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Rapid detection method for trace residue of thermostable amylase in oyster sauce raw material

A high-temperature-resistant amylase and micro-residue technology, which is applied in the direction of measuring devices, analytical materials, flow characteristics, etc., can solve the problems of affecting delivery time, cumbersome operation, and long test time, so as to achieve accurate and better raw material quality and control raw materials Effect of quality, effective raw material quality

Pending Publication Date: 2021-12-24
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is cumbersome to operate, and the test time preset by the enterprise mentioned above is not less than 15 days. This preset test time is obtained by the manufacturer according to the situation and quality requirements of the oyster sauce produced. 25 days, the higher the quality requirements of the company for oyster sauce, the longer the preset test time
Therefore, the existing methods for judging the access of oyster sauce raw materials in the industry are time-consuming, and rely entirely on human subjective senses to judge whether the water has become thinner, and are highly dependent on experience, which is not conducive to effective control of the quality level of oyster sauce raw materials, and may cause Affects the delivery date and is not conducive to the evaluation of differences between batches

Method used

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  • Rapid detection method for trace residue of thermostable amylase in oyster sauce raw material
  • Rapid detection method for trace residue of thermostable amylase in oyster sauce raw material
  • Rapid detection method for trace residue of thermostable amylase in oyster sauce raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Detect the enzyme activity of high temperature resistant amylase in fructose syrup.

[0034] (1) Obtain high-temperature-resistant amylase A for the production of fructose syrup, and use the test method of "GB1886.174-2016 Food Safety National Standard Food Additive Food Industry Enzyme Preparation" to measure its enzyme activity as 100,000 U / g; Add high temperature-resistant amylase A into the fructose syrup raw material standard sample A0 used in the production of oyster sauce products at an enzyme activity ratio of 6 / 100,000 to obtain the raw material standard sample A1; use the raw material standard sample A0 to separate the raw material standard sample A1 Dilute 2 times, 10 times, 20 times, 50 times, 100 times to obtain raw material standard samples A2, A3, A4, A5, A6 with gradient enzyme activity.

[0035] As an additional note, the high-temperature-resistant amylase activity of samples A1 to A6 was tested using the test method of "GB1886.174-2016 National Food Sa...

Embodiment 2

[0046] Detect the enzyme activity of high temperature resistant amylase in fructose syrup.

[0047] (1) With the modified starch in Example 1, it is determined that the peak temperature corresponding to the peak viscosity of the modified starch solution in the heating process is 75°C; this embodiment is the same as Example 1, for detecting the high temperature resistant amylase of fructose syrup Therefore, the critical enzyme activity of this embodiment is 0.17U / g with that of Example 1, and the benchmarking spectrum adopts the benchmarking spectrum A.

[0048] (2) Take the fructose syrup raw material samples to be tested, coded as x, y, respectively measure the temperature rise process of the mixed solution with modified starch at 35°C → 75°C and the spectrum of its viscosity change when it is maintained at 75°C, the specific steps Same as step (5) in embodiment 1, obtain sample collection of illustrations x, y;

[0049] For benchmarking map A, see Figure 5 , where the sam...

Embodiment 3

[0053] Detect the enzymatic activity of high temperature resistant amylase of xanthan gum.

[0054] (1) Obtain high-temperature-resistant amylase B for xanthan gum production, and use the test method of "GB1886.174-2016 Food Safety National Standard Food Additive Food Industry Enzyme Preparation" to measure its enzyme activity as 105,000 U / g; Add high-temperature-resistant amylase B to the xanthan gum raw material standard sample B0 used in the production of oyster sauce products at an enzyme activity ratio of 6 / 100,000 to obtain the raw material standard sample B1; use the raw material standard sample B0 to separate the raw material standard sample B1 Dilute 10 times, 20 times and 50 times to obtain raw material standard samples B2, B3 and B4 with gradient enzyme activities.

[0055] As an additional note, the high-temperature-resistant amylase activity of raw material standard samples B1 to B4 was tested using the test method of "GB1886.174-2016 National Food Safety Standard...

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Abstract

The invention discloses a rapid detection method for trace residue of thermostable amylase in an oyster sauce raw material. The method comprises the following steps that: raw material standard samples with enzyme activity gradient are prepared into oyster sauce standard samples, in the oyster sauce standard samples passing a destructive test, the enzyme activity of an oyster sauce standard sample with the highest enzyme activity is critical enzyme activity; a spectrum of the change of the viscosity of a modified starch solution along with the temperature rise is measured, the temperature corresponding to peak viscosity is the peak temperature; a benchmarking spectrum of the viscosity change of the modified starch solution of the raw material standard sample with critical enzyme activity in the heating process and when the modified starch solution is maintained at a peak temperature is measured; measuring a sample spectrum of viscosity change of the modified starch solution of a to-be-measured raw material sample in the heating process and when the temperature is maintained at the peak temperature; and the sample spectrum and the benchmarking spectrum are overlapped and compared with each other, when the sample spectrum is above the benchmarking spectrum, the enzyme activity of the raw material sample meets the production requirement, and otherwise, the enzyme activity of the raw material sample does not meet the production requirement.

Description

technical field [0001] The invention belongs to the technical field of high-temperature-resistant amylase detection, and in particular relates to a rapid detection method for trace residues of high-temperature-resistant amylase in oyster sauce raw materials. Background technique [0002] A survey of oyster sauce products on the market shows that most oyster sauce products use modified starch, xanthan gum, and fructose syrup as auxiliary materials. Among them, xanthan gum and fructose syrup will introduce amylase during the production process, mainly high-temperature-resistant amylase, so there is a risk of high-temperature-resistant amylase residue. High temperature-resistant amylase can rapidly hydrolyze the α-1.4 glucosidic bond in starch molecules at a higher temperature, randomly hydrolyze short-chain dextrins of different lengths and a small amount of oligosaccharides, and rapidly reduce the viscosity of starch slurry, which is effective Temperature range up to 105°C. ...

Claims

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Application Information

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IPC IPC(8): G01N11/14
CPCG01N11/14
Inventor 林虹徐婷尹文军刘占梁帆迟薇薇何聪容
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD