Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for detecting acidity of cream

A detection method and cream technology, applied in the field of physical and chemical detection, can solve the problems of difficult measurement, difficult identification of end point color, low accuracy, etc., and achieve the effect of reducing measurement difficulty, easy identification, and small standard deviation

Inactive Publication Date: 2019-09-17
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, what the present invention aims to solve is that the existing method for measuring the acidity of butter has the defects of difficult identification of the end point color, high difficulty in measurement, and low accuracy, and further provides a cream with easy identification of end point color, simple measurement, and high accuracy. How to measure acidity

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for detecting acidity of cream
  • Method for detecting acidity of cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The present embodiment provides a method for detecting the sourness of butter, comprising the steps of:

[0042] 1) Blank test: Add 50ml of water, 30mL of neutral ethanol-ether mixture and 2.0mL of phenolphthalein indicator solution into a 250mL Erlenmeyer flask, mix well, turn gently, mix evenly, and prepare a blank sample;

[0043] Be that 0.1014moL / L sodium hydroxide standard solution is titrated to blank sample to its color and standard reference solution color (tiny pink) with molar concentration, write down the consumption volume V of sodium hydroxide standard solution at this moment 0 ;

[0044] 2) Preparation of cream sample mixture: Weigh 10g of cream sample, place it in a 250mL conical flask, add 30mL of neutral ethanol-ether mixture, shake well; then add 50mL of water; then add 2.0mL of phenolphthalein to indicate liquid, shake well to prepare the cream sample mixture;

[0045] Finally, use the molar concentration as 0.1014moL / L sodium hydroxide standard so...

Embodiment 2

[0055] The present embodiment provides a method for detecting the sourness of butter, comprising the steps of:

[0056] 1) Blank test: Add 20mL of water, 35mL of neutral ethanol-ether mixture and 1.0mL of phenolphthalein indicator solution into a 250mL Erlenmeyer flask, mix well, rotate gently, mix evenly, and prepare a blank sample;

[0057] Be that 0.1014moL / L sodium hydroxide standard solution is titrated to blank sample to its color and standard reference solution color (tiny pink) with molar concentration, write down the consumption volume V of sodium hydroxide standard solution at this moment 0 ;

[0058] 2) Preparation of cream sample mixture: Weigh 10g of cream sample, place it in a 250mL conical flask, add 35mL of neutral ethanol-ether mixture, shake well; then add 20mL of water; then add 1.0mL of phenolphthalein for indication liquid, shake well to prepare the cream sample mixture;

[0059] Finally, use the molar concentration as 0.1014moL / L sodium hydroxide standa...

Embodiment 3

[0061] The present embodiment provides a method for detecting the sourness of butter, comprising the steps of:

[0062] 1) Blank test: Add 80mL of water, 25mL of neutral ethanol-ether mixture and 1.5mL of phenolphthalein indicator solution into a 250mL Erlenmeyer flask, mix well, turn gently, mix evenly, and prepare a blank sample;

[0063] Be that 0.1014moL / L sodium hydroxide standard solution is titrated to blank sample to its color and standard reference solution color (tiny pink) with molar concentration, write down the consumption volume V of sodium hydroxide standard solution at this moment 0 ;

[0064] 2) Preparation of cream sample mixture: weigh 10g of cream sample, put it in a 250mL conical flask, add 25mL of neutral ethanol-ether mixture, shake well; then add 80mL of water; then add 1.5mL of phenolphthalein to indicate liquid, shake well to prepare the cream sample mixture;

[0065] Finally, use the molar concentration as 0.1014moL / L sodium hydroxide standard solu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for detecting the acidity of cream. According to an existing method for detecting the acidity of the cream, extra water is not added into a to-be-titrated cream sample mixture, water addition is bad for cream dissolution and the accuracy of determining the acidity of the cream is affected since the cream is not readily soluble in water on the basis of common knowledge in the field. However, an inventor adds an appropriate amount of water in the process of preparing the cream sample mixture for the first time, the solubility of the cream is not affected, the color change stability of phenolphthalein is improved and the retention time of an end color is prolonged and can be up to over 30s. Meanwhile, the shaking degree in the titration process is not specifically requested in water addition, finally the end color is easy to recognize, the determination difficulty on the acidity of the cream is reduced and the accuracy of the acidity is improved.

Description

technical field [0001] The invention belongs to the technical field of physical and chemical detection, and in particular relates to a method for detecting the acidity of butter. Background technique [0002] Cream is the fat part of milk. It is an O / W emulsion obtained by separating skim milk from milk. It is widely used and can be used to make cakes, mousse and ice cream, and can also be added to bread. Or spread it on coffee, which can supplement vitamin A to the human body. [0003] In the process of preparing cream, the acidity of butter is an important detection index, and its taste and properties will be affected if the acidity is too small or too high. At present, the method for detecting the acidity of cream is the national standard method GB5009.239-2016, which uses an indicator and cobalt sulfate standard color titration method. Because cream is not easily soluble in water, a neutral ethanol-ether mixture is used to dissolve the cream; then Add phenolphthalein i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/16G01N21/80
CPCG01N21/80G01N31/16
Inventor 李秋琴王佳马文丽常建军林立民赵红梅宋晓东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com