37 results about "Texture analyzer" patented technology

The invention discloses a method for improving the eating quality of rice based on variety compounding and microwave modification. The method comprises the steps of optimal variety screening, compounding proportion optimization, microwave modification and multi-dimensional evaluation. The defects of a single variety are overcome through variety compounding, starch gelatinization and flavor release are promoted through microwave modification, and synchronous optimization of'taste-flavor 'is achieved through cooperation of the two; by adopting household and industrial common microwave equipment, the compounding proportion is flexible, the operation only needs two steps of compounding and microwave, the preparation method can be applied to families, restaurants and food factories, and the problem of equipment dependence in the prior art is solved; multiple indexes are measured through a texture analyzer, an SPME-GC-MS and other instruments, a quantitative basis is provided for process optimization, and the defect of fuzzy evaluation in the prior art is avoided; the method is not only suitable for terminal cooking, but also can guide breeding through a compounding rule, assists quality grading through an evaluation system, and promotes multi-link technology upgrading of a rice industry chain.

1. Name of this design product: Puncture base puncture plate kit. 2. Purpose of this design: It is used for a multi-fries puncture test and is a fixture for a texture analyzer. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: 3D model of Kit 1. 5. Other situations requiring explanation: Kit 1 is the puncture base, and Kit 2 is the puncture plate.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

A stretch-resistant potato starch hydrogel and a preparation method thereof are provided. The preparation method includes the following steps: S1, preparation of gel slices; S2, aging of gel slices; S3, rehydration of gel slices; s4, tensile property and texture property test: testing the tensile property and texture property of the rehydrated potato starch gel by TG probe of a texture analyzer; S5, determining the optimal aging time, rehydration temperature and rehydration time of the potato starch hydrogel. The invention uses the above-mentioned stretch-resistant potato starch hydrogel and the preparation method thereof to obtain the starch hydrogel PSH−18-100-20S with excellent tensile strength, and the tensile strength is 750%-800%. The preparation parameters are determined, which provides a theoretical basis for the application of starch hydrogel in food.

The utility model relates to the field of stretching probes, in particular to a stretching probe for migratory locust epidermis testing, which comprises a support table. The texture analyzer main body is mounted at the rear end part of the supporting table, the fixture base is arranged at the upper end part of the supporting table, a first fixture seat is mounted at the upper end part of the fixture base, and a second fixture seat is arranged at the upper end part of the first fixture seat; the end part of one side of the first clamp seat and the end part of one side of the second clamp seat are rotationally connected with plug bolts; springs are arranged on the outer sides of the plug bolts; the texture analyzer main body and the clamp base are placed through the supporting table, the friction fixing seat is driven to move through the knob bolt, and the friction fixing seat is positioned and supported through the plug bolt and the spring, so that the friction fixing seat is matched with the first clamp seat and the second clamp seat to clamp migratory locusts; the migratory locust is protected through the friction plate, so that the stability is improved, and an epidermis stretching test can be conveniently carried out through the texture analyzer main body.

To provide frozen jiaozi, etc. improved in break-resistance of a frozen product of batter liquid and suppressed in occurrence of impact-caused breaking of the frozen product of the batter liquid.SOLUTION: Frozen jiaozi includes plural frozen jiaozi bodies bound with each other via frozen products of batter liquid. The frozen jiaozi has 0.1 or more of breaking distance / breaking stress×area under the curve, when the breaking stress (gf), the breaking distance (mm) and the area under the curve (mm gf) are determined respectively from a stress-compression distance curve acquired by presenting the batter liquid to a frozen compression test exercised according to the predetermined procedure using a texture analyzer.SELECTED DRAWING: None

This invention discloses an evaluation method for the processing characteristics of fresh Daqu (fermented wheat koji) blanks based on textural mechanics analysis. This method quantifies the sensory analysis results of the wheat-flour mixture used in koji production, allowing for an objective evaluation of the sensory quality of the koji blanks based on specific data. The method comprises the following steps: preparing multiple samples of fresh koji blanks as test samples; using a texture analyzer to measure the physical properties of each sample as evaluation indicators of the sensory characteristics of the fresh koji blanks. The measured physical properties include hardness, elasticity, chewiness, cohesion, and adhesiveness; determining the stability of the measured physical properties of different test samples and establishing a discrimination model for different wheat varieties of koji blanks; and determining the correlation between the measured physical property parameters and the sensory evaluation.

