Detecting method and device of biochemical compositions of soybean sauce based on electronic tongue, storage medium and equipment

A component detection and electronic tongue technology, which is applied in measuring devices, testing food, analyzing materials, etc., can solve the problems of low efficiency, time-consuming, multi-component cannot realize rapid detection, real-time analysis, etc.

Inactive Publication Date: 2019-07-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above analysis methods are not only complex and time-consuming pretreatment, but also cannot achieve rapid detection and real-time analysis of multiple components, which has the disadvantage of low efficiency

Method used

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  • Detecting method and device of biochemical compositions of soybean sauce based on electronic tongue, storage medium and equipment
  • Detecting method and device of biochemical compositions of soybean sauce based on electronic tongue, storage medium and equipment
  • Detecting method and device of biochemical compositions of soybean sauce based on electronic tongue, storage medium and equipment

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Embodiment 1

[0079] The invention discloses a method for detecting physical and chemical components of soy sauce based on an electronic tongue. The steps are as follows:

[0080] Step S1, obtaining a plurality of soy sauce samples; in this embodiment, the soy sauce samples are pretreated soy sauce samples, and the pretreatment refers to diluting the soy sauce samples to a certain multiple with distilled water, for example, 30 times. In this embodiment, 20 soy sauce samples are obtained, and for different batches, 20 soy sauce samples are put into 20 sample cups respectively.

[0081] Step S2, for each soy sauce sample, pre-detect the content of each physical and chemical component therein, including amino acid nitrogen, total acid, total sugar and salt content; in this embodiment, for each soy sauce sample, pre-detect the content of the The content of each physical and chemical component of each soy sauce sample: the ammonia nitrogen content of each soy sauce sample was determined by forma...

Embodiment 2

[0112] This embodiment discloses a device for detecting physical and chemical components of soy sauce based on an electronic tongue, such as figure 2 shown, including:

[0113] The content acquisition module of each physical and chemical component of the soy sauce sample is used to obtain the pre-detected content of each physical and chemical component of each soy sauce sample, including amino acid nitrogen, total acid, total sugar and salt content; in this embodiment The soy sauce sample is a pretreated soy sauce sample, and the pretreatment refers to diluting the soy sauce sample to a certain multiple with distilled water, for example, 30 times. In this embodiment, 20 soy sauce samples are obtained, and for different batches, 20 soy sauce samples are put into 20 sample cups respectively. The physical and chemical components in the soy sauce samples can be pre-detected by the following methods: the ammonia nitrogen content of each soy sauce sample is determined by formaldeh...

Embodiment 3

[0131]This embodiment discloses a storage medium. When the program is executed by a processor, the following operations are realized:

[0132] For each soy sauce sample obtained, obtain the content of each physical and chemical component detected in advance, including the content of amino acid nitrogen, total acid, total sugar and salt;

[0133] Obtain the taste parameter values ​​collected by the electronic tongue for each soy sauce sample;

[0134] According to the content of each physical and chemical component of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the content of each physical and chemical component of soy sauce and the value of each taste parameter, so as to establish a detection model for the content of each physical and chemical component of soy sauce:

[0135] f j = K j +a j x 1 +b j x 2 +c j x 3 +d j x 4 +e j x 5 +f j x 6 ;

[0136] j=1,2,...,4;

[0137...

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Abstract

The invention discloses a detecting method and device of biochemical compositions of soybean sauce based on an electronic tongue, a storage medium and equipment. The detecting method comprises the steps that a plurality of soybean sauce samples are obtained; aiming at the soybean sauce samples, the contents of the biochemical compositions in the soybean sauce samples are detected in advance; aiming at the soybean sauce samples, gustation parameter values of the soybean sauce samples are collected through the electronic tongue, and according to the obtained contents of the biochemical compositions and the gustation parameter values in the soybean sauce samples, the relevance of the contents of the biochemical compositions and the gustation parameter values of the soybean sauce is analyzed by a partial least square method, and a detecting model of the contents of the biochemical compositions of the soybean sauce is established; aiming at to-be-detected soybean sauce, gustation parametervalues of the to-be-detected soybean sauce are collected through the electronic tongue; and the gustation parameter values are substituted into the detecting model of the contents of the biochemical compositions of the soybean sauce, and the contents of the biochemical compositions of the to-be-detected soybean sauce are obtained. According to the detecting method and device of the biochemical compositions of the soybean sauce based on the electronic tongue, the storage medium and the equipment, the biochemical compositions of the soybean sauce can be detected rapidly and precisely.

Description

technical field [0001] The invention belongs to the technical field of food physical and chemical component analysis, and in particular relates to an electronic tongue-based detection method, device, medium and equipment for the physical and chemical components of soy sauce. Background technique [0002] Soy sauce is a liquid condiment with special color, aroma and taste made from soybean (or defatted soybean) and wheat (or bran) after cooking, koji making and fermentation. It is popular among consumers for its delicious and mellow taste. Loved, indispensable in the field of food, has attracted much attention. The taste mechanism of soy sauce is quite complex, forming the characteristics of many taste components and strong taste. [0003] Among them, umami comes from free amino acids produced by protein decomposition, and the type and content of amino acids determine the umami quality of soy sauce to a certain extent. The sour taste mainly comes from organic acids, includi...

Claims

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Application Information

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IPC IPC(8): G01N33/00G01N33/02
CPCG01N33/0001G01N33/02
Inventor 赵谋明李露芳苏国万
Owner SOUTH CHINA UNIV OF TECH
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