Method for measuring viscosity of mushroom soup hotpot condiment based on rotary NDJ viscometer

Abstract

The invention discloses a method for measuring the viscosity of a mushroom soup hotpot condiment based on a rotary NDJ viscometer, which is used for acquiring a viscosity reference value aiming at a standard hotpot condiment product and comprises the following specific steps: firstly, preparing the NDJ viscometer, a container and heating equipment; filtering solids of mushroom soup hotpot condiment samples of the same specification meeting the product sales requirements to form a plurality of homogeneous and isometric samples, putting the samples into independent containers, and numbering for later use; then placing heating equipment in the middle of a measurement area of the NDJ viscometer, lifting a rotor of the NDJ viscometer upwards, placing the container filled with the sample into the heating equipment to keep the temperature constant, and lowering the height of the rotor of the NDJ viscometer until the liquid level in the container is level; starting the NDJ viscometer to measure the viscosity of the sample in a constant-temperature state, recording a plurality of viscosity measured values as an average value, stopping a rotor of the NDJ viscometer, raising the rotor, taking down the rotor and the sample, cleaning the rotor, reinstalling the rotor, and putting a container of another sample into the heating equipment to continuously measure.

Description

Technical Field

[0001] The invention belongs to the technical field of food detection, and particularly relates to a method for measuring the viscosity of a mushroom soup hot pot base based on a rotary NDJ viscometer. Background Art

[0002] Mushroom hotpot soup base is an upgraded version of traditional clear soup hotpot base. It's made with a variety of edible fungi, edible oils, and water as its main ingredients, supplemented with modified starch, edible gum, and other ingredients. It undergoes a series of pretreatment, seasoning, stir-frying, simmering, blending, packaging, and cooling processes. After boiling, it boasts a clear, rich mushroom aroma, and a refreshing, greasy flavor, making it a popular choice among the general public. A survey of mushroom hotpot soup base manufacturers in the Sichuan and Chongqing regions revealed that viscosity is a key quality indicator affecting the performance and texture of mushroom hotpot base. During production, mushroom hotpot bases are often enhanced by adding edible gums (such as xanthan gum and konjac gum) and modified starches (such as acetylated distarch adipate, hydroxypropyl distarch phosphate, and acetylated distarch phosphate) to enhance viscosity and alter its physical properties, imparting a smooth, pleasant texture. Currently, mushroom hotpot base manufacturers in these regions typically classify viscosity as a sensory indicator and assess compliance through visual inspection. Some manufacturers use viscosity meters to test the viscosity of mushroom soup hot pot base according to the method in GB / T14215-2021 "General Rules for the Quality of Canned Tomato Sauce." However, these instruments are unable to measure the viscosity of products with low viscosity, and the test results for samples with high viscosity, which show significant differences when visually inspected, are not very different. Therefore, mushroom soup hot pot base manufacturers currently lack a suitable method for measuring the viscosity of mushroom soup hot pot base, and they urgently need a quantifiable test method for testing the viscosity of mushroom soup hot pot base.

[0003] The rotary NDJ viscometer is an instrument used to measure the viscous resistance and dynamic viscosity of liquids. It is widely used to measure the absolute viscosity of various Newtonian fluids and the apparent viscosity of non-Newtonian fluids such as food, medicine, cosmetics, detergents, grease, coatings, paints, plastics and adhesives. Viscosity is a physical quantity that represents the degree of viscosity of a fluid. Viscosity is a property that hinders the relative movement of a fluid and produces internal friction. The existing data does not use the NDJ viscometer in the detection process of mushroom soup base because there is a problem with low viscosity detection. Because the cost of this base material itself is relatively complicated, in the past, only the surface was checked by manual visual inspection, but the actual viscosity was not certain. If the NDJ viscometer is directly used without adaptive adjustment, the parameters obtained are often quite different. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer, which is used to replace the manual observation method to quantitatively determine the viscosity index of the mushroom soup base, thereby providing guidance for the formula adjustment and preparation method of the mushroom soup base.

