Method for analyzing functional group atlas of potato powder and flour mixture

Abstract

The invention discloses a method for analyzing a functional group atlas of a potato powder and flour mixture. The method comprises the following steps of preparing a plurality of varieties of potato powder and flour mixing samples, and collecting infrared spectrums of each potato powder and flour mixing sample under the condition of temperature outer disturbance; calculating the dynamic spectrum of the infrared spectrum of the mixing sample induced by the temperature outer disturbance; performing two-dimensional correlation analysis on the dynamic spectrum of each sample, and obtaining the corresponding synchronous two-dimensional correlation spectrum; analyzing the functional group atlas of the synchronous two-dimensional correlation spectrum of each sample. The method has the advantages that the molecular structure change and the interaction of the potato powder and flour mixture are studied, the change rule of functional groups of potato powder and flour of different varieties under different mixing ratios is disclosed, and a reference is provided for the optimizing and improving of potato staple food manufacturing and processing, and the evaluation of nutrients and efficiencies of potato staple food.

Description

technical field [0001] The invention relates to a detection method for testing or analyzing materials by using infrared light, in particular to a functional group spectrum analysis method for a blend of whole potato powder and flour. Background technique [0002] At the beginning of 2015, my country launched the potato staple food strategy, using fresh potatoes as raw materials, through the process of selection, cleaning, peeling, slicing, rinsing, precooking, cooling, steaming, mashing, dehydration and drying to produce whole potato powder. Potato powder is easy to store, and maintains the unique nutrition and flavor of potatoes. It is mixed with flour in a certain proportion and processed into steamed buns, noodles and other staple foods suitable for Chinese eating habits, which will greatly improve and enrich the diet of Chinese residents. Nutritional structure to meet the needs of the human body for nutritional ratio. However, in the process of promoting potato as a sta...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems and deficiencies in the background technology, the object of the present invention is to provide a method for functional group spectrum analysis of potato flour and flour blends, which collects a series of infrared images of samples under temperature external disturbance in the attenuated total reflection acquisition mode. Spectrum, to further obtain the synchronous two-dimensional correlation spectrum, and then analyze the difference between the two-dimensional correlation synchronous spectra of different samples, revealing the change law of the corresponding functional groups between different varieties of potato whole flour and flour at different mixing ratios, which solves the problem of The traditional wet chemical method has the disadvantages of high detection cost and unfriendly environment, and it also effectively makes up for the failure of the near-infrared spectroscopy modeling analysis method.

Images