摘要
通过电子舌对宫保鸡丁味觉优化的可行性进行判断分析。实验通过改变3种主味调料添加量,设计不同的样品,然后进行味觉数据测定。通过实验的无味点进行设计,验证数据的有效性。对不同样品测定的数据进行分析,发现添加咸味成分可显著增加菜肴的咸味指标,且随着咸味物质添加量的增大,样品咸味也逐渐增大。添加酸味成分可明显增大样品的酸味,但酸味并不是随着浓度的增大一直增大,在一定范围内增大酸味物质浓度并不能起到改变酸味的作用;酸味的增大会引起咸味、鲜味和丰富性的变化。甜味改变,电子舌测定的数据没有形成很好的规律。最后得出结论,电子舌可以用来优化宫保鸡丁部分味觉参数,如酸味、咸味。
This paper explores the feasibility of using electronic tongue to optimize the taste of Kung Pao Chicken.In the experiment,different samples were designed by changing the addition amount of three main seasoning,and the taste data were measured.Firstly,the odorless point design of the experiment was used to verify the validity of the data.Secondly,the measurement data of different samples were analyzed,it was found that adding salty ingredients could significantly increase the salty index of dishes,and the salty taste of the samples gradually increased with the increased addition amount of salty substances.Adding sour ingredients could significantly increase the sour taste of the samples,but the sour taste didn’t increase with the increased concentration,increasing the concentration of sour substances within a certain range didn’t change the sour taste;the increased sour taste caused the change of salty,umami and rich taste.The sweet taste changed,and the data measured by electronic tongue didn’t form a good rule.Finally,the conclusion is drawn that electronic tongue can be used to optimize some taste parameters of Kung Pao Chicken,such as sour and salty taste.
作者
汪长钢
聂小伟
潘妍
贾红亮
WANG Chang-gang;NIE Xiao-wei;PAN Yan;JIA Hong-liang(Beijing Agricultural Vocational College,Beijing 102442,China;Weihai Ocean Vocational College,Weihai Shandong 264300,China)
出处
《北京农业职业学院学报》
2021年第3期33-38,共6页
Journal of Beijing Vocational College of Agriculture
基金
北京农业职业学院院级课题(XY-YF-16-26)
特色高水平院校建设项目—打造技术创新平台—食品营养与安全应用技术协同创新中心(PXM2021-157102-000005)。
关键词
电子舌
宫保鸡丁
调味料
味觉指标
electronic tongue
Kung Pao Chicken
seasoning
taste index
