52 results about "Salt content" patented technology

The invention belongs to the technical field of food functional ingredients, and particularly discloses a preparation method and application of low-ester pectin with a saltiness increasing effect. According to the method, high-esterification-degree citrus pectin is taken as a raw material, a degreasing reaction is optimized by regulating and controlling the concentration of alkali liquor, the reaction temperature, the reaction time and the reaction termination pH value, and dialysis, rotary evaporation and freeze drying processes are combined to prepare the low-ester pectin with a remarkable saltiness increasing effect. The prepared low-ester pectin with the esterification degree lower than 30% adsorbs Na < + > by utilizing enhanced electronegativity to generate a counter ion coagulation effect, and the retention time of Na < + > on the tongue surface is remarkably prolonged, so that the salty taste perception is effectively enhanced, and the purposes of increasing the salty taste and reducing the salt content are achieved. The low-ester pectin can be used as a salty taste enhancer to be added into food to achieve the effects of increasing salty taste and reducing salt, no peculiar smell is introduced, and the low-ester pectin has a potential health effect.

The invention provides a Chinese sauerkraut preparation technology with white tea enzyme liquid as the unique fermentation source, and belongs to the technical field of Chinese sauerkraut preparation, and the technology comprises the following steps: pretreatment of fermentation raw materials, inoculation of the treated raw materials with the white tea enzyme liquid, segmented fermentation, and post-treatment and preservation of the fermented Chinese sauerkraut. The health is advanced, the salt content is equal to 0, compared with traditional high-salt pickled vegetables (8%-15%), the high-salt pickled vegetables eliminate the hypertension risk and adapt to special crowds (nephropathy and fat loss), nitrite is not detected, the high-salt pickled vegetables are far superior to existing low-salt pickled vegetables (0.1-0.5 mg / kg), and the carcinogenic risk is thoroughly avoided.

The present invention relates to the use of a dipeptide comprising proline and alanine as a salt taste enhancer in a salt-containing consumable product, to a consumable composition comprising said dipeptide proline-alanine, and to a consumable product comprising said consumable composition. In addition, the present invention also relates to a method for enhancing salt taste and reducing salt content in food and beverages.

This utility model discloses a salt replenishment device for aquaculture to prevent salt accumulation. It includes a mixing component and a salt inlet component installed on one side of the mixing component, as well as a water tank component placed below the mixing component. The water tank component includes a base plate, with an mounting block installed at the top center of the base plate. A water distribution hopper is fixedly installed on the top of the mounting block. Three sets of telescopic rods are installed on the top of the base plate, and water troughs are installed on the tops of the telescopic rods. The salt inlet component includes a salt feeder, the outlet of which is connected to the mixing component, and a salt hopper installed at the inlet of which. This utility model uses telescopic rods to move the water tank upwards, creating a gap between the water tank and the water distribution hopper. This gap, combined with the inclined design of the water tank, allows excess salt solution to be discharged, preventing salt crystals formed from the evaporation of residual brine from mixing with fresh brine and resulting in a higher actual salt content.

This invention belongs to the field of egg product preparation technology, specifically relating to a pre-prepared salted duck egg, salted duck eggs, and a rapid pickling method. The rapid pickling method for salted duck eggs includes: (1) pre-treating duck eggs by immersing them in an organic acid solution; (2) immersing the pre-treated duck eggs in a pickling solution and pickling them using a vacuum pulsation method to obtain the pre-prepared salted duck egg; wherein, the vacuum pulsation method is: the vacuum degree of the pickling system is periodically alternating between high vacuum degree and low vacuum degree, the high vacuum degree is not higher than -0.08MPa, and the low vacuum degree is not lower than -0.05MPa. This invention, through vacuum pulsation technology combined with organic acid pre-treatment, achieves an oil yield of 66.5% in salted duck egg yolks and a salt content of 7.8% in egg whites within 20 days, and enriches DHA to 1434.2mg / kg and EPA to 78.0mg / kg, realizing a synergistic effect of shortening the pickling cycle and improving product quality.

