Method for establishing relevance model of glass bottled food component and food detecting method

[0036] In this embodiment, the bottled food is fermented bean curd. The process of establishing the correlation model of each component in bottled fermented bean curd is as follows: figure 1 shown.

[0037] 1. Select a fermented bean curd variety, take thirty bottles of standard glass bottled fermented fermented bean curd samples, and use standard analysis methods to measure the content of each component in the sample to obtain the standard component content value. Obtain representative samples whose values ​​are distributed.

[0038] 2. Use a near-infrared spectrometer to collect the near-infrared spectra of the representative samples in the above steps. Specifically, the method of integrating sphere diffuse reflection can be used. In the wavelength range of 833-2500 nm, the near-infrared spectra of the above-mentioned bottled fermented bean curd blocks and soup stock are collected by a near-infrared spectrometer (the relative positions of the two in the glass bottle are as f