluate according to the improved flavor wheel evaluation method. The wine taster analyzes the wine sample one by one under strict environmental conditions, and records the data of each sensory evaluation index in the flavor wheel evaluation table. Then repeat 2 base wines and 3 finished products (verification group), compare the differences of the same wine sample, in order to verify whether the single liquor sample can be expressed by numbers and words. In order to strengthen the experimental effect, the samples with large style difference are specially selected for evaluation, 20 flavor wheel evaluation tables recorded by the wine taster are sorted and input into the computer, then the wine taster evaluates 5 wine samples again, but does not inform the wine sample number, and records the results in the flavor wheel evaluation table again, according to the evaluation result data, the wine sample is searched in the computer, and it is judged whether the sample in this evaluation and the sample in the previous result are the same wine sample. For example, verification No. 1 retrieves the result of base wine No. 2, and the actual wine sample is also base wine No. 2, which means that the flavor wheel objectification expression is correct. After the statistical data of all experiments are completed, the result shows that the wine sample name retrieved by the verification sample is completely consistent with the actual use of the sample. Therefore, it can be explained that the improved flavor wheel chart and its evaluation method can clearly show the difference between each wine sample, and the wine body quality which can only be understood but not spoken is expressed in an objectified way.

[0025] The experimental results show that the improved flavor evaluation wheel model and its evaluation method effectively improve the accuracy and reliability of sensory evaluation. The evaluation consistency between wine tasters is significantly improved, and the influence of subjective factors on the evaluation results is reduced. At the same time, the data and graphical expression form makes the characteristics of the liquor more intuitive, and facilitates the analysis and storage of specific liquor samples. For enterprises, this method helps to optimize the liquor body design. The liquor designer can store the already blended samples on the computer. The new target sample only needs to express the flavor wheel of the target liquor sample to retrieve the information in the storage directory, such as the liquor sample name, batch number, and combination method, which greatly improves the work efficiency of the liquor body designer. In the future, based on this, the designed finished liquor and the corresponding base liquor can be expressed in the flavor wheel. The computer can be used for liquor blending by accurately replacing a certain base liquor sample.

[0026] The utility model successfully improves liquor flavor wheel and its evaluation system, realizes the objectification, comprehensive and data of liquor sensory evaluation through the fusion sensory evaluation method. In the experimental application of the original liquor and finished liquor of a liquor company, it is proved that the method has significant effect in improving the accuracy, reliability and intuitiveness of sensory evaluation. The utility model provides important technical support for the development of liquor industry, helps to promote the progress of liquor industry in quality control, product innovation and market promotion, and also provides more scientific and accurate liquor tasting basis for consumers.

[0027] The above is only the preferred embodiment of the utility model, it should be pointed out that, for ordinary skilled person in the art, without departing from the principle of the utility model, can make a number of improvements and refinements, these improvements and refinements should also be regarded as the protection scope of the utility model. The structure, device and operation method not specifically described and explained in the utility model are implemented according to conventional means in the field, unless otherwise specified and limited.

Claims

1. A wheel model for sensory flavor evaluation of Baijiu, characterized in that: Including first board (1), be equipped with connecting plate (2) on first board (1), connecting plate (2) end is connected with writing board (3), writing board (3) is placed with wheel model (4), first board (1) is provided with baijiu bearing assembly (5), wheel model (4) includes three annular rings, every annular ring on wheel model (4) is divided into twenty-four sector.

2. The wheel-shaped model for sensory flavor evaluation of Baijiu according to claim 1, characterized in that: The Baijiu bearing assembly (5) includes a base (501) disposed on the first plate (1), a test tube slot is formed in the base (501), and a wine containing test tube (502) is placed in the test tube slot. The height of the wine containing test tube (502) is higher than the depth of the test tube slot.

3. The wheel-shaped model for sensory flavor evaluation of Baijiu according to claim 2, characterized in that: The base (501) is connected with a first inclined rod (503) on the upper end side, the first inclined rod (503) is movably provided with a rotating shaft (504) at the end, the rotating shaft (504) is movably connected with a second inclined rod (505), and the second inclined rod (505) is connected with a cover ring (506).

4. The wheel-shaped model for sensory flavor evaluation of Baijiu according to claim 3, characterized in that: The cover ring (506) is internally provided with a circular groove, and a detachable sealing gasket (507) is placed in the circular groove. The sealing gasket (507) and the upper end face of the wine containing test tube (502) are mutually adapted.

5. The wheel-shaped model for sensory flavor evaluation of Baijiu according to claim 4, characterized in that: The first plate (1) is provided with a mounting rod (6), the mounting rod (6) is mounted with an inclined micro fan (7) and a press switch (8), the press switch (8) and the side wall of the cover ring (506) are mutually adapted.

6. The wheel-shaped model for sensory flavor evaluation of Baijiu according to claim 5, characterized in that: The micro fan (7) includes a wind pipe (701) mounted on the mounting rod (6), the wind pipe (701) faces the rotating shaft (504), the lower end of the wind pipe (701) is provided with a motor (702), the output end of the motor (702) is provided with a fan blade (703), and the diameter of the motor (702) is smaller than the inner diameter of the wind pipe (701).

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