The invention discloses a liquid food salty taste enhancer based on hydrophilic colloid and a preparation method thereof, and the method comprises six steps of Arabic gum pretreatment, Arabic gum component primary separation, Arabic gum component secondary separation, freeze drying treatment, glycoprotein-glycan powder preparation and plastic packaging. The obtained salty taste enhancer has a high salty taste enhancing effect, and the purposes of enhancing the salty taste strength, reducing the salt content and balancing the food quality can be achieved only through an extremely small adding amount. According to the application, the Arabic gum is taken as a raw material, the components of the Arabic gum are optimized to regulate and control the salty taste enhancing effect, and a novel high-efficiency and low-dosage salty taste perception accelerant which can be used for healthy low-salt food is provided for people.

The application discloses a driver special anti-drowsy spicy water and a preparation method and application thereof, and relates to the technical field of functional drinks.The raw material components of the spicy water include aged old-lake sour water, self-made iodine-free acid salt water, pepper extract and trace chicken essence;the self-made iodine-free acid salt water is prepared by mixing 92 parts of drinking water and 8 parts of iodine-free salt by weight;the salt content of the finished product is 0.5%-0.8%, the pH value is 3.0-3.6, and the spiciness of the pepper extract is 10000-40000 SHU.The application further discloses a preparation method of the spicy water and an anti-slip light-proof glass bottle packaging structure specially designed for drivers.The natural sour and spicy synergistic stimulation of the aged old-lake sour water and the pepper extract can effectively inhibit the drowsiness of drivers, relieve fatigue driving, and keep the drivers awake for more than 30 minutes after single drinking;the application is suitable for long-distance drivers, and has a remarkable anti-drowsy effect and good driving scene adaptability.

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

The invention relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

The invention discloses a pigskin pickling method and pickled pigskin, the pigskin is degreased and diced to obtain pretreated pigskin; and adding the pretreated pigskin into a pickling solution with the salt concentration of 2-6%, and performing pickling treatment to obtain the pickled pigskin. The obtained pickled pigskin collagenous fiber is of a regular three-dimensional network structure, no obvious denaturation aggregation exists, compared with traditional high-salt pickling, the product salt content is lower, the salt diffusion efficiency is higher, complex equipment is not needed, operation is easy to control, and the method is suitable for industrial popularization.

The utility model belongs to the technical field of salted yolk processing, and concretely is a salt content detection device for salted yolk, which comprises a grinding box, a feeding pipe is fixedly connected to the top side wall of the grinding box, a motor is arranged on the top side wall of the grinding box, a first bevel gear is fixedly connected to the output end of the motor, a second bevel gear is arranged in meshing with the first bevel gear, a first connecting rod is fixedly connected to the bottom side wall of the second bevel gear, a third bevel gear is arranged in meshing with the first bevel gear, and the third bevel gear rotates on the top of the grinding box. Through the reverse grinding of the pair of grinding discs, the salted yolk can be uniformly ground, the salt content and other components in the salted yolk can be more uniformly distributed in the sample, it is helpful to obtain more consistent readings in the detection process, reduces the error caused by uneven samples, and the salted yolk powder after uniform grinding is easier to mix with the solvent, so that the salt content and other components are easier to dissolve in the solvent, and the detection efficiency is improved.

The invention relates to the technical field of food fermentation, and discloses umami peptidyl low-salt thick broad-bean sauce and a production process thereof, the production process of the umami peptidyl low-salt thick broad-bean sauce comprises the following steps: preparing anhydrous betaine, zinc salt and citrate into a thermal saturation solvation embedded zinc source precursor; dispersing in saline water to prepare fermentation liquor; and inoculating finished koji and carrying out variable-temperature fermentation. Fermentation is divided into three stages: in a starting stage, temperature is controlled to establish a bacterial system; in the enzymolysis period, the temperature is increased, zinc ions are triggered to be released by utilizing pH reduction caused by acid production, and neutral protease is activated; and supplementing anhydrous betaine in the after-ripening stage to reduce the water activity and construct an anti-corrosion fence. The enzymolysis efficiency is improved through controlled release of zinc ions, and low-salt corrosion prevention is achieved through betaine. The salt content of the obtained product is less than or equal to 8.0 g / 100g, the amino acid nitrogen content is more than or equal to 0.8 g / 100g, and the product is rich in delicate flavor and stable in normal-temperature storage.