[0005] The technical solution adopted in the present invention is: In a first aspect, the present invention provides a method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer, and obtaining a viscosity reference value for a standard hot pot base product. The specific steps are as follows: Step 100. First, prepare an NDJ viscometer, container, and heating equipment. Filter solids from a sample of mushroom soup hot pot base of the same specification that meets product sales requirements, create several homogeneous samples of equal volume, and place them in separate containers, numbering them for later use. Step 200: Then, a heating device is placed in the middle of the measuring area of ​​the NDJ viscometer, and the rotor of the NDJ viscometer is lifted upward. The container containing the sample is placed in the heating device to maintain a constant temperature, and the rotor of the NDJ viscometer is lowered until the liquid level in the container is level. Step 300. Start the NDJ viscometer to measure the viscosity of the sample at a constant temperature, record several viscosity measurement values ​​and record the average value, then stop the rotor of the NDJ viscometer and adjust it to a higher position, remove the rotor and the sample, clean the rotor and reinstall it, and then place another sample container into the heating device to continue the measurement.

[0006] In combination with the first aspect, the present invention provides a first embodiment of the first aspect. In step 100, when preparing the NDJ viscometer, first loosen and remove the protective cap at the lower end of the viscometer, then turn on the power and calibrate the NDJ viscometer, then install the rotor protection frame and level it by adjusting the three horizontal adjustment screws on the main unit base, calibrate according to the horizontal bubble on the top of the main unit, and set it aside after leveling.

[0007] In combination with the first aspect, the present invention provides a second embodiment of the first aspect, wherein the heating device is an electrically heated constant temperature bath. When the container is placed in the constant temperature bath, a thermometer is placed in the container to obtain the container temperature, and the measured temperature is maintained at ±0.5°C for viscosity measurement.

[0008] In combination with the first aspect, the present invention provides a third implementation of the first aspect, characterized in that: in step 300, the constant temperature is set to 65-75°C.

[0009] In combination with the first aspect, the present invention provides a fourth implementation of the first aspect, in step 300, 3 # The spindle is used for viscosity measurement.

[0010] In combination with the first aspect, the present invention provides a fifth implementation of the first aspect, wherein in step 300, the rotation speed of the rotor is set to 12-60 rpm during the measurement process.

[0011] In combination with the first aspect, the present invention provides a sixth embodiment of the first aspect. In step 300, 45-60% of the maximum viscosity range of the NDJ viscometer is used as the optimal measurement interval. The following measurement parameters are obtained through parameter experiments on several samples: the constant temperature during the measurement process is set to 70°C, and 3 # The rotor was used for viscosity measurement, and the rotation speed of the rotor during the measurement was set to 30 rpm.

[0012] In combination with the first aspect, the present invention provides a seventh embodiment of the first aspect, wherein in step 300, a dynamic detection step is further performed on the sample. After completing the single-point viscosity measurement at a fixed temperature and speed, the heating device is adjusted to lower the temperature, and a shear speed gradient of 1-200 rpm is simultaneously superimposed at a heating rate of 0.5°C / min within the set temperature range of 30-90°C to establish a three-dimensional viscosity-temperature-speed curve, and the synergistic effect mechanism under the dynamic temperature field is studied through the changes in the content of edible gum and modified starch as viscosity substances in different samples.

[0013] In combination with the first aspect, the present invention provides an eighth implementation of the first aspect, wherein the samples in step 100 include factory products and gradient samples stored at room temperature for 1-10 months.

[0014] The beneficial effects of the present invention are: (1) The present invention addresses the blind spots in detection caused by mushroom soup hot pot base manufacturers relying on visual inspection or referring to liquid food standards. This method converts viscosity into a quantifiable viscosity value using a rotary NDJ viscometer, solving the problems of being unable to detect low-viscosity products and insufficient differentiation of high-viscosity samples, thereby upgrading viscosity from a sensory indicator to a quantitative technical indicator. (2) The present invention uses the characteristics of the NDJ viscometer to obtain the optimal measurement conditions through systematic experiments with limited range parameters. The selected rotor model matches the viscosity range of the base material, the selected speed simulates the shear rate of the actual consumption scene, and the selected temperature takes into account both starch gelatinization and colloidal stability. The three factors work together to ensure the reliability of the test data. (3) The applicability of the method of the present invention covers base material samples stored at room temperature for several months, and can accurately reflect the viscosity attenuation law with storage time, providing data support for shelf life warning; at the same time, the measurement results can directly guide the optimization of production ingredients, avoid the deterioration of taste due to excessive addition, and improve the scientific nature of process management. DETAILED DESCRIPTION

[0015] The present invention will be further explained below with reference to specific embodiments.

[0016] In order to make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments.