The utility model discloses an automatic tobacco leaf detection texture analyzer, which is characterized in that a texture analyzer detection probe is fixed on a mounting seat, an objective table is arranged below the texture analyzer detection probe, an objective plate for placing a sample to be detected is arranged on the objective table, the mounting seat is fixed on a lifting mechanism, and the lifting mechanism is fixed on the mounting seat. The lifting mechanism is fixed on the horizontal movement mechanism, the horizontal movement mechanism is composed of an X-axis movement unit and a Y-axis movement unit which are perpendicular to each other, and a plurality of areas to be detected are arranged on the loading plate. The utility model has the advantages that through the improvement of the object carrying part and the detection unit movement mechanism, a plurality of samples can be installed at one time for centralized testing, the waiting time for sample loading is reduced, the labor intensity is greatly reduced, the instrument detection efficiency is improved, one person can control a plurality of devices for simultaneous detection simultaneously, and the labor cost is saved.

The present invention relates to a chewing system used in food analysis for performing a chewing test on a food sample in order to determine a textural property of a solid food throughout the oral process, wherein said system is integrable into all texture analyzers operating on a load-cell basis.

The invention relates to the technical field of food texture analysis, and provides a method for testing Q degree of mochi through twice stretching by using a texture analyzer, the mochi is fixed on a testing device, then twice stretching experiments are performed on the mochi according to set parameters, and the elasticity of the mochi is obtained through first stress relaxation stretching; the Q-degree characteristics of the mochi, which are measured by the second destructive test, comprise the bite-off force and the bite-off displacement, can be specifically tested aiming at various Q elastic foods, and then the sample is stretched twice by using a physical property tester according to the set experimental parameters. Two kinds of test data can be obtained, calculation is carried out through a single graph, the time for replacing a sample is saved, two kinds of experiments can be completed at a time through the same sample, data influences caused by different samples are avoided, time, labor and materials are saved, and the maximum efficiency of detection is achieved; the problems of inaccurate mochi Q degree determination and low test efficiency in the prior art are solved.

The invention discloses a wine brewing rice hull quality digital analysis and discrimination system and method, and relates to the technical field of wine brewing auxiliary material quality analysis and evaluation, and the system comprises a flavor analysis module, a texture analysis module, a data processing module and a quality digital discrimination module. According to the method, GC-IMS flavor detection and texture analyzer quantitative analysis are introduced into wine brewing rice hull quality evaluation for the first time, multi-dimensional and multi-view quality scientific characterization is achieved, the blank of a traditional evaluation technology is filled up, a rice hull quality digital judgment model is constructed based on machine learning, and the evaluation accuracy is improved. Sensory evaluation depending on experience is converted into a quantitative index system based on flavor composition and texture characteristics, objective analysis and data-driven evaluation of rice hull quality are achieved, the bottleneck of traditional evaluation timeliness and precision is broken through, the efficient and accurate screening requirement is met, a scientific foundation is laid for accurate regulation and control and raw material management and control of the rice hull steaming process, and the method is suitable for large-scale popularization and application. A new technical support is provided for guaranteeing the fermentation stability and the flavor consistency of the wine body.

The present application belongs to the technical field of cigarette production detection, and relates to a softness testing device suitable for cigarette boxes, which comprises an operation table, a texture analyzer installed on the operation table, a probe installed on the texture analyzer, two oppositely arranged placing racks installed on the operation table, a fixedly connected base and a mounting plate of the placing rack, a first sliding groove opened in the mounting plate, a first sliding block installed in the first sliding groove, a placing table fixedly installed at one end of the first sliding block, and an adjusting mechanism hingedly connected at the other end of the first sliding block, wherein the adjusting mechanism comprises a first U-shaped frame, a sliding rail installed on the first U-shaped frame, a second U-shaped frame slidingly installed on the sliding rail, an L-shaped hanging rod fixedly installed on the second U-shaped frame, and a fastening screw installed on the second U-shaped frame. The purpose is to provide a softness testing device which can be used for testing cigarette paper and different types of cigarette boxes.

The invention relates to the technical field of fruit and vegetable quality detection and evaluation, and discloses a fresh chili fruit texture multi-parameter determination method based on whole fruit puncture, and the method comprises the following steps: step S1, selecting complete, damage-free and ripeness-consistent fresh chili fruits; s2, a texture analyzer is used, a puncture probe is configured, and parameters are set; s3, planning a plurality of puncture measurement points along the longitudinal axis direction of the fruit, wherein each measurement point is located on the side wall of the fruit and avoids the position under a fruit stem and a fetal base; puncture tests are sequentially carried out according to the planning points, and data of puncture points are obtained; s4, analyzing a force and time curve and / or a force and displacement curve obtained in the puncture process, and calculating to obtain texture parameters; and S5, outputting a texture evaluation result. The invention provides an accurate, comprehensive, standardized and practical pepper fruit texture evaluation and diagnosis tool, and pepper quality evaluation is changed from subjective experience to objective quantification.

