Jiangnan University

Shandong Feilong Food Co., Ltd.

Yahui Guo

Yuliang Cheng

Weirong Yao

Yunfei Xie

Hang Yu

He Qian

Yue Wang

Fuwei Pi

Yaxin He

Lin Xu

Shengnan Liu

Chengsheng Wang

Yuliang Liu

Qingmin Chen

Yichi Zhang

Disclosed is a method for non-destructive detection of egg freshness based on Raman spectroscopy technology, which belongs to the field of food detection. Partial least squares regression models are built using Raman spectroscopic data and measured values of physicochemical indexes for egg freshness, which can be used to predict egg freshness based on Raman spectrum of egg shell surface. The Raman spectroscopic data are collected in the waveband of 100-3000 cm. The physicochemical indexes used in the invention include the Haugh unit, the albumen pH, the air chamber diameter and the air chamber height. By using the partial least squares model, values of physicochemical index for egg freshness can be obtained from Raman spectra collected on egg shell surfaces, thus achieving the goal of non-destructive detection of egg freshness.

Non-destructive detection of egg freshness based on Raman spectroscopy

A fermented beverage and a preparation method are disclosed. The method uses ripened fruits and/or vegetables as raw materials. The method includes performing a natural ripening on a fruit and/or a vegetable at 15° C. to 30° C. for 5 days to 10 days to obtain a ripened fruit and/or vegetable; and inoculating lactic acid bacteria into the ripened fruit and/or vegetable, and performing a fermentation for 10 days to 30 days at 15° C. to 30° C. to obtain the fermented beverage. After 23 days of fermentation, the fermented beverage has a total flavonoid content up to 0.5 mg/mL to 2.0 mg/mL, which is beneficial to human health, a pH of 3.2 to 3.8 and a total titratable acidity of up to 12 mg/mL to 18 mg/mL. The fermented beverage requires a short fermentation cycle, which is beneficial to industrial production.

Fermented beverage and preparation method thereof

The invention provides a method for establishing a separable regeneration system for verifying regeneration effect between two antioxidants, which belongs to the field of regeneration effect of antioxidants. According to different solubilities of two antioxidants, lipid-soluble antioxidant is first combined into PE film, and water-soluble antioxidant is dissolved into deionized water and a separable regeneration system where antioxidants can contact with other but not dissolve in each other is formed. This method compares the differences of change of antioxidant capacity in aqueous phase with and without lipid-soluble antioxidant so that to judge whether the added lipid-soluble antioxidant has regeneration effect on aqueous-soluble antioxidant. The present invention effectively verifies the regeneration effect between different antioxidants, and has advantages of simple operation, less interference factors, intuitive and high efficiency.

Method for verifying regeneration effect between antioxidants through establishing a separable regeneration system

A method for representing the quality change process of beef fat during repeated freezing and thawing through a Raman spectrum. The method comprises the steps of (1) setting operating parameters of a laser Raman spectrometer, wherein the operating parameters include the wavelength of exciting light, the laser power and the scanning time; (2) repeatedly freezing and thawing beef, extracting fat in the thawed beef, and then conducting Raman spectrum scanning on the extracted fat; (3) analyzing and processing an obtained original Raman spectrum, so that the quality change process of beef fat during repeated freezing and thawing is represented. The Raman spectrum is used for monitoring the quality change process of beef fat during repeated freezing and thawing, the method is flexible and simple, the analysis speed is high, and the fat quality of beef which is repeatedly frozen and thawed can be represented efficiently and accurately; in addition, analysis solvent consumption is low, and the detection cost is low.

Method for representing quality change process of beef fat during repeated freezing and thawing through Raman spectrum

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Jiangsu, China

Yahui Guo