Rice dextrinization temperature and amylose content cooperative determining method

A technology of amylose content and gelatinization temperature, which is applied in the direction of testing starch pollutants, testing food, and analyzing materials through chemical reactions. The effect of less dosage and easy operation

Inactive Publication Date: 2007-11-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the use of manual judgment, this metho

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: preparing a standard iodine reagent and a potassium hydroxide solution with a mass volume ratio of 1.7%;

[0027] Step 2: use brown rice calibrated according to GB / T 15683-1999 as a standard sample;

[0028] Step 3: Select 5 standard samples and 5 samples to be tested respectively, place them in the gelatinization box, add 8mL of 1.7% potassium hydroxide solution; use glass rods to arrange the rice grains in the box evenly, and not against the wall, stamped. Move the gelatinization box smoothly to an electric heating constant temperature blast drying oven at 30°C±2°C, prevent the rice grains from moving when moving the gelatinization box, keep it warm for 23-24 hours, and then take it out smoothly.

[0029] Step 4: observe the decomposition situation of the brown rice grain endosperm of the sample to be tested which has been gelatinized grain by grain, to detect the alkali digestion value of the sample, and then determine the gelatinization temperature of the r...

Embodiment 2

[0039] Step 1: preparing standard iodine reagent and a sodium hydroxide solution with a mass volume ratio of 1.5%;

[0040] Step 2: use brown rice calibrated according to GB / T 15683-1999 as a standard sample;

[0041] Step 3: Select 7 standard samples and 7 samples to be tested respectively, place them in the gelatinization box, add 10mL of 1.5% potassium hydroxide solution; use glass rods to arrange the rice grains in the box evenly, and not against the wall, stamped. Move the gelatinization box smoothly to an electric heating constant temperature blast drying oven at 30°C±2°C, prevent the rice grains from moving when moving the gelatinization box, keep it warm for 23-24 hours, and then take it out smoothly.

[0042] Step 4: observe the decomposition situation of the brown rice grain endosperm of the sample to be tested which has been gelatinized grain by grain, to detect the alkali digestion value of the sample, and then determine the gelatinization temperature of the rice;...

Embodiment 3

[0052] Step 1: prepare standard iodine reagent and the potassium hydroxide solution that mass volume ratio is 2%;

[0053] Step 2: use brown rice calibrated according to GB / T 15683-1999 as a standard sample;

[0054] Step 3: Select 10 standard samples and 10 samples to be tested respectively, place them in the gelatinization box, add 12mL of 2% potassium hydroxide solution; cover. Move the gelatinization box smoothly to an electric heating constant temperature blast drying oven at 30°C±2°C, prevent the rice grains from moving when moving the gelatinization box, keep it warm for 23-24 hours, and then take it out smoothly.

[0055] Step 4: observe the decomposition situation of the brown rice grain endosperm of the sample to be tested which has been gelatinized grain by grain, to detect the alkali digestion value of the sample, and then determine the gelatinization temperature of the rice;

[0056] Step 5: Dyeing of the standard sample and the sample to be tested: Drain the ly...

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Abstract

The invention discloses a method of testing the rice dextrinize temperature and amylose content which is suit to quality research and belongs to the food examination technology area, including the configuration experiment used reagent; the standard sample preparation; the standard sample and the treat measured sample dextrinize; the treat measured sample dextrinize temperature determination; the standard sample and treat measured sample dyeing; the gain standard sample and the treat measured sample chrominance information, and obtains the amylose content in the treat measured sample. The invention method has the characteristic of fast convenient, economical practical, and cost inexpensive, the sample amount used few when tests, simple operation, the high efficiency, has the good application prospect in the paddy rice quality improvement and the quality appraisal.

Description

technical field [0001] The invention belongs to the technical field of food detection, and particularly relates to a method for synergistic determination of rice gelatinization temperature and amylose content. By increasing the gelatinization temperature and pounding polished rice to shorten the gelatinization time and promote the gelatinization effect, the detection rate can be improved. precision. Background technique [0002] Amylose content, gel consistency and gelatinization temperature are three important indicators for evaluating the cooking and eating quality of rice, which are generally accepted at home and abroad. The measurement methods of these indicators are different, but the three are closely related. Studies have shown that the varieties with high amylose content generally have medium or low gelatinization temperature, and the gel consistency can be shown as hard, medium and soft types; the varieties with medium amylose content can have high gelatinization t...

Claims

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Application Information

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IPC IPC(8): G01N33/10G01N21/78
Inventor 侯彩云周小丰石文贞孙建平王启辉陈婧傅泽田张健
Owner CHINA AGRI UNIV
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