Flour wet gluten automatic detection device and detection method

Abstract

Provided are an automatic detecting device for flour wet gluten and a detecting method. The detecting method comprises the steps of preparing a flour sample into paste by utilizing sodium chloride buffer solution, then utilizing the sodium chloride buffer solution to clean the paste and separate amylum, sugar, cellulose, soluble protein and the like in the paste, then removing redundant cleaning solution, and obtaining a remained jelly material which is the wet gluten. The automatic detecting device for the flour wet gluten comprises an industrial control computer (1) connected with a luminance measurement and control circuit (2), a liquid crystal screen (3), a touch screen (4) and a printer, and the luminance measurement and control circuit (2) is connected with a camera device (6). The automatic detecting device for the flour wet gluten and the detecting method are used for judging whether the washing of the flour wet gluten is finished in scientific research institutions and food processing enterprises.

Description

[0001] Technical field: [0002] The invention relates to an automatic detection device and detection method for flour wet gluten. [0003] Background technique: [0004] Wet gluten is an elastoplastic colloidal hydrate mainly composed of gliadin and glutenin obtained from flour according to the method stipulated in the national standard for the determination of wet gluten in cereal and bean crop seeds (GB 5497). The flour sample is made into dough with sodium chloride buffer solution, and then washed with sodium chloride buffer solution to separate the starch, sugar, cellulose and soluble protein in the dough, and then remove the excess washing liquid, and the remaining colloidal substance is wet gluten. To finally judge whether the wet gluten has been washed, it is necessary to check the extruded liquid of the wet gluten with iodine solution, and the washing can only end when it is slightly blue. At present, scientific research institutions and food processing enterprises s...

AI Technical Summary

Problems solved by technology

At present, scientific research institutions and food processing enterprises still rely on human eyes to judge the color change of the reaction between wet gluten extrusion liquid and iodine liquid, which is easily affected by human subjective factors, and it is difficult to accurately judge whether the wet gluten of flour has been washed , and the color change of the reaction between the wet gluten extrusion liquid and the iodine liquid is the only criterion for judging whether the flour wet gluten has been washed, and there is currently no way to solve this problem

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