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A method for detecting the freshness of rice

A detection method and technology for freshness, applied in the field of food science, can solve problems such as the inability to accurately detect the freshness of grains

Active Publication Date: 2022-01-04
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the case of mixed new and old rice, grain purchase enterprises cannot accurately detect the freshness of the grain by using the existing detection methods. Therefore, it is necessary to provide a new detection method for the freshness of rice.

Method used

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  • A method for detecting the freshness of rice
  • A method for detecting the freshness of rice
  • A method for detecting the freshness of rice

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Embodiment Construction

[0042] In order to illustrate the present invention more clearly, the present invention will be further described below in conjunction with preferred embodiments and accompanying drawings. Similar parts in the figures are denoted by the same reference numerals. Those skilled in the art should understand that the content specifically described below is illustrative rather than restrictive, and should not limit the protection scope of the present invention.

[0043] like figure 1 As shown, one embodiment of the present invention provides a kind of paddy freshness detection method, comprising:

[0044] Sequentially dyeing, washing and eluting the processed polished rice or brown rice samples to obtain the eluate;

[0045] Measure the absorbance value OD of eluate at 610nm and 690nm wavelength respectively 610 and OD 690 , and △OD=OD 610 -OD 690 as the grain breakage index of polished rice samples or brown rice samples;

[0046] According to the grain breakage index of the po...

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Abstract

The invention discloses a method for detecting the freshness of rice. A specific implementation of the method includes: sequentially dyeing, washing and eluting the polished rice sample or brown rice sample processed by rice to obtain an eluate; respectively measuring the absorbance values ​​OD of the eluate at 610nm and 690nm wavelengths 610 and OD 690 , and △OD=OD 610 -OD 690 As the grain breaking index of the polished rice sample or the brown rice sample; according to the grain breaking index of the polished rice sample or the brown rice sample, the aged rice content of the polished rice sample or the brown rice sample is calculated. This embodiment can accurately detect the freshness of paddy and rice.

Description

technical field [0001] The invention relates to the technical field of food science. More specifically, it relates to a method for detecting the freshness of rice. Background technique [0002] After long-term storage of rice, after husking or direct grinding into polished rice, the sensory attributes of cooked rice will change, including changes in aroma and texture. Compared with new rice, the texture of steamed rice after processing old rice into polished rice will become harder, and the ratio of adhesion / hardness will decrease. Most Chinese people prefer rice processed from fresh rice. [0003] Many physiological and physicochemical changes will occur during rice storage, and these changes will affect the quality of rice grains. [0004] On the one hand, the degree of freshness of rice can be determined by evaluating the texture of cooked rice after processing into polished rice, or other physicochemical properties, such as thermal properties and gelatinization charact...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N5/00G01N21/31
CPCG01N5/00G01N21/314
Inventor 李兴军林乾韩志强陈治天王若兰王丽娜
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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