To provide reduced-sodium seasoned rice dishes that minimize the decline in flavor, including texture, umami, and aroma. [Solution] A rice seasoning mix containing separately packaged heat-treated ingredients and a broth portion of an intermediate moisture food, The seasoned rice mix contains 1.5g or less of salt per 150g serving of cooked seasoned rice. The aforementioned ingredient portion has a salt equivalent amount of 2.5% or less of the weight of the ingredient portion, and satisfies at least one requirement selected from the group consisting of (1) to (4) below, which is a seasoning mix for cooked rice. (1) The ingredients portion contains 10% or more water and 10% or more rapidly frozen ingredients by weight of the ingredients portion. (2) The ingredients contain dried dashi ingredients in an amount of 0.1% or more of the weight of the ingredients. (3) The dashi portion contains dark soy sauce at a rate of 20% or more by weight of the dashi portion. (4) The broth contains soy sauce extract oil.

The invention provides a recipe salinity estimation system construction method and a salinity estimation method, which are used for predicting the salinity of a target dish based on fuzzy description information of the target dish, and the system comprises a recipe database, a retrieval unit, a thinking model and a salinity conversion unit, a large amount of recipe data is stored in the recipe database to provide high-quality context reference for salinity estimation, and the retrieval unit retrieves dish data highly related to a target dish from the recipe database by adopting a multi-dimensional retrieval mechanism. The thinking model is used for driving the large language model by a thinking chain mechanism to perform reasoning analysis based on the retrieved dish data and the target dish information so as to predict the sodium-containing seasoning usage amount of the target dish, and the salinity conversion unit is used for converting the sodium-containing seasoning usage amount into the salinity so as to obtain the salinity of the target dish. According to the method, the dosage information of the target dish does not need to be accurately described, and a convenient and reliable solution is provided for application in the field of recipe salinity estimation.

This invention discloses a low-salt Antarctic krill surimi gel and its preparation method based on the synergistic construction of ultra-high pressure pretreatment and sodium brine gel post-filling, belonging to the field of aquatic food processing technology. The method first constructs a sodium brine gel using chickpea protein, pullulan, and salt, then prepares Antarctic krill surimi with a low total salt content. The low-salt surimi is pretreated under ultra-high pressure at 300-450 MPa, followed by the addition of sodium brine gel and low-temperature chopping. After pre-geling at 35-45 ℃ and heat-curing at 85-95 ℃, a composite surimi gel is obtained. This process allows ultra-high pressure to primarily act on the myofibril proteins of Antarctic krill, with the brine-loaded gel serving as the subsequent network filling phase and sodium brine gel. + The locally enriched phase is dispersed in the continuous gel network, which simultaneously improves gel strength, water retention, texture and saltiness perception without increasing the total sodium content. It is suitable for low-salt shrimp paste, shrimp sausage and ready-to-eat shrimp paste products.

The invention provides a preparation method of low-salt pickled vegetables pickled with white vinegar and capable of sterilizing and preventing nitrite generation. The preparation method comprises the following steps: cleaning a sterilizable bottle, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of cleaned fresh red-skin white-core radish strips which are cut into small square strips, and uniformly stirring until the white sugar and the edible salt are melted; and completely soaking the red-skin white-core radish strips in the white vinegar liquid, covering with a bottle cap, sealing, placing in a dark place, and uncapping for eating after one day. The pickled vegetable is low in salt content, can prevent nitrite from being generated in the pickling process, does not influence human health after being eaten frequently, is particularly suitable for people suffering from diseases such as hypertension to eat, tastes fresh, crisp and tasty, increases the appetite of people, is pleasant in mood, is long in taste retention time, and can still keep the taste after being pickled for two months.