The present invention discloses a method for testing steam generation capacity and a steam cooking device, which belongs to the field of cooking testing technology. The method comprises: obtaining a reference sample and a test sample, measuring the hardness H1 at the center of the reference sample's flower diameter using a texture analyzer, and measuring the color (L1, a1, b1) at the center of the reference sample's corolla using a colorimeter; measuring the hardness H2 at the center of the test sample's flower diameter using a texture analyzer; if the difference between H1 and H2 is within a set hardness range, measuring the color (L2, a2, b2) at the center of the test sample's corolla using a colorimeter; obtaining the absolute value Δa of the difference between a1 and a2, and evaluating the steam generation capacity of the device under test based on the magnitude of Δa. The steam cooking device is tested using the above-described method for testing steam generation capacity. By combining the texture analyzer and the colorimeter, the steam generation capacity can be accurately assessed, thereby overcoming the inefficiency and fatigue of manual sensory judgment.

This invention provides a method for identifying the textural characteristics of small-sample cooked rice from rice genetic populations. By using centrifuge tubes as the rice cooking vessel and measuring various textural parameters of the rice using a texture analyzer, the amount of each parallel sample is reduced to 0.5 ± 0.03 g. Only 2.5 g is needed to obtain the textural parameters of both fresh and reheated rice, providing a feasible method for identifying the textural phenotype of rice genetic populations, especially those with small seed quantities. Qualitative medium-speed filter paper is used to cover the tube opening, facilitating the exchange of moisture between the inside and outside of the centrifuge tube during cooking and preventing rapid loss of surface moisture during reheating. The sampling process employs whole-grain indiscriminate sampling, effectively avoiding differences in results caused by different sampling locations due to the unevenness of the inner and outer layers of the rice when sampling from a large number of samples after cooking. This invention establishes an objective evaluation method for the textural characteristics of small-sample rice based on a texture analyzer, laying the foundation for genetic research on the textural characteristics of rice.

The utility model discloses a texture analyzer which comprises a base, a bottom clamp mounting seat and a supporting frame are arranged on the base, a servo lifting mechanism is arranged in the supporting frame, a touch screen is arranged at the upper end of the front face of the supporting frame, the servo lifting mechanism controls a lifting mounting plate to move in a lifting mode, and a sensor is arranged on the lifting mounting plate. An upper clamp mounting seat is arranged at the bottom of the sensor, a first bolt hole is formed in the upper clamp mounting seat, an upper clamp is fixedly mounted on the upper clamp mounting seat through a bolt, a second bolt hole is formed in the bottom clamp mounting seat, and a lower clamp is fixedly mounted on the bottom clamp mounting seat through a bolt. The upper clamp and the lower clamp are of a convenient bolt structure, the clamps are fixed through the bolts, replacement is convenient, and when the clamps are replaced, the clamps can be taken down and replaced only by pulling out the bolts. The base and the support frame are made of aluminum materials, so that the weight is light, and the equipment is convenient to move and carry.

The present application belongs to the technical field of cigarette production detection, and relates to a softness testing device for assisting cigarette paper positioning, comprising an operation table, a texture analyzer installed on the operation table, a probe installed on the texture analyzer, and two oppositely arranged placing racks installed on the operation table. The placing rack comprises a fixedly connected base and a mounting plate, and the mounting plate is provided with a mounting through hole and a reserved slot which are in communication with each other. A positioning mechanism is installed in the mounting through hole. The positioning mechanism comprises a fixedly connected mounting rod, a connecting rod and a positioning plate. An L-shaped scale is integrally formed on the mounting rod, the mounting rod is arranged in the mounting through hole, the L-shaped scale is provided with a first reference scale and a second reference scale, the two sides of the first reference scale are provided with adjustment scales, and the two sides of the second reference scale are provided with measurement scales. The device can solve the problem that the current testing device is difficult to position cigarette papers of different sizes, and the middle part of the cigarette paper is difficult to correspond to the probe, thereby affecting the testing of the cigarette paper.

