Preparation method of additive-free sugar cake premixed flour

Abstract

The invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of sugar-free biscuit premix powder, in particular to a preparation method of sugar-free biscuit premix powder. Background Art

[0002] As people's health awareness continues to improve, the demand for low-sugar and healthy foods is growing. As a convenient and healthy food ingredient, sugar-free biscuit premix powder has gradually gained favor among consumers. In the prior art, a large amount of traditional sugars such as sucrose are usually used to prepare biscuit premix powder, which not only increases the calories of the product, but also may cause blood sugar to rise rapidly, which is not conducive to healthy eating. In order to meet the market demand for low-sugar products, sugar-free biscuit premix powder came into being, among which oligosaccharide raw materials have become the key ingredients. However, there is currently a lack of unified and detailed standard processes for quality control of oligosaccharide raw materials.

[0003] In the screening of oligosaccharides, many manufacturers only rely on simple appearance judgment, while ignoring important factors such as purity, content, microbial indicators and residual harmful substances. For example, some oligosaccharide products may contain more impurities due to poor production technology, and the purity cannot reach the ideal level, thus affecting the quality and taste of biscuit premixes. In the control of moisture content, if it is not accurate, it may cause oligosaccharides to absorb moisture and agglomerate during storage, reducing product stability. Microbial contamination is also a common problem. If the total colony count, coliform bacteria, mold and yeast exceed the standard, it will seriously affect the safety and shelf life of the product. If heavy metals and pesticide residues are not strictly tested, they will pose a potential threat to consumer health. These quality problems not only affect the product quality of sugar-free biscuit premixes, but also may cause food safety hazards, limiting the further promotion and development of such products in the market. Therefore, developing a comprehensive and strict quality detection method for oligosaccharide raw materials and applying it to the preparation process of sugar-free biscuit premixes is of great significance for improving product quality, protecting consumer health and promoting industry development. Summary of the invention

[0004] To achieve the above object, the present invention is implemented by the following technical scheme: a method for preparing a sugar-free biscuit premix, comprising the following steps: Raw material screening and preparation: select oligosaccharide raw materials that have passed quality inspection, including oligomaltose and oligomannosaccharide, select resistant starch sources, select plant protein raw materials, prepare raw materials rich in dietary fiber, prepare natural flavor enhancers, and prepare food-grade preservative additives that meet national standards; Raw material pretreatment: Grind the oligosaccharide raw materials to make their average particle size reach 80 μm, perform gelatinization pretreatment on the resistant starch source, control the gelatinization temperature at 85 °C for 12 minutes, perform deodorization treatment on the plant protein raw materials, dry the dietary fiber raw materials to reduce their moisture content to 2%, pulverize and refine the natural flavor enhancer, and accurately weigh the food-grade preservative additive. Prepare it according to the ratio of adding 0.5 parts of food-grade preservative additive per 1000 parts of cake premix; First, add the weighed food-grade preservative additive to a mixing device with high-precision stirring function, and then, according to the mass ratio, add 30 parts of oligosaccharides, 25 parts of resistant starch source, 20 parts of plant protein, 15 parts of dietary fiber, and 10 parts of natural flavor enhancer to the mixing device in sequence, and stir at a speed of 200 revolutions per minute for 15 minutes; Pack the evenly mixed cake premix in a nitrogen-filled packaging manner. The packaging material is a multi-layer composite plastic film that meets food safety standards, and the packaging specification is 250 grams per pack.

[0005] Preferably, the average particle size of the oligosaccharide raw materials is 50 - 100 μm.

[0006] Preferably, the gelatinization temperature of the resistant starch source is 80 - 90 °C, and the time is 10 - 15 minutes.

[0007] Preferably, the deodorization treatment of the plant protein raw materials adopts enzymatic deodorization.

[0008] Preferably, the moisture content of the dietary fiber raw materials is reduced to below 3%.

[0009] Preferably, the mixing device is a double-screw conical mixer.

[0010] Preferably, the food-grade preservative additive is sodium dehydroacetate additive, and its preparation process is as follows: Using dehydroacetic acid and sodium hydroxide as raw materials, add dehydroacetic acid to an appropriate amount of water, heat it to 50 - 60 °C to dissolve it, and slowly add sodium hydroxide solution under stirring for neutralization reaction. Control the pH value at 7.0 - 8.0 during the reaction, and the reaction time is 30 - 40 minutes; After the reaction is completed, perform cooling crystallization, control the crystallization temperature at 10 - 15 °C, and then obtain the sodium dehydroacetate finished product through processes such as filtration, washing, and drying; Perform reprocessing on the sodium dehydroacetate finished product. According to the mass ratio of sodium dehydroacetate to rosemary extract of 10:1, dissolve the rosemary extract in an appropriate amount of ethanol and mix it evenly with sodium dehydroacetate, and then vacuum dry to remove ethanol to finally obtain the food-grade preservative additive.