This invention belongs to the field of food processing and protein gelation technology, specifically relating to an ovalbumin-containing gel and its preparation and application. The method involves gelling an ovalbumin-containing sample at 45℃~60℃ through the synergistic effect of acidic pH and salt ions, obtaining an ovalbumin-containing gel; wherein the salt ions are cations capable of forming solvent-sharing ion pairs with ovalbumin. Furthermore, by controlling the conditions, a transparent gel can be obtained. Under the synergistic effect of acidity and salt ions, ovalbumin can form a gel at a minimum temperature of 45℃, far lower than the traditional gelation temperature. This low-temperature condition significantly saves energy and avoids the damage to protein nutrition and flavor caused by high temperatures; furthermore, this invention applies low-temperature induced ovalbumin gelation technology to the rapid pickling of shell-bound eggs. The egg white is translucent and smooth, without an alkaline taste, and has a moderate salt content. By adjusting the pH and ion concentration of the pickling solution, the hardness, elasticity, and transparency of the egg white gel can be precisely controlled, achieving standardized production.

This application relates to the field of food fermentation technology, and discloses a flavorful peptide-based low-salt fermented soybean paste and its production process. The production process includes: preparing a thermally saturated solvated zinc source precursor by using anhydrous betaine, zinc salt, and citrate; dispersing it in brine to prepare a fermentation broth; and inoculating with koji (fermentation starter) for variable-temperature fermentation. Fermentation is divided into three stages: a controlled-temperature initiation stage to establish the microbial culture; an enzymatic hydrolysis stage where the temperature is increased and the pH drop caused by acid production triggers zinc ion release, activating neutral proteases; and a post-ripening stage where anhydrous betaine is added to reduce water activity and construct an anti-corrosion barrier. This invention improves enzymatic hydrolysis efficiency through controlled zinc ion release and utilizes betaine to achieve low-salt preservation. The resulting product has a salt content ≤8.0g / 100g, an amino acid nitrogen content ≥0.8g / 100g, a rich umami flavor, and is stable during room temperature storage.

The invention discloses a microorganism, a microbial agent, food and a preparation method of the food, and relates to the field of microorganisms. The microorganism is hansenula polymorpha, and the preservation number of the microorganism is CGMCC (China General Microbiological Culture Collection Center) No.30796. The hansenula uvarum new strain obtained through screening is high in growth speed and high in acid resistance and salt resistance, especially can normally grow in a 3 mM nitrite environment, can inhibit growth of escherichia coli and staphylococcus aureus and is high in nitrate metabolism capacity; the fermented food prepared from the new strain is low in salt content, nutritional, healthy and unique in flavor; a food fermentation process developed by utilizing the new strain is high in fermentation efficiency, short in production period and high in application value.

The invention relates to the technical field of soil improvement, in particular to a composite modifier suitable for sticky saline-alkali soil in coastal areas in South China and a three-dimensional quick-effect improvement method.The composite modifier is prepared from, by weight, 30-50 parts of sugar refinery filter mud, 20-40 parts of decomposed cassava residues, 10-20 parts of vinegar residues, 3-5 parts of urea phosphate and 0.1-0.5 part of fungicide. Compared with the prior art, the invention provides a new scheme for improving the sticky saline-alkali soil in the coastal area of south China by preferably selecting the components of the composite modifier and the components of the microbial agent with the best phosphorus and potassium dissolving capacity and combining a three-dimensional quick-effect improvement method, the pH value of the improved sticky saline-alkali soil is about 7.5, the total salt content is reduced to about 0.25%, and the soil quality is improved. The total porosity of the soil is remarkably improved by 60% or above, the content of rapidly available potassium and rapidly available phosphorus is improved, the emergence rate of sea rice planted on the land is 85% or above, and the growth condition is good.

