CN104749070A - Method for rapidly evaluating wheat quality - Google Patents
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Abstract
The invention discloses a method for rapidly evaluating wheat quality, and belongs to the technical field of rapid evaluation for wheat quality. The method disclosed by the invention comprises the following steps: (1) preparing whole wheat flour; (2) measuring the water absorption rate, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, alpha, beta and gamma of the whole wheat flour by Mixolab; and (3) carrying out parameter correlation analysis on the whole wheat flour by using an Mixolab. According to the method disclosed by the invention, the water absorption rate, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, alpha, beta and gamma of the whole wheat flour are directly measured through a gluten pulse peak instrument; the method disclosed by the invention is simple to operate, low in the quantity of the used test samples, time-saving and labour-saving, and easy in evaluating and analysing. The wheat quality is rapidly evaluated by virtue of the method disclosed by the invention only by using one equipment Mixolab, therefore, rapid detection for the wheat quality can be carried out in grain purchasing places or enterprises; the method is simple in steps, rapid, convenient, and short in detection period.
Description
Technical field
The invention belongs to the technical field of Fast Evaluation wheat quality, be specifically related to a kind of method of wholemeal Fast Evaluation wheat quality.
Background technology
The quality of wheat can carry out scientific research analysis from different angles, and correspondingly sets up relevant index of quality system, for evaluating quality and the quality of wheat.At present, evaluate wheat quality index in the world and mainly contain unit weight, hardness, protein content, wet gluten content, stabilization time etc." good quality wheat " national standard (GB17892 strong gluten wheat, GB17893 weak-gluten wheat) of China 1999 issuing and implementation introduces dough rheological characteristics index, is played the appraisement system of Chinese good quality wheat by Index Establishments such as wet gluten content, opaque stabilization time, baking quality scorings.No matter measure wet gluten content or opaque stabilization time, still baking test is carried out, all first, need to carry out moisture adjustment, experimental milling to wheat samples and carry out after-ripening stabilization processes to flour, and whole process relates to plurality of devices, cause determination period long, quick detection and the judge of Quality wheat for specific end-use in acquisition process cannot be realized.Therefore, judge that wheat quality is an urgent demand of each flour-made food processing enterprise fast in the receipts grain stage.
Combined experiments instrument is the instrument of the measurement dough rheological characteristics of French Chopin company development.It is a kind of recordable kneading-through, can measure in the dough rheological characteristics stirred and under temperature dual factor.Moment of torsion (unit the is Nm) change of two two cutter (mixing arms) of kneading dough when it mainly measures dough stirring in real time.Form one after experiment is mainly based on first stage dough hydration and reach target denseness and the fixing dough of weight.In chopin+ experimental protocol, the weight that hydration is rolled into a ball below is 75g, and target torque is 1.1 Ns of rice (+/-0.05 N of rice, target torque 1.1 Ns of rice are equivalent to 500 farinograph units).
Therefore, directly carry out full seed abrasive dust and make wholemeal, and evaluate again after not needing to make flour, an equipment combined experiments instrument is only used in evaluation procedure, thus wheat quality evaluation fast can be carried out in grain purchases place or enterprise, step is simple, quick, determination period is short, convenience.
Summary of the invention
The object of the invention is to set up a kind of utilize the full seed abrasive dust of wheat after obtained wholemeal use combined experiments instrument to carry out the method for Fast Evaluation wheat quality.