[0011] Preferably, the steps of the quality detection method for the oligosaccharide raw materials are as follows: Observe the color and shape of the oligosaccharide raw materials, which should have the color of the corresponding carbohydrate raw materials. Isomaltooligosaccharide is usually white or light yellow powder, and mannan oligosaccharide is off-white powder, without obvious caking, foreign matters or color change; Prepare a solution of oligosaccharide raw materials at a certain concentration, filter it and inject it into a high-performance liquid chromatograph. Select an amino-bonded phase chromatographic column, use acetonitrile-water as the mobile phase, adjust the ratio and flow rate to achieve good separation of each component of the oligosaccharide, and calculate the purity of the oligosaccharide by comparing the retention time and peak area with the standard product. The purity of isomaltooligosaccharide and mannan oligosaccharide is required to be not less than 95%; Spot the oligosaccharide raw material solution on a silica gel thin-layer plate, develop it with n-butanol-ethanol-water, etc. as the developing agent, and color it with sulfuric acid-ethanol solution, etc. as the coloring agent, and compare it with the standard product spot to preliminarily judge the purity and impurity situation of the oligosaccharide; Prepare a solution of oligosaccharide raw materials at an appropriate concentration, take a certain amount and mix it with DNS reagent, heat it in a boiling water bath, cool it and measure the absorbance at a specific wavelength, and calculate the reducing sugar content according to the standard curve. The reducing sugar content in isomaltooligosaccharide and mannan oligosaccharide is required to be not more than 5%; Hydrolyze the oligosaccharide raw materials with acid to convert the oligosaccharide into monosaccharides, then react with phenol-sulfuric acid reagent, measure the absorbance at a specific wavelength, and calculate the total sugar content according to the standard curve to determine the content range of the oligosaccharide; Weigh a certain amount of oligosaccharide raw materials and place them in a pre-weighed weighing bottle, dry them at 105 °C to constant weight, calculate the moisture content according to the weight loss. The moisture content of the oligosaccharide raw materials is required to be not more than 5%; Prepare a dilution of the oligosaccharide raw materials, culture them on a nutrient agar medium by the plate counting method, and calculate the total number of colonies. The total number of colonies per gram of raw materials is required to be not more than 1000 CFU; Detect the MPN value of coliform bacteria in the oligosaccharide raw materials. The MPN value of coliform bacteria per 100 grams of raw materials is required to be not more than 30; Inoculate the raw material dilution on Rose Bengal medium, culture it and calculate the number of colonies of molds and yeasts. The total number of molds and yeasts per gram of raw materials is required to be not more than 100 CFU; After digesting the oligosaccharide raw materials to prepare a sample solution, measure the contents of heavy metal elements such as lead, arsenic, mercury, and cadmium. The lead content is required to be not more than 1 mg / kg, the arsenic content is not more than 0.5 mg / kg, the mercury content is not more than 0.1 mg / kg, and the cadmium content is not more than 0.5 mg / kg; After pretreatment such as extraction and purification of the oligosaccharide raw materials, measure the residues of common pesticides. The residues of various pesticides are required to not exceed the national specified limit standards.

[0012] Have the following beneficial effects: The preparation method of the sugar-free cookie intervention mixing powder, in terms of raw material selection, uses oligosaccharides, resistant starch sources, plant proteins, dietary fiber, and natural flavor enhancers, etc., which conforms to the trend of healthy diet and meets consumers' demands for low-sugar, high-fiber, high-protein, and natural-flavored products. At the same time, targeted pretreatment is carried out on various raw materials, optimizing the properties of the raw materials, facilitating subsequent uniform mixing, and improving the product quality and taste. Regarding food-grade preservative additives, the preparation process of sodium dehydroacetate is specified in detail, and through nanometerization treatment or synergistic effect with natural plant extracts, the anti-corrosion effect is significantly enhanced, the product shelf life is extended, and the safety is improved. In terms of technology, in the raw material pretreatment link, controlling the particle size of oligosaccharides is conducive to dispersion, gelatinizing resistant starch improves digestion and absorption and product texture, removing fishy smell from plant protein enhances the flavor, and drying dietary fiber ensures quality and fluidity. During mixing and blending, precise proportions and efficient stirring ensure the uniform mixing of all raw materials, making the product performance and taste stable and consistent. Regarding the treatment of preservative additives, strict preparation controls the quality, and nanometerization or synergistic effect significantly enhances the anti-corrosion effect, extends the shelf life, and reduces the risk of microbial contamination, comprehensively ensuring the product quality, safety, and shelf-life quality. Detailed implementation mode