The invention relates to a low-salt-content polypeptide production method, and belongs to the technical field of polypeptide production. The method comprises the following steps: removing surface meat and grease from cattle bones, sheep bones and pig bones, cleaning, carrying out multi-stage crushing to prepare crushed bones, soaking the crushed bones in a microbial bacteria solution to play a biological treatment role, further adding acid, citric acid, acetic acid and hydrochloric acid with different strengths, carrying out gradient acid pickling, and finally carrying out protease enzymolysis to obtain the high-protein protein powder. And performing spray drying to obtain a finished product of the low-salt-content polypeptide. The low-salt-content polypeptide obtained through recycling of the soup, microbiological treatment, multi-stage pickling and mild enzymolysis is high in quality, low in salt content and sufficient in extraction.

1. Name of the product in this design: Electronic digital salinity meter. 2. Purpose of this design: For detecting salt content. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a flavor compensation fermentation preparation process of low-salt and low-oil fermented soya beans, and relates to the technical field of fermentation processing of bean products. According to the process, the core metabolism function of a strain is activated by combining time sequence segmented inoculation of aspergillus oryzae, bacillus subtilis and lactobacillus plantarum with gradient concentration CO2 targeted regulation and control, and efficient hydrolysis of soybean protein and oriented synthesis of ester flavor substances are achieved; according to the present invention, the low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low- And the flavor of the finished product is retained for a long time by combining the composite aroma locking of the beta-cyclodextrin and the Arabic gum with the damp-proof and antibacterial effects of the octenyl succinic acid modified starch coating. The problems that the low-salt low-oil fermented soybeans are boring in fermentation flavor, infectious microbes are easy to breed and the storage stability is poor are effectively solved, and the finished product is low in salt content and oil content and excellent in amino acid nitrogen and total ester content.

The application discloses a kind of salt-containing hydrogel salt content calculation method and device thereof.The calculation method is stretched to different strain states by salt-containing hydrogel, and electrical signal is read, and salt content fitting formula of salt-containing hydrogel is derived according to strain and electrical signal parameters.The device includes a stretching device unit, an electrical signal measurement unit, a loading unit, an environmental control unit, a anti-shake unit, a machine vision acquisition unit, a data transmission unit.The application calculates salt content of salt-containing hydrogel by measuring tensile strength and electrical signal of salt-containing hydrogel, and provides a calculation method and special equipment for non-destructive detection of salt content of salt-containing hydrogel.

The invention discloses a production method of low-salt high-quality fish sauce, and belongs to the technical field of food processing. The production method of the low-salt high-quality fish sauce specifically comprises the following steps: filtering the raw material fish sauce through a filter bag and a ceramic membrane in sequence to obtain clear feed liquid; pumping the obtained feed liquid into a raw material chamber of a nanofiltration charge membrane system for two-stage desalination; according to the invention, high-efficiency desalination (the salt content is reduced from 25.23 g / 100mL to 5.60 g / 100mL) is realized, and amino acid nitrogen (0.97 g / 100mL), free amino acid (91.26 mg / g), organic acid (61.96 mg / g) and volatile flavor substances (68 types) of the fish sauce are remarkably reserved; the method is mild in process, free of pollution, low in energy consumption and suitable for industrial production, solves the problems of high salt content, flavor loss, membrane pollution and the like of traditional fish sauce, and has a good application prospect.

This invention discloses a method for preparing an anti-caking salt product and the resulting anti-caking salt product. The anti-caking salt product includes raw salt and an anti-caking agent, wherein the anti-caking agent is food-grade calcium silicate, and the amount of anti-caking agent added is 10-20 g / kg of salt. The core of the anti-caking method for salt is: using food-grade calcium silicate as the main anti-caking agent, adding it at an amount of 10-20 g / kg of salt, after the salt has been dried at 100°C for 4 hours, and using a water vapor permeability ≤0.5 g / m³. 2 • High-barrier material packaging for 24 hours, with 6g of quicklime or 2g of calcium chloride desiccant added per 200g of salt. This invention also controls the magnesium content in the salt. 2+ With a salt content ≤0.02%, KCl content ≤10%, and particle size within the range of 0.45~0.6mm, this method synergistically inhibits salt agglomeration from multiple dimensions. The method exhibits extremely significant anti-agglomeration effects (agglomeration rate is only 4.7% after 15 days of storage), is safe and economical, and has a simple process. It can effectively replace or reduce the use of potassium ferrocyanide and is suitable for large-scale industrial production.

