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Method for detecting amylose content in glutinous rice flour

A technology of amylose content and detection method, which is applied in the field of food processing, can solve the problems of poor selection effect of medium amylose and achieve accurate and reliable information

Active Publication Date: 2013-11-20
ANHUI BRIGHT HUAIXIANG IND TRADE GRP
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Problems solved by technology

[0003] At present, near-infrared spectrometers, RVA starch viscometers, etc. have begun to be used in the determination of rice quality, but the RVA starch viscometer is more effective for the selection of high or low amylose content, and the selection effect for medium amylose is relatively low. poor

Method used

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Embodiment 1

[0014] A detection method for glutinous rice flour amylose content, comprising the following method steps,

[0015] 1) According to the national standard of the People's Republic of China "Method for Determination of Amylose in Rice, Corn and Millet Grains", the standard glutinous rice flour with amylose content in a gradient distribution was selected as the control sample;

[0016] 2) Take the sample to be tested and soak in water for 3-6 hours, then remove and drain the water, put it in a dryer for drying, until the moisture content is 12%;

[0017] 3) Grind the dried glutinous rice into powder, put it into the freezer, freeze it at -5°C for 5 hours, then put it into the dryer for the second drying until the moisture content is 10%. Detect glutinous rice flour;

[0018] 4) Put the glutinous rice flour to be tested and the control sample through I 2 -After the KI solution is fully dyed, different control samples show a gradient change due to the difference in amylose conten...

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Abstract

The invention discloses a method for detecting amylose content in glutinous rice flour. The method comprises the steps of: firstly, according to Chinese national standard Determination of Amylose in Grains of Rice, Maize and Millet, selecting standard glutinous rice flour with amylose content being distributed in a gradient as control samples; soaking a to-be-detected sample in water for 3-6 hours, then fishing out the sample, draining off water, and drying the sample in a dryer until the water content becomes 12%; grinding dried glutinous rice into flour, refrigerating the flour in refrigeration equipment for 5 hours at the temperature of minus 5 DEG C, and secondarily drying the flour in the drier until the water content becomes 10%, thereby obtaining to-be-detected glutinous rice flour; sufficiently dyeing the to-be-detected glutinous rice flour and the control samples with an I2-KI solution, wherein the dyeing degrees of the different control samples change in a gradient type due to the different mylose contents; comparing the dyeing degree of the to-be-detected glutinous rice flour with the dyeing degrees of the control samples, and getting an average value if the dyeing degree of the to-be-detected glutinous rice flour is between the dyeing degrees of two control samples, thus judging the amylose content. The result detected by the method is easy to judge and the obtained information is correct and reliable.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for detecting amylose content of glutinous rice flour. Background technique [0002] Glutinous rice, also known as glutinous rice, is a variety of rice. Glutinous rice contains about 9% protein, 1% fat, and carbohydrates. Glutinous rice starch is mostly amylopectin, while indica rice starch is mostly amylose, so glutinous rice is softer than indica rice and is not easy to age at low temperatures. The zongzi that is often eaten in our country is made of glutinous rice, which is a food that is often eaten by the people. [0003] At present, near-infrared spectroscopic analyzers, RVA starch viscometers, etc. have begun to be used in the determination of rice quality, but the RVA starch viscometer is more effective for the selection of high or low amylose content, and the selection effect for medium amylose is relatively low. poor. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): G01N21/25
Inventor 郭少祥
Owner ANHUI BRIGHT HUAIXIANG IND TRADE GRP
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