Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of detection method and measurement method, which is applied in the direction of testing food, dairy products, material inspection products, etc., and can solve problems such as advanced adulteration
Active Publication Date: 2015-01-07
BRIGHT DAIRY & FOOD CO LTD
View PDF1 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Although these methods can judge the quality of milk to a certain extent, it is difficult to take into account both the technical personnel's requirements for equipment and instrument operation and the targeted high-level adulteration at the same time, which has certain limitations.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1-20
[0029] Different raw milk samples and adulterated cow milk added with different adulterants are selected, and adulteration detection is performed according to the method of the present invention. The specific components are shown in Table 1 below:
[0030] Table 1 Sample composition of Examples 1-20
[0031] Example
Type of sample (adultant)
Water content
Adulteration
1
Normal milk
0
0
2
Normal milk
0
0
3
Normal milk
0
0
4
Normal milk
0
0
5
Normal milk
0
0
6
Normal milk
0
0
7
Normal milk
0
0
8
Normal milk
0
0
9
Normal milk
0
0
10
Normal milk
0
0
11
Adulterated milk (reduced fat 50% milk + butter)
0
50％
12
Adulterated milk (non-dairy fat)
5％
5％
13
Adulterated milk (ammonium salt)
5％
10％
14
Adulterated milk (urea)
5％
5％
15
Adulterated milk (gelatin protein)
5％
7％
16
Adulterated milk (melamine)
5％
7％
17
Adulterated milk (non-dairy fat + melamine + d...
Embodiment 21
[0045] For raw milk, the total solids, fat, lactose content, and freezing point determined by the method in Example 1 were 12.79g / 100g milk, 3.62g / 100g milk, 4.99g / 100g milk and -0.533°C, respectively. The calculated Q factor is 0.000411, which is judged to be normal according to the evaluation system. The sample is raw milk for production that meets the standard. The evaluation result is consistent with the actual sample.
Embodiment 22
[0047] Raw milk (adulterated with water, non-dairy fat, ammonium salt, dextrin, the amount of water is 5%, and the amount of non-dairy fat, ammonium salt, and dextrin is 7% each, the unit is the same as in Example 1), according to the implementation The method of Example 1 measured total solids, fat, lactose content and freezing point as 10.9g / 100g milk, 3.11g / 100g milk, 4.96g / 100g milk and -0.609°C, respectively. The calculated Q factor is -0.01779. According to the evaluation system, it is judged to be adulterated. This sample is adulterated raw milk with whey added. The evaluation result is consistent with the actual sample.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a method for detecting milk adulteration. The method comprises the following steps: (1) respectively measuring total milk solid based on g / 100g of milk, fat based on g / 100g of milk, an ice point based on DEG C, and milk sugar based on g / 100g of milk, and orderly marking numerical values to be ST, Fat, FPD and La; (2) substituting the total solid content of the milk, the fat content, the ice point and the milk sugar content into the following formula to calculate a characteristic index coefficient Q, Q=(1.486Fat-ST+7.229)*(-0.074Lac-FPD-0.166); (3) judging whether the milk is adulterated or not according to the milk characteristic index coefficient Q, and judging the milk to be normal when the numerical value of Q meets the condition that Q is smaller than or equal to 0.0036 and greater than or equal to -0.0036, and judging the milk to be adulterated milk when the numerical value of Q is smaller than -0.0036 or greater than 0.0036. The method for measuring the milk sugar content is a milk sugar measuring method in import and export milk and milk products. The colorimetric blank dilution ratio of the measured milk is 20-25 fold. The method is comprehensive, effective and fast.
Description
Technical field [0001] The invention belongs to the field of milk quality evaluation, and specifically relates to a detection method of milk adulteration. Background technique [0002] In recent years, my country’s dairy industry has developed rapidly and its product structure has undergone great changes. It has become a modern food manufacturing industry with advanced technology and equipment, a relatively complete range of products, and a beginning to take shape. With the gradual improvement of people’s living standards, the dairy product consumer market will With continuous expansion and maturity, China will become the world's largest potential market for dairy products consumption. However, many problems and hidden dangers have also arisen during the development of the dairy industry, and the safety problems caused by adulteration of dairy products are endless. [0003] In recent years, the research on the detection of adulteration of dairy products has continuously made new pr...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more