CN102721714B - Method for predicting breaking rate of food strip made by food powder - Google Patents
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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 for food process industry, specifically a kind ofly predict that food powder makes the method for the strip-breaking rate after food bars.
Background technology
Using the cereal crops such as rice, Ipomoea batatas, potato, corn, wear into food powder, and then add water, increase its plasticity, then make the food bars goods such as rice noodles, vermicelli edible, is a kind of very common food process method.
Due to the quality difference of food powder, the quality of the food bars processing also can produce obvious difference.Some food powder are applicable to being processed as food bars, can be good at keeping strip after processing, make to produce waste less; And some food powder is not suitable for being processed as food bars, after processing, there will be a large amount of disconnected bars, produce waste greatly, the food bars obtaining is not easy to eat.This food powder is preferably used in the processing of other kind, and not for processed food bar.
Distinguish the quality characteristic of different food powder, to determine whether to be processed as the important process that food bars is grain processing.
Under 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, on electric cooker after boiling, rely on experienced technician to carry out sense organ taste, according to the quality of the situation prediction wet rice flour noodles such as the hardness of rice, viscosity, then predict strip-breaking rate.This Forecasting Methodology too relies on judgement person's experience, and error rate is very high.
Except said method, also can use in conjunction wide-angle x-ray diffraction method, the method screening long-grain nonglutinous rice such as brabender viscosimetry and differential scanning calorimetry.
For example, Chinese patent literature CN101793846B discloses a kind of use in conjunction 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, whether known surveyed long-grain nonglutinous rice suitable for making rice stick.The method can detect with a small amount of long-grain nonglutinous rice raw material strip-breaking rate, flour rate and the surface viscosity of rice stick, avoid loaded down with trivial details, the time-consuming and waste of raw materials of different batches raw material test manufacture process, and can screen rapidly the long-grain nonglutinous rice that is suitable for rice stick production along with the variation of raw material variety, shelf time.The food powder that its principle can be used for other kind is equally processed as in the raw material screening of food bars.
But there are two obvious shortcomings in said method.
First, this technical scheme is too complicated.This technical scheme need to be combined and used multiple detection means, and testing process is long, and the instrument and equipment of needs is many, personnel is required high, and data processing difficulty is large, utilizes above-mentioned technology very difficult in actual production.
Secondly, the strip-breaking rate situation that technique scheme is the moist food bars that contains more amount moisture--common water cut is more than 60%--for the final manufactured goods of prediction is completely inapplicable.For example, technique scheme, for predicting the strip-breaking rate situation of various wet rice flour noodles (such as being called various types of wet rice flour noodles such as Rice noodle, Guilin rice-flour noodle, Hunan rice noodles) prepared by long-grained nonglutinous rice, is predicted the outcome and has very large deviation, there is no meaning.
Summary of the invention
The invention provides and a kind ofly predict that food powder makes the method for the strip-breaking rate after food bars, the method step is simple, and can use comparatively accurately food powder sample to be processed to predict that this kind of food powder is processed as food bars, especially be processed as the strip-breaking rate that contains more juicy moist food bars (being generally that water cut is more than 60% or a little less than 60%), be convenient to extensively promote at food-processing industry.The method can be applied to rice and similar with rice, in the processing of starch-containing more than 80% low grease food, comprises ground rice (especially long-grain rice flour), sweet potato powder, mealy potato or corn flour.
The invention provides and a kind ofly predict that food powder makes the method for the strip-breaking rate after food bars, comprise the steps:
Application wide-angle x-ray diffraction instrument is measured food powder sample, obtains the wide-angle x-ray diffraction curve of this food powder sample; Wherein, described food powder is ground rice, sweet potato powder, mealy potato or corn flour;
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-strip-breaking rate relation table of characteristic diffraction peak are contrasted, determine the strip-breaking rate of this food powder under predetermined processing conditions;
Sharp peak height ratios-strip-breaking rate the relation table of described characteristic diffraction peak, be the characteristic diffraction peak sharp peak height ratios interval of this kind of food powder of reflection and the table of comparisons that this food powder is made the corresponding relation in the strip-breaking rate interval after ground rice under described predetermined processing conditions, this table of comparisons obtains by experiment in advance.