[0017] Therefore, the detailed description of the embodiments of the present application is not intended to limit the scope of the present application for protection, but merely represents selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0018] In the description of this application, it should be noted that if the terms "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", "outside", etc. appear, the orientation or position relationship indicated is based on the orientation or position relationship of a conventional coordinate system, or the orientation or position relationship in which the product of the application is usually placed when in use. This is only for the convenience of describing this application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation. Therefore, it cannot be understood as a limitation on this application. In addition, if the terms "first", "second", etc. appear in the description of this application, they are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0019] Furthermore, the use of terms such as "horizontal" and "vertical" in the description of this application does not necessarily imply that a component must be absolutely horizontal or suspended, but rather that it can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal than "vertical" and does not mean that the structure must be completely horizontal, but rather that it can be slightly tilted.

[0020] It should also be noted that, unless otherwise expressly specified or limited, the terms "disposed," "installed," "connected," and "connected" should be understood broadly. For example, they may refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal connections between two components. A person of ordinary skill in the art will understand the specific meanings of the above terms in this application based on the specific circumstances.

[0021] Example 1: The present embodiment discloses a method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer. Mushroom soup hot pot base is a composite liquid food composition, not a single homogeneous liquid product. If you want to obtain its accurate viscosity value, you can only obtain a relative reference value. However, due to its complex composition characteristics, directly using a viscometer for detection will result in a large difference in values. At the same time, there is no standard viscosity measurement method and equipment for the viscometer mushroom soup hot pot base. The present application is to establish a viscosity measurement system specifically for mushroom soup hot pot base through an NDJ viscometer. First, the measurement method is determined, and then the measurement parameters are determined. The viscosity value is used to determine the viscosity difference achieved by the standard base product for different formulas or production methods, as well as the change characteristics of the product viscosity at different storage times, thereby providing guidance for the production process.

[0022] The specific detection methods are as follows: First, prepare the NDJ viscometer, container and heating equipment, and filter the solid matter from the mushroom soup hot pot base sample of the same specification that meets the product sales requirements to form several homogeneous and equal-volume samples, put them into separate containers, number them and use them for later use.

[0023] Then place the heating device in the middle of the measuring area of ​​the NDJ viscometer, lift the rotor of the NDJ viscometer upwards, place the container containing the sample in the heating device for constant temperature, and lower the rotor height of the NDJ viscometer until the liquid level in the container is level.

[0024] Start the NDJ viscometer to measure the viscosity of the sample at a constant temperature, record several viscosity measurement values ​​and record the average value, then stop the rotor of the NDJ viscometer and adjust it higher, remove the rotor and sample, clean the rotor and reinstall it, and then put another sample container into the heating device to continue the measurement.

[0025] When preparing the NDJ viscometer, first loosen and remove the protective cap at the bottom of the viscometer, then turn on the power and calibrate the NDJ viscometer, then install the rotor protection frame and level it by adjusting the three level adjustment screws on the base of the main unit, calibrate according to the horizontal bubble on the top of the main unit, and set it aside after leveling.

[0026] The heating device in this embodiment is an electrically heated constant temperature bath. When the container is placed in the constant temperature bath, a thermometer is placed in the container to obtain the container temperature, and the measured temperature is maintained at ±0.5°C for viscosity measurement.

[0027] Furthermore, in the detection principle of the rotary NDJ viscometer, the application of the range percentage value is based on the standardized control of the instrument's measurement accuracy, and the determination of the optimal detection parameters is to limit the measured value to the range with the highest instrument accuracy through experiments.

[0028] The NDJ viscometer calculates viscosity by the liquid resistance encountered by the rotor during rotation. The core formula is: in, or is the viscosity, K is the rotor constant, M is the torque, N The full-scale value of the instrument is determined by the combination of rotor type and speed, and the linear response range of a torque sensor is generally concentrated between 45% and 60% of the full-scale range. When the measured value exceeds this range, the sensor may enter the nonlinear region, significantly increasing the measurement error.

[0029] The result values ​​set between 45% and 60% of full scale are the optimal ranges obtained through testing with an NDJ viscometer. For example, at 50% of full scale, small changes in the torque sensor correspond most significantly to linear changes in viscosity. For example, at a full scale of 4000 mPa·s, a 1% change in torque near 50% of full scale corresponds to a 40 mPa·s change in viscosity, while at 10% of full scale, a 1% change in torque corresponds to only 4 mPa·s. The former is ten times more sensitive than the latter.