[0013] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0014] The first embodiment, the present invention provides a technical solution: a preparation method of a sugar-free cookie intervention mixing powder, comprising the following steps: Raw material screening and preparation: Select oligosaccharide raw materials that have passed quality inspection. The oligosaccharides include isomaltooligosaccharide and mannan oligosaccharide. Select a resistant starch source, pick plant protein raw materials, prepare raw materials rich in dietary fiber, and at the same time prepare natural flavor enhancers. The quality inspection steps for oligosaccharide raw materials are as follows: Observe the color and shape of the oligosaccharide raw materials, which should have the color of the corresponding sugar raw materials. Isomaltooligosaccharide is usually white or light yellow powder, and mannan oligosaccharide is off-white powder, and there are no obvious lumps, foreign matters, or color changes; Prepare a certain concentration solution of the oligosaccharide raw materials, filter it and inject it into a high-performance liquid chromatograph. Select an amino-bonded phase chromatographic column, use acetonitrile-water as the mobile phase, adjust the proportion and flow rate to well separate the components of the oligosaccharides, and calculate the purity of the oligosaccharides by comparing the retention time and peak area with the standard product. It is required that the purity of isomaltooligosaccharide and mannan oligosaccharide is not less than 95%; Spot the oligosaccharide raw material solution on a silica gel thin-layer plate, develop it with n-butanol - ethanol - water, etc. as the developing agent, and color it with sulfuric acid - ethanol solution, etc. as the coloring agent. Compare with the standard product spots to preliminarily judge the oligosaccharide purity and impurity situation; Prepare the oligosaccharide raw material into a solution with an appropriate concentration. Take a certain amount and mix it with DNS reagent, heat it in a boiling water bath, cool it, and measure the absorbance at a specific wavelength. Calculate the reducing sugar content according to the standard curve. It is required that the reducing sugar content in isomaltooligosaccharide and mannan oligosaccharide does not exceed 5%; Hydrolyze the oligosaccharide raw material with acid to convert the oligosaccharide into monosaccharides, then react with phenol - sulfuric acid reagent, measure the absorbance at a specific wavelength, and calculate the total sugar content according to the standard curve to determine the oligosaccharide content range; Weigh a certain amount of oligosaccharide raw material and place it in a pre-weighed weighing bottle. Dry it at 105°C until it reaches a constant weight. Calculate the moisture content based on the weight loss. It is required that the moisture content of the oligosaccharide raw material does not exceed 5%; Prepare a dilution of the oligosaccharide raw material and culture it on a nutrient agar medium using the plate count method to calculate the total number of colonies. It is required that the total number of colonies per gram of raw material does not exceed 1000 CFU; Detect the MPN value of coliform bacteria in the oligosaccharide raw material. It is required that the MPN value of coliform bacteria per 100 grams of raw material does not exceed 30; Inoculate the diluted raw material solution on Rose Bengal medium, culture it, and calculate the number of colonies of molds and yeasts. It is required that the total number of molds and yeasts per gram of raw material does not exceed 100 CFU; Digest the oligosaccharide raw material and then prepare a sample solution. Measure the contents of heavy metal elements such as lead, arsenic, mercury, and cadmium respectively. It is required that the lead content does not exceed 1 mg / kg, the arsenic content does not exceed 0.5 mg / kg, the mercury content does not exceed 0.1 mg / kg, and the cadmium content does not exceed 0.5 mg / kg; After pretreating the oligosaccharide raw material by extraction, purification, etc., measure the residues of common pesticides. It is required that the residues of various pesticides do not exceed the national regulated limit standards; Raw material pretreatment: Grind the oligosaccharide raw material to make its average particle size reach 80 μm. Perform gelatinization pretreatment on the resistant starch source, control the gelatinization temperature at 85°C for 12 minutes. Perform deodorization treatment on the plant protein raw material, dry the dietary fiber raw material to reduce its moisture content to 2%, and pulverize and refine the natural flavor enhancer; Then, according to the mass ratio, add 30 parts of oligosaccharide, 25 parts of resistant starch source, 20 parts of plant protein, 15 parts of dietary fiber, and 10 parts of natural flavor enhancer to the mixing equipment in sequence, and stir at a speed of 200 revolutions per minute for 15 minutes; Pack the evenly mixed cake pre-mix powder by nitrogen filling. The packaging material is a multi-layer composite plastic film that meets food safety standards, and the packaging specification is 250 grams per pack.

