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Method for rapid detection of main ingredient contents of vegetable protein beverage based on near infrared spectroscopy analysis technology

A plant protein beverage and near-infrared spectroscopy technology, which is applied in the field of rapid detection of food quality and safety, can solve the problems of complex operation, labor-intensive and time-consuming, etc., and achieve the effect of simple operation steps, improved detection efficiency, and high analysis efficiency

Inactive Publication Date: 2017-07-14
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for rapid detection of protein, fat and soluble solid content in vegetable protein drinks based on near-infrared spectral analysis technology. Has the advantages of fast and convenient

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  • Method for rapid detection of main ingredient contents of vegetable protein beverage based on near infrared spectroscopy analysis technology
  • Method for rapid detection of main ingredient contents of vegetable protein beverage based on near infrared spectroscopy analysis technology
  • Method for rapid detection of main ingredient contents of vegetable protein beverage based on near infrared spectroscopy analysis technology

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Embodiment 1

[0038] Example 1. Rapid detection method for main component content of vegetable protein beverage based on near-infrared spectral analysis technology

[0039] The specific operation steps are as follows:

[0040] (1) Collect samples and collect near-infrared spectra of samples: collect different types and brands of vegetable protein beverage samples, and use the Kennard-Stone (K-S) method to divide the sample sets according to the ratio of 2:1, and divide them into calibration sample sets and In the verification sample set, 786 samples were finally selected to form the calibration sample set, and 388 samples were selected as the verification sample set. The sample set covers samples from different origins, different production dates, and different models and specifications;

[0041] Spectrum collection of samples is carried out in the transflective mode. The sample is poured into the sample cup and placed in the transflective cover, and the air bubbles are driven away with th...

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Abstract

The invention discloses a method for rapid detection of protein, fat and soluble solid contents of a vegetable protein beverage based on a near infrared spectroscopy analysis technology. The method comprises respectively building near infrared quantitative prediction models of protein, fat and soluble solid contents of a representative vegetable protein beverage under model building conditions through a near infrared spectroscopy analysis technology and an appropriate chemometrics method, carrying out verification and optimization on the models through a verification sample set, and determining protein, fat and soluble solid contents of the unknown vegetable protein beverage to be detected through the near infrared quantitative prediction models. Compared with the conventional determination method of the protein, fat and soluble solid contents, the method provided by the invention is simple, fast and accurate. The acquired prediction model has strong practicability and can satisfy the imperious demand of timely control of quality and stability to the vegetable protein beverage for the enterprise.

Description

technical field [0001] The invention belongs to the technical field of rapid detection of food quality and safety, and in particular relates to a rapid detection method for the content of protein, fat and soluble solids in vegetable protein beverages by using near-infrared spectrum analysis technology. Background technique [0002] Vegetable protein beverages are popular among consumers in the current market due to their nutrition, health care, natural, and excellent taste. Protein, fat and soluble solids are the three main components in vegetable protein beverages, which directly affect the flavor, nutrition and stability of beverages. Therefore, it is necessary to timely control the protein, fat and soluble solid content in vegetable protein beverages, which plays an important role in ensuring the quality of beverages. [0003] At present, the determination of protein, fat and soluble solids in vegetable protein beverages are respectively Kjeldahl method, acid hydrolysis ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359
CPCG01N21/359
Inventor 王健李子文李宗朋夏君霞王俊转尹建军宋全厚
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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