CN101644649B - Measuring method of chocolate brittleness - Google Patents
Measuring method of chocolate brittleness Download PDFInfo
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- CN101644649B CN101644649B CN2009100350875A CN200910035087A CN101644649B CN 101644649 B CN101644649 B CN 101644649B CN 2009100350875 A CN2009100350875 A CN 2009100350875A CN 200910035087 A CN200910035087 A CN 200910035087A CN 101644649 B CN101644649 B CN 101644649B
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Abstract
The invention discloses a measuring method of chocolate brittleness, which belongs to the field of physical mechanical detection of food material and relates to a testing method of mechanical performance of candy. The measuring method is carried out according to the following steps: preparing chocolate into chocolate samples (3) of certain specifications; respectively putting the chocolate samples (3) between static compressing heads (2) and movable compressing heads (4); starting a loading measuring device; compressing and loading the chocolate samples (3) under the drive of movable arms (6) of the loading measuring device by the movable compressing heads (4); automatically recording and storing the compressing quantity of the samples in the loading process of the movable compressing heads (4) and applied loads by the loading measuring device to obtain a first mutation peak in the relation curve of the compressing quantity and the loads as the brittleness characteristic peak of the chocolate and obtaining the brittleness value of the chocolate and the compressing ratio by computation according to the peak value of the brittleness characteristic peak and the compressing quantity. The measuring method has convenient measuring process and correct data, is beneficial to the control evaluation of the product quality and avoids the defects of the influence from human subjective factors and the instability.
Description
Technical field
The invention belongs to the food material field of mechanical detection of physical properties, relate to a kind of mechanical texture characteristic method of testing of candy, relate in particular to the assay method of chocolate brittleness.
Background technology
Chocolate is one of food that is loved by the people, and is chocolate just with the annual growth fast development of 10-15%, but China's Chocolate Production kind is single, of low grade, talks about aromatic chocolate, has been the situation that foreign goods rules all the land in Chinese market nowadays.Chocolate quality evaluation generally all adopts sense organ (subjectivity) evaluation method, and domestic evaluation criterion is also fuzzyyer, and not with each thinning, it is very big that the sensory evaluation method is influenced by human factor, exists very big subjectivity.At present, do not see the relevant report of the Instrument measuring method of chocolate brittleness objective evaluation.Chocolate brittleness is its important quality evaluation index, chocolate have hard at a lower temperature and the texture of fragility arranged, and chocolate brittleness is owing to contain a large amount of cocoa butters in the chocolate, and the distinctive attribute of cocoa butter is a fragility, therefore, fragility has characterized amount of cocoa butter content and quality in the chocolate.The present invention has realized the Instrument measuring of chocolate brittleness, detects for quality testing department is chocolate and manufacturing enterprise's product development and quality assessment provide the science detection method.
Summary of the invention
The objective of the invention is in order to solve the deficiency of chocolate mechanical texture assay method, provide a kind of simple to operation and precision is higher, be not subjected to the assay method of the chocolate mechanical texture fragility that subjectivity influences.
Technical scheme of the present invention is: get the chocolate of some, make the sample of certain specification, place respectively between statical head and the dynamic head; Starting loads measurement mechanism, dynamic head speed with 0.5mm/s under loading measurement mechanism swing arm drives loads compression to chocolate, the decrement of the sample of dynamic head loading procedure and the load that applies are by loading measurement mechanism record and storage automatically, and a sample testing finishes the back and loads the relation curve (shown in Figure of description 1) that measurement mechanism provides decrement and load.First sudden change peak is chocolate fragility characteristic peak in the relation curve of decrement and load, peak value and decrement thereof according to the fragility characteristic peak, by calculating chocolate fragility value and ratio of compression, the ratio of compression that the dynamic head ratio of compression ratio of specimen height (decrement with) setting value should take place greater than the promptly chocolate fragility characteristic peak in sudden change peak.
Specifically be calculated as follows: from the relation curve of decrement and load, extract fragility characteristic peak peak load and peak value decrement, draw stress value by peak load F2 and sample compression area ratio calculation, this value is chocolate brittleness value (N/mm2), and computing formula is as follows: the load F2/ sample compression area S (N/mm2) when the fragility characteristic peak of chocolate brittleness value=chocolate takes place; For the identical sample of dimensions, F2 is chocolate brittleness value (N); Decrement when the decrement of fragility characteristic peak peak value corresponding point B on the decrement axle is the generation of fragility characteristic peak peak value, ratio of compression (%) when decrement when being taken place by fragility characteristic peak peak value and specimen height ratio (* 100%) calculate the generation of fragility characteristic peak peak value, height * 100 (%) of the decrement/sample the when ratio of compression when fragility characteristic peak peak value takes place=fragility characteristic peak peak value takes place.
