CN102721714A - Method for predicting breaking rate of food strip made by food powder - Google Patents
Method for predicting breaking rate of food strip made by food powder Download PDFInfo
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Abstract
The invention provides a method for predicting the breaking rate of a food strip made by food powder, which comprises the following steps of: measuring a food powder sample by a wide-angle X-ray diffractometer to obtain the wide-angle X-ray diffraction curve of a food powder sample; according to peak height of the characteristic diffraction peak of the wide-angle X-ray diffraction curve, calculating the ratio of the acute peak heights of two adjacent characteristic diffraction peaks; contrasting an ratio with a correlation chart of a breaking rate-the acute peak heightof an characteristic diffraction peaks, and determining the breaking rate of the food powder under a preset processing condition; wherein obtaining the correlation chart of a breakage rate-the acute peak height of the characteristic diffraction peak by an early experiment. Because the relation of the ratio of the acute peak height of the characteristic diffraction peak and the breaking rate is very stable after the food powder is processed into the food strip under the preset processing condition, the method for predicting the breaking rate of the food strip made by the food powder has high accuracy. Compared with the prior art, the method also has the advantages of short measurement process and simplicity in operation and is convenient to widely popularize.
Description
Technical field
The present invention relates to be used for the food processing industry, specifically is that a kind of food powder of predicting is processed the method for the strip-breaking rate after the food bars.
Background technology
Use cereal crops such as rice, Ipomoea batatas, potato, corn, wear into the food powder, and then add entry, increase its plasticity, it is edible to process food bars goods such as rice noodles, vermicelli then, is a kind of very common food job operation.
Because the difference of the quality of food powder, the quality of the food bars that processes also can produce tangible difference.The food powder that has is fit to be processed as food bars, can be good at keeping strip after the processing, makes the production less wastage; And some food powder is not suitable for being processed as food bars, can occur a large amount of disconnected bars after the processing, and the production waste is big, and the food bars that is obtained is not easy to eat.This food powder is preferably used in the processing of other kind, and is not used for the processed food bar.
Distinguish the quality characteristic of different food powder, so that whether decision is processed as the important process that food bars is grain processing with it.
Under the prior art, adopt manual type to carry out the judgement of strip-breaking rate.With the example that is processed as of long-grain rice flour, specific practice is that long-grained nonglutinous rice is mixed according to proper proportion with water; After boiling on the electric cooker; Rely on experienced technician to carry out the sense organ taste,, predict strip-breaking rate then according to the quality of situation such as the hardness of rice, viscosity prediction wet rice flour noodles.This Forecasting Methodology too relies on judgement person's experience, and error rate is very high.
Except said method, also can Combined application wide-angle x-ray diffraction method, method screening long-grain nonglutinous rices such as brabender viscosimetry and differential scanning calorimetry.
For example; Chinese patent document CN101793846B discloses a kind of Combined application wide-angle x-ray diffraction method, fatty acid value titrimetry, brabender viscosimetry and differential scanning calorimetry, obtains endothermic peak area, heat enthalpy value, the crystallite phase relative crystallinity of long-grain rice flour.According to the term of reference of each measured value, can know the long-grain nonglutinous rice of surveying suitable for making rice stick whether.This method can use a spot of long-grain nonglutinous rice raw material to detect strip-breaking rate, flour rate and the surface viscosity of rice stick; Avoided loaded down with trivial details, the time-consuming and waste of raw materials of different batches raw material test manufacture process, and can screen the long-grain nonglutinous rice that is suitable for rice stick production apace along with the variation of raw material variety, shelf time.The food powder that its principle can be used for other kind equally is processed as in the raw material screening of food bars.
But there are two significant disadvantages in said method.
At first, this technical scheme is too complicated.This technical scheme need be united the multiple detection means of use, and testing process is long, and the instrument and equipment that needs is many, and personnel are required height, and the data processing difficulty is big, in actual production, utilizes very difficulty of above-mentioned technology.
Secondly, technique scheme is inapplicable fully for the strip-breaking rate situation of the moist food bars that contains more amount moisture--common water cut is more than 60%--for the final manufactured goods of prediction.For example, technique scheme is used to predict the strip-breaking rate situation of the various wet rice flour noodles (for example being called various types of wet rice flour noodles such as Rice noodle, Guilin rice-flour noodle, Hunan rice noodles) of long-grained nonglutinous rice preparation, predicting the outcome exists very big deviation, nonsensical basically.
