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Texture evaluation method for rapidly discriminating quality of rice noodles

A technology of rice vermicelli and texture, applied in the direction of testing food, material inspection products, testing starch pollutants, etc., can solve the problems of objectivity, accuracy and repeatability of quality evaluation, and achieve the benefit of quality monitoring Effect

Inactive Publication Date: 2015-06-24
台山新喜象粮食仓储有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the commonly used quality evaluation method of rice vermicelli is generally identified by manual tasting after steaming. Due to the difference in the quality of the identification personnel, the objectivity, accuracy and repeatability of the quality evaluation are difficult to unify.

Method used

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  • Texture evaluation method for rapidly discriminating quality of rice noodles
  • Texture evaluation method for rapidly discriminating quality of rice noodles
  • Texture evaluation method for rapidly discriminating quality of rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preparation of brand samples: 5 kinds of commercial straight rice vermicelli of different brands with a diameter of 1.2 mm were selected, and named A1, B1, C1, D1, E1 according to their measured texture quality from good to bad. Take 300g of vermicelli, put them into an electric pot filled with about 3L of boiling water and cook, keep the water slightly boiling, gently stir the rice vermicelli with chopsticks every 1 minute, and take out one to see if it is cooked through, if the shape of rice vermicelli is soft , Natural hammering means that it is fully cooked. After the cooking is complete, take it out and put it in a clean porcelain plate. It will be measured by the texture analyzer TA.Plus-2.

[0029] 2. Preparation of the rice vermicelli samples to be tested: Take 300g of homemade rice vermicelli with a diameter of 1.2mm, put them into 3 L of boiling water, keep the water slightly boiling, stir the rice vermicelli every 1 minute with chopsticks, and take out afte...

Embodiment 2

[0047] 1. Preparation of brand samples: 5 kinds of commercial straight rice vermicelli of different brands with a diameter of 1.5 mm were selected, and named A2, B2, C2, D2, E2 according to their measured texture quality from good to bad. Take 500g vermicelli, put them into an electric pot filled with about 3L of boiling water and cook, keep the water slightly boiling, gently stir the rice vermicelli with chopsticks every 1 minute, and take out one to see if it is cooked through, and remove all after it is cooked through Put it in a clean porcelain dish, and wait for the TA.Plus-2 texture analyzer to measure.

[0048] 2. Preparation of rice vermicelli samples to be tested: Take 500g of homemade rice vermicelli with a diameter of 1.5mm, put them into 3 L of boiling water respectively, keep the water slightly boiling, stir the rice vermicelli every 1 minute with chopsticks, and take out after cooking thoroughly , put into about 500ml of cold water for 1min, remove and drain the ...

Embodiment 3

[0067] 1. Preparation of brand samples: Select 5 kinds of commercial straight rice vermicelli of different brands with a diameter of 0.8 mm, and name them A3, B3, C3, D3, E3 according to their measured texture quality from good to bad. Take 400g vermicelli, put them into an electric pot filled with about 3L of boiling water and cook, keep the water slightly boiling, gently stir the rice vermicelli with chopsticks every 1 minute, and take out one to see if it is cooked through, and then remove all of them Put it in a clean porcelain dish, and wait for the TA.Plus-2 texture analyzer to measure.

[0068] 2. Preparation of rice vermicelli samples to be tested: Take 400g of homemade rice vermicelli with a diameter of 0.8mm, put them into 3 L of boiling water, keep the water slightly boiling, stir the rice vermicelli every 1 minute with chopsticks, and remove them after they are fully cooked. Put it into about 500ml of cold water for 1 minute, remove and drain the water, put it into...

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Abstract

The invention discloses a texture evaluation method for rapidly discriminating the quality of rice noodles, and the method comprises following steps of (1) utilizing a texture analyzer to detect physical properties of rice noodles with different quality after being well cooked to acquire the physical property parameters of the rice noodles, classifying the rice noodles into different grades according to the physical properties, analyzing the rice noodles according to the obtained physical property parameters, and establishing a rice noodle texture quality grade standard database; and (2) utilizing the texture analyzer to measure the physical property parameter of the rice noodles to be detected, comparing the measured physical property parameters with the physical property parameters in the rice noodle texture quality grade standard database one by one, acquiring a matching result, and obtaining the texture quality grade discrimination summary of the rice noodles. The method is rapid and convenient, and the discrimination result is objective and reliable.

Description

technical field [0001] The invention relates to a method for identifying the quality of rice vermicelli, in particular to a method for rapidly identifying the texture quality of rice vermicelli. technical background [0002] Rice vermicelli is a kind of traditional food in my country, especially in the south, it can be used as a staple food or as a complementary food, and has always been loved by people. Rice vermicelli has its own characteristics due to different processing methods. The processing and production of rice vermicelli is based on the principle of gelatinization of rice starch and aging after cooling to form starch gel. Rice starch and wheat starch are very different in structure. The difference in structure makes the gel formed by rice starch not as tough as flour gel, and rice vermicelli is prone to broken strips and paste soup during cooking. The gel properties of rice vermicelli affect the eating quality of rice vermicelli to a large extent, and the qualit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/10
Inventor 张名位张业辉魏振承唐小俊张雁张瑞芬邓媛元池建伟李健雄马永轩刘磊遆慧慧
Owner 台山新喜象粮食仓储有限公司
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