Simple evaluation method for umam intensity of compound umam seasoning

The invention discloses a simple evaluation method for umam intensity of a compound umam seasoning, and belongs to the field of food processing. The evaluation method mainly comprises the following steps: (1) preparing a test strip; (2) preparing a colorimetric card; (3) evaluating the umam intensity of the sample: preparing a solution according to sensory evaluation requirements in national standards of composite umam seasoning products, and filtering; taking the filtrate, soaking the test strip prepared in the step (1) in the filtrate in a dark place for 5-10 minutes, and taking out the teststrip; draining off the solution, and putting into a clean glass plate; putting into an air blast drying oven at 105-115 DEG C, and drying for 10-20 minutes in a dark place; and finally, comparing the developed test strip with the colorimetric card prepared in the step (2) to determine the umam intensity of the sample. The umam intensity evaluation method is simple and easy to implement, low in cost and suitable for indu