CN109060709A - A method of cow's milk heat treatment degree is detected based on infrared spectrum technology - Google Patents
A method of cow's milk heat treatment degree is detected based on infrared spectrum technology Download PDFInfo
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- CN109060709A CN109060709A CN201810716338.5A CN201810716338A CN109060709A CN 109060709 A CN109060709 A CN 109060709A CN 201810716338 A CN201810716338 A CN 201810716338A CN 109060709 A CN109060709 A CN 109060709A
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000020247 cow milk Nutrition 0.000 title claims abstract description 31
- 238000002329 infrared spectrum Methods 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 238000001514 detection method Methods 0.000 claims abstract description 11
- 239000005862 Whey Substances 0.000 claims description 21
- 102000007544 Whey Proteins Human genes 0.000 claims description 21
- 108010046377 Whey Proteins Proteins 0.000 claims description 21
- 235000020183 skimmed milk Nutrition 0.000 claims description 21
- 238000004458 analytical method Methods 0.000 claims description 17
- 235000020185 raw untreated milk Nutrition 0.000 claims description 16
- 238000010521 absorption reaction Methods 0.000 claims description 15
- 238000000513 principal component analysis Methods 0.000 claims description 8
- 238000004445 quantitative analysis Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000004611 spectroscopical analysis Methods 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000470 constituent Substances 0.000 description 3
- 235000020200 pasteurised milk Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000009499 grossing Methods 0.000 description 2
- 235000020191 long-life milk Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000209202 Bromus secalinus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/3577—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/314—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry with comparison of measurements at specific and non-specific wavelengths
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/314—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry with comparison of measurements at specific and non-specific wavelengths
- G01N2021/3148—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry with comparison of measurements at specific and non-specific wavelengths using three or more wavelengths
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- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
The invention belongs to technical field of food detection, relate generally to a kind of method based on infrared spectrum technology detection cow's milk heat treatment degree；The object of the present invention is to be combined using infrared spectrum technology with chemometrics method, a kind of method for establishing Rapid identification Milk During Heating degree for the treatment of.
Description
Technical field
The invention belongs to technical field of food detection, relate generally to a kind of based on infrared spectrum technology detection cow's milk heat treatment
The method of degree.
Background technique
Milk contains the nutrient that protein, fat, lactose and a variety of human bodies such as various vitamins and minerals need,
It is a kind of ultimate food full of nutrition and comprehensive.Raw material milk is full of nutrition, is not only supplied to people's nutriment, also gives raw material
Pathogenic microorganism in milk provides excellent growing environment.So the health and safety for consumer is considered, in raw material milk
It is processed into before dairy products, it is heated.
Currently, the heating means of established more system have pasteurize and two kinds of ultra-high temperature sterilization.Pasteurize skill
Art is created by Frenchman Louis Pasteur, most starts to be used in wine manufacturing process, perfect by continuously improving, and is also used
In other many food processing fields.Pasteurize generallys use the high temperature of 72 DEG C, 15 seconds, disappears through pasteurization
The milk of poison is referred to as " pasteurised milk ", is internationally recognized real fresh milk.This fresh milk needs are protected under the conditions of 4 DEG C
Hiding sale.And ultra-high temperature sterilization rule is using 137 DEG C, 4 seconds all bacteriums instantaneously eliminated in raw material milk including gemma
And enzyme, while some nutriments are also seriously damaged, the raw material milk through uht sterilisation is packed under aseptic conditions, the shelf-life
It all greatly prolongs, can be saved at normal temperature with shelf life, referred to as " room temperature milk ".The nutritive value and flavor of pasteurised milk are higher than
Superhigh temperature sterilized milk, not perfect due to cold chain condition, China's pasteurised milk level of consumption is far from countries in Europe height.Instead
It is that the market share that ultra-high temperature sterilization milk occupies is larger.There are some illegal ways in the market, UHT milk is packaged into fresh
Milk is sold to consumer with inequitable high price, is made profit with obtaining, and cheats consumer, and destruction market is just, upsets dairy products city
Order causes adverse effect to dairy market, serious blow consumer to the consumption confidences of dairy products, finally to dairy farmer,
Businessman and enterprise bring about great losses.In view of actual needs, develops a kind of method rapidly and efficiently and carry out quality to raw material milk
It is very necessary for carrying out identification.The application is combined using infrared spectrum technology with chemometrics method, to raw material milk
Quality is identified.
