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Method for fast measuring content of potato flour in steamed buns based on near infrared spectrums

A technology of near-infrared spectroscopy and potato whole flour, which is applied in the field of rapid determination of potato whole flour content, can solve problems that have not been reported, and achieve good results, short measurement time, and simple operation

Inactive Publication Date: 2015-12-09
贵州省马铃薯研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report on the detection method for the content of potato powder in potato staple food products

Method used

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  • Method for fast measuring content of potato flour in steamed buns based on near infrared spectrums
  • Method for fast measuring content of potato flour in steamed buns based on near infrared spectrums
  • Method for fast measuring content of potato flour in steamed buns based on near infrared spectrums

Examples

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Embodiment 1

[0030] Example 1 of the present invention: A method for rapid determination of the content of whole potato powder in steamed bread based on near-infrared spectroscopy, using non-added and different addition amounts (10%, 15%, 20%, 25%, 30%) of whole potato powder The steamed buns is a detailed description of the near-infrared spectroscopy method for rapid determination of the content of whole potato powder in steamed buns, as follows:

[0031] Material: High-gluten flour, Inner Mongolia Hengfeng Food Industry; All-purpose flour, Inner Mongolia Hengfeng Food Industry; Potato powder, Zhangjiakou Yanbei Potato Industry Development Co., Ltd.; Active dry yeast, Angel Yeast Co., Ltd.; Improver, Anqi Qi Yeast Co., Ltd.

[0032] Prepare steamed buns: First, accurately weigh high-gluten flour, medium-gluten flour and potato flour according to the ratio set in Table 1. Then, add 50~44mL of warm water (33~38℃) containing 1g of activated dry yeast and 0.4g of steamed bread improver according ...

Embodiment 2

[0040] Example 2 of the present invention: This example specifically describes the reliability of the near-infrared spectroscopy in the rapid determination of the content of potato whole flour in steamed bread and the repeatability of the intra-day and inter-day determination, as follows:

[0041] Material: High-gluten flour, Inner Mongolia Hengfeng Food Industry; All-purpose flour, Inner Mongolia Hengfeng Food Industry; Potato powder, Zhangjiakou Yanbei Potato Industry Development Co., Ltd.; Active dry yeast, Angel Yeast Co., Ltd.; Improver, Anqi Qi Yeast Co., Ltd.

[0042] Prepare steamed buns: First, accurately weigh high-gluten flour, medium-gluten flour and potato flour according to the ratio set in Table 1. Then, add 50~44mL of warm water (33~38℃) containing 1g of activated dry yeast and 0.4g of steamed bread improver according to the adding ratio of the whole potato flour, stir it into dough with chopsticks, and knead it by hand for 4min. Put the mixed dough in a 35~37℃ con...

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Abstract

The invention discloses a method for fast measuring the content of potato flour in steamed buns based on near infrared spectrums. The method comprises the following steps that the near infrared spectrums of the steamed buns with different flour ratios are collected; spectrum pretreatment is carried out; a prediction model is set up; the content of potato flour in an unknown sample is predicted through the model. According to the method for fast measuring the content of potato flour in the steamed buns, the prediction model is set up specifically through partial least squares or principal component analysis, and the spectrums range from 4000 to 10,000 to cm-1, the method is easy to operate, and the content of the potato flour in flour products can be fast detected in a nondestructive mode.

Description

Technical field [0001] The invention relates to the field of food detection, in particular to a method for quickly determining the content of potato whole powder in steamed bread based on near infrared spectroscopy. Background technique [0002] As the world's third largest food crop, potato can be grown in almost all latitudes. At present, there are 161 potato-growing countries in the world. Since 1986, the potato planting area in my country has grown rapidly. In 2008, it reached 70 million mu, with an output of more than 70 million tons, accounting for more than 20% of the world's total potato output. The planting area and total output both rank first in the world. The annual output of fresh potatoes has reached more than 70 million tons, and most of the fresh potatoes depend on the domestic market for digestion, and the export proportion is only about 0.5%. Fresh potatoes account for more than 80% of the export products, and the main export countries are neighboring countries...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359
Inventor 刘嘉刘永祥雷尊国董楠
Owner 贵州省马铃薯研究所
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