一款胚芽八宝粥的智能感官以及稳定性评价

Intelligent sensory and stability evaluation of a mixed germ congee

以发芽糙米、发芽绿豆、发芽鹰嘴豆等为原料研制了营养丰富的胚芽八宝粥,采用了智能感官电子评价设备(电子舌和电子鼻)以及稳定性分析仪对胚芽八宝粥以及市面上9款八宝粥进行了口感、气味以及稳定性评价。结果表明:胚芽八宝粥的苦味、涩味值较小,咸味适中,口感较好,但是其味觉的丰富度最低;胚芽八宝粥的气味能够与其他9款八宝粥进行区分;10款八宝粥样品进行了稳定性测定,胚芽八宝粥的曲线斜率值(slope)最小,稳定性最好。相比于市面上的9款八宝粥,胚芽八宝粥不仅具备较好的口感和独特的气味,而且在保质期内分层析水的可能性最低。

A kind of nutritional mixed germ congee was made with germinated brown rice, germinated mungbean, and germinated chickpea. The taste, aroma and stability of germ mixed congee and nine congees on the market were evaluated with intelligent sensory electronic evaluation equipment （electronic tongue and electronic nose） and stability analyzer. The results showed that the bitterness and astringency of mixed germ congee was less, and the saltiness was moderate. Therefore,the taste of mixed germ congee was better. But its richness was the lowest. The smell of mixed germ congee could be distinguished from other nine congees. The slope of mixed germ eongee was minimal and its stability was the best. Compared with nine congees on the market, the mixed germ eongee not only had a good taste and unique smell, but also the possibility of its stratification during the storage was the lowest.