Object of the present invention realizes by following technique measures:
Method of the present invention comprises the following steps:
(1) preparation of wholemeal: wheat samples sieves, remove large small impurities and do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, the cleaning process such as de-stone obtains clean wheat, then sample is slowly added Cyclone mill feeder to pulverize, after reaching the granularity of joined screen size 0.5mm, namely sucked gathering-device by cyclone, obtain wholemeal, mixed, for subsequent use;
(2) Mixolab combined experiments instrument (product of Chopin company) is adopted to measure the water-intake rate of wholemeal, stabilization time, dough development time TC1, dough heating and stirring albumen weaken the time TC2 reaching minimum torque, albumen weakens the minimum torque C2 reached, dough Effect On Gelatinization Characteristics peak torque C3, reach the time TC4 of dough hot gelatinization hot glue stability peak torque, dough hot gelatinization hot glue stability peak torque C4, the rise characteristic peak moment of torsion C5 of cooling stage gelatinized starch, 30 DEG C of constant temperature terminates and rate of curve α between C2, rate of curve β between C2 and C3, rate of curve γ between C3 and C4, method of operating is as follows: the first chopin+ experimental protocol of choice experiment needs, the water cut of input sample and the hydration rate value of the flour estimated in software (described software is that Mixolab combined experiments instrument carries software), select 14% wet basis as the condition of work of software calculation sample weight, according to the weight that software program calculates, weigh sample thief in the balance, kneading-through is put into storehouse of kneading dough, cover cover plate, click the start button on software, Mixolab special funnel is used to pour in kneading-through by the sample weighed up, water injecting nozzles is placed on the water inlet of kneading-through cover plate, if during the scope of initial maximum denseness C1 beyond target torque, stop experiment, cleaning kneading-through, then it is placed on machine again, computational tool built-in on software is used to estimate hydration rate according to previous preliminary experiment, sample moisture content and gained C1 torque value information, recalculate the real hydration rate of this sample, restart experiment, then experiment is allowed to cover whole process, after experiment terminates, record data and collection of illustrative plates,
(3) the combined experiments instrument parameter correlation analysis of wholemeal: by 50 the full seed wheat flour data recorded with combined experiments instrument in above-mentioned steps (2), carry out correlation analysis with the index of quality of flour, result shows that the gluten peak value instrument parameter of 50 wholemeals and the index of quality of flour have conspicuousness or pole conspicuousness correlationship.
Mensuration in the present invention described in step (2) is with dough weight after hydration for 75g, and using 14% as moisture radix, after input sample moisture, software provides the sample weight that need weigh automatically.
Be the rotary strainer of φ 4.5mm and 2mm × 20mm for the compass screen surface that wheat samples is sieved in described step (1); Described Cyclone mill is Perten 3100 hammer slice type Cyclone mill.
The present invention directly measures the water-intake rate of wholemeal, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, α, β and γ by gluten peak value instrument, major advantage be sample size simple to operate, used few, quick, save time, sense cycle shortens.
Beneficial effect of the present invention is:
Directly carry out full seed abrasive dust and make wholemeal, and evaluate again after not needing to make flour, only use an equipment combined experiments instrument in evaluation procedure, therefore can carry out wheat quality evaluation fast in grain purchases place or enterprise, step is simple, fast and easy, and sense cycle shortens.
Accompanying drawing explanation
Fig. 1 is combined experiments instrument experimental curve diagram.
Embodiment
A kind of embodiment of method of Fast Evaluation wheat quality is below provided.
Embodiment 1:
(1) preparation of wholemeal: with reference to NY/T 1094.1-2006, wheat samples crosses the rotary strainer of φ 4.5mm and 2mm × 20mm, remove large small impurities and do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, the operation such as de-stone carries out cleaning and obtains clean wheat, then adopt the full seed of Perten 3100 hammer slice type Cyclone mill to pulverize and prepare wholemeal.Sample is slowly added Perten 3100 hammer slice type Cyclone mill feeder, sample is pulverized in mill thorax, after reaching the granularity of joined screen size (particle diameter 0.5mm), is namely sucked gathering-device by cyclone, obtains wholemeal, mixed, for subsequent use.
(2) as shown in Figure 1, mixolab and combined experiments instrument (development of Chopin company) is adopted to measure the water-intake rate of wholemeal, stabilization time, TC1(dough development time), the heating of TC2(dough and stirring albumen weaken the time reaching minimum torque), C2(minimum torque), C3(dough Effect On Gelatinization Characteristics moment of torsion), TC4(reaches the time of dough hot gelatinization hot glue stability moment of torsion), C4(dough hot gelatinization hot glue stability moment of torsion), the rise characteristic moment of torsion of C5(cooling stage gelatinized starch), α (30 DEG C of constant temperature terminates and rate of curve between C2), β (rate of curve between C2 and C3), γ (rate of curve between C3 and C4): first, the chopin+ experimental protocol that choice experiment needs, the water cut inputting sample in software and the hydration rate value of flour estimated, select 14% wet basis as the condition of work of software calculation sample weight, according to the weight that Mixolabl software program calculates, weigh sample thief in the balance, kneading-through is put into storehouse of kneading dough, cover cover plate, click the START button on software, Mixolab special funnel is used to pour in kneading-through by the sample weighed up, water injecting nozzles is placed on the water inlet of kneading-through cover plate, if during the scope of initial maximum denseness C1 beyond target torque, stop experiment, cleaning kneading-through, then it is placed on machine again, built-in computational tool on software is used (to estimate hydration rate according to the information of previous preliminary experiment, sample moisture content and gained C1 torque value) recalculate the real hydration rate of this sample, restart experiment, then experiment is allowed to cover whole process.A sample tests time needs 45min.
