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A physical and chemical screening method for special rice suitable for processing into rice noodles

A screening method, physical and chemical technology, applied in the direction of instruments, investigation stage/state change, testing food, etc., can solve the problems of different polymerization degree DP, different amylose chain length distribution, etc., to achieve low cost and good application prospects Effect

Active Publication Date: 2018-12-04
CHINA NAT RICE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, even with the same true amylose content, the chain length distribution of amylose is different, and the degree of polymerization DP is also different.

Method used

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  • A physical and chemical screening method for special rice suitable for processing into rice noodles
  • A physical and chemical screening method for special rice suitable for processing into rice noodles
  • A physical and chemical screening method for special rice suitable for processing into rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A method for physical and chemical screening of special rice suitable for processing into rice noodles. The method uses the early indica rice variety Zhongjiazao 17 as a sample, and detects the indicators 1, 2, 3, and 4 of the sample.

[0042] Index 1: Apparent amylose content of the sample:

[0043] The detection method is:

[0044] a) Weigh 50mg of polished rice flour, put it in a 50mL volumetric flask, add 0.5mL of 95% ethanol, shake the volumetric flask gently to make the sample wet and disperse, add 4.5mL of 1.00mol / L sodium hydroxide solution, and make the lye along the neck Slowly flow down the wall, rotate the volumetric flask, so that the lye washes the sample attached to the wall of the flask, and put the volumetric flask in a boiling water bath for 10 minutes, then take it out, cool to room temperature, add distilled water to make up the volume.

[0045]b) Take 5.0mL sample solution, add it to a 100mL volumetric flask filled with half a bottle of distilled w...

Embodiment 2

[0069] A physical and chemical screening method for special-purpose rice suitable for processing into rice noodles. The early indica rice variety Xiangzaoxian No. 6 is used to detect the indicators 1, 2, 3, and 4 of the samples.

[0070] Index 1: Apparent amylose content of the sample:

[0071] 1: The apparent amylose content of the sample is 25.8%.

[0072] The method is slightly modified according to NY / T147-1988, a) Weigh 50 mg of polished rice flour, put it in a 50 mL volumetric flask, add 0.5 mL of 95% ethanol, shake the volumetric flask gently to make the sample wet and dispersed, add 4.5 mL of 1.00 mol / L Sodium hydroxide solution, let the lye flow down slowly along the neck wall, rotate the volumetric flask, so that the lye washes the sample attached to the wall of the bottle, and put the volumetric flask in a boiling water bath for 10 minutes, take it out, cool to room temperature, add distilled water to volume . B) Take 5.0mL of sample solution, add it to a 100mL vo...

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Abstract

The invention belongs to the technical field of food testing, and in particular, relates to a physical and chemical screening method for special rice suitable for being processed into rice noodles, wherein the method includes 3 steps: a, sample preparation: taking polished rice with the grinding accuracy of 85%-95%, and grinding into fine rice flour passing through a sieve with the fineness of 40 mesh or 60 mesh; b, detection of four indexes of the sample: detecting a first index, namely the apparent amylose content of the sample; detecting a second index: determining the absolute amylose content of the sample by a gel permeation chromatograph; detecting a third index: determining gelatinization temperatures including an initial gelatinization temperature, a peak value gelatinization temperature, a final gelatinization temperature and a gelatinization enthalpy by a differential scanning calorimeter; and detecting the fourth index: determining the amylopectin chain length distribution of the sample by a capillary electrophoresis apparatus; and c, result judging. The method provided by the invention is effective and accurate, and has good application prospects in both rice noodle processing industry and variety breeding.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a physical and chemical screening method for special rice suitable for being processed into rice noodles. Background technique [0002] Rice noodles are a traditional rice product. Guangdong, Guangxi, Hunan, Hubei, Yunnan, Guizhou and other places generally use rice noodles as breakfast or dinner food. Rice noodles are mostly made of indica rice (with high amylose content) as raw material, which is made by extrusion or cutting. Rice is the main raw material for the production of rice noodles, and its quality will directly affect the taste, quality and storage time of rice noodles. In rice noodle processing, selecting appropriate raw materials can greatly increase the yield and make the product have good eating quality. In terms of the selection of raw rice, many studies have shown that the rice variety with higher amylose content (indica rice) is more suitab...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N25/12G01N27/447G01N30/02G01N33/10
CPCG01N21/31G01N25/12G01N27/44756G01N30/02G01N33/10
Inventor 谢黎虹胡培松唐绍清魏祥进焦桂爱邵高能圣忠华
Owner CHINA NAT RICE RES INST