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Steamed bread quality detection method

A detection method and steamed bread technology, which are applied in the field of food processing, can solve the problems of difficult standardization of methods and differences in results, and achieve the effect of objective quality evaluation and high degree of standardization.

Inactive Publication Date: 2016-10-12
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Domestic steamed bread quality evaluation mostly draws on the evaluation indicators and methods of bread. The main method is sensory quality evaluation. Generally, an expert group composed of 3-5 people conducts sensory evaluation of steamed bun quality. The disadvantage is that the method is not easy to standardize. The results will be quite different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] S1. Put the steamed bread sample to be tested into the measuring end of the whiteness meter, measure and record the whiteness value;

[0024] The steamed bun sample is fermented and steamed from all-gluten flour, and its color is white or yellow;

[0025] S2. Take the steamed bread sample to be tested, measure and record the specific volume;

[0026] It should be noted that the determination method of specific volume adopts the determination method of specific volume in the original national standard GB / T17320-1998 "Quality of Special Wheat Varieties".

[0027] S3. Cut the steamed bread sample to be tested into cubes of 5×5×5 cm, and take 6 pieces of the cubes to measure their texture parameters with a TA-XT2i texture analyzer;

[0028] The texture parameters include hardness, chewiness, elasticity, cohesiveness and recovery of the sample;

[0029] The parameters of the texture analyzer are: TPA mode, the test probe is P / 36R, the compression rate is 50%, the forward s...

Embodiment 2

[0037] S1. Put the steamed bread sample to be tested into the measuring end of the whiteness meter, measure and record the whiteness value;

[0038] The steamed bun sample is fermented and steamed from all-gluten flour, and its color is white or yellow;

[0039] S2. Take the steamed bread sample to be tested, measure and record the specific volume;

[0040] It should be noted that the determination method of specific volume adopts the determination method of specific volume in the original national standard GB / T17320-1998 "Quality of Special Wheat Varieties".

[0041] S3. Cut the steamed bread sample to be tested into cubes of 5×5×5 cm, and take 9 pieces of the cubes to measure their texture parameters with a TA-XT2i texture analyzer;

[0042] The texture parameters include hardness, chewiness, elasticity, cohesiveness and recovery of the sample;

[0043] The parameters of the texture analyzer are: TPA mode, the test probe is P / 36R, the compression rate is 50%, the forward s...

Embodiment 3

[0051] S1. Put the steamed bread sample to be tested into the measuring end of the whiteness meter, measure and record the whiteness value;

[0052] The steamed bun sample is fermented and steamed from all-gluten flour, and its color is white or yellow;

[0053] S2. Take the steamed bread sample to be tested, measure and record the specific volume;

[0054] It should be noted that the determination method of specific volume adopts the determination method of specific volume in the original national standard GB / T17320-1998 "Quality of Special Wheat Varieties".

[0055] S3. Cut the steamed bread sample to be tested into cubes of 5×5×5 cm, and take 8 pieces of the cubes to measure their texture parameters with a TA-XT2i texture analyzer;

[0056] The texture parameters include hardness, chewiness, elasticity, cohesiveness and recovery of the sample;

[0057] The parameters of the texture analyzer are: TPA mode, the test probe is P / 36R, the compression rate is 50%, the forward spe...

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Abstract

The invention discloses a steamed bread quality detection method. The method comprises putting a steamed bread sample to be detected into a determination end of a whiteness meter, determining and recording a whiteness value, taking a steamed bread sample to be detected, detecting and recording a specific volume, cutting a steamed bread sample to be detected to obtain small cubic pieces with the size of 5*5*5cm, detecting texture parameters of the small cubic pieces through a texture analyzer, taking a steamed bread sample to be detected and analyzing volatile substance components in the steamed bread through a solid phase extraction-gas chromatography / mass spectrography combined method. Through determination of the specific volume, the steamed bread size and shape are measured. Through determination of a whiteness value, a steamed bread color is obtained. Through determination of texture parameters, steamed bread hardness, taste and elasticity are measured. Through analysis of steamed bread volatile substance components, a steamed bread smell is measured. The detection method is simple and easy, has a high standardization degree and realizes objective steamed bread quality evaluation.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for detecting the quality of steamed bread. Background technique [0002] Mantou refers to the use of wheat flour as the main raw material, adding water, yeast or flour fertilizer, old noodles, starter, fermented juice and other starters to the wheat flour, stirring and kneading to form a dough, which is fermented, kneaded, shaped, proofed, etc., and then steamed. Steamed and shaped wheat flour food. The processing of steamed buns uses water as the medium, mainly steaming, and the steaming heat is easy to control. It is easy to control the heating temperature at around 100°C, which minimizes the destruction of nutrients and does not produce harmful substances. [0003] Domestic steamed bread quality evaluation mostly draws on the evaluation indicators and methods of bread. The main method is sensory quality evaluation. Generally, an expert group composed of 3-5 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/25G01N33/10G01N30/02
CPCG01N21/25G01N30/02G01N33/10G01N2030/025
Inventor 林松
Owner ANHUI QINGSONG FOOD
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