[0015] Second Embodiment, the present invention provides a technical solution: a preparation method of sugar-free cookie intervention mixing powder, characterized by comprising the following steps: Raw material screening and preparation: Select oligosaccharide raw materials that have passed quality inspection. The oligosaccharides include isomaltooligosaccharide and mannan oligosaccharide. Select a resistant starch source, pick plant protein raw materials, prepare raw materials rich in dietary fiber, and prepare natural flavor enhancers at the same time. Prepare food-grade preservative additives that meet national standards. The steps of the quality inspection method for oligosaccharide raw materials are as follows: Observe the color and shape of the oligosaccharide raw materials, which should have the color of the corresponding sugar raw materials. Isomaltooligosaccharide is usually white or light yellow powder, and mannan oligosaccharide is off-white powder, and there are no obvious lumps, foreign matters or discoloration; Prepare a solution of oligosaccharide raw materials at a certain concentration, filter it and inject it into a high-performance liquid chromatograph. Select an amino-bonded phase chromatographic column, use acetonitrile-water as the mobile phase, adjust the ratio and flow rate to achieve good separation of each component of the oligosaccharide, and calculate the oligosaccharide purity by comparing the retention time and peak area with the standard product. It is required that the purity of isomaltooligosaccharide and mannan oligosaccharide is not less than 95%; Spot the oligosaccharide raw material solution on a silica gel thin layer plate, develop it with a developing agent such as n-butanol-ethanol-water, and color it with a coloring agent such as sulfuric acid-ethanol solution, and compare it with the standard product spot to preliminarily judge the oligosaccharide purity and impurity situation; Prepare a solution of oligosaccharide raw materials at an appropriate concentration, take a certain amount and mix it with DNS reagent, heat it in a boiling water bath, cool it, and measure the absorbance at a specific wavelength. Calculate the reducing sugar content according to the standard curve. It is required that the reducing sugar content in isomaltooligosaccharide and mannan oligosaccharide does not exceed 5%; Hydrolyze the oligosaccharide raw materials with acid to convert the oligosaccharide into monosaccharides, then react with phenol-sulfuric acid reagent, measure the absorbance at a specific wavelength, and calculate the total sugar content according to the standard curve to determine the oligosaccharide content range; Weigh a certain amount of oligosaccharide raw materials and place them in a pre-weighed weighing bottle, dry them to constant weight at 105°C, calculate the moisture content according to the weight loss, and require that the moisture content of the oligosaccharide raw materials does not exceed 5%; make a dilution of the oligosaccharide raw materials, culture them on a nutrient agar medium by the plate counting method, and calculate the total number of colonies. It is required that the total number of colonies per gram of raw materials does not exceed 1000 CFU; Detect the MPN value of coliform bacteria in the oligosaccharide raw materials, and require that the MPN value of coliform bacteria per 100 grams of raw materials does not exceed 30; Inoculate the raw material dilution solution on Rose Bengal medium, culture it and calculate the number of colonies of molds and yeasts. It is required that the total number of molds and yeasts per gram of raw materials does not exceed 100 CFU; The oligosaccharide raw materials are made into sample solutions after digestion treatment, and the contents of heavy metal elements such as lead, arsenic, mercury, and cadmium are measured respectively. It is required that the lead content does not exceed 1 mg / kg, the arsenic content does not exceed 0.5 mg / kg, the mercury content does not exceed 0.1 mg / kg, and the cadmium content does not exceed 0.5 mg / kg; After the oligosaccharide raw materials are pretreated by extraction, purification, etc., the contents of common pesticide residues are measured. It is required that the contents of various pesticide residues do not exceed the national specified limit standards; The food-grade anti-corrosion additive is sodium dehydroacetate additive, and its preparation process is as follows: Using dehydroacetic acid and sodium hydroxide as raw materials, add dehydroacetic acid to an appropriate amount of water, heat it to 50 - 60 °C to dissolve it, and slowly add sodium hydroxide solution under stirring for neutralization reaction. During the reaction process, control the pH value at 7.0 - 8.0, and the reaction time is 30 - 40 minutes; After the reaction is completed, carry out cooling crystallization, control the crystallization temperature at 10 - 15 °C, and then go through processes such as filtration, washing, and drying to obtain the finished product of sodium dehydroacetate; Carry out reprocessing on the above-mentioned finished product of sodium dehydroacetate. According to the mass ratio of sodium dehydroacetate to rosemary extract of 10:1, dissolve the rosemary extract in an appropriate amount of ethanol and mix it evenly with sodium dehydroacetate, and then vacuum dry to remove ethanol to finally obtain the food-grade anti-corrosion additive; Raw material pretreatment: Grind the oligosaccharide raw materials to make their average particle size reach 80 μm, carry out gelatinization pretreatment on the resistant starch source, control the gelatinization temperature at 85 °C, and the time is 12 minutes. Carry out deodorization treatment on the plant protein raw materials, dry the dietary fiber raw materials to reduce their moisture content to 2%, pulverize and refine the natural flavor enhancer, and accurately weigh the food-grade anti-corrosion additive. Prepare according to the ratio of adding 0.5 parts of food-grade anti-corrosion additive per 1000 parts of cookie premix; First, add the weighed food-grade anti-corrosion additive to a mixing device with high-precision stirring function, and then successively add 30 parts of oligosaccharide, 25 parts of resistant starch source, 20 parts of plant protein, 15 parts of dietary fiber, and 10 parts of natural flavor enhancer to the mixing device according to the mass ratio, and stir at a speed of 200 revolutions per minute for 15 minutes; Pack the evenly mixed cookie premix in a nitrogen-filled packaging method. The packaging material is a multi-layer composite plastic film that meets the food safety standards, and the packaging specification is 250 grams per pack.