Preferably, described characteristic diffraction peak is that 2 θ are the characteristic diffraction peak of m ° and n ° of two positions, and wherein the sharp peak height of the characteristic diffraction peak of m ° is lower than the sharp peak height of characteristic diffraction peak of n °; The sharp peak height ratios of described characteristic diffraction peak is Im=Hm °/Hn °, described Hm ° is that 2 θ are the sharp peak height of characteristic diffraction peak of m ° of position, described 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 ratio form.
Preferably, ° total peak height-m of place waveform ° of place waveform back end peak height of described Hm °=m; ° total peak height-n of place waveform ° of place waveform back end peak height of described Hn °=n.
Preferably, described food powder is for early making long-grain rice flour, and described food bars is more than 60% wet rice flour noodles of water cut; Described m=23, described n=18; The sharp percentage form of peak height ratios of described characteristic diffraction peak and the relation table specific as follows of the strip-breaking rate that this long-grain rice flour is processed as wet rice flour noodles under predetermined processing conditions, the numerical value interval of listing in table all comprises its region 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, determine that the method for the characteristic diffraction peak peak height of described wide-angle x-ray diffraction curve is, using described wide-angle x-ray diffraction curve left and right two-end-point line as baseline, deduct this instrumental background diffracted intensity below baseline; At this more than baseline, then remove non-crystallite district according to the matched curve of the bottom flex point of wide-angle x-ray diffraction curve, using the data in crystallite district as the foundation of measuring the sharp peak height of characteristic diffraction peak.
Preferably, the measuring condition of described wide-angle x-ray diffraction instrument 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, the food bars of making described in is moist food bars.
Preferably, comprise a series of experiment, for determining the corresponding relation of the percentage form of the sharp peak height ratios of characteristic diffraction peak or ratio form and this kind of food powder strip-breaking rate under predetermined processing conditions.
Prediction food powder provided by the invention is made the method for the strip-breaking rate after food bars, use wide-angle x-ray diffraction instrument to measure food powder sample, the characteristic diffraction peak peak height of the wide-angle x-ray diffraction curve by this food powder sample, the sharp peak height ratios of calculated characteristics diffraction peak; The relation of sharp peak height ratios of this characteristic diffraction peak that the sharp peak height ratios of above-mentioned characteristic diffraction peak and experiment are in advance obtained and this kind of food powder strip-breaking rate under predetermined processing conditions is compared, and determines the strip-breaking rate of this food powder under described definite processing conditions.Because the relation that the sharp peak height ratios of characteristic diffraction peak and this kind of food powder are processed as the strip-breaking rate after food bars under predetermined processing conditions is highly stable, make this Forecasting Methodology have very high accuracy rate.Compared with prior art, it is short that the method also has measuring process, operates easy advantage, is convenient to extensive popularization.
Accompanying drawing explanation
The prediction food powder that Fig. 1 provides for first embodiment of the invention is made the process flow diagram of the strip-breaking rate after food bars;
Fig. 2 is the diffraction curve figure obtaining in the first embodiment.
Embodiment
First embodiment of the invention provides the Forecasting Methodology of strip-breaking rate of making the wet rice flour noodles of strip to early making long-grained nonglutinous rice, and predicting the outcome and the contrast of the strip-breaking rate of an actual sample of the method is provided.
Described strip-breaking rate, refers to according to the definite strip-breaking rate of method of SN/T0395-95 < < outlet ground rice inspection procedure > > regulation.
Step S101, makes pulverous long-grain rice flour by making long-grained nonglutinous rice sample morning.
With making long-grained nonglutinous rice sample morning to be processed, through comminutor (specifically adopting FSJ-1 type grain test comminutor), pulverize, then cross 80 mesh sieves; Then adopt whirlwind pulverising mill (FOSE TECATOR) to mill, guarantee that the ground rice 99.6% obtaining 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 obtaining through above-mentioned processing is taken out to 5g as sample, adopt 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.After measurement, obtain the wide-angle x-ray diffraction curve of a long-grain rice flour, i.e. the A curve of Fig. 2.The horizontal ordinate of this figure is 2 θ, and ordinate is diffracted intensity.
To making the Material Data Jade 5.0 Software on Drawing wide-angle x-ray diffraction curves (as shown in Fig. 2 curve A) for wide-angle x-ray diffraction curve of long-grain rice flour sample above-mentioned morning.
