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Method for identifying brewed sauce and prepared sauce based on partial least squares (PLS) method

A least partial squares method and technology for brewing soy sauce, which is applied in the field of infrared spectroscopy analysis, can solve problems such as few reports, and achieve the effect of high accuracy and simple operation

Inactive Publication Date: 2011-05-11
SOUTHWEST UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few reports on the methods of distinguishing brewed soy sauce and preparing soy sauce by Fourier transform mid-infrared spectroscopy and least partial squares method

Method used

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  • Method for identifying brewed sauce and prepared sauce based on partial least squares (PLS) method
  • Method for identifying brewed sauce and prepared sauce based on partial least squares (PLS) method
  • Method for identifying brewed sauce and prepared sauce based on partial least squares (PLS) method

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Embodiment Construction

[0021] In order to make the objectives, technical solutions and advantages of the present invention clearer, the preferred embodiments of the present invention will be described in detail below.

[0022] 1Materials and methods

[0023] 1.1 Materials and instruments

[0024] Brewed soy sauce was provided by Chongqing Quality and Technical Supervision Bureau; acid hydrolyzed vegetable protein liquid was purchased from Sichuan Hengtai Food Co., Ltd.

[0025] Spectrum GX Fourier Transform Infrared Spectrometer, manufactured by Perkin Elmer; ALPAAI-4LSC mid-infrared DTGS detector, manufactured by Christ Company, USA.

[0026] 1.2 Sample preparation and spectrum collection

[0027] The preparation of soy sauce is obtained by mixing different proportions of acid hydrolyzed vegetable protein liquid in brewed soy sauce. A total of 10% by volume of hydrolyzed liquid, 20% by volume of hydrolyzed liquid, 30% by volume of hydrolyzed liquid, and 40% by volume of hydrolyzed liquid are added. Five grou...

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Abstract

The invention relates to a method for identifying brewed sauce and prepared sauce based on a partial least squares (PLS) method. The method comprises the following specific steps: acquiring a standard infrared atlas, establishing a PLS identification model, and judging. in the method, an infrared spectrum in Fourier transform is combined with the PLS, and class analysis is carried out on the brewed sauce, hydrolyzed vegetable protein (HVP) and the prepared sauce obtained by adding HVPs at different weight ratios (10-50%). The method is easy to operate, has high accuracy, can effectively detect the additive amount of HVP in the prepared sauce, and has the maximum deviation which is less than 3.5% and is suitable for industrial application.

Description

Technical field [0001] The invention relates to the field of infrared spectroscopy analysis, in particular to an identification method for brewing soy sauce and preparing soy sauce. Background technique [0002] Soy sauce is a traditional condiment in my country with a long history. Brewed soy sauce is made from soybeans, wheat, etc., and fermented by microorganisms such as Aspergillus niger and Aspergillus oryzae. The preparation of soy sauce is based on brewing soy sauce, mixed with acid hydrolyzed vegetable protein solution, food additives, etc., which can effectively save production time and cost, and meet various indicators such as soy sauce amino acid nitrogen. Due to the price difference between brewed soy sauce and prepared soy sauce, many unscrupulous vendors sell the prepared soy sauce under the name of brewed soy sauce in pursuit of high returns, which seriously harms the interests of consumers. Therefore, the identification of brewed soy sauce and prepared soy sauce...

Claims

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Application Information

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IPC IPC(8): G01N21/35G01N21/3577
Inventor 赵国华明建刘嘉邱丹丹
Owner SOUTHWEST UNIVERSITY
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