Detection method of food sweetness degree

Abstract

The invention belongs to the technical field of food detection, and relates to a detection method of food sweetness degree. The method comprises the following steps: (1) preparing a sweetness degree sensor; (2) soaking the sweetness degree sensor in a potassium hydroxide solution, carrying out detection under a certain voltage, and taking the current value at the 120th second as the (I) standard; (3) preparing sweetener solutions with different sweetness degrees, and then mixing the sweetener solutions with a potassium hydroxide solution individually; (4) soaking the sweetness degree sensor in the mixed solution of sweetener and potassium hydroxide, carrying out detection under a certain voltage, taking the current value at the 60th second as the (I) sample, and taking the ratio of (I) standard to (I) sample as the sample characteristic signal value (S) sample; (5) taking the (S) sample and the actual sample sweetness degree (T) sample as the horizontal ordinate and vertical ordinate respectively to obtain a standard curve; (6) detecting a sample by the sweetness degree sensor, and substituting the measured value into the standard curve to obtain the sweetness degree of the sample. The provided detection method overcome the shortages of conventional sweetness degree detection methods; the sweetness degree sensory analysis and instrument analysis are unified, if the primary standard curve is established, the post detection becomes easier, the provided detection method can be used to detect the sweetness degrees of various sugar-containing beverages and fruits, the detection precision is high, and the application range is wide.

Description

technical field [0001] The invention relates to the technical field of food measurement, in particular to a method for detecting the sweetness of food. Background technique [0002] Sweetness, which characterizes the sweetness of food, is, from a certain perspective, the most important sensory index that characterizes the senses of food. Usually, the detection of sweetness is carried out by means of artificial sensory evaluation. Although an Abbe refractometer is also used to detect the sweetness of a sample, what the Abbe refractometer detects is the soluble solids content of the food, not the real sweetness of the sample. For a long time, there has not been a real method of detecting sweetness based on modern instruments. [0003] In addition, the currently commonly used sensory evaluation methods also have certain disadvantages: (1) sensory personnel engaged in manual evaluation need to undergo professional training before they can take up the post, which will increase ...

AI Technical Summary

Problems solved by technology

Although Abbe refractometer is also used to detect the sweetness of samples, but what Abbe refractometer detects is the soluble solids content of food, not the real sweetness of samples

For a long time, there has not been a real method of detecting sweetness based on modern instruments

[0003] In addition, the currently commonly used sensory evaluation methods also have certain disadvantages: (1) sensory personnel engaged in manual evaluation need to undergo professional training before they can take up the post, which will increase time and labor costs; (2) due to human sensory evaluation, it is inevitable There will be certain limitations, and changes in physical conditions will more or less affect the accuracy of the test results; (3) The steps of manual evaluation are cumbersome, so the test generally takes a long time

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