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Method for detecting eating sensing quality of peanut kernels

A peanut kernel and sensory technology, which is applied in the field of spectral analysis, can solve the problems of unreported near-infrared models, complex components of peanut flavor substances, and the inability of a single flavor substance to replace the sensory evaluation of edible quality, etc. Practical effect

Pending Publication Date: 2018-11-02
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor components of peanuts are complex, and the research on single flavor substances cannot replace the sensory evaluation of eating quality.
[0004] Near-infrared technology has been applied to improve the quality of many crops. A near-infrared model that can accurately predict the content of oleic acid, fat, and protein has been successfully established on peanuts, but a near-infrared model for sensory evaluation of peanuts has not been reported so far.

Method used

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  • Method for detecting eating sensing quality of peanut kernels
  • Method for detecting eating sensing quality of peanut kernels
  • Method for detecting eating sensing quality of peanut kernels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0049] (1) Use a near-infrared spectrometer to collect the spectra of peanut seeds required for modeling

[0050] 31 varieties of peanuts were collected, and each material was a large sample of air-dried peanuts, about 30-50 grains per sample.

[0051] The spectral data used in the modeling of the present invention is collected by a Matrix-I type Fourier transform near-infrared spectrometer produced by German Bruker Spectroscopy Instrument Company.

[0052] The above-mentioned peanut samples were respectively put into the round sample cups that come with the near-infrared instrument. Set the spectrometer to scan the spectrum range from 4000 to 12000cm -1 (centimeter wavenumber), the number of scans is 64, and the resolution is 8cm -1 (centimeter wavenumber). The samples were tested after 30 minutes of preheating.

[0053] Each sample was scanned three times and the peanuts were poured out and refilled into the sample cup for the second and third scans to obtain multiple NI...

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Abstract

The invention discloses a method for detecting the eating sensing quality of peanut kernels, and belongs to the technical field of spectrum analysis. The method for detecting the eating sensing quality of peanut kernels comprises the following steps of performing near infrared scanning on the peanut kernels to be tested; guiding the scanned spectrum into a built peanut kernel sweet taste, fine degree and brittleness near infrared spectrum model; through analysis, obtaining the eating sensing quality of the peanut kernels. The near infrared spectrum model built by the method can be used for fast determining the brittleness, sweet taste and fine degree of the cooked peanut; in addition, the detection result has small error, high accuracy and reliable value.

Description

technical field [0001] The invention belongs to the technical field of spectral analysis, and in particular relates to a method for detecting the edible sensory quality of peanut kernels. Background technique [0002] Peanut is one of the main oil crops in the world, and it is also an important source of high-quality vegetable oil and high-digestibility protein. It is rich in nutritional value and is known as the "longevity fruit". Roasted or baked peanuts and peanut kernels are popular among consumers. With the rapid development of my country's economy and the continuous improvement of people's living standards, the consumption of peanuts as a daily pastime food is increasing year by year, and the requirements for the sensory quality of peanuts are also getting higher and higher. [0003] So far, a lot of research has been done on the nutritional quality, processing quality and export quality of peanuts in my country, but there are few studies on the sensory quality of pea...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N21/3563
CPCG01N21/3563G01N21/359
Inventor 王志伟王传堂王秀贞唐月异吴琪孙全喜王强刘红芝石爱民
Owner SHANDONG PEANUT RES INST