[0030] At the same time, the mid-range reduces the impact of external interference such as mechanical vibration and temperature fluctuations on the measurement results. For example, a temperature fluctuation of ±1°C will result in a viscosity error of ±2% at 50% of the range, while the error can reach ±5% at 90% of the range.

[0031] In this embodiment, the rotor model, rotation speed and detection temperature of the NDJ viscometer are used as the three core parameters for detection. The following provides an experimental process for obtaining the three parameters.

[0032] 1. Materials and Equipment The mushroom soup hot pot base for testing: Sichuan Baiwei Pinyuan Biotechnology Co., Ltd., a total of 21 batches of samples. # -twenty one # The storage time at room temperature is 1 month to 10 months. In this experiment, the storage time of 25 days to 30 days is defined as 1 month. The hot pot base is produced in Sichuan and Chongqing. The samples of 10 brands of mushroom soup hot pot base were purchased from JD.com and numbered A. # -J # The storage conditions indicated on the label are all room temperature storage, and the minimum quantity of each sample is 2kg.

[0033] Then, the NDJ-8SE rotary viscometer was used, manufactured by Shanghai Jingqi Instrument Co., Ltd.; the NLDC-0515-II high and low temperature integrated constant temperature bath was used, manufactured by Jiangsu Naile Instrument Equipment Manufacturing Co., Ltd.; and the TM-902C portable digital thermometer was used, manufactured by Kunshan Xinjiulong Electronics Co., Ltd.

[0034] 2. Operating procedures Loosen and remove the protective cap at the lower end of the viscometer, turn on the power, install the rotor protection frame and adjust the three level adjustment screws on the base of the main unit until the level indicator bubble on the head of the machine is in the center position.

[0035] After pressing the confirm button to enter the measurement interface, set the rotor size and speed; place about 400 grams of the sample to be measured in a 500ml glass beaker, place it in a constant temperature bath, heat it to the measurement temperature, and then keep it warm.

[0036] Select the appropriate rotor according to the set rotor size and screw it into the connector. Slowly adjust the lifting knob to adjust the height of the rotor in the liquid to be measured until the liquid level mark on the rotor (the middle of the groove) is level with the liquid surface.

[0037] Press the confirm key to enter the measurement program. After the measurement is completed, record the viscosity value displayed on the instrument. After each measurement is completed, the rotor must be removed and cleaned with water immediately. After cleaning, use filter paper to absorb the residual water on its surface before the next measurement can be carried out.

[0038] According to the results of the preliminary experiment, under the conditions of measuring speed 30rpm and measuring temperature 70℃, the 2 # , 3 # , 4 # The effect of the rotor on the viscosity of 1# mushroom soup hot pot base sample. Five replicates were made in each group, and the average value was taken as the measurement result. The measurement results were rounded to two decimal places.

[0039] According to the results of the preliminary experiment, when the rotor is 3 # , the measuring temperature is kept constant at 70℃, and the effect of the measuring speed of 3rpm, 6rpm, 12rpm, 30rpm and 60rpm on the # The viscosity of mushroom soup hot pot base samples was affected. Five replicates were performed in each group, and the average value was taken as the test result. The test results were rounded to two decimal places.

[0040] According to the results of the preliminary experiment, when the rotor is 3 # , the measuring speed is kept constant at 30rpm, and the effect of measuring temperature of 60℃, 65℃, 70℃, 75℃ and 80℃ on 1 # The viscosity of mushroom soup hot pot base samples was affected. Five replicates were performed in each group, and the average value was taken as the test result. The test results were rounded to two decimal places.

[0041] The measurement result range percentage value (%) = measurement value ÷ full scale value × 100, and the calculation result is rounded to 2 decimal places.

[0042] According to the results of the preliminary experiment and the NDJ-8SE rotary viscometer, the appropriate range of the range percentage value of the sample viscosity measurement result is set to 45.00%-60.00%. The closer to 50.00%, the more accurate the measurement result.

[0043] The established method was used to test 20 batches of mushroom soup hot pot base samples to verify the method's feasibility. Five replicates were performed in each group, and the average result was calculated, with the results rounded to two decimal places. The viscosity of 10 commercially available mushroom soup hot pot base brands in the Sichuan and Chongqing regions was then measured. Five replicates were performed in each group, and the average result was calculated, with the results rounded to two decimal places.

