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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

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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 dried meat floss; it mainly solves the problem that the existing starch detection method does not thoroughly wash the sugar and causes the test result to be too high

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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

Embodiment 1

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

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

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

Embodiment 2

[0040] Embodiment 2, glucose standard solution preparation is the same as embodiment 1, adopts the inventive method to detect the content of starch in the dried meat floss powder of certain brand without adding starch:

[0041] Weigh 20g of the sample (accurate to 0.01g) into a 500ml beaker, add 92°C hot potassium hydroxide-ethanol solution, place it in a 90°C water bath, and obtain a degreasing sample after 1 hour in the water bath; use 85% of the 70°C heat Wash with ethanol suction filtration until the filtrate is clear, transfer the filter residue to a container, add 85% ethanol solution, heat in a boiling water bath for 20 minutes, then filter the mixture with suction, repeat this twice, and then use 85% 70°C heat Wash the precipitate with ethanol 6-8 times to obtain a sugar-free sample; take 1ml (about 15 drops) of the filtrate from the last suction filtration in a test tube, add 2 drops of Molish reagent, shake well, tilt the test tube, and slowly add concentrated Sulfur...

Embodiment 3

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

[0049] Weigh 20g of the sample (accurate to 0.01g) into a 500ml beaker, add 88°C hot potassium hydroxide-ethanol solution, place it in a 90°C water bath, and obtain a degreasing sample after 2 hours in the water bath; use 85% of the 50°C hot Wash with ethanol suction filtration until the filtrate is clear, transfer the filter residue to a container, add 85% ethanol solution, heat in a boiling water bath for 30 minutes, then filter the mixture with suction, repeat this twice, and then use 85% 50°C heat Wash the precipitate with ethanol 6-8 times to obtain a sugar-free sample; take 1ml (about 15 drops) of the filtrate from the last suction filtration in a test tube, add 2 drops of Molish reagent, shake well, tilt the test tube, and slowly add concentrated Sulfuric aci...

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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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