Study On Evaluation Technology Of Soybean Quality Based On Physical Characteristics

With the development of economy and the improvement of people's living standards,people have put forward higher demands on the quality of grain acquisition and processed products,and emphasized their nutritional and quality safety.Soybean as an important food crop in China,generally measure its quality of indicators are color odor,complete grain rate,moisture,protein content,fat content,protein dissolution ratio,crude fatty acid prices.Although there are national standards for the evaluation of the quality of soybean,the classification and evaluation system is more complicated and more subjective.In order to meet the needs of the market and consumers,enhance the competitiveness of soybean,and analyze the relationship between the quality indicators of soybean,a simple and rapid evaluation of soybean quality traits is a new topic.In this paper,the relationships among the indexes of appearance,physical properties,moisture,fat and protein content of soybean were studied:1.The comprehensive quality evaluation of 138 soybean samples was carried out,including appearance quality,physical characteristics and chemical quality.Physical and chemical properties and appearance quality have certain correlation,and through the gray correlation analysis,the correlation between the quality indexes is obtained,which is of practical significance to the soybean quality acquisition.Based on the bulk density and the density as the dependent variable,the regression model of soybean quality evaluation was established,and the correlation coefficient test,F test and T test of the regression equation show that the regression relationship is significant and the model has practical significance.2.The relationship between the mechanical properties and the quality indexes of soybean were analyzed,with the increase of moisture content,soybean size,density and rupture force decreased,and under the same conditions,the mechanical properties of soybean have larger parameters.The greater the soybean grain,the stronger its ability to resist cracking,the greater the energy needed to produce the crack,and it is not easy to break,and the bulk density and the density of soybean have positive correlation with the mechanical properties to a certain extent.The content of protein was significantly correlated with the compression,and no significant correlation with the compression energy,the crude fat content was negatively correlated with the mechanical properties of soybean.In general,the higher the protein content of soybeans,the greater the rupture force of soybean grain,the stronger the ability to resist rupture;the higher the crude fat content,the smaller the energy required to produce the rupture.3.Soybean was simulated in four seasons storage experiment,the quality indexes and storage characteristics of soybean were evaluated comprehensively.To study the changes of physicochemical quality and the quality of soybean storage by soluble protein content and oil acid value,peroxide value.During the storage time of 150 days,the water content and mechanical properties showed a decreasing trend,and the protein and fat contents did not change obviously.The bulk density and density of soybean had no obvious change under 5? storage condition,but with the increase of storage temperature,the density has declined slightly.The storage quality of soybean was evaluated by the soluble protein content,acid value and peroxide value of soybean.Under the condition of high temperature and moisture content,the storage quality of soybean was decreased,so the storage temperature and moisture content should be strictly controlled.