[0016] Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art and related fields based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention. Structures, devices, and operation methods not specifically described and explained in the present invention shall be implemented by conventional means in the art unless otherwise specified and limited.

Claims

1. A preparation method of a sugar-free cake intervention mixing powder, characterized in that, It includes the following steps: Raw material screening and preparation: Select oligosaccharide raw materials that have passed quality inspection. The oligosaccharides include isomaltooligosaccharide and mannan oligosaccharide. Select a resistant starch source, pick plant protein raw materials, prepare raw materials rich in dietary fiber, and at the same time prepare a natural flavor enhancer. Prepare a food-grade preservative additive that meets national standards; Raw material pretreatment: Grind the oligosaccharide raw materials to make their average particle size reach 80 μm. Perform gelatinization pretreatment on the resistant starch source, control the gelatinization temperature at 85 °C, and the time at 12 minutes. Perform deodorization treatment on the plant protein raw materials, dry the dietary fiber raw materials to reduce their moisture content to 2%, pulverize and refine the natural flavor enhancer, and accurately weigh the food-grade preservative additive. Prepare it according to the ratio of adding 0.5 parts of food-grade preservative additive per 1000 parts of cookie premix; First, add the weighed food-grade preservative additive to a mixing device with high-precision stirring function. Then, according to the mass ratio, add 30 parts of oligosaccharides, 25 parts of resistant starch source, 20 parts of plant protein, 15 parts of dietary fiber, and 10 parts of natural flavor enhancer to the mixing device in sequence, and stir at a speed of 200 revolutions per minute for 15 minutes; Pack the evenly mixed cookie premix in a nitrogen-filled packaging method. The packaging material is a multi-layer composite plastic film that meets food safety standards, and the packaging specification is 250 grams per pack.

2. The preparation method of a sugar-free cookie intervention premix according to claim 1, characterized in that: The average particle size of the oligosaccharide raw materials is 50 - 100 μm.

3. The preparation method of a sugar-free cookie intervention premix according to claim 1, characterized in that: The gelatinization temperature of the resistant starch source is 80 - 90 °C, and the time is 10 - 15 minutes.

4. The preparation method of a sugar-free cookie intervention blended powder according to claim 1, characterized in that: The deodorization treatment of the plant protein raw materials uses enzymatic deodorization.

5. The preparation method of a sugar-free cookie intervention blended powder according to claim 1, characterized in that: The moisture content of the dietary fiber raw materials is reduced to below 3%.