Summary of the invention
The present invention provides a kind of food powder of predicting to process the method for the strip-breaking rate after the food bars; This method step is simple; And can use this kind of food powder sample prediction food powder to be processed to be processed as food bars comparatively accurately; Especially be processed as the strip-breaking rate of the moist food bars (generally being that water cut is more than 60% or a little less than 60%) that contains than juicy, be convenient to extensively promote at food-processing industry.This method can be applied to rice and similar with rice, in the processing of starch-containing low grease food more than 80%, comprises ground rice (especially long-grain rice flour), sweet potato powder, mealy potato or corn flour.
The present invention provides a kind of food powder of predicting to process the method for the strip-breaking rate after the food bars, comprises the steps:
Use the wide-angle x-ray diffraction appearance and measure food powder sample, obtain the wide-angle x-ray diffraction curve of this food powder sample;
According to the characteristic diffraction peak peak height of above-mentioned wide-angle x-ray diffraction curve, calculate the sharp peak height ratios of characteristic diffraction peak of two adjacent characteristic diffraction peaks;
The sharp peak height ratios of above-mentioned characteristic diffraction peak and the sharp peak height ratios of characteristic diffraction peak-strip-breaking rate relation table are contrasted, confirm the strip-breaking rate of this food powder under predetermined processing conditions;
The sharp peak height ratios of said characteristic diffraction peak-strip-breaking rate relation table; Be the sharp peak height ratios of the characteristic diffraction peak interval of this kind of reflection food powder and a table of comparisons of the corresponding relation in the strip-breaking rate interval of this food powder after processing ground rice under the said predetermined processing conditions, this table of comparisons is through experiment acquisition in advance.
Preferably, said characteristic diffraction peak is that 2 θ are the m ° of characteristic diffraction peak with n ° of two positions, and wherein the sharp peak height of m ° characteristic diffraction peak is lower than n ° the sharp peak height of characteristic diffraction peak; The sharp peak height ratios of said characteristic diffraction peak is Im=Hm °/Hn °; Said Hm ° is that 2 θ are the sharp peak height of characteristic diffraction peak of m ° of position; Said Hn ° is that 2 θ are the sharp peak height of characteristic diffraction peak of n ° of position, and the sharp peak height ratios of this characteristic diffraction peak is directly used or is scaled percentage and uses with the ratio form.
Preferably, said Hm °=m ° total peak height-m ° of place of waveform, place waveform back of the body end peak height; Said Hn °=n ° total peak height-n ° of place of waveform, place waveform back of the body end peak height.
Preferably, said food powder is for early making long-grain rice flour, and said food bars is the wet rice flour noodles of water cut more than 60%; Said m=23, said n=18; The percentage form of the sharp peak height ratios of said characteristic diffraction peak and this long-grain rice flour are processed as the relation table specific as follows of the strip-breaking rate of wet rice flour noodles under predetermined processing conditions, the numerical value interval of listing in the table all comprises its area end point data:
| I 23（%） | Strip-breaking rate (%) |
| 76.0-84.9 | 4.0-6.9 |
| 85.0-88.9 | 7.0-9.9 |
| 89.0-100 | 10.0-15.0 |
Preferably, confirm that the method for the characteristic diffraction peak peak height of said wide-angle x-ray diffraction curve is, said wide-angle x-ray diffraction curve right ends point line as baseline, is deducted the instrumental background diffracted intensity below this baseline; At this more than baseline, remove non-crystallite district according to the matched curve of the bottom flex point of wide-angle x-ray diffraction curve again, with the data in crystallite district as the foundation of measuring the sharp peak height of characteristic diffraction peak.
Preferably, the measuring condition of said wide-angle x-ray diffraction appearance is voltage 30kV, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 5 ° of start angles, 50 ° of termination points.
Preferably, said food powder is ground rice, sweet potato powder, mealy potato or corn flour, and the food bars of processing is moist food bars.
Preferably, comprise a series of experiment, be used for confirming the percentage form of the sharp peak height ratios of characteristic diffraction peak or the corresponding relation of ratio form and the strip-breaking rate of this kind food powder under predetermined processing conditions.
Prediction food powder provided by the invention is processed the method for the strip-breaking rate after the food bars; Use the wide-angle x-ray diffraction appearance to measure food powder sample; The characteristic diffraction peak peak height of the wide-angle x-ray diffraction curve through this food powder sample, the sharp peak height ratios of calculated characteristics diffraction peak; The sharp peak height ratios of above-mentioned characteristic diffraction peak and the relation of sharp peak height ratios of this characteristic diffraction peak of experiment acquisition in advance and the strip-breaking rate of this kind food powder under predetermined processing conditions are compared, confirm the strip-breaking rate of this food powder under said definite processing conditions.Because the relation of the sharp peak height ratios of characteristic diffraction peak and this kind food powder strip-breaking rate after being processed as food bars under the predetermined processing conditions is highly stable, makes this Forecasting Methodology that very high accuracy rate arranged.Compared with prior art, it is short that this method also has measuring process, operates easy advantage, is convenient to extensive popularization.