Summary of the invention
The object of the present invention is to combine using infrared spectrum technology with chemometrics method, a kind of quickly mirror is established
Determine the method for Milk During Heating degree for the treatment of.
Method of the invention is as follows:
A method of based on infrared spectrum technology detect cow's milk heat treatment degree, which is characterized in that this method include with
Lower step: (1) milk sample detected includes: raw milk, skimmed milk, cow's milk whey, and every kind of sample is carried out different journeys
The heat treatment of degree carries out infrared spectrum analysis to heat treatment sample, acquires ir data；(2) using principal component point
Analysis method establish raw milk, skimmed milk, cow's milk whey infrared qualitative model, with principal component analysis screening include full-cream ox
The corresponding wave-number range of absorption peak of cream, skimmed milk, cow's milk whey characteristic information, the coefficient of determination obtained according to model analysis
The further most suitable wave-number range of selection；(3) preprocess method Optimized model is utilized, optimal offset minimum binary quantitative analysis is obtained
Model.
A kind of method based on infrared spectrum technology detection cow's milk heat treatment degree, which is characterized in that described
The corresponding wave-number range of absorption peak of samples of whole milk characteristic information comprising different heating temperature are as follows: 1019-1172cm-1；
The corresponding wave-number range of absorption peak of the skim milk sample characteristic information of different heating temperature are as follows: 1000-1157cm-1, 1200-
1500cm-1；The corresponding wave-number range of absorption peak of the whey sample characteristic information of different heating temperature are as follows: 1000-1142cm-1,
1242-1451cm-1。
A kind of method based on infrared spectrum technology detection cow's milk heat treatment degree, which is characterized in that described
The preprocess method for preferentially using single order to lead spectroscopic data.
Detailed description of the invention
Fig. 1 is techniqueflow chart of the invention；
Fig. 2 is the original infrared spectrogram of sample after different heating processing；
Fig. 3 is the principal component analysis load diagram of sample after different heating processing.
Specific embodiment
Specific embodiment further described with reference to the accompanying drawing.
A method of based on infrared spectrum technology detect cow's milk heat treatment degree, which is characterized in that this method include with
Lower step: (1) milk sample detected includes: raw milk, skimmed milk, cow's milk whey, and every kind of sample is carried out different journeys
The heat treatment of degree carries out infrared spectrum analysis to heat treatment sample, acquires ir data；(2) using principal component point
Analysis method establish raw milk, skimmed milk, cow's milk whey infrared qualitative model, with principal component analysis screening include full-cream ox
The corresponding wave-number range of absorption peak of cream, skimmed milk, cow's milk whey characteristic information, the coefficient of determination obtained according to model analysis
The further most suitable wave-number range of selection；(3) preprocess method Optimized model is utilized, optimal offset minimum binary quantitative analysis is obtained
Model.
A kind of method based on infrared spectrum technology detection cow's milk heat treatment degree, which is characterized in that described
The corresponding wave-number range of absorption peak of samples of whole milk characteristic information comprising different heating temperature are as follows: 1019-1172cm-1；
The corresponding wave-number range of absorption peak of the skim milk sample characteristic information of different heating temperature are as follows: 1000-1157cm-1, 1200-
1500cm-1；The corresponding wave-number range of absorption peak of the whey sample characteristic information of different heating temperature are as follows: 1000-1142cm-1,
1242-1451cm-1。
A kind of method based on infrared spectrum technology detection cow's milk heat treatment degree, which is characterized in that described
The preprocess method for preferentially using single order to lead spectroscopic data.
Embodiment 1
(1) milk sample detected includes: raw milk, skimmed milk, cow's milk whey, and every kind of sample is carried out different journeys
The heat treatment of degree carries out infrared spectrum analysis to heat treatment sample, acquires ir data.
