Method for detecting flour for preparing fresh and wet flour products

Abstract

The invention discloses a method for detecting flour for preparing fresh and wet flour products. The method for detecting the flour for preparing the fresh and wet flour products comprises the following steps: preparing a soak solution, preparing a standard sample, preparing a sample to be tested, treating the sample to be tested, treating the standard sample, calibrating the standard sample, calibrating the sampled to be tested, and determining the acceptable products. According to the detection method, the strong basicity of Na2CO3 is utilized, and the natural oxidation process of the flour products within 8 hours can be simulated within 20 minutes, so that the color change degree of the flour products within 8 hours in the flour preparation process can be reflected; the method is suitable for detecting the flour used for preparing fresh and wet noodles, wonton and boiled dumplings, and is capable of detecting whether the flour is qualified or not within a short time, thus being in accordance with the demand of the market and being widely popularized.

Description

technical field [0001] The invention relates to the field of flour detection, in particular to a detection method for flour used for making fresh and wet noodle products. Background technique [0002] The current flour product standard is GB1355-1986, which evolved into GB1355-2005 (discussion draft) after several revisions. Its main testing items include 11 items such as moisture and ash. Objectively speaking, the above 11 indicators basically reflect the quality of flour, but due to the diversity of secondary production, commercial flour cannot meet the needs of the market. For example, the market often reflects that the flour is black, green, sticky, etc. These concepts are based on the description of the pastry chef, and they cannot be expressed qualitatively but quantitatively. Even if the 11 indicators in the national standard are all qualified, the above-mentioned requirements cannot be met, which at least shows the hysteresis of the national standard. [0003] Fres...

AI Technical Summary

Problems solved by technology

Objectively speaking, the above 11 indicators basically reflect the quality of flour, but due to the diversity of secondary production, commercial flour cannot meet the needs of the market

For example, the market often reflects that the flour is black, green, sticky, etc. These concepts are based on the description of the pastry chef and cannot be expressed quantitatively.

Even if the 11 indicators in the national standard are all qualified, the above requirements cannot be met, which at least shows the lag of the national standard

[0003] Fresh wet noodles are inevitably put on the shelves for sale after processing. If the color of the noodle products changes within the selling period (generally 8 hours), the sales volume will be affected. Whether the color of the noodle products will change? change, so far there is no means of detection