The influence of ratio of compression and specimen size is not set in compression when taking place for same chocolate brittleness peak when fragility value, is a steady state value.
The present invention uses the compression verification principle, measures chocolate fragility mechanical texture index.The invention has the beneficial effects as follows:
1, the mensuration process is easy, does not need to add new equipment, can directly utilize existing food mechanics property tester or have displacement and other loading equipemtn of power test pattern.
2, Qiao Keli sampling size is very little, is not subjected to the restriction of chocolate size.
3, avoided the influence and the unsettled shortcoming of artificial subjective factor in the sensory evaluation.
Ratio of compression when 4, the chocolate brittleness peak takes place is not set the influence of ratio of compression and specimen size, is a steady state value, and this helps the controllable quality evaluation, also helps the comparative evaluation between the different product.
5, because chocolate fragility Instrument measuring value is a steady state value, therefore, assay method of the present invention has objectivity preferably, has overcome the subjectivity of sensory evaluation, makes the more science of testing.
Description of drawings
Fig. 1 is the graph of relation of chocolate decrement and load, and decrement, C were that decrement setting value, F1 are the load at decrement setting value place for load, the F2 at sudden change peak when wherein A was the sudden change peak for sudden change peak (fragility characteristic peak), B;
Fig. 2 is the loading measurement mechanism structural representation of chocolate mechanical texture of the present invention when measuring, and wherein 1 be that base, 2 is loading measurement mechanism swing arm for force transducer, 6 for chocolate (sample), 4 for dynamic head, 5 for statical head, 3.
Embodiment
The chocolate sample 3 of chocolate being made certain specification places respectively between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 carries out compression-loaded to chocolate sample 3 under loading measurement mechanism swing arm 6 drives; The speed of dynamic head 4 is 0.5mm/s, and dynamic head ratio of compression setting value should be greater than the ratio of compression of sudden change peak generation; Dynamic head 4 decrements and load provide the relation curve (Fig. 1) of decrement and load by loading measurement mechanism, the peak load F from (Fig. 1) during the generation of extraction fragility characteristic peak peak value
2And decrement B, by calculating chocolate fragility value and fragility peak ratio of compression when taking place.Below in conjunction with the drawings and specific embodiments the present invention is described in further detail.
Below by 15 examples the present invention is elaborated again:
Embodiment 1
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 6 * 6mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 40%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 31.60% position, the fragility value is 2.188N/mm
2
Embodiment 2
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 6 * 6mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 50%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 31.55% position, the fragility value is 2.182N/mm
2
Embodiment 3
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 6 * 6mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 60%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 30.86% position, the fragility value is 2.187N/mm
2
Embodiment 4
Chocolate 3 are of a size of hardness, the fragility assay method of 8 * 6 * 6mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 40%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 29.10% position, the fragility value is 2.010N/mm
2
Embodiment 5
Chocolate 3 are of a size of hardness, the fragility assay method of 8 * 6 * 6mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 50%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 30.35% position, the fragility value is 2.099N/mm
2
Embodiment 6
Chocolate 3 are of a size of hardness, the fragility assay method of 8 * 6 * 6mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 60%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 31.30% position, the fragility value is 2.231N/mm
2
Embodiment 7
Chocolate 3 are of a size of hardness, the fragility assay method of 8 * 8 * 8mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 40%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 29.00% position, the fragility value is 2.073N/mm
2
Embodiment 8
Chocolate 3 are of a size of hardness, the fragility assay method of 8 * 8 * 8mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 50%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 29.65% position, the fragility value is 2.064N/mm
2
Embodiment 9
Chocolate 3 are of a size of hardness, the fragility assay method of 8 * 8 * 8mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 60%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 29.69% position, the fragility value is 2.072N/mm
2
Embodiment 9