(2) using Principal Component Analysis establish raw milk, skimmed milk, cow's milk whey infrared qualitative model, with master
Absorption peak corresponding wave-number range of the constituent analysis screening comprising raw milk, skimmed milk, cow's milk whey characteristic information, according to
The coefficient of determination that model analysis obtains further selects most suitable wave-number range.
(3) preprocess method Optimized model is utilized, optimal offset minimum binary Quantitative Analysis Model is obtained, it is excellent to spectroscopic data
The preprocess method first led using single order.
Embodiment 2
(1) milk sample detected includes: raw milk, skimmed milk, cow's milk whey, and every kind of sample is carried out different journeys
The heat treatment of degree carries out infrared spectrum analysis to heat treatment sample, acquires ir data.
(2) using Principal Component Analysis establish raw milk, skimmed milk, cow's milk whey infrared qualitative model, with master
Absorption peak corresponding wave-number range of the constituent analysis screening comprising raw milk, skimmed milk, cow's milk whey characteristic information, according to
The coefficient of determination that model analysis obtains further selects most suitable wave-number range.
(3) preprocess method Optimized model is utilized, optimal offset minimum binary Quantitative Analysis Model is obtained, it is excellent to spectroscopic data
First use the preprocess method of smoothing processing.
Embodiment 3
(1) milk sample detected includes: raw milk, skimmed milk, cow's milk whey, and every kind of sample is carried out different journeys
The heat treatment of degree carries out infrared spectrum analysis to heat treatment sample, acquires ir data.
(2) using Principal Component Analysis establish raw milk, skimmed milk, cow's milk whey infrared qualitative model, with master
Absorption peak corresponding wave-number range of the constituent analysis screening comprising raw milk, skimmed milk, cow's milk whey characteristic information, according to
The coefficient of determination that model analysis obtains further selects most suitable wave-number range.
(3) preprocess method Optimized model is utilized, optimal offset minimum binary Quantitative Analysis Model is obtained, it is excellent to spectroscopic data
The preprocess method in conjunction with smoothing processing is first led using single order.
Claims (3)
1. a kind of method based on infrared spectrum technology detection cow's milk heat treatment degree, which is characterized in that this method includes following
Step: (1) milk sample detected includes: raw milk, skimmed milk, cow's milk whey, every kind of sample is carried out different degrees of
Heat treatment, to heat treatment sample carry out infrared spectrum analysis, acquire ir data；(2) principal component analysis is used
Method establish raw milk, skimmed milk, cow's milk whey infrared qualitative model, with principal component analysis screening comprising raw milk,
The corresponding wave-number range of absorption peak of skimmed milk, cow's milk whey characteristic information, the coefficient of determination obtained according to model analysis into
One step selects most suitable wave-number range；(3) preprocess method Optimized model is utilized, optimal offset minimum binary quantitative analysis mould is obtained
Type.
2. a kind of method based on infrared spectrum technology detection cow's milk heat treatment degree according to claim 1, feature
It is, the corresponding wave-number range of absorption peak of the samples of whole milk characteristic information comprising different heating temperature are as follows:
1019-1172cm-1；The corresponding wave-number range of absorption peak of the skim milk sample characteristic information of different heating temperature are as follows: 1000-
1157cm-1, 1200-1500cm-1；The corresponding wave-number range of absorption peak of the whey sample characteristic information of different heating temperature are as follows:
1000-1142cm-1, 1242-1451cm-1。
3. a kind of method based on infrared spectrum technology detection cow's milk heat treatment degree according to claim 1, feature
It is, the preprocess method for preferentially using single order to lead spectroscopic data.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108593592A (en) * | 2018-04-19 | 2018-09-28 | 广东药科大学 | A kind of tuber of pinellia based on near-infrared spectrum technique mixes pseudo- discrimination method |
| WO2021068545A1 (en) * | 2019-10-08 | 2021-04-15 | 浙江大学 | Method for extracting raman characteristic peaks employing improved principal component analysis |
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