Before inferring strip-breaking rate, first need to remove the interference to this wide-angle x-ray diffraction curve of instrumental background diffraction and the non-crystallite of long-grain rice flour district, because only have the data in crystallite district just to have relation with strip-breaking rate.For this reason, need to carry out data processing to above-mentioned wide-angle x-ray diffraction curve, concrete treatment step is as step S103-step S104.
Step S103, deduction instrumental background diffracted intensity.
Respectively with wide-angle x-ray diffraction curve A left and right two-end-point A
1and A
2for playing peak dot, with the connecting line of two terminals, draw baseline B, this baseline B is the reaction of Indica Rice Starch to X ray above, is below instrumental background diffracted intensity.
Step S104, divides crystallite district He Fei crystallite district.
According to the position of several flex points of diffraction curve in figure, selecting 2 θ is that 14.0 point diffraction P1 are as the first point of matched curve, using 2 θ as the second point of 21.5 point diffraction P2 as matched curve, using 2 θ as 25.2 point diffraction P3 as matched curve thirdly, draw matched curve C.Described wide-angle x-ray diffraction curve and the closed interval of this matched curve C are crystallite district to the reacting of X ray, the following Wei Fei crystallite of matched curve C district, i.e. sub-crystalline region and the amorphous region reaction to X ray.
After above-mentioned division, can use computer software that the sharp peak height in crystallite district is calculated, concrete as following steps S105.
Step S105, calculates the sharp peak height of 18 ° and 23 °.
On the basis of step S103, step S104, calculate the sharp peak height of 18 ° and 23 °.First according to the curve of Fig. 2, obtain related data.On the waveform at 18 ° of places, 2 θ are that 17.8 ° of positions are crest, and at this, obtaining the total peak height of characteristic diffraction peak is 463, and on this waveform, 2 θ are that 18.9 ° of positions are trough, and at this, obtaining back end high 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 be the total peak height of the characteristic diffraction peak of 23.1 ° be 321,2 θ be the back end of 25.0 ° high be 1, obtain 2 θ and be the sharp peak height (H of 23 °
23) be 321-1=320.2 θ are the sharp peak height ratios (I of the characteristic diffraction peak of 23 °
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, ratio and the strip-breaking rate significant correlation of these two sharp peak heights of numerical value place waveform, take into account statement convenient simultaneously, chosen two round valuess as the On Behalf Of The Name of this wave band.Total peak height is wherein the crest diffracted intensity of place waveform, and back end height is the trough diffracted intensity of place waveform.
Step S106, according to the sharp peak height ratios-strip-breaking rate relation table of characteristic diffraction peak that experiment obtains in advance, makes the strip-breaking rate that long-grained nonglutinous rice is made wet rice flour noodles the morning of determining this sample representative.
According to a large amount of different cultivars, batch morning make the experiment that long-grain rice flour carries out under definite processing conditions, can obtain under this processing conditions the sharp peak height ratios-strip-breaking rate relation table of characteristic diffraction peak of 18 ° and 23 °, this table of comparisons describes that early to make the sharp peak height ratios of characteristic diffraction peak of long-grained nonglutinous rice interval and early make long-grained nonglutinous rice and under described predetermined processing conditions, make the corresponding relation in the strip-breaking rate interval after ground rice.Experiment shows, this corresponding relation is relatively constant, therefore, can be by measuring the sharp peak height ratios of characteristic diffraction peak that early make the Powdered ground rice of long-grained nonglutinous rice, by this table accurately supposition make the strip-breaking rate of the wet rice flour noodles that long-grained nonglutinous rice sample obtains under this processing conditions certain concrete morning.Under certain determines processing conditions, be applicable to early make the concrete table of comparisons following (data area in table includes its end-point data) of 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 |
The I obtaining according to the present embodiment
23be 79.4% situation, the strip-breaking rate of this kind of ground rice infers between 4.0-6.9%, is actually measured as 4.7%.