6. The preparation method of a sugar-free cake intervention blended powder according to claim 1, characterized in that: The mixing device is a double-screw conical mixer.

7. The preparation method of a sugar-free cake interfering premix according to claim 1, characterized in that: The food-grade preservative additive is sodium dehydroacetate additive, and its preparation process is as follows: Using dehydroacetic acid and sodium hydroxide as raw materials, add dehydroacetic acid to an appropriate amount of water, heat it to 50 - 60 °C to dissolve it, and slowly add sodium hydroxide solution under stirring for neutralization reaction. Control the pH value at 7.0 - 8.0 during the reaction, and the reaction time is 30 - 40 minutes; After the reaction is completed, perform cooling crystallization, control the crystallization temperature at 10 - 15 °C, and then go through processes such as filtration, washing, and drying to obtain the finished product of sodium dehydroacetate; Perform reprocessing on the sodium dehydroacetate finished product. According to the mass ratio of sodium dehydroacetate to rosemary extract of 10:1, dissolve the rosemary extract in an appropriate amount of ethanol and mix it evenly with sodium dehydroacetate, and then vacuum dry to remove ethanol to finally obtain the food-grade preservative additive.

8. The preparation method of a sugar-free cookie intervention blended powder according to claim 1, characterized in that: The quality detection method steps of the oligosaccharide raw materials are as follows: Observe the color and shape of the oligosaccharide raw materials, which should have the color of this type of sugar raw material. Isomaltooligosaccharide is usually white or light yellow powder, and mannan oligosaccharide is off-white powder, and there is no obvious caking, foreign matter, or discoloration; Prepare an oligosaccharide raw material into a solution of a certain concentration. After filtration, inject it into a high-performance liquid chromatograph. Select an amino-bonded phase chromatographic column, use acetonitrile-water as the mobile phase, adjust the ratio and flow rate to achieve good separation of each component of the oligosaccharide, and calculate the oligosaccharide purity by comparing the retention time and peak area with the standard product. It is required that the purity of isomaltooligosaccharide and mannan oligosaccharide is not less than 95%; Spot the oligosaccharide raw material solution on a silica gel thin layer plate, develop it with n-butanol-ethanol-water, etc. as the developing agent, and color it with a color developing agent such as sulfuric acid-ethanol solution, and compare it with the standard product spot to preliminarily judge the oligosaccharide purity and impurity situation; Prepare an oligosaccharide raw material into a solution of an appropriate concentration, take a certain amount and mix it with DNS reagent, heat it in a boiling water bath, cool it, and measure the absorbance at a specific wavelength. Calculate the reducing sugar content according to the standard curve. It is required that the reducing sugar content in isomaltooligosaccharide and mannan oligosaccharide does not exceed 5%; Hydrolyze the oligosaccharide raw material with acid to convert the oligosaccharide into monosaccharides, then react with phenol-sulfuric acid reagent, measure the absorbance at a specific wavelength, and calculate the total sugar content according to the standard curve to determine the oligosaccharide content range; Weigh a certain amount of oligosaccharide raw material and place it in a pre-weighed weighing bottle, dry it to a constant weight at 105 °C, and calculate the moisture content according to the weight loss. It is required that the moisture content of the oligosaccharide raw material does not exceed 5%; Prepare a dilution of the oligosaccharide raw material, culture it on a nutrient agar medium by the plate counting method, and calculate the total number of colonies. It is required that the total number of colonies per gram of raw material does not exceed 1000 CFU; Detect the MPN value of coliform bacteria in the oligosaccharide raw material. It is required that the MPN value of coliform bacteria per 100 grams of raw material does not exceed 30; Inoculate the raw material dilution on Rose Bengal medium, culture it, and calculate the number of colonies of molds and yeasts. It is required that the total number of molds and yeasts per gram of raw material does not exceed 100 CFU; After subjecting the oligosaccharide raw material to digestion treatment, prepare a sample solution, and measure the contents of heavy metal elements such as lead, arsenic, mercury, and cadmium respectively. It is required that the lead content does not exceed 1 mg / kg, the arsenic content does not exceed 0.5 mg / kg, the mercury content does not exceed 0.1 mg / kg, and the cadmium content does not exceed 0.5 mg / kg; After subjecting the oligosaccharide raw material to pretreatment such as extraction and purification, measure the residues of common pesticides. It is required that the residues of various pesticides do not exceed the national specified limit standards.