The invention discloses a fruit and vegetable freshness nondestructive testing method based on physical characteristics and intelligent analysis, which comprises the following steps: firstly, acquiring texture parameters of to-be-tested fruits and vegetables in a nondestructive manner through a texture analyzer, and acquiring surface image data of the to-be-tested fruits and vegetables at the same time; performing deep cleaning and dimension reduction processing on the texture parameters and the image data, and inputting the texture parameters and the image data into a hybrid model to extract features; and a dynamic prediction system is established based on hybrid model output, a freshness judgment threshold is adjusted through a real-time learning mechanism, and a quantitative freshness label is output. According to the method, fruit and vegetable parameters are collected in a lossless mode, mixed model analysis is combined, a dynamic prediction system is established to adjust the judgment threshold value in real time, the problems that manual evaluation is high in subjectivity and chemical detection is large in destructiveness are solved, and the method has the advantages that detection objectivity is improved, lossless dynamic prediction is achieved, and the method adapts to different storage environments.

The present application belongs to the technical field of cigarette production detection, and relates to a positioning and loading cigarette paper softness testing device. A texture analyzer is installed on an operation table, a probe is installed on the texture analyzer, a base frame and a mounting cylinder are installed on the operation table, a placing rack is installed on the base frame, a sliding groove is formed in the mounting cylinder, an end cover is fixedly installed at the top end of the mounting cylinder, a positioning table is slidably installed in the mounting cylinder, the positioning table comprises a bearing table, the bearing table is provided with a sliding groove, a storage groove and a placing groove, the base frame is located in the sliding groove, the storage groove corresponds to the placing rack, a connecting block is installed on the bearing table, a sliding column is installed on the connecting block, the connecting block is located in the sliding groove, the sliding column is located in the mounting cylinder, a fastener is installed on one side of the bearing table, and a lock corresponding to the fastener is installed on the operation table, so as to solve the problem that it is inconvenient to position cigarette paper when the cigarette paper is directly placed on the bearing table during testing, and the use is relatively inconvenient.

The invention particularly relates to a feeding method for grass carp breeding, which relates to the technical field of aquaculture, and comprises the following steps: analyzing the texture and behavior of grass carp to respectively obtain a meat compactness coefficient and a population dispersion coefficient, and carrying out comprehensive analysis to obtain a qualification judgment coefficient; and judging whether the caught grass carp is transferred into circulating water for temporary rearing or not based on the qualification judgment coefficient. According to the method, the meat compactness coefficient is constructed based on two compression tests of a texture analyzer, and the hardness and elasticity of the fish meat are objectively quantified; the dispersion stability of the fish school is accurately judged through the group dispersion coefficient which is dynamically monitored, and accidental errors are avoided; normalizing the two to form a qualified judgment coefficient, transferring to circulating water for temporary rearing after the qualified judgment coefficient reaches the standard, further emptying metabolic wastes, eliminating injured fishes and tightening muscles; the whole system standardizes the breeding process, improves the fish quality consistency, improves the transportation survival rate, and meets the large-scale high-quality grass carp breeding requirements.

To provide frozen strawberries, even when eaten in a frozen state, having a firm yet crisp texture without being too sweet, and a production method of the frozen strawberries.SOLUTION: A frozen strawberry vertically cut in half by a texture analyzer ("TA. XTPLUS" manufactured by Stable Micro Systems) is placed on a sample stage with the cross-section facing downward, and a plunger is so set as to penetrate into a highest portion of the strawberry, where the wedge-shaped plunger with a width of 30 (mm)×30° is used. The frozen strawberry has a crushing load of 2000 to 10000 g and a deformation strain rate of 8 to 18% under conditions of a measurement speed of 2 mm / s, a compressive strain rate of 90% and a temperature of -16 to -18°C.SELECTED DRAWING: None

1. Name of the product in this design: Pork Mince Texture Detector. 2. Purpose of this design: This design is used to quantify the mechanical properties of minced pork, such as hardness and elasticity, to provide objective data support for the quality control of meat products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention provides a melon fruit texture evaluation method based on texture parameters. The provided method comprises the following steps: obtaining a cylindrical fruit sample of the muskmelon; carrying out texture profile analysis and detection on the fruit sample by utilizing a texture analyzer so as to obtain texture parameter values of the melon fruit, including hardness X1, adhesive force X2, adhesivity X3, cohesiveness X4, elasticity X5, adhesivity X6 and chewiness X7; performing texture evaluation on the muskmelon based on the following model to obtain a texture score Q = 0.79 * F1 + 0.21 * F2; wherein F1 is a first main factor, and the first main factor is obtained through calculation according to the following formula. Based on the provided method, the melon texture evaluation can be accurately and rapidly carried out.

