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A rapid screening method for raw materials for rice products processing

A technology for processing raw materials and screening methods, which is applied in the direction of material inspection products, instruments, and food testing, etc., and can solve problems such as unclear and imperfect rice product evaluation systems

Active Publication Date: 2020-08-28
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are some deficiencies in this evaluation method. First, there are many physical and chemical indicators of rice raw materials, and there is a certain correlation between each indicator. It is not clear which indicators play a key role in the quality of rice products. Second, the rice product evaluation system The establishment of the system is not perfect, and most of them determine the quality of rice products according to the total score of sensory evaluation; third, the current method can only judge the suitability of rice raw materials for processing a certain type of rice products

Method used

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  • A rapid screening method for raw materials for rice products processing
  • A rapid screening method for raw materials for rice products processing
  • A rapid screening method for raw materials for rice products processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] A method for quickly screening raw materials for processing rice products, specifically comprising the following steps:

[0063] S1: Collect representative rice samples, see Table 1 for relevant sample information.

[0064] Table 1 Number and name of rice varieties

[0065]

[0066]

[0067] S2: Measuring the physical and chemical indicators of different varieties of rice raw materials; including measuring the moisture, protein and amylose content of raw rice by using a grain near-infrared analyzer; measuring the taste value by using a taste meter; measuring the gelatinization characteristics and obtaining the gelatinization temperature , peak viscosity, disintegration value, minimum viscosity, retrogradation value, final viscosity and other pasting characteristic parameters; the data are shown in Table 2.

[0068] Table 2 Basic statistical data of physical and chemical properties of 88 rice samples

[0069]

[0070] S3: Different varieties of rice raw materi...

Embodiment 2

[0100] According to the same steps of Example 1, the comprehensive evaluation values ​​of fresh wet rice noodles, rice cakes and glutinous rice balls of 88 different rice samples were obtained, and the statistics of the data are shown in Table 7.

[0101] Table 7 Statistics of comprehensive evaluation values ​​of processed rice products of different varieties of rice

[0102]

[0103] The mathematical model between the comprehensive evaluation value and raw material characteristics of fresh wet rice noodles, rice cakes and glutinous rice balls was obtained by stepwise regression analysis,

[0104] Fresh wet rice noodles:

[0105] (Eq.2)

[0106] where x 1 is the amylose content, x 2 is the gelatinization temperature.

[0107] Rice cake:

[0108] (Eq.3)

[0109] where x 1 is the amylose content,; x 2 is the peak time, x 3 is the gelatinization temperature.

[0110] sweet dumpling:

[0111] (Eq.4)

[0112] where x 1 is the moisture content; x 2 is the amy...

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Abstract

A rapid screening method of processing raw materials for rice products is disclosed. The invention establishes a membership function between the raw materials and the processing suitability of raw materials by adopting theories in fuzzy mathematics. In combination with the analytic hierarchy process to obtain the weight of each evaluation index, the invention then establishes a two-level evaluation model for evaluating the quality of the rice products to improve the scientificity and accuracy of rice products' quality evaluation. On the basis of the above, a mathematical model between the characteristics of raw materials and the comprehensive evaluation values of the quality of rice products is constructed through regression analyses, which can quantitatively calculate the suitability of different varieties of raw materials in the processing of rice products and can provide support for reasonable use of the raw materials.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for rapidly screening rice product processing raw materials. Background technique [0002] Rice products are processed products made of rice and brown rice as the main raw materials, mainly including rice noodles, glutinous rice balls, rice dumplings, rice cakes, instant rice, rice puffed food, rice fermented food and derivative products (if glucose syrup, resistant starch, MSG, etc.). Appropriate raw material varieties are the material basis for producing high-quality rice products. my country is rich in rice variety resources, and there are tens of thousands of rice germplasm resources. The quality of various varieties of rice may vary greatly, and the composition and physical and chemical properties of different varieties of rice are closely related to the quality of rice products. Processing different types of rice products has different require...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G06Q10/04G06Q10/06G06Q50/02
CPCG06Q10/04G06Q10/06393G06Q50/02G01N33/02G06F17/16G06F30/20G06F2111/10
Inventor 林亲录赵思明程云辉丁玉琴林利忠杨涛肖华西吴伟吴跃
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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