Description of drawings
The prediction food powder that Fig. 1 provides for first embodiment of the invention is processed the process flow diagram of the strip-breaking rate after the food bars;
Fig. 2 is the diffraction curve figure that obtains among first embodiment.
Embodiment
First embodiment of the invention provides one to process the Forecasting Methodology of strip-breaking rate of the wet rice flour noodles of strip to early making long-grained nonglutinous rice, and the contrast with the strip-breaking rate of an actual sample of predicting the outcome of this method is provided.
Said strip-breaking rate is meant the strip-breaking rate of confirming according to the method for SN/T 0395-95 " outlet ground rice inspection procedure " regulation.
Step S101 processes pulverous long-grain rice flour with making the long-grained nonglutinous rice sample morning.
With making the long-grained nonglutinous rice sample morning to be processed, pulverize through comminutor (specifically adopting FSJ-1 type grain test comminutor), cross 80 mesh sieves then; Then adopt whirlwind pulverising mill (FOSETECATOR) to mill, guarantee that the ground rice 99.6% that obtains can cross 100 mesh sieves, obtain pulverous long-grain rice flour.
Step S102 measures the wide-angle x-ray diffraction curve of above-mentioned long-grain rice flour.
The long-grain rice flour that will pass through above-mentioned processing acquisition takes out 5g as sample, adopts the automatic X-ray diffraction measurement device of Japan Ricoh (Rigaku) D/Max-of company III A.Concrete measuring condition is voltage 30kV, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 5 ° of start angles, 50 ° of termination points.Obtain the wide-angle x-ray diffraction curve of a long-grain rice flour after the measurement, i.e. the A curve of Fig. 2.The horizontal ordinate of this figure is 2 θ, and ordinate is a diffracted intensity.
Wide-angle x-ray diffraction curve to making the long-grain rice flour sample above-mentioned morning is drawn wide-angle x-ray diffraction curve (shown in Fig. 2 curve A) with Material Data Jade 5.0 softwares.
Before inferring strip-breaking rate, at first need remove of the interference of the non-crystallite of instrumental background diffraction and long-grain rice flour district, because have only the data in crystallite district just relation to be arranged with strip-breaking rate to this wide-angle x-ray diffraction curve.For this reason, need carry out data processing, concrete treatment step such as step S103-step S104 to above-mentioned wide-angle x-ray diffraction curve.
Step S103, deduction instrumental background diffracted intensity.
Respectively with wide-angle x-ray diffraction curve A right ends point A
1And A
2For playing peak dot, draw baseline B with the connecting line of two terminal points, this baseline B is above to be the reaction of long-grained nonglutinous rice starch to X ray, below is the instrumental background diffracted intensity.
Step S104 divides crystallite district and non-crystallite district.
Position according to several flex points of diffraction curve among the figure; Selecting 2 θ is first points of 14.0 point diffraction P1 as matched curve; With 2 θ is second points of 21.5 point diffraction P2 as matched curve, with 2 θ be 25.2 point diffraction P3 as matched curve thirdly, draw matched curve C.The closed interval of said wide-angle x-ray diffraction curve and this matched curve C is the reaction of crystallite district to X ray, is non-crystallite district below the matched curve C, and promptly inferior crystalline region and amorphous region are to the reaction of X ray.
After the above-mentioned division, the software that can use a computer calculates the sharp peak height in crystallite district, and is concrete like following steps S105.
Step S105 calculates the sharp peak height of 18 ° and 23 °.
On the basis of step S103, step S 104, calculate the sharp peak height of 18 ° and 23 °.At first the curve according to Fig. 2 obtains related data.On the waveform at 18 ° of places, 2 θ are that 17.8 ° of positions are crest, and obtaining the total peak height of characteristic diffraction peak at this is 463, and on this waveform, 2 θ are that 18.9 ° of positions are trough, and obtaining back of the body end height at this is that 60,2 θ are the sharp peak height (H of 18 ° of place waveforms
18) be 463-60=403; Equally, on 23 ° of place waveforms, 2 θ are that the total peak height of 23.1 ° characteristic diffraction peak is that 321,2 θ are that height is 1 at the bottom of 25.0 ° the back of the body, obtain 2 θ and be 23 ° sharp peak height (H
23) be 321-1=320.2 θ are the sharp peak height ratios (I of 23 ° characteristic diffraction peak
23, %)=H
23/ H
18* 100%=320/403*100%=79.4%.
