63 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.

The invention provides a crispness grading method for crisp tilapia, and relates to the technical field of tilapia quality detection. The method for grading the crispness of the crisp tilapia mossambica comprises the following steps: determining the crispness of the raw crisp tilapia mossambica by adopting a texture analyzer, setting a sensory evaluation crispness grade for the cooked crisp tilapia mossambica, simultaneously performing sensory evaluation, and performing correlation analysis on the crispness value of the raw crisp tilapia mossambica and the sensory score of the cooked crisp tilapia mossambica. Therefore, the crispness value of the raw crisp-meat tilapia and the grading contrast condition of the cooked crisp-meat tilapia are set. According to the method, the defects in the prior art are overcome, and the sensory evaluation crispness grade of the cooked crisp tilapia can be predicted according to the meat crispness detection result of the raw crisp tilapia, so that reliable reference is provided for transaction pricing, breeding process crispness control, commodity grading and processing process quality control of the crisp tilapia.

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.

To provide a long-term storable bread-like food product composition having bread-like appearance and food texture.SOLUTION: A long-term storable bread-like food product composition has disaccharide or less and insoluble dietary fibers as main constituent, is composed of an outer layer and an air-containing gel-like central layer, and has cohesiveness in repeated compression tests using a texture analyzer of 0.4-1.0 and water activity of less than 0.80. The outer layer and the air-containing gel-like central layer of the bread-like food product composition are formed by baking dough of the bread-like food product composition.SELECTED DRAWING: None

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.

1. Name of the product of this design: Texture Analyzer for Physical Property Testing (Scientific Research Model). 2. Use of the product of this design: The instrument is used to obtain physical property indexes of samples such as hardness, crispness, elasticity, ductility, resilience, etc. by measuring the reaction force received by the probe during the process of applying external force to the sample and combining time and distance. 3. Design key points of the product of this design: Lies in the shape. 4. Picture or photograph that best shows the design key points: Front view.

The utility model provides an adhesive force testing probe of a texture analyzer, which belongs to the technical field of texture analyzer probes and comprises a bottom plate, an adhesive force testing device and an adhesive force testing device. The movable supporting plate is arranged at the upper end of the bottom plate; the force sensing element, the compression roller support and the compression roller are all arranged at the upper end of the bottom plate, the force sensing element is connected with the compression roller support, and the compression roller is rotationally connected into the compression roller support; the sample pressing plate is arranged on one side of the movable supporting plate, through high-sensitivity detection of the force sensing element, even tiny force value changes can be accurately captured, the accuracy of a measurement result is ensured, meanwhile, a sample can be kept stable in the test process through the fine adjustment function of the first fastening screw and the second fastening screw, and the test accuracy is improved. Errors caused by movement or deformation of the sample are avoided, the contact and separation speeds are precisely controlled by the horizontal moving platform, and the controllability of test conditions is further enhanced.

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 provides a 90-degree stripping test probe for a texture analyzer, which belongs to the technical field of adhesive tape analysis test tools and comprises a base, a probe body and a probe body. The experiment platform is located at the upper end of the base; the synchronous sliding table is fixedly connected to the upper end of the experiment platform; the test plate is fixedly connected with the upper end of the synchronous sliding table; the test sample is positioned on the upper side of the test plate; the pressing plate is positioned on the upper side of the test plate; according to the texture analyzer adopting the design, the unique 90-degree stripping probe is combined with the precise synchronous sliding table and the force sensing element, the testing precision and repeatability are improved, and by means of automatic control and the high-sensitivity force sensing element, the accuracy and the repeatability of the texture analyzer are improved. Fine force value changes in the stripping process can be accurately captured, and it is ensured that results of each test are highly consistent.

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.

To provide a method, system, equipment and media for comprehensive evaluation of the quality of a yogurt product.SOLUTION: A method for comprehensive evaluation of quality of a yogurt product includes: determining evaluation indexes of a target yogurt product: performing quantitation treatment on the evaluation indexes by using a texture analyzer and a chemometric algorithm, to obtain quantitation data corresponding to a sensory characteristic index: and establishing a yogurt product sensory evaluation system on the basis of a sensory quality semantic description, the sensory characteristic index, and corresponding quantitation data. The evaluation indexes include a sensory quality semantic description, and a corresponding sensory characteristic index. The sensory characteristic index includes hardness, cohesiveness, ropiness, ductility, stickiness and a viscosity. A yogurt product sensation evaluation system is used to perform sensory evaluation on the target yogurt product. The present invention can unify yogurt evaluation indices to perform the quantitative evaluation on the yogurt quality.SELECTED DRAWING: Figure 1