From above-described embodiment, can find out, by relatively-stationary relation between the sharp peak height ratios of characteristic diffraction peak and strip-breaking rate, just can be after recording a kind of wide-angle x-ray diffraction curve of long-grain rice flour sample, through aforesaid data processing, obtain the sharp peak height ratios of characteristic diffraction peak, again according to the table of comparisons, just can infer that this long-grain rice flour makes the strip-breaking rate after wet rice flour noodles.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 providing in above-described embodiment is long-grain rice flour to be tested under predetermined processing conditions obtain, so be only applicable to early make the strip-breaking rate supposition that long-grained nonglutinous rice is made 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 food bars, as long as this food belongs to starch-containing more than 80% low grease food, comprise ground rice (especially long-grain rice flour), sweet potato powder, mealy potato or corn flour etc.For example, use sweet potato powder to make sweet potato vermicelli, use mealy potato to make potato vermicelli, use corn flour to make corn vermicelli etc. and can use technique scheme, but different cereal crops, sharp peak height ratios-strip-breaking rate the table of comparisons of its concrete characteristic diffraction peak is not identical, and the 2 concrete θ angles of definite sharp peak height of choosing also may be different; In addition, when food powder is processed as to the technique difference of food bars, contrast relationship also can be distinguished to some extent; Therefore,, to each food, all need, according to predetermined processing conditions, to be determined by experiment the table of comparisons under this predetermined processing conditions.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the utility model ultimate principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection domain of the present utility model.
Claims (8)
1. predict that food powder makes a method for the strip-breaking rate after food bars, it is characterized in that, comprise the steps:
Application wide-angle x-ray diffraction instrument is measured food powder sample, obtains the wide-angle x-ray diffraction curve of this food powder sample; Wherein, described food powder is ground rice, sweet potato powder, mealy potato or corn flour;
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-strip-breaking rate relation table of characteristic diffraction peak are contrasted, determine the strip-breaking rate of this food powder under predetermined processing conditions;
Sharp peak height ratios-strip-breaking rate the relation table of described characteristic diffraction peak, be the characteristic diffraction peak sharp peak height ratios interval of this kind of food powder of reflection and the table of comparisons that this food powder is made the corresponding relation in the strip-breaking rate interval after ground rice under described predetermined processing conditions, this table of comparisons obtains by experiment in advance.
2. prediction food powder according to claim 1 is made the method for the strip-breaking rate after food bars, it is characterized in that, described characteristic diffraction peak is that 2 θ are the characteristic diffraction peak of m ° and n ° of two positions, and wherein the sharp peak height of the characteristic diffraction peak of m ° is lower than the sharp peak height of characteristic diffraction peak of n °; The sharp peak height ratios of described characteristic diffraction peak is I
m=H
m °/ H
n °, described H
m °be that 2 θ are the sharp peak height of characteristic diffraction peak of m ° of position, described 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 ratio form.
3. prediction food powder according to claim 2 is made the method for the strip-breaking rate after food bars, it is characterized in that described H
m °=m ° of total peak height-the m of place waveform ° of place waveform back end peak height; Described H
n °=n ° of total peak height-the n of place waveform ° of place waveform back end peak height.
4. prediction food powder according to claim 3 is made the method for the strip-breaking rate after food bars, it is characterized in that, described food powder is for early making long-grain rice flour, and described food bars is more than 60% wet rice flour noodles of water cut; Described m=23, described n=18; The sharp percentage form of peak height ratios of described characteristic diffraction peak and the relation table specific as follows of the strip-breaking rate that this long-grain rice flour is processed as wet rice flour noodles under predetermined processing conditions, the numerical value interval of listing in table all comprises its region end-point data:
5. prediction food powder according to claim 1 is made the method for the strip-breaking rate after food bars, it is characterized in that, the method of determining the characteristic diffraction peak peak height of described wide-angle x-ray diffraction curve is, using described wide-angle x-ray diffraction curve left and right two-end-point line as baseline, deduct this instrumental background diffracted intensity below baseline; At this more than baseline, then remove non-crystallite district according to the matched curve of the bottom flex point of wide-angle x-ray diffraction curve, using 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 made the method for the strip-breaking rate after food bars, it is characterized in that, the measuring condition of described wide-angle x-ray diffraction instrument 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 made the method for the strip-breaking rate after food bars, it is characterized in that, described in the food bars made be moist food bars.
8. prediction food powder according to claim 1 is made the method for the strip-breaking rate after food bars, it is characterized in that, comprise a series of experiment, for determining the corresponding relation of the percentage form of the sharp peak height ratios of characteristic diffraction peak or ratio form and this kind of food powder strip-breaking rate under predetermined processing conditions.
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| 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 |
| CN112946210B (en) * | 2021-01-28 | 2022-10-14 | 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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