In this step; Why selecting the sharp peak height of 18 ° and 23 ° to calculate, is because experimental data shows, the ratio and the strip-breaking rate significant correlation of these two sharp peak heights of numerical value place waveform; To take into account statement simultaneously convenient, chosen the On Behalf Of The Name of two round valuess as this wave band.Total peak height wherein is the crest diffracted intensity of place waveform, and back of the body end height is the trough diffracted intensity of place waveform.
Step S106 according to the sharp peak height ratios of characteristic diffraction peak-strip-breaking rate relation table that experiment in advance obtains, makes the strip-breaking rate that long-grained nonglutinous rice is processed wet rice flour noodles the morning of confirming this sample representative.
According to a large amount of different cultivars, batch morning make the experiment that long-grain rice flour carries out under the processing conditions of confirming; Can obtain under this processing conditions the sharp peak height ratios of characteristic diffraction peak-strip-breaking rate relation table of 18 ° and 23 °, this table of comparisons describe the sharp peak height ratios of the characteristic diffraction peak of early making long-grained nonglutinous rice interval with early make the interval corresponding relation of the strip-breaking rate of long-grained nonglutinous rice after processing ground rice under the said predetermined processing conditions.Experiment shows; This corresponding relation is constant relatively; Therefore, can be through measuring the sharp peak height ratios of the characteristic diffraction peak that early make the Powdered ground rice of long-grained nonglutinous rice, through this table accurately supposition make the strip-breaking rate of the wet rice flour noodles that the long-grained nonglutinous rice sample obtains certain concrete morning under this processing conditions.Under certain confirms processing conditions, be applicable to the concrete table of comparisons (data area in the table includes its end-point data) as follows of early making long-grained nonglutinous rice:
| I 23（%） | Strip-breaking rate (%) |
| 76.0-84.9 | 4.0-6.9 |
| 85.0-88.9 | 7.0-9.9 |
| 89.0-100 | 10.0-15.0 |
I according to the present embodiment acquisition
23Be 79.4% situation, the strip-breaking rate of this kind ground rice infers between 4.0-6.9%, actually is measured as 4.7%.
Can find out from the foregoing description; Through relatively-stationary relation between sharp peak height ratios of characteristic diffraction peak and the strip-breaking rate; Just can be after recording a kind of wide-angle x-ray diffraction curve of long-grain rice flour sample; Obtain the sharp peak height ratios of characteristic diffraction peak through aforesaid data processing,, just can infer the strip-breaking rate after this long-grain rice flour is processed wet rice flour noodles again according to the table of comparisons.According to the estimated value of strip-breaking rate, can judge whether suitable fabrication wet rice flour noodles of this ground rice.
The table of comparisons that provides in the foregoing description is long-grain rice flour to be made an experiment obtain under predetermined processing conditions, infers so only be applicable to the strip-breaking rate of early making long-grained nonglutinous rice making ground rice.In fact; Said method can be generalized to multiplely need to infer that food powder sample is processed as the occasion of the strip-breaking rate after the food bars; As long as this food belongs to starch-containing low grease food more than 80%, comprise ground rice (especially long-grain rice flour), sweet potato powder, mealy potato or corn flour etc.For example; Use sweet potato powder to process sweet potato vermicelli; Use mealy potato to process the potato vermicelli, use corn flour to process corn vermicelli etc. and can use technique scheme, but different cereal crops; The sharp peak height ratios of its concrete characteristic diffraction peak-strip-breaking rate table of comparisons and inequality, the 2 concrete θ angles of definite sharp peak height of choosing also maybe be different; In addition, the technology that the food powder is processed as food bars not simultaneously, contrast relationship also can be distinguished to some extent; Therefore, to each food, all need according to predetermined processing conditions, through testing the table of comparisons of confirming under this predetermined processing conditions.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from ultimate principle of the present invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (8)
1. predict that the food powder processes the method for the strip-breaking rate after the food bars for one kind, it is characterized in that, comprise the steps:
Use the wide-angle x-ray diffraction appearance and measure food powder sample, obtain the wide-angle x-ray diffraction curve of this food powder sample;
According to the characteristic diffraction peak peak height of above-mentioned wide-angle x-ray diffraction curve, calculate the sharp peak height ratios of characteristic diffraction peak of two adjacent characteristic diffraction peaks;
The sharp peak height ratios of above-mentioned characteristic diffraction peak and the sharp peak height ratios of characteristic diffraction peak-strip-breaking rate relation table are contrasted, confirm the strip-breaking rate of this food powder under predetermined processing conditions;
The sharp peak height ratios of said characteristic diffraction peak-strip-breaking rate relation table; Be the sharp peak height ratios of the characteristic diffraction peak interval of this kind of reflection food powder and a table of comparisons of the corresponding relation in the strip-breaking rate interval of this food powder after processing ground rice under the said predetermined processing conditions, this table of comparisons is through experiment acquisition in advance.