Combined experiments instrument is the instrument of the mensuration gluten characteristic of French Chopin company development, and combined experiments instrument is the instrument of the measurement dough rheological characteristics of the up-to-date development of French Chopin company.It is a kind of recordable kneading-through, can measure in the dough rheological characteristics stirred and under temperature dual factor.Moment of torsion (unit the is Nm) change of two two cutter (mixing arms) of kneading dough when it mainly measures dough stirring in real time.Form one after experiment is mainly based on first stage dough hydration and reach target denseness and the fixing dough of weight.In chopin+ experimental protocol, the weight that hydration is rolled into a ball below is 75g, and target torque is 1.1 Ns of rice (+/-0.05 N of rice, target torque 1.1 Ns of rice are equivalent to 500 farinograph units).
(3) the combined experiments instrument parameter correlation analysis of wholemeal: maintenance data process software, by 50 the full seed wheat flour data recorded with combined experiments instrument in above-mentioned steps (2), carries out correlation analysis with the index of quality of flour.The index of quality of flour mainly comprises extension characteristics indices, crude protein content, wet gluten content and the gluten index of rubbing mixed characteristic indices, recording with tensilometer that record with farinograph.Correlation analysis is carried out with spss software, result shows that the gluten peak value instrument parameter of 50 wholemeals and the index of quality of flour have conspicuousness or pole conspicuousness correlationship, the results are shown in Table 1,2,3, and have significant difference between the combined experiments instrument parameter of 50 wholemeals.Therefore, may be used for evaluating wheat quality by the index of the wholemeal of combined experiments instrument mensuration.
Correlation analysis between table 1 wholemeal combined experiments instrument measurement result and flour quality parameter
Correlation analysis between table 3 wholemeal combined experiments instrument measurement result and other index of quality of flour
Claims (3)
1. a method for Fast Evaluation wheat quality, is characterized in that: comprise the following steps:
(1) preparation of wholemeal: wheat samples sieves, remove large small impurities and do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, the cleaning process such as de-stone obtains clean wheat, then sample is slowly added Cyclone mill feeder to pulverize, after reaching the granularity of joined screen size 0.5mm, namely sucked gathering-device by cyclone, obtain wholemeal, mixed, for subsequent use;
(2) Mixolab combined experiments instrument is adopted to measure the water-intake rate of wholemeal, stabilization time, dough development time TC1, dough heating and stirring albumen weaken the time TC2 reaching minimum torque, albumen weakens the minimum torque C2 reached, dough Effect On Gelatinization Characteristics peak torque C3, reach the time TC4 of dough hot gelatinization hot glue stability peak torque, dough hot gelatinization hot glue stability peak torque C4, the rise characteristic peak moment of torsion C5 of cooling stage gelatinized starch, 30 DEG C of constant temperature terminates and rate of curve α between C2, rate of curve β between C2 and C3, rate of curve γ between C3 and C4, method of operating is as follows: the first chopin+ experimental protocol of choice experiment needs, the water cut inputting sample in software and the hydration rate value of flour estimated, select 14% wet basis as the condition of work of software calculation sample weight, according to the weight that software program calculates, weigh sample thief in the balance, kneading-through is put into storehouse of kneading dough, cover cover plate, click the start button on software, Mixolab special funnel is used to pour in kneading-through by the sample weighed up, water injecting nozzles is placed on the water inlet of kneading-through cover plate, if during the scope of initial maximum denseness C1 beyond target torque, stop experiment, cleaning kneading-through, then it is placed on machine again, computational tool built-in on software is used to estimate hydration rate according to previous preliminary experiment, sample moisture content and gained C1 torque value information, recalculate the real hydration rate of this sample, restart experiment, then experiment is allowed to cover whole process, after experiment terminates, record data and collection of illustrative plates,
(3) the combined experiments instrument parameter correlation analysis of wholemeal: by 50 the full seed wheat flour data recorded with combined experiments instrument in above-mentioned steps (2), carry out correlation analysis with the index of quality of flour, result shows that the gluten peak value instrument parameter of 50 wholemeals and the index of quality of flour have conspicuousness or pole conspicuousness correlationship.
