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Method for identifying reductive milk in fresh milk and commodity milk by using near infrared spectrum

A technology of near-infrared spectroscopy and fresh milk, which is applied in the field of identifying raw milk and reconstituted milk in commercial milk, can solve the problems of not being able to quickly and accurately identify reconstituted milk, and achieve fast detection speed, cost saving, and repeated good sex effect

Inactive Publication Date: 2006-07-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Apparently, these existing technologies cannot meet the needs of quickly and accurately identifying reconstituted milk on the spot

Method used

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  • Method for identifying reductive milk in fresh milk and commodity milk by using near infrared spectrum
  • Method for identifying reductive milk in fresh milk and commodity milk by using near infrared spectrum
  • Method for identifying reductive milk in fresh milk and commodity milk by using near infrared spectrum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Qualitative identification of reduced milk in embodiment 1 raw milk

[0048] 1. Sample pretreatment:

[0049] (1) Acquisition of raw milk samples: three Holstein cows were collected from the Sino-American Dairy Research Center of China Agricultural University. Samples were taken at noon every day for a total of 5 days. After collection, they were stored in a portable refrigerator at 4°C and shipped back;

[0050] (2) Acquisition of reconstituted milk samples: buy Yili full-fat fresh milk powder from the market, add 180 mL of warm water to every 25 g of milk powder, mix well, shake well and cool to room temperature for later use. The fat content is 3.68%, the protein content is 3.33%, and the density is 1.026, which is close to the average data of the fresh milk used in the experiment, which can eliminate the distortion of the discrimination results caused by the content difference.

[0051] (3) Preparation of reduced milk with different gradients: According to the grad...

Embodiment 2

[0060] Qualitative identification of reduced milk in embodiment 2 commercial milk

[0061] The difference from Example 1 is that the commercial milk in the sample pretreatment is commercially available liquid fresh milk from different manufacturers; when establishing the qualitative identification model, the characteristic wave bands of 900-1000nm, 1000-1200nm and 1100-2500nm were selected.

[0062] The identification results were: 2 misjudgments among 80 samples, and the correct rate was 97.5%.

Embodiment 3

[0063] Qualitative identification of reduced milk in embodiment 3 raw milk

[0064] The difference from Example 1 is that according to the difference that fresh milk has a characteristic absorption peak at 1884nm and reconstituted milk has a characteristic absorption peak at 1895nm, the collected spectral data is processed by TQ Analyst V6.2 processing software (U.S. Thermo Nicolet Company) Finally, a qualitative identification is made directly based on the second derivative of the spectrum.

[0065] The identification result is: the correct rate is as high as 100%.

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Abstract

The invention provides a method for using near infrared spectra to identify the reduction milk-like liquid of fresh milk and product milk, which comprises the following steps: first doing front process to the sample with known reduction milk-like liquid content, collecting the sample's near infrared spectra, establishing the qualitative or quantitative identifying model, collecting the near infrared spectra of the unknown sample to do data process and doing qualitative or quantitative identifying.

Description

technical field [0001] The invention relates to the field of dairy product detection, in particular to a method for distinguishing raw fresh milk and reconstituted milk in commercial milk by using near-infrared spectroscopy. Background technique [0002] Raw milk is the basic raw material for milk manufacturers, and its quality control is crucial in production management. In layman's terms, reconstituted milk is milk made by blending milk powder with water, and its nutritional value is far inferior to that of raw milk. [0003] Now, in order to obtain commercial profits, many merchants sell cheap reconstituted milk as fresh milk in the market. There are also some manufacturers who take advantage of the lack of strict and unified standards to regulate the market, and add cheap reconstituted milk to low-quality raw milk, so that the conventional indicators of milk can meet the national standards, and compete with high-quality raw milk for sales. , which affects the normal op...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/27G01N33/04
Inventor 韩东海皮付伟鲁超
Owner CHINA AGRI UNIV
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