2. prediction food powder according to claim 1 is processed the method for the strip-breaking rate after the food bars; It is characterized in that; Said characteristic diffraction peak is that 2 θ are the m ° of characteristic diffraction peak with n ° of two positions, and wherein the sharp peak height of m ° characteristic diffraction peak is lower than n ° the sharp peak height of characteristic diffraction peak; The sharp peak height ratios of said characteristic diffraction peak is I
m=H
M °/ H
N °, said H
M °Be that 2 θ are the sharp peak height of characteristic diffraction peak of m ° of position, said H
N °Be that 2 θ are the sharp peak height of characteristic diffraction peak of n ° of position, the sharp peak height ratios of this characteristic diffraction peak is directly used or is scaled percentage and uses with the ratio form.
3. prediction food powder according to claim 2 is processed the method for the strip-breaking rate after the food bars, it is characterized in that said H
M °Total peak height-m ° of place of waveform ,=m ° of place waveform back of the body end peak height; Said H
N °Total peak height-n ° of place of waveform ,=n ° of place waveform back of the body end peak height.
4. prediction food powder according to claim 3 is processed the method for the strip-breaking rate after the food bars, it is characterized in that, said food powder is for early making long-grain rice flour, and said food bars is the wet rice flour noodles of water cut more than 60%; Said m=23, said n=18; The percentage form of the sharp peak height ratios of said characteristic diffraction peak and this long-grain rice flour are processed as the relation table specific as follows of the strip-breaking rate of wet rice flour noodles under predetermined processing conditions, the numerical value interval of listing in the table all comprises its area end point data:
5. prediction food powder according to claim 1 is processed the method for the strip-breaking rate after the food bars; It is characterized in that; The method of confirming the characteristic diffraction peak peak height of said wide-angle x-ray diffraction curve is; Said wide-angle x-ray diffraction curve right ends point line as baseline, is deducted the instrumental background diffracted intensity below this baseline; At this more than baseline, remove non-crystallite district according to the matched curve of the bottom flex point of wide-angle x-ray diffraction curve again, with the data in crystallite district as the foundation of measuring the sharp peak height of characteristic diffraction peak.
6. prediction food powder according to claim 5 is processed the method for the strip-breaking rate after the food bars, it is characterized in that, the measuring condition of said wide-angle x-ray diffraction appearance is voltage 30kV; Electric current 30mA; 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s; 5 ° of start angles, 50 ° of termination points.
7. prediction food powder according to claim 1 is processed the method for the strip-breaking rate after the food bars, it is characterized in that, said food powder is ground rice, sweet potato powder, mealy potato or corn flour, and the food bars of processing is moist food bars.
8. prediction food powder according to claim 1 is processed the method for the strip-breaking rate after the food bars; It is characterized in that; Comprise a series of experiment, be used for confirming the percentage form of the sharp peak height ratios of characteristic diffraction peak or the corresponding relation of ratio form and the strip-breaking rate of this kind food powder under predetermined processing conditions.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104698033A (en) * | 2015-03-18 | 2015-06-10 | 广州城市职业学院 | Method for predicting chewiness of rice noodles and application thereof |
| CN112946210A (en) * | 2021-01-28 | 2021-06-11 | 中国农业科学院农产品加工研究所 | Method for quickly predicting quality of fresh cooked noodles |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104698033A (en) * | 2015-03-18 | 2015-06-10 | 广州城市职业学院 | Method for predicting chewiness of rice noodles and application thereof |
| CN104698033B (en) * | 2015-03-18 | 2017-09-22 | 广州城市职业学院 | It is a kind of to predict the chewiness after rice stick is made in rice method and application |
| CN112946210A (en) * | 2021-01-28 | 2021-06-11 | 中国农业科学院农产品加工研究所 | Method for quickly predicting quality of fresh cooked noodles |
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