The application discloses a low-salt salted duck egg pickling solution and a method for pickling low-salt salted duck eggs, and belongs to the technical field of food processing. Each 100 parts by weight of water contains the following components by weight: 16-18 parts of salt, 0.2-2 parts of composite phosphate, 0-5 parts of baijiu, 0.1-1 parts of spice powder, 1-5 parts of sucrose, and 0.5-4 parts of sugar alcohol; the composite phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of (1-3):(1-3):(1-3). The pickling solution can realize low-salt concentration pickling to obtain high-quality low-salt salted duck eggs, and significantly shortens the pickling period; the salted duck egg yolk of the obtained high-quality low-salt salted duck egg has the texture of loose sand, orange yellow color, high oil yield, low salt content, and after vacuum packaging storage for three months, the egg yolk is free of black circles and mud.

The invention discloses an environment-friendly type remains preservative solution based on probiotics, the environment-friendly type remains preservative solution is prepared from 40-60 wt% of living lactobacillus, 10-30 wt% of bacteroides, 6-8 wt% of paracteroides, 5-15 wt% of megamonas, 2-5 wt% of microbacterium foliage and 2-5 wt% of methyl cinnamate, and during use, normal saline with the salt content being 0.03-0.08 wt% of the preservative solution is added into the preservative solution. The preservative does not contain toxic chemical substances such as formaldehyde, can effectively inhibit growth of putrefying bacteria of remains, delays the putrefying process, and solves the problems that the respiratory system, skin and eyes of a worker in a funeral parlor can be seriously damaged due to long-term contact with a chemical preservative solution, and even the risk of suffering from cancers such as leukemia is increased; and meanwhile, the method has the advantages of being environment-friendly, convenient to operate and use, high in adaptability, safe to use, capable of keeping the remains more natural in appearance and the like, and has good social benefits.

The invention discloses a preparation method of a low-salt smoked product based on synergistic fermentation of probiotics. The method comprises the following steps: performing low-salt pickling on raw material meat, and then inoculating a synergistic fermentation agent consisting of lactobacillus plantarum, pediococcus pentosaceus and zygosaccharomyces rouxii to perform temperature-controlled and humidity-controlled fermentation until the pH value of the center of the raw material is reduced to a preset threshold value. The fermented raw materials are subjected to surface adjustment and then are subjected to stepped heating coupling smoking, and the smoking process sequentially comprises three stages of low-temperature high-humidity smoking, medium-temperature dehydration smoking and high-temperature curing flavor fixation. According to the method, a biological preservative barrier is constructed in a low-salt matrix through probiotic fermentation, and a flavor precursor is generated, so that the technical problems of high decay risk, loose texture and insufficient flavor caused by pure salt reduction are systematically solved, and finally, the salt content of the product is reduced, and the product quality is improved. The comprehensive effects of microorganism safety, texture quality and flavor richness are improved.

The invention discloses a food detection method based on spectrum detection, and relates to the technical field of food detection, and the method comprises the following steps: S1, original sample database establishment and reference index confirmation; s2, spectrum acquisition standardization and pretreatment process solidification; s3, engineering design from a spectrum to an available model is carried out; s4, model verification and performance evaluation; s5, unknown sample detection and model application; and S6, performing model maintenance and a recalibration mechanism. According to the invention, rapid, non-destructive and multi-index synchronous detection of acidity, salt content and viscosity of salad juice and salad sauce products is realized, and the efficiency and intelligent level of food quality detection are significantly improved. By modeling and analyzing the spectral information of the sample, multiple key physical and chemical indexes can be obtained at one time without chemical titration or physical measurement, the detection time is shortened to be within one minute from half an hour or more of a traditional method, and the detection flux and the real-time performance are greatly improved.