Rapid determination method and rapid determination system for adulterated starch in food based on near infrared spectrum

A near-infrared spectroscopy and food adulteration technology is applied in the field of rapid determination methods and systems for food adulteration starch, which can solve the problems of detecting chocolate adulteration, the stable influence of market order, etc., and achieve the effect of high prediction accuracy.

Inactive Publication Date: 2014-09-03
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, many illegal manufacturers adulterate a large amount of starch in chocolate to replace cocoa for profit
This act of deceiving consumers has undoubtedly had a serious impact on the stability of the market order
However, there are not many reports on the detection of chocolate adulteration at home and abroad. CheMan et al. have used mid-infrared spectroscopy combined with stoichiometric methods to identify the use of animal fat instead of cocoa butter in chocolate.
And for the research of discriminating adulterated starch in chocolate, there is still no report at home and abroad

Method used

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  • Rapid determination method and rapid determination system for adulterated starch in food based on near infrared spectrum
  • Rapid determination method and rapid determination system for adulterated starch in food based on near infrared spectrum
  • Rapid determination method and rapid determination system for adulterated starch in food based on near infrared spectrum

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Embodiment 1

[0055] figure 1 The near-infrared spectrum of chocolate and adulterated chocolate provided for the embodiments of the present invention; figure 2 RMSECV and R corresponding to different principal factor numbers in the optimization model provided for the embodiment of the present invention cv 2 ; image 3 The correlation analysis between the near-infrared predicted value and the real value in the verification set provided by the embodiment of the present invention; Figure 4 The flow chart of the method for the rapid determination of food adulterated starch based on near-infrared spectroscopy provided by the embodiment of the present invention is shown in the figure: the method for the rapid determination of food adulterated starch based on near-infrared spectroscopy provided by the present invention includes the following steps:

[0056] S1: collect the near-infrared spectrum of the sample to be tested;

[0057] S2: performing spectral preprocessing on the near-infrared s...

Embodiment 2

[0097] This embodiment takes chocolate and adulterated starch as detection objects to describe in detail the method for fast determination of chocolate adulterated starch by near-infrared spectroscopy, specifically as follows:

[0098] Preparation of experimental materials: Dijifu cocoa mass: Sinodis Food (Shanghai) Co., Ltd.; Dijifu cocoa butter: Sinodis Food (Shanghai) Co., Ltd.; sweet potato starch: Chengdu Yangtian Food Co., Ltd. and Chongqing Jia Xian Food Co., Ltd.; corn starch: Chongqing Jiaxian Food Co., Ltd. and Chongqing Qinxin Food Co., Ltd.; white sugar: Chongqing Meidu Food Co., Ltd.

[0099] Preparation of adulterated chocolate: First, accurately weigh cocoa liquor and starch according to Tables 1 and 2. Then, melt the weighed cocoa liquor and cocoa butter at 40-50° C. in advance. Then, the accurately weighed ingredients were mixed and stirred evenly at 45°C. Cool the evenly mixed chocolate to 29°C and maintain it for 1min, then cool to 27°C and maintain it for...

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Abstract

The invention discloses a rapid determination method for adulterated starch in food based on near infrared spectrum. The method comprises the following steps: collecting the near infrared spectrum of chocolates with different starch adulteration ratios; carrying out spectral pretreatment; building a prediction model; and then predicting an infrared spectrum of an unknown sample through the model so as to finally obtain the measured value of the content of starch in chocolates. The rapid determination method for adulterated starch builds the prediction model through partial least squares, the spectral range is 7000-4200cm<-1>, the number of main factors is 6-10, and the prediction effect is optimal. According to the method, the operation is easy and the adulterated starch in chocolates can be rapidly detected.

Description

technical field [0001] The invention relates to the field of food detection, in particular to a method and system for rapidly detecting food adulterated starch based on near-infrared spectroscopy. Background technique [0002] Chocolate is a kind of food with cocoa as the main ingredient. It is deeply loved by people for its unique mellow taste and specific cultural connotation. The production of chocolate involves complex chemical and physical processes. In order to achieve the appropriate physical and chemical properties and attractive taste and style of the final product, multiple technical operation steps and the matching of different ingredients are required. However, many illegal manufacturers adulterate a large amount of starch in chocolate to replace cocoa for profit. This behavior of deceiving consumers undoubtedly has a serious impact on the stability of the market order. However, there are not many reports on the detection of chocolate adulteration at home and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359G01N21/3563
Inventor 赵国华刘嘉赵秋爽
Owner SOUTHWEST UNIVERSITY
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