[0044] 3. Results Analysis (1) Effect of different rotors on the viscosity of mushroom soup hot pot base Select 0 respectively # , 1 # , 2 # , 3 # , 4 # The viscosity of sample 1# was measured with a rotor at a measuring speed of 30 rpm and a measuring temperature of 70°C. The storage period of the test sample was 1 month. The measurement results are shown in Table 1.

[0045] Table 1 Viscosity test results of different rotors From Table 1, we can see that when the rotor is 0 # , 1 # , 2 # , 3 # , 4 # When the rotary NDJ viscometer is used to measure 1 # The final results of the sample viscosity are 19.82mPa.s, 163.44mPa.s, 701.04mPa.s, 2399.20mPa.s, 8314.86mPa.s, and the corresponding range percentage values ​​are 99.10%, 81.72%, 70.10%, 59.98%, and 41.57%. The rotor size has a great influence on the range percentage value. According to the selection regulations of the measurement results in this study, only the rotor with a 3 # The viscosity measurement results were within the appropriate range of 45.00%-60.00%. Therefore, the appropriate rotor for measuring the viscosity of mushroom soup hot pot base with the rotary NDJ viscometer is rotor 3.

[0046] (2) Effect of different measuring speeds on the viscosity of mushroom soup hot pot base Select the measuring speed of 3rpm, 6rpm, 12rpm, 30rpm and 60rpm respectively, and measure the 1 # The viscosity of the samples is measured and shown in Table 2.

[0047] Table 2 Viscosity test results at different measuring speeds As shown in Table 2, when the rotation speed is 3rpm, 6rpm, 12rpm, 30rpm and 60rpm, the NDJ viscometer is used to measure the # The final viscosity results for the samples were 5903.70 mPa.s, 4801.36 mPa.s, 3800.96 mPa.s, 2399.20 mPa.s, and 1008.44 mPa.s, corresponding to percentages of range of 14.76%, 24.01%, 38.00%, 59.98%, and 50.42%. The measurement speed significantly influences the percentage of range. According to the selection criteria for measurement results in this study, the percentage of range for viscosity measurements at speeds of 30 rpm and 60 rpm fell within the optimal range of 45.00%-60.00%, with the percentage of range at 60 rpm being closer to 50.00%. Therefore, the optimal measurement speed for measuring the viscosity of mushroom soup hot pot base using a rotary NDJ viscometer is 60 rpm.

[0048] (3) Effect of different measurement temperatures on the viscosity of mushroom soup hot pot base Select the measurement temperature of 60℃, 65℃, 70℃, 75℃ and 80℃ respectively, and # , the measurement speed is kept constant at 30rpm, and the measurement is carried out at 1 # The viscosity of the samples is shown in Table 3.

[0049] Table 3 Viscosity test results at different measurement temperatures As shown in Table 3, when the measuring temperature is 60℃, 65℃, 70℃, 75℃ and 80℃, the viscosity of the sample is measured by the rotary NDJ viscometer. #The final viscosity results for the samples were 2918.12 mPa.s, 2600.92 mPa.s, 2399.20 mPa.s, 1600.52 mPa.s, and 1319.84 mPa.s, corresponding to range percentages of 72.95%, 65.02%, 59.98%, 40.01%, and 33.00%. The measurement temperature significantly influences the range percentage. According to the measurement result selection regulations for this study, the range percentage values ​​for viscosity measurements at 70°C are within the optimal range of 45.00%-60.00%. Therefore, the optimal temperature for measuring the viscosity of mushroom soup hot pot base using a rotary NDJ viscometer is 70°C.

[0050] (4) Verification of the feasibility of the viscosity determination method for mushroom soup hot pot base Adoption basis 1 # The appropriate rotor for determining the viscosity of the mushroom soup hot pot base is determined by the sample (3 # rotor), measuring speed (60rpm), measuring temperature (70℃), and 20 batches of test samples (No. # -twenty one # ) were used to measure the viscosity to verify the feasibility of the measurement method. The results are shown in Table 4.

