Method for detecting starch in high-sugar meat floss

A detection method and technology of meat floss, applied in the direction of chemical analysis by titration method, can solve the problems of incomplete sugar washing and high test results, and achieve the effect of ensuring sugar washing effect, saving consumption and accurate results.

Inactive Publication Date: 2019-02-01
烟台喜旺肉类食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art and provide a method for detecting starch in high-sugar

Method used

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  • Method for detecting starch in high-sugar meat floss
  • Method for detecting starch in high-sugar meat floss
  • Method for detecting starch in high-sugar meat floss

Examples

Experimental program
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Effect test

Example Embodiment

[0030] Embodiment 1: adopt the inventive method to detect the content of starch in the meat floss powder that a certain brand does not add starch:

[0031] First, prepare the glucose standard solution: 1) Accurately weigh 1 g of D-anhydroglucose that has been dried at 98°C-100°C for 2 hours, dissolve in water, add 5 mL of hydrochloric acid, and dilute to 1000 mL with water to obtain a glucose standard solution; this solution Each milliliter is equivalent to 1.0 mg of glucose;

[0032] 2) Calibration of alkaline copper tartrate solution: draw 5.00 mL of alkaline copper tartrate A solution and 5.00 mL of alkaline copper tartrate B solution, put them in a 150 mL conical flask, add 10 mL of water, add two glass beads, and drop 9 mL from the burette Glucose standard solution is controlled to be heated to boiling within 2 minutes, keep the solution in a boiling state, continue to drip glucose at a rate of one drop every two seconds, until the blue color of the solution just fades as...

Example Embodiment

[0040] Embodiment 2, the preparation of glucose standard solution is with embodiment 1, adopts the inventive method to detect the content of starch in the meat floss powder that a certain brand does not add starch:

[0041] Weigh 20g of the sample (accurate to 0.01g) into a 500ml beaker, add hot potassium hydroxide-ethanol solution at 92°C, and place it in a 90°C water bath. Ethanol suction filtration and washing until the filtrate is clear, the filter residue is transferred to a container, 85% ethanol solution is added, heated in a boiling water bath for 20 min, and then the mixture is subjected to suction filtration. Wash the precipitate with ethanol 6-8 times to obtain a sugar-removed sample; take 1 ml (about 15 drops) of the filtrate from the last suction filtration into a test tube, add 2 drops of Molish reagent, shake well, tilt the test tube, and slowly add concentrated Sulfuric acid 1ml, and then carefully vertical test tube, so that the filtrate and concentrated sulfu...

Example Embodiment

[0048] Embodiment 3, the preparation of glucose standard solution is with embodiment 1, adopts the inventive method to detect the content of starch in the meat floss powder of a certain brand without adding starch:

[0049] Weigh 20g of the sample (accurate to 0.01g) in a 500ml beaker, add hot potassium hydroxide-ethanol solution at 88°C, and place it in a water bath at 90°C. Ethanol suction filtration and washing until the filtrate is clear, the filter residue is transferred to a container, 85% ethanol solution is added, heated in a boiling water bath for 30min, and then the mixture is suction filtered, repeat this twice, and then use 85% 50 ℃ heat Wash the precipitate with ethanol 6-8 times to obtain a sugar-removed sample; take 1 ml (about 15 drops) of the filtrate from the last suction filtration into a test tube, add 2 drops of Molish reagent, shake well, tilt the test tube, and slowly add concentrated Sulfuric acid 1ml, and then carefully vertical test tube, so that the ...

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Abstract

The invention discloses a method for detecting starch in high-sugar meat floss. The method is characterized by comprising the steps of removing fat, removing soluble sugar, verifying an affination effect, performing acid hydrolysis, performing protein precipitation, and performing a determination process; the filtering efficiency can be improved by using a suction filtration mode in a filtering process; in an affination process, ethanol soaking and repeated boiling are performed, so that the soluble sugar in a sample can be dissolved out, the affination is faster and completer, and the ethanolconsumption can be reduced; and after the affination is finished, a Molish reaction is used for verifying the affination effect, so that the affination effect can be guaranteed, and a result is moreaccurate and reliable.

Description

Technical field: [0001] The invention relates to the technical field of starch detection in food, in particular to a detection method for starch in high-sugar dried meat floss. Background technique: [0002] "GB 5009.9-2016 National Food Safety Standard Determination of Starch in Food" stipulates that there are three methods for starch detection, namely enzymatic hydrolysis, acid hydrolysis and determination of starch content in meat products; the principle of enzymatic hydrolysis is that the sample is removed After fat and soluble sugar, starch is hydrolyzed into small molecule sugar with amylase, then hydrolyzed into monosaccharide with hydrochloric acid, and finally measured according to reducing sugar, and converted into starch content; the principle of acid hydrolysis method is that the sample is removed from fat and soluble sugar Afterwards, the starch is hydrolyzed with acid to form reducing monosaccharides, which are then measured as reducing sugars and converted int...

Claims

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Application Information

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IPC IPC(8): G01N31/16
CPCG01N31/16
Inventor 厉建军张建梅李洋王迎迎孙晓红朱希敏辛伟娟史丽新王彩虹
Owner 烟台喜旺肉类食品有限公司
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