2. the method for Fast Evaluation wheat quality according to claim 1, it is characterized in that: the mensuration described in step (2) is for 75g with dough weight after hydration, using 14% as moisture radix, after input sample moisture, software provides the sample weight that need weigh automatically.
3. the method for Fast Evaluation wheat quality according to claim 1, is characterized in that: the compass screen surface for being sieved by wheat samples in step (1) is the rotary strainer of φ 4.5mm and 2mm × 20mm; Described Cyclone mill is Perten 3100 hammer slice type Cyclone mill.
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Cited By (11)
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| CN105067409A (en) * | 2015-08-21 | 2015-11-18 | 山东省粮油检测中心 | Method for controlling stretching water addition in dough rheological property determination |
| CN105852054A (en) * | 2016-05-06 | 2016-08-17 | 安徽蓝盈食品股份公司 | Method for improving gel property and viscosity of flour |
| CN106127226A (en) * | 2016-06-14 | 2016-11-16 | 河南工业大学 | Grain grain and the flexible grain quality detection method of grain grain test sample |
| CN106370800A (en) * | 2016-09-07 | 2017-02-01 | 中国科学院兰州化学物理研究所 | Method for analyzing processability of raw dehydrated potato flour through Mixolab |
| CN108195918A (en) * | 2017-12-15 | 2018-06-22 | 河南省农业科学院小麦研究所 | A kind of wheat ripe seed dimensional electrophoresis method for total protein |
| CN110296911A (en) * | 2019-07-25 | 2019-10-01 | 天津科技大学 | A kind of method of starch-lipid complexes content in quick detection process |
| CN112841501A (en) * | 2019-11-12 | 2021-05-28 | 丰益(上海)生物技术研发中心有限公司 | Special buckwheat flour and flour product prepared from same |
| CN112998191A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN112998192A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN114680273A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Steamed bread flour and processing method thereof |
| CN114680151A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Bread flour and processing method thereof |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105067409B (en) * | 2015-08-21 | 2017-09-05 | 山东省粮油检测中心 | A kind of method of restrained stretching amount of water during dough rheological characteristics are determined |
| CN105067409A (en) * | 2015-08-21 | 2015-11-18 | 山东省粮油检测中心 | Method for controlling stretching water addition in dough rheological property determination |
| CN105852054A (en) * | 2016-05-06 | 2016-08-17 | 安徽蓝盈食品股份公司 | Method for improving gel property and viscosity of flour |
| CN106127226A (en) * | 2016-06-14 | 2016-11-16 | 河南工业大学 | Grain grain and the flexible grain quality detection method of grain grain test sample |
| CN106127226B (en) * | 2016-06-14 | 2019-09-03 | 河南工业大学 | The flexible grain quality detection method of grain grain and grain grain test sample |
| CN106370800A (en) * | 2016-09-07 | 2017-02-01 | 中国科学院兰州化学物理研究所 | Method for analyzing processability of raw dehydrated potato flour through Mixolab |
| CN108195918A (en) * | 2017-12-15 | 2018-06-22 | 河南省农业科学院小麦研究所 | A kind of wheat ripe seed dimensional electrophoresis method for total protein |
| CN110296911B (en) * | 2019-07-25 | 2021-09-24 | 天津科技大学 | Method for rapidly detecting content of starch-lipid complex in processing process |
| CN110296911A (en) * | 2019-07-25 | 2019-10-01 | 天津科技大学 | A kind of method of starch-lipid complexes content in quick detection process |
| CN112841501A (en) * | 2019-11-12 | 2021-05-28 | 丰益(上海)生物技术研发中心有限公司 | Special buckwheat flour and flour product prepared from same |
| CN112841501B (en) * | 2019-11-12 | 2023-10-27 | 丰益(上海)生物技术研发中心有限公司 | Special buckwheat flour and flour product prepared from special buckwheat flour |
| CN112998192A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN112998191A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN112998192B (en) * | 2019-12-20 | 2023-11-14 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN112998191B (en) * | 2019-12-20 | 2023-12-08 | 丰益(上海)生物技术研发中心有限公司 | Special wheat flour |
| CN114680273A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Steamed bread flour and processing method thereof |
| CN114680273B (en) * | 2020-12-30 | 2024-01-19 | 丰益(上海)生物技术研发中心有限公司 | Steamed bread flour and processing method thereof |
| CN114680151A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Bread flour and processing method thereof |
| CN114680151B (en) * | 2020-12-31 | 2023-12-08 | 丰益(上海)生物技术研发中心有限公司 | Bread flour and processing method thereof |
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