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 discloses an auxiliary test platform suitable for a fermented grain texture analyzer and a use method thereof, and relates to the technical field of fermented grain sensory inspection, the platform comprises a fixing plate, a platform support, a sample loading disc and a test probe assembly, the fixing plate is arranged at the top of the platform support, the sample loading disc is arranged on the fixing plate, and the test probe assembly is located at the top of the sample loading disc. The method is reasonable in design, the texture analyzer is used for simulating human touch to analyze and detect the sample, the problem that the degree of bone force, looseness, viscosity and the like cannot be quantified by using eye observation, hand touch and other sensory evaluation methods for traditional fermented grain sensory inspection is solved, and the method is simple to operate, free of human interference, high in detection sensitivity, good in reproducibility and suitable for popularization and application. The sensory performance is objectively and comprehensively evaluated by quantitative indexes, and brewing production can be better served.

The invention discloses a hotbed chive flower flavored biscuit and a preparation method thereof, and belongs to the technical field of food. The leek flower flavored biscuits are prepared from the following raw materials in parts by mass: 100 parts of flour, 8-10 parts of leek flower powder, 18-22 parts of edible oil, 24-27 parts of sugar, 5-7 parts of milk powder, 2.5-3.5 parts of edible salt, 0.5-1.5 parts of baking soda and 28-32 parts of water. According to the method, the thin-leaf leek flower is used as a main raw material, other auxiliary materials are added, the thin-leaf leek flower flavored biscuits are made, the quality of the thin-leaf leek flower flavored biscuits is evaluated by using hardness, chewiness and brittleness measured by a texture analyzer and sensory evaluation scores of the thin-leaf leek flower flavored biscuits as indexes, the formula of the thin-leaf leek flower flavored biscuits is optimized, and the quality of the thin-leaf leek flower flavored biscuits is improved. The prepared hotbed chive flower flavored biscuit is crisp in taste, harmonious in flavor, rich in nutritional ingredients and low in fat content.

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 high-precision extensional rheology measurement method based on a texture analyzer and high-speed camera shooting, and belongs to the field of rheology and food oral cavity processing. Dynamic stretching of fluid in the vertical direction is integrally achieved through a texture analyzer, high-speed camera shooting is used for capturing instant dynamic picture information of fluid column diameter change and tensile fracture, and extensional rheology analysis and high-precision extensional rheology result output are carried out based on an OpenCV image processing algorithm. The device can be used for measuring the extensional rheological characteristics of the full-viscosity liquid. According to the method for obtaining pixel point information through algorithm design, the minimum diameter of the liquid column can be accurately positioned and recognized, and meanwhile the numerical value change of the liquid column can be obtained. The method can be used for formula optimization, processing technology control and quality evaluation, and can also be applied to extensional rheology research of biological materials, soft material physics and other high polymer materials.

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 invention belongs to the field of fruit and vegetable quality analysis and detection, and discloses a lotus root texture analysis and evaluation method. The method comprises the following steps: collecting lotus root samples of different varieties; washing the sample, removing lotus root skin and nodes, and slicing to obtain slices; putting a piece of weighing paper under the thin sheet, and putting the thin sheet into a microwave oven for heating; taking out the heated slices, cooling to room temperature, and cutting into blocks; measuring the block by using a TPA mode of a texture analyzer to obtain texture data of the block; organizing and standardizing the texture data of the blocks, and performing fitting by using a first-level dynamic model to obtain first-level dynamic fitting parameter data; carrying out secondary fitting on the primary dynamic fitting parameter data to obtain secondary fitting parameter data; and judging the texture of the lotus root according to the quadratic fitting parameter data. The method provided by the invention is constructed based on a texture feature change kinetic model in a microwave field, and provides reference for edible quality identification and precise processing of typical crisp lotus roots.

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.

1. The name of this design product: Texture Analyzer. 2. Purpose of this design product: This design product is used as an analytical tool for testing institutions, laboratories and other departments to study the physical properties of food. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

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 invention provides a method for judging suitable stem extraction water content of cigar tobacco leaves and application. According to the method, a texture analyzer is mainly used for detecting the leaf-stem separating force and the tobacco leaf tensile strength of different water contents under the constant-temperature condition, the leaf-stem binding force and the tensile strength under different water contents are compared, and the cigar tobacco leaf water content interval corresponding to the minimum value of the cigar tobacco leaf-stem binding force and the maximum value of the tensile strength is the water content range suitable for stem extraction; therefore, the moisture content condition suitable for stem extraction of the fermented tobacco leaves is objectively judged; the determination method has the characteristics of good accuracy, sensitivity, objectivity and the like of a detection result. The tobacco leaf fermentation time node can be accurately controlled by monitoring the water content of the fermented tobacco leaves by further utilizing the suitable stem extraction water content of the cigar tobacco leaves, and the raw material utilization rate is increased.