Abstract
Using the market sale leisure dried bean curd as material, determinated the protein content in leisure dried tofu by Kjeldahl method, the moisture content in rapid moisture tester and the fat content with Soxhlet extraction method. Then using the Calory Answer to determinate the contents of protein, fat and moisture, using the mathematical analysis method to correct the detection model, and then the corresponding correction model is obtained. After the calibration, the model of the Calory Answer respectively is yp=1.15x, yw=0.85x, yf=0.65x, these correction model were suitable for the leisure dried tofu that the protein content, moisture content and the fat content ranges in 22.80~27.30 g/100 g, 36.12~51.59 g/100 g and 7.42~14.80 g/100 g, respectively. The protein content after correction of absolute error is decreased by 1.44, the average error rate is reduced by 6.23%; moisture content of absolute error is reduced 6.77, the average error rate reduces 14.71%; fat content of absolute error is decreased by 4.49 and the average error rate reduces 45.74%. After the correction, the corrected Calory Answer can quickly and accurately detect the content of protein, moisture, fat, and provides a new approach for the rapid detection of protein, moisture, fat content in the leisure dried tofu.
Publication Date
10-28-2016
First Page
57
Last Page
62
DOI
10.13652/j.issn.1003-5788.2016.10.013
Recommended Citation
Lulu, HUANG; Feifei, WU; Huaqiang, LI; Liangzhong, ZHAO; Jinhui, YIN; and Lunfeng, CHANG
(2016)
"The correction of calory answer testing model based on leisure dried Tofu,"
Food and Machinery: Vol. 32:
Iss.
10, Article 13.
DOI: 10.13652/j.issn.1003-5788.2016.10.013
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/13
References
［1］ 苏继颖. 大豆制品的营养及发展趋势［J］. 中国油脂, 2006, 31(8): 40-41.
［2］ 王中江, 江连洲, 李杨, 等. 大豆制品的营养成分及研究进展［J］. 中国食物与营养, 2010(4): 16-19.
［3］ 吕晓敏, 代养勇, 董海洲, 等. 我国大豆加工业的现状和发展趋势［J］. 中国食物与营养, 2009(12): 23-25.
［4］ 张友峰, 赵玲艳. 豆干类熟食工艺优化及防腐研究进展［J］. 农产品加工: 学刊, 2013(13): 55-57.
［5］卜宇芳, 李文强, 谢灵来, 等. 休闲豆腐干贮藏过程中品质变化研究［J］. 食品与机械, 2016, 32(2): 115-118.
［6］ 蒋琼华, 赵良忠, 李化强, 等. 休闲豆制品贮藏期的品质变化及腐败机理研究［J］. 食品与机械, 2015, 31(1): 116-119, 211.
［7］ 杨倩, 张慜, 李瑞杰. 加工条件对豆干质构的影响［J］. 食品与生物技术学报, 2011, 30(5): 683-686.
［8］ 谢玲. 休闲豆腐干行业突破短板 放眼全国［N］. 中国食品报, 2011-09-13(04).
［9］ 陈金财. 休闲豆制品行业现状及未来发展方向［J］. 农产品加工: 创新版, 2009(7): 52-54.
［10］ 余有贵, 曾传广, 危兆安, 等. 邵阳风味豆干生产中过程控制的研究［J］. 食品科学, 2008, 29(12): 219-221.
［11］ 孙婷婷, 刘晔, 任占冬, 等. 基于双波长紫外吸收的乳脂肪快速测定［J］. 食品科学, 2015, 36(10): 100-104.
［12］ 孙蓉, 吴文标. 食品中蛋白质检测技术研究进展［J］. 食品科学, 2012, 33(23): 393-398.
［13］ WEI Qin, WU Dan, DU Bin, et al. A spectrophotometric method for determination of total proteins in cow milk powder samples using the o-nitrophenylfluorone/Mo(Ⅵ) complex［J］. Journal of Food Composition and Analysis, 2006, 19(1): 76-82.
［14］ 邱燕燕, 孙娟娟, 魏肖鹏, 等. 近红外法测定豆浆蛋白质、脂肪和可溶性固形物含量［J］. 中国粮油学报, 2015, 30(10): 123-126.
［15］ NCT Mariani, RCD Costa, KMGD Lima, et al. Predicting soluble solid content in intact jaboticaba ［Myrciaria jaboticaba (Vell.) O. Berg］ fruit using near-infrared spectroscopy and chemometrics［J］. Food Chemistry, 2014, 159(11): 458-462.
［16］ WANG Dong-ni, LARS Norgaard, MORTEN Morup. Non-linear calibration models for near infrared spectroscopy［J］. Analytica Chimica Acta, 2013, 813(2): 1-14.
［17］ SHI Ji-yong, ZOU Xiao-bo, HUANG Xiao-wei, et al. Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine［J］. Food Chemistry, 2013, 2(1): 192-199.
［18］ 张令标, 何建国, 刘贵珊, 等. 基于可见/近红外高光谱成像技术的番茄表面农药残留无损检测［J］. 食品与机械, 2014, 30(1): 82-85.
［19］ 付秋娟, 杜咏梅, 常爱霞, 等. 烤烟叶片身份和结构与化学成分的关系及其近红外模型研究［J］. 中国烟草学报, 2009, 15(6): 41-43.