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Method for analyzing protein content in flavored yogurt subjected to pasteurization heat treatment

A protein content and pasteurization technology, applied in analytical materials, chemical method analysis, measuring devices, etc., can solve the problems of cumbersome operation steps, time-consuming and laborious, high cost, etc., and achieve a wide range of analysis, convenient operation and high repeatability. Effect

Inactive Publication Date: 2019-12-31
林琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The national standard stipulates that the protein content in milk should be greater than or equal to 2.9g / 100mL. There are three main detection methods for the determination of protein content in food in the prior art, namely the Kjeldahl method, spectrophotometry and combustion method. However, these three The methods all have defects such as cumbersome operation steps, time-consuming and labor-intensive, high cost, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 provides a kind of analysis method of protein content in pasteurized heat-treated flavored yoghurt, and this analysis method comprises the following steps:

[0042] (1) Prepare the yogurt to be analyzed and distilled water into different standard solutions, and use the Kjeldahl nitrogen analyzer to detect them; after pre-processing the above standard solutions, use the Kjeldahl nitrogen analyzer and the milk component analyzer in turn Detect and calibrate the results to obtain the standard curve;

[0043] (2) After pre-processing the yogurt to be analyzed, use a milk component analyzer to detect and obtain the test result;

[0044] (3) Comparing the detection result of step (2) with the standard curve of step (1), the protein content in the pasteurized heat-treated flavored yoghurt is obtained.

[0045] The mass ratios of the standard solutions in the step (1) are 1.2g / 100g, 1.4g / 100g, 1.6g / 100g, 1.8g / 100g, 2g / 100g respectively.

[0046] The pretreatment ...

Embodiment 2

[0052] Embodiment 2 provides a kind of analysis method of protein content in pasteurized heat-treated flavored yoghurt, and this analysis method comprises the following steps:

[0053] (1) Prepare the yogurt to be analyzed and distilled water into different standard solutions, and use the Kjeldahl nitrogen analyzer to detect them; after pre-processing the above standard solutions, use the Kjeldahl nitrogen analyzer and the milk component analyzer in turn Detect and calibrate the results to obtain the standard curve;

[0054] (2) After pre-processing the yogurt to be analyzed, use a milk component analyzer to detect and obtain the test result;

[0055] (3) Comparing the detection result of step (2) with the standard curve of step (1), the protein content in the pasteurized heat-treated flavored yoghurt is obtained.

[0056] The mass ratios of the standard solutions in the step (1) are 0.7g / 100g, 0.9g / 100g, 1.1g / 100g, 1.3g / 100g, 1.5g / 100g respectively.

[0057] The pretreatmen...

Embodiment 3

[0063] Embodiment 3 provides a kind of analysis method of protein content in pasteurized heat-treated flavored yoghurt, and this analysis method comprises the following steps:

[0064] (1) Prepare the yogurt to be analyzed and distilled water into different standard solutions, and use the Kjeldahl nitrogen analyzer to detect them; after pre-processing the above standard solutions, use the Kjeldahl nitrogen analyzer and the milk component analyzer in turn Detect and calibrate the results to obtain the standard curve;

[0065] (2) After pre-processing the yogurt to be analyzed, use a milk component analyzer to detect and obtain the test result;

[0066] (3) Comparing the detection result of step (2) with the standard curve of step (1), the protein content in the pasteurized heat-treated flavored yoghurt is obtained.

[0067] The mass ratios of the standard solutions in the step (1) are 2.2g / 100g, 2.4g / 100g, 2.6g / 100g, 2.8g / 100g, 3g / 100g respectively.

[0068] The pretreatment ...

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Abstract

The invention relates to a method for analyzing protein contents, and specifically discloses a method for analyzing a protein content in flavored yogurt subjected to pasteurization heat treatment. Theanalysis method at least comprises the following steps: (1) configuring the yogurt to be analyzed into different standard solutions, and detecting the standard solutions by using a Kjeldahl apparatus; after preprocessing the standard solutions separately, detecting the standard solutions by using the Kjeldahl apparatus and a milk composition analyzer in sequence, and calibrating the results to obtain a standard curve; (2) preprocessing the yogurt to be analyzed, and detecting the yogurt to be analyzed by using the milk composition analyzer to obtain a detection result; and (3) comparing the detection result in the step (1) with the standard curve in the step (2) to obtain the protein content. The detection method provided by the invention has the advantages of wide test range, simple andconvenient operation, efficient and precise test, good repeatability, etc.

Description

technical field [0001] The invention relates to a method for detecting protein content, in particular to an analysis method for protein content in pasteurized heat-treated flavored yoghurt. Background technique [0002] Protein is one of the main nutrients in milk, and the protein content in milk can reflect its quality. The national standard stipulates that the protein content in milk should be greater than or equal to 2.9g / 100mL. There are three main detection methods for the determination of protein content in food in the prior art, namely the Kjeldahl method, spectrophotometry and combustion method. However, these three These methods all have defects such as cumbersome operation steps, time-consuming and laborious, and high cost. [0003] Therefore, researching a new detection method to realize a detection method with high efficiency, wide analysis range, low cost, precision and high repeatability, especially the detection of protein content in pasteurized heat-treated ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/00G01N33/04G01N1/28G01N1/44
CPCG01N1/28G01N1/44G01N31/002G01N33/04
Inventor 林琳
Owner 林琳
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