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 8 * 8mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 40%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 32.06% position, the fragility value is 2.091N/mm
2
Embodiment 10
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 8 * 8mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 50%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 31.26% position, the fragility value is 2.058N/mm
2
Embodiment 9
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 8 * 8mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 60%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 31.80% position, the fragility value is 2.143N/mm
2
Embodiment 13
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 10 * 10mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 40%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 30.77% position, the fragility value is 2.068N/mm
2
Embodiment 14
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 10 * 10mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 50%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 31.91% position, the fragility value is 2.030N/mm
2
Embodiment 15
Chocolate 3 are of a size of hardness, the fragility assay method of 10 * 10 * 10mm, and chocolate 3 is placed between statical head 2 and the dynamic head 4; Starting loads measurement mechanism, and dynamic head 4 is tested chocolate 3 under loading measurement mechanism swing arm 6 drives, and the decrement of dynamic head 4 is 60%, and speed is 0.5mm/s.Can draw chocolate fragility peak from the test curve and appear at 29.04% position, the fragility value is 2.139N/mm
2
Claims (1)
1. the assay method of a chocolate brittleness is characterized in that adopting following steps:
A, the chocolate sample (3) that chocolate is made certain specification place respectively between statical head (2) and the dynamic head (4);
B, starting load measurement mechanism, dynamic head (4) carries out compression-loaded to chocolate sample (3) under loading measurement mechanism swing arm (6) drives, the decrement of the sample of dynamic head (4) loading procedure and the load that applies are by loading measurement mechanism record and storage automatically, a sample testing finishes the back and loads the relation curve that measurement mechanism provides decrement and load, first sudden change peak is chocolate fragility characteristic peak in the relation curve of decrement and load, according to the peak value and the decrement thereof of fragility characteristic peak, by calculating chocolate fragility value and ratio of compression;
The speed of wherein said dynamic head (4) is 0.5mm/s, the ratio of compression of dynamic head (4) ratio of compression when to be decrement with the setting value of the ratio of specimen height should take place greater than the promptly chocolate fragility characteristic peak in sudden change peak;
Peak load F when wherein extracting fragility characteristic peak generation chocolate in the relation curve of decrement and load
2And decrement B, the ratio of compression when taking place by the fragility value that calculates chocolate and the peak that suddenlys change, computing formula is as follows:
For the identical sample of dimensions, F
2Be the chocolate brittleness value;
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102478474A (en) * | 2010-11-26 | 2012-05-30 | 王严岩 | Hardness testing method and usage thereof |
| CN108225907B (en) * | 2016-12-15 | 2020-01-17 | 华中农业大学 | Detection method for representing brittleness of minced fillet gel |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1170581A3 (en) * | 2000-07-03 | 2002-08-07 | Unitec S.r.l. | Apparatus and method for the automatic measurement of the ripening degree of vegetable products |
| CN1377463A (en) * | 1999-07-30 | 2002-10-30 | 食物制备系统有限公司 | Method and device for determining hardness of products such as fruit |
| CN101413856A (en) * | 2007-10-16 | 2009-04-22 | 上海衡仪器厂有限公司 | Solid body food mechanical texture characteristic tester |
| CN201281750Y (en) * | 2008-10-27 | 2009-07-29 | 永济新时速电机电器有限责任公司 | Mutual feedtest line with steady flow function for separate excitation starting generator |
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2009
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377463A (en) * | 1999-07-30 | 2002-10-30 | 食物制备系统有限公司 | Method and device for determining hardness of products such as fruit |
| EP1170581A3 (en) * | 2000-07-03 | 2002-08-07 | Unitec S.r.l. | Apparatus and method for the automatic measurement of the ripening degree of vegetable products |
| CN101413856A (en) * | 2007-10-16 | 2009-04-22 | 上海衡仪器厂有限公司 | Solid body food mechanical texture characteristic tester |
| CN201281750Y (en) * | 2008-10-27 | 2009-07-29 | 永济新时速电机电器有限责任公司 | Mutual feedtest line with steady flow function for separate excitation starting generator |
Non-Patent Citations (3)
| Title |
|---|
| M.C.BOURNE.Texture Profile of Ripening Pears.《JOURNAL OF FOOD SCIENCE》.1968,第33卷(第2期),223-226. * |
| 吴洪华.梨的流变特性及其质地评价研究.《中国优秀博硕士学位论文全文数据库(硕士)农业科技辑》.2005,(第08期),D048-21. * |
| 姜松.巧克力质地的感官评定和仪器测定之间的相关性研究.《食品工业科技》.2009,第30卷(第08期),123-126. * |
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