The application discloses a method for improving the texture quality of braised pork by using a pressure cooker with variable temperature and pressure, and belongs to the field of food chemistry and physical property science. The braised pork obtained by the method has moderate lean meat hardness, good juiciness, easy chewability and high overall texture acceptance. Compared with a one-stage cooking program of a commercial pressure cooker, the lean meat chewability measured by using a texture analyzer is reduced by more than 20%, the shear force is reduced by more than 9%, and the content of water not easy to flow is increased by more than 5%. The scheme is simple and standardized, and is helpful to the technological innovation and upgrading of kitchen appliances, and promotes the industrialization and intelligentization development of Chinese traditional meat products.

The invention relates to a confectionery slice product and a preparation method thereof. The confectionery tablet product comprises: 45% to 85% by weight of a bulk sweetener, wherein the bulk sweetener is not a dried fruit or a dried vegetable; from 5% to 50% by weight of a gelatinized starch; a moisture content of from 0% to less than 6% by weight, from 0.25% to 5% by weight, from 0.5% to 4% by weight, from 0.75% to 3% by weight, or from 1% to 2% by weight, based on the total weight of the confectionery slice product; and one or more of the following properties: a thickness of less than 4 mm; a non-uniform cell structure; and a breaking force of less than 2000 g, 150 g to 1500 g, 200 g to 1000 g, 300 g to 800 g, or 400 g to 600 g, as measured by a texture analyzer with a spherical probe and with a 50 kg load sensor. Confectionery products having the texture and other properties of fried potato chips or snack chips are disclosed, but the confectionery products are made from confectionery ingredients.

The application discloses edible explosive beads and a preparation method thereof. The edible explosive beads provided by the application have a hardness greater than 300g within 24h of storage under the condition of a temperature of 5-60 DEG C and a relative humidity of 25-80%RH, wherein the hardness is the maximum hardness value at 30% deformation of the edible explosive beads in a compression mode of a texture analyzer. The edible explosive beads provided by the application have good explosive taste within 24h of storage under a high-temperature and high-humidity environment. The rubber skin of the edible explosive beads obtained by the application has good heat resistance and moisture resistance, and no adhesion and no significant change in color and luster of the rubber skin occurs within 24h of storage under the condition of a temperature of 5-60 DEG C and a relative humidity of 25-80%RH.

The utility model provides a kind of texture analyzer clamp and texture analyzer, it is related to texture analyzer technical field.The texture analyzer clamp includes the puncture plate and base being oppositely arranged, puncture plate can be close to or away from base;The side of base facing puncture plate is equipped with multiple grooves, and groove is used to accommodate food to be measured;The side of puncture plate facing base is equipped with multiple probe groups corresponding to multiple grooves one by one, each probe group includes at least three probes, and the probe in probe group is spaced distribution along the length direction of its corresponding groove;Each probe is detachably connected with puncture plate, and probe is used to puncture or extrude food to be measured in groove when puncture plate is close to base.The texture analyzer clamp can simultaneously carry out puncture test to multiple parts of multiple foods by multiple probe groups, not only can reflect sensory characteristics of at least three parts of food, and can improve the representation accuracy of the same batch food group characteristics, simultaneously probe is easy to assemble and disassemble, and is flexible to use.

The invention discloses a nondestructive testing method and device for bread texture characteristics and a storage medium, and belongs to the technical field of quality detection.The nondestructive testing method comprises the following steps that S1, an X-ray computed tomography device is adopted to obtain a bread CT image, and image processing is conducted to obtain morphological parameters; s2, measuring texture characteristic parameters of the bread sample by adopting a texture analyzer; s3, performing correlation analysis between the texture feature parameters and the morphological parameters by combining Pearson correlation analysis with heat map analysis, and constructing a regression model; and S4, selecting morphological parameters with high correlation with the texture characteristic parameters, and calculating and outputting bread texture parameters. According to the nondestructive testing method and equipment for the texture characteristics of the bread and the storage medium, the problems that a texture analyzer cannot evaluate the texture characteristics of the bread under the condition that the bread is not damaged and the testing condition has deviation are solved.

1. The name of the design product: texture analyzer. 2. The use of the design product: the design product is used for analyzing product taste and quality control instrument. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The present invention relates to a jaw system used in food analysis for performing a biting, crushing, or comminution test in order to determine a textural property of a solid food throughout the oral process, wherein said system is compatible with all texture analyzers operating on a load-cell basis.