[0051] Table 4 Feasibility verification results of the viscosity determination method for mushroom soup hot pot base From Table 4, we can see that when the rotor is 3 # Under the conditions of measuring speed of 60rpm and measuring temperature of 70℃, the viscosity of 20 test samples measured by rotary NDJ viscometer ranged from 1800.00mPa.s to 2390.15mPa.s, and the corresponding range percentage value range was 45.00%-59.75%. According to the selection regulations of the measurement results in this study, the range percentage values ​​of the viscosity measurement results of 20 batches of test samples with different storage times were within the appropriate range of 45.00%-60.00%. Therefore, using the rotary NDJ viscometer, when 3 # Under the conditions of rotor, measuring speed of 60 rpm and measuring temperature of 70°C, the method for measuring the viscosity of mushroom soup hot pot base is feasible.

[0052] During the room temperature storage of the mushroom soup hot pot base, the viscosity gradually decreased with the extension of storage time. Within 10 months of room temperature storage, the viscosity dropped from 2390.15 mPa.s to 1800.00 mPa.s, a decrease of 24.69%.

[0053] Based on the parameters obtained above, the viscosity of 10 brands of mushroom soup hot pot base samples produced in Sichuan and Chongqing were measured.

[0054] Using a rotary NDJ viscometer, with a 3# rotor, a measuring speed of 60 rpm, and a measuring temperature of 70°C, the viscosity of 10 commercial brands of mushroom soup hot pot base samples produced in the Sichuan and Chongqing regions was measured. The results are shown in Table 5.

[0055] Table 5 Viscosity measurement results of 10 brands of mushroom soup hot pot base samples sold in Sichuan and Chongqing The viscosity of mushroom soup hot pot base was measured using a rotary NDJ viscometer. Factors such as rotor size, measurement speed, and measurement temperature can affect the viscosity measurement results. The optimal method for measuring the viscosity of mushroom soup hot pot base using a rotary NDJ viscometer is to use a #3 rotor, a measurement speed of 60 rpm, and a measurement temperature of 70°C. This method ensures that the viscosity measurement results fall within the optimal range of 45.00%-60.00% of the measured range. The viscosity of 10 commercially available brands of mushroom soup hot pot base produced in the Sichuan and Chongqing regions, stored at room temperature for 1 to 10 months, ranged from 1850.83 mPa.s to 2400.15 mPa.s. Using a rotary NDJ viscometer to measure the viscosity of mushroom soup hot pot base meets the urgent need for quantitative viscosity testing of mushroom soup hot pot base manufacturers in the region, while also improving the process and technical management of these manufacturers.

[0056] In pair 2 # -twenty one # During viscosity testing of mushroom soup hotpot bases, it was found that with extended room temperature storage, not only did viscosity gradually decrease, but also sensory quality deteriorated, with oil-water separation and thinning. During viscosity testing of A#-J# mushroom soup hotpot bases, it was found that different brands of mushroom soup hotpot bases had different viscosities. Samples with longer room temperature storage also showed sensory quality deterioration, such as oil-water separation and thinning, but to varying degrees. Sample E#, which had the highest viscosity and was stored for a longer period of time, was found to be rough when tasted.

[0057] After checking the ingredient information on the test sample labels, water, edible oil, edible gum, and modified starch were added to the ingredients. Edible oil, edible gum, and modified starch have emulsifying and thickening properties, giving the mushroom soup hot pot base a viscous texture and increasing its viscosity and emulsion stability. If the sample is stored at room temperature, the temperature in the storage area is too high (such as in the hot summer and autumn seasons) or it is squeezed during storage, causing emulsification to break, resulting in sensory quality deterioration such as oil-water separation and thinning. The appropriate addition of edible gum and modified starch can increase the viscosity of the mushroom soup hot pot base. Higher addition levels will also increase the viscosity, but excessive additions can affect the sensory properties of the product, resulting in a rough taste. The water-to-oil ratio in the sample ingredients also affects viscosity. Therefore, the different viscosities of test samples A#-J#, with the higher viscosity samples experiencing a rough taste, may be due to excessive water-to-oil ratios, edible gum, and modified starch.

[0058] In order to ensure that the viscosity of the mushroom soup hot pot base is within the appropriate range within the indicated shelf life and that there is no deterioration in sensory quality such as oil-water separation and thinning, the production of the mushroom soup hot pot base can compound different types of modified starch and edible gum in different proportions, conduct research on the viscosity characteristics of the compounded system, and screen out the types and usage of modified starch and edible gum suitable for the company by measuring the shear resistance and acid resistance of the compounded system.

