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Method for detecting potato addition amount in staple food product

A detection method and a technology of adding amount, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of non-detection potato products, etc., and achieve the effects of high accuracy of results, quantitative detection, and simple operation

Inactive Publication Date: 2019-04-09
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no method for detecting potato products in the current national standard, so even if there is no adulterated potato products, it is necessary to develop a detection method in advance to protect the interests of consumers and regular producers

Method used

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  • Method for detecting potato addition amount in staple food product
  • Method for detecting potato addition amount in staple food product
  • Method for detecting potato addition amount in staple food product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Detection and Analysis of Potato Steamed Bread

[0045] Sample preparation and processing: Weigh 400g, 360g, 320g and 280g of wheat flour respectively, then add potato flour in turn to make the quality of the mixed powder reach 400g, then add 4g of yeast activated by warm water, then add 250g, 260g, 280g respectively Mix with 350g tap water and stir. After stirring for five minutes, put it in a fermentation box with a temperature of 37°C and a humidity of 75% to ferment for 0.5h. The small pieces are dried in a 65°C oven for 48-72 hours. After drying, they are ground with a pulverizer and passed through a 60-mesh sieve, then sealed with a ziplock bag, and placed in a desiccator for later use. Then convert the content of whole potato powder in the product into the content of potato dry matter, and the calculation method is:

[0046]

[0047] Among them, 4.8% is the moisture content of whole potato flour, and 8.9% is the moisture content of wheat flour.

[0048] Para...

Embodiment 2

[0071] Detection and Analysis of Potato Noodles

[0072] Sample preparation and processing: Weigh 400g, 360g, 320g and 280g of wheat flour respectively, then add potato flour in turn to make the quality of the mixed flour reach 400g, then add 120g of tap water and stir, stir for ten minutes and put it on a noodle press Press the noodles, gradually adjust the knife edge so that the dough is pressed into a sheet with a thickness of about 1mm and a smooth surface, then cut it to make it a common noodle on the market, then roll it out and dry it in an oven at 65°C for 48-72h, dry After completion, grind it with a pulverizer and dry it with 60 meshes, then seal it with a ziplock bag and put it in a desiccator for later use. Then convert the content of whole potato powder in the product into the content of potato dry matter, and the calculation method is:

[0073]

[0074] Among them, 4.8% is the moisture content of whole potato flour, and 8.9% is the moisture content of wheat f...

Embodiment 3

[0098] A method for detecting the amount of potato added in staple food products, using the following steps:

[0099] Step 1. Pretreatment of the sample to be tested: cool the sample to be tested to room temperature, dry it at 63°C to constant weight, and pass it through a 50-mesh sieve after being pulverized by a pulverizer;

[0100] Step 2. Stable isotope detection of carbon, nitrogen, hydrogen and oxygen:

[0101] (1) Utilize the standard substance to calibrate, then use the stable isotope mass spectrometer to detect the concentration of the sample to be tested 13 C / 12 C and 15 N / 14 N, detected by Vario EL Ⅲ-Isoprime 13 C / 12 C and 15 N / 14 N, detected 13 C / 12 C and 15 N / 14 When N, the following process parameters are used: Elemental analysis conditions: oxidation tube filled with tungsten trioxide, temperature 1150 °C; reduction tube filled with linear copper and silver cotton, temperature 810 °C; high-purity He as carrier gas and reference gas, stable isoto...

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Abstract

The invention relates to a method for detecting a potato addition amount in a staple food product. The method for detecting the potato addition amount in the staple food product mainly comprises the following steps: (1) preparing a sample; (2) performing pretreatment on the sample; (3) using the isotope ratio mass spectrometry for detecting to obtain a stable isotope relative ratio of carbon, nitrogen, hydrogen and oxygen; and (4) performing qualitative and quantitative analysis by means of a chemometric method, determining whether the potato is added or not by means of discriminant analysis,and determining the amount of addition by means of a multiple linear regression equation. Compared with the prior art, the method for detecting the potato addition amount in the staple food product has the advantages of simple operation, convenient and rapid, high detection efficiency, high accuracy, good stability and reproducibility; no method for detecting the potato content in potato productsexists in the current national standard; and the invention not only can qualitatively determine whether the product adds the mashed potato or not, but also can quantitatively analyze the addition amount of the mashed potato, which has a good market application prospect.

Description

technical field [0001] The invention relates to the field of food quality detection, in particular to a method for detecting the amount of potato added in staple food products. Background technique [0002] Potatoes, also known as potatoes, yam eggs, artichokes, etc., are annual herbaceous plants belonging to the genus Solanaceae of the family Solanaceae. The tubers are edible, and they are important food and vegetable crops. The planting area and output of potatoes in my country ranks first in the world, but the current level of deep processing is relatively low, and the product variety is relatively single. Under the background of the country's proposal of potato as a staple food, it is of great significance to develop staple food products with potatoes as the main raw material. The main component of potato dry matter is starch. In addition, it is rich in dietary fiber, protein, vitamins, minerals and phenolic substances. It is rich in nutrition and is the fourth largest f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/72
CPCG01N30/72
Inventor 范鑫张秉诚赵大云
Owner SHANGHAI JIAO TONG UNIV
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