首页> 外国专利> Production manner null of the cocoa component content food which utilizes the pH measuring method and the said pH measuring method of the cocoa component content food

Production manner null of the cocoa component content food which utilizes the pH measuring method and the said pH measuring method of the cocoa component content food

机译:利用可可成分含量食品的pH测定方法和上述pH测定方法的可可成分含量食品的生产方式无效

摘要

PROBLEM TO BE SOLVED: To provide both a method for measurement by which the pH of a cocoa ingredient-containing food can rapidly and accurately be measured and a method for producing the cocoa ingredient-containing food at an accurately regulated pH utilizing the same method.;SOLUTION: A cocoa ingredient-containing food is irradiated with near infrared rays and the transmittance, absorption spectrum and/or diffusion reflection spectrum thereof or absorbances of the near infrared rays at one or more specific wavelengths are measured. The measured values are then substituted into a regression equation indicating the relationship between the spectra or absorbances and the pH of the sample precalculated by a multivariate analytical method to determine the pH. Furthermore, the pH of the cocoa ingredient- containing food is regulated on the basis of the resultant pH to thereby produce the cocoa ingredient-containing food.;COPYRIGHT: (C)2001,JPO
机译:解决的问题:提供一种可以快速且准确地测量含可可成分的食物的pH的测量方法,以及一种使用相同方法在精确调节的pH值下生产含可可成分的食物的方法。 ;解决方案:用近红外线辐照含可可成分的食品,并测量其透射率,吸收光谱和/或扩散反射光谱,或测量近红外线在一个或多个特定波长下的吸收率。然后将测量值代入回归方程,该回归方程表示光谱或吸光度与通过多元分析方法预先计算以确定pH的样品pH之间的关系。此外,基于所得pH调节含可可成分的食物的pH,从而生产含可可成分的食物。;版权所有:(C)2001,JPO

著录项

  • 公开/公告号JP3274432B2

    专利类型

  • 公开/公告日2002-04-15

    原文格式PDF

  • 申请/专利权人 森永製菓株式会社;

    申请/专利号JP19990198419

  • 发明设计人 小出 栄;柴田 克亮;

    申请日1999-07-13

  • 分类号A23G1/00;G01N21/35;G01N33/02;

  • 国家 JP

  • 入库时间 2022-08-22 01:00:24

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