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Method for evaluating coconut quality

A quality evaluation, coconut palm technology, applied in the direction of removing a certain component, weighing, using a stable shear force to test the strength of the material, measuring the transmittance, etc., can solve the complex steps, result error, dry weight of coconut palm. Less problems, to achieve the effect of simplicity, convenience, wide application and high reliability

Active Publication Date: 2016-08-03
无锡秋可生物科技有限公司
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Problems solved by technology

[0005] The existing literature "Research on the Physical Properties of Bacterial Cellulose" tested the water holding capacity of coconut fruit, but its method needs to measure the dry basis weight of coconut fruit. On the one hand, the steps are complicated. On the other hand, due to the small dry weight of coconut fruit , it is easy to cause large errors in the results

Method used

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  • Method for evaluating coconut quality
  • Method for evaluating coconut quality
  • Method for evaluating coconut quality

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Experimental program
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Embodiment

[0037] (1) Select 21 batches of coconut fruit raw materials from different production batches. The specific coconut types are shown in Table 1.

[0038] Table 1 embodiment uses the kind of coconut fruit

[0039]

[0040]

[0041] Pretreatment: Add 3 times the quality of water to clean each batch of coconuts for 5 minutes, then drain the water, then place them in 5 times the quality of water, stir until the shape of the coconuts is full, then drain the coconuts, add 1 times the quality of water to mix, set aside.

[0042] For each batch of coconut fruit, the light transmittance, water holding capacity, hardness, chewiness and shear force index of the coconut fruit were tested respectively, and the quality characteristics of each batch of coconut fruit were evaluated.

[0043] a. Coconut light transmittance test

[0044] Measure the light transmittance of coconut by spectrophotometer, cut the coconut to be tested into a size of 1cm*1cm*3cm, then put the coconut into a c...

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Abstract

The invention provides a method for evaluating coconut quality. A main component analysis method is adopted to establish a coconut quality comprehensive evaluation mathematic model; the evaluation formula is y=-0.116*Z<x1>-0.533Z<x2>-0.542*Z<x3>+0.176*Z<x4>-0.164Z<x5>; Z<x1> to Z<x5> individually represent coconut light transmittance, water binding capacity, hardness, chewiness, and shear force, and the values of coconut light transmittance, water binding capacity, hardness, chewiness, and shear force are measured through tests and standardized. On the basis of objective evaluation and subjective evaluation, the relationship between coconut physical / chemical indexes and sensory evaluation of human is researched, a comprehensive coconut quality evaluation system is established, the detected coconut physical / chemical indexes can be used to represent the sensory evaluation of taste, and thus data base and theoretical direction can be provided for standard drafting of related industries and production.

Description

technical field [0001] The invention relates to the technical field of quality detection, in particular to a quality detection method and a quality evaluation system method of coconut fruit. Background technique [0002] Coconut, also known as coconut and nata, is a metabolite formed by the growth of Acetobacter xylinum in liquid medium, and its essence is bacterial cellulose. Coconut fruit is a crystal fiber with high chewiness, smooth taste and high transparency. It can be blended with various fruit juices, endowed with various colors and flavors, and has good plasticity. Coconut products are favored by consumers for their smooth, crisp, delicate and elastic unique taste. The fruit pieces formed by the fermentation of Acetobacter xylinum have stable structure, strong water holding capacity, acid resistance, heat resistance, will not dissolve under high temperature conditions, and have good processability. [0003] At present, there is no systematic testing method for the...

Claims

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Application Information

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IPC IPC(8): G01N21/59G01N5/04G01N3/40G01N3/24
CPCG01N3/24G01N3/40G01N5/04G01N21/59
Inventor 于秋生冯伟徐珍珍白爱娟李珍妮陈天祥
Owner 无锡秋可生物科技有限公司
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