[0059] During the frying and cooking process of mushroom soup hot pot base, viscosity is a key parameter that affects the material's fluidity and mixing uniformity. If the viscosity is too low, the material is prone to oil-water separation during high-temperature cooking, leading to local overheating and carbonization of the oil, affecting the flavor. If the viscosity is too high, the material's fluidity is poor and the stirring resistance is high, which may lead to uneven heating and even burning. For example, at a temperature of 70°C, the gelatinization temperature of the modified starch in the base is balanced with the sol stability of the edible gum. The viscosity measurement at this time ensures that the material maintains appropriate fluidity within the shear rate range of the processing equipment, facilitating the standardized control of process parameters.

[0060] The viscosity of the base material after cooling directly impacts packaging efficiency and product form. Excessively low viscosity can lead to dripping and unstable fill levels during packaging; excessively high viscosity can clog the filling pipe and even form bubbles in the packaging container. The measurement conditions of rotor #3, 60 rpm, and 70°C used in this example essentially simulate the viscosity of the base material in its molten state before packaging, ensuring that it remains within the 45%-60% range of the full scale of 4000 mPa·s, or 1800-2400 mPa·s. This ensures that the material is both less prone to flow and can be smoothly formed by the shear action of the filling equipment.

[0061] The present invention is not limited to the above optional embodiments. Anyone can derive various other forms of products based on the teachings of the present invention. The above specific embodiments should not be construed as limiting the scope of protection of the present invention. The scope of protection of the present invention shall be based on the scope defined in the claims, and the description can be used to interpret the claims.

Claims

1. A method for measuring the viscosity of mushroom soup hot pot base using a rotary NDJ viscometer is used to obtain a viscosity reference value for a standard hot pot base product. The method is characterized by: The specific steps are as follows: Step 100. First, prepare an NDJ viscometer, container, and heating equipment. Filter solids from a sample of mushroom soup hot pot base of the same specification that meets product sales requirements, create several homogeneous samples of equal volume, and place them in separate containers, numbering them for later use. Step 200: Then, a heating device is placed in the middle of the measuring area of ​​the NDJ viscometer, and the rotor of the NDJ viscometer is lifted upward. The container containing the sample is placed in the heating device to maintain a constant temperature, and the rotor of the NDJ viscometer is lowered until the liquid level in the container is level. Step 300. Start the NDJ viscometer to measure the viscosity of the sample at a constant temperature, record several viscosity measurement values ​​and record the average value, then stop the rotor of the NDJ viscometer and adjust it to a higher position, remove the rotor and the sample, clean the rotor and reinstall it, and then place another sample container into the heating device to continue the measurement.

2. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: In step 100, when preparing the NDJ viscometer, first loosen and remove the protective cap at the lower end of the viscometer, then turn on the power and calibrate the NDJ viscometer, then install the rotor protection frame and level it by adjusting the three level adjustment screws on the main unit base, calibrate it according to the horizontal bubble on the top of the main unit, and then use it after leveling.

3. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, wherein: The heating device is an electrically heated constant temperature bath. When the container is placed in the constant temperature bath, a thermometer is placed in the container to obtain the container temperature, and the measured temperature is maintained at ±0.5°C for viscosity measurement.

4. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: In step 300, the constant temperature is set to 65-75°C.

5. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: In the step 300, select 3 # The spindle is used for viscosity measurement.

6. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: In step 300, the rotation speed of the rotor is set to 12-60 rpm during the measurement process.

7. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: In step 300, the optimal measurement range is 45-60% of the maximum viscosity range of the NDJ viscometer. The following measurement parameters are obtained through parameter experiments on several samples: the constant temperature during the measurement is set to 70°C, and 3 # The rotor was used for viscosity measurement, and the rotation speed of the rotor during the measurement was set to 30 rpm.

8. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: In step 300, a dynamic detection step is also performed on the sample. After completing the single-point viscosity measurement at a fixed temperature and speed, the heating device is adjusted to lower the temperature, and a shear speed gradient of 1-200 rpm is simultaneously superimposed at a heating rate of 0.5°C / min within the set temperature range of 30-90°C to establish a three-dimensional viscosity-temperature-speed curve. The synergistic mechanism of the changes in the content of edible gum and modified starch as viscosity substances in different samples under a dynamic temperature field is analyzed.

9. The method for measuring the viscosity of mushroom soup hot pot base based on a rotary NDJ viscometer according to claim 1, characterized in that: The samples in step 100 include factory products and gradient samples stored at room temperature for 1-10 months.

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