CN106814046B - Gel soft candy moisture content rapid detection method - Google Patents
Gel soft candy moisture content rapid detection method Download PDFInfo
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Abstract
The purpose of the present invention is to provide a kind of gel soft candy moisture content detection methods, the described method comprises the following steps: (1) 70-90 DEG C of deionized water of 1-1.5 times of weight, merging electromagnetic agitation, weighing being added into gel soft candy sample；(2) the soft sweets sample after step (1) weighing is heated to 70-90 DEG C using electromagnetic heating blender, constant temperature stirring is carried out at 500-1100rpm, until the soft sweets sample dissolves completely；(3) 70-90 DEG C of deionized water is supplemented in the sample after dissolving in step (2) and carries out fixed weight, carries out constant temperature stirring again；(4) sample after step (3) calmly weight is measured using refractometer, obtains soluble solid content；(5) soluble solid content measured according to step (4) calculates the moisture content obtained in the gel soft candy sample.
Description
Technical field
The present invention relates to the methods being used for quickly detecting to gel soft candy moisture content, belong to food technology field.
Background technique
Gel soft candy is also referred to as soft sweets, is a kind of soft, flexible or toughness the confectionery industry, has transparent and half
Transparent.Fruity is all made in most soft sweets, and uses gelatin, pectin, carragheen, agar, converted starch isogel agent
One of or multiple combinations make the soft sweets of different taste, mouthfeel, through multiple process operations, be made with different shape,
Texture and fragrance, the candy of exquisite and resistance to preservation.One of important feature of soft sweets is that its water content is higher, generally
10%-20%.Soft sweets, which need to be dried after moulding by casting, removes extra moisture, to ensure that soft sweets obtain good mouth
Sense, quality stability and edible safety, while meeting moisture content requirement in professional standard SB/T10021 " gel candy ".
For using soft sweets made of different gelling agents, vegetable gum type, starch glue-type, the moisture content requirement for mixing glue-type soft sweets
For≤18.0wt%, animal glue-type, other glue-type, the moisture content of interlayer type are required as≤20.0wt%.
Currently, the measurement of soft sweets moisture content is mostly according to the vacuum recorded in professional standard SB/T 10021 " gel candy "
Seasoning carries out, and the principle is as follows: known candy sample is placed in vacuum oven, it is dry to constant weight, and measure volatile matter
Quality.In this method, drying time needs 4h, from sampling, sample treatment, provides testing result and lasts about 6h.
In workshop during continuous production gel soft candy, gel soft candy produced is divided into different batches push-in drying
Room is dried, when using the moisture content of boulton process measurement different batches gel soft candy, since every batch of requires
Timing detects, and detection frequency is high, and can just provide since single detection cycle is up to 6h as a result, being easy to appear the moisture of measurement
Content reaches control standard, but because that cannot obtain testing result in time, gel soft candy also in the drying process, therefore occurs excessive
Dry situation, so that gel soft candy product moisture content is relatively low, soft sweets, which are hardened, leads to taste bad, it is difficult to ensure that product is consistent
Property, or even there is rejected product.Also result in the reduction of gel soft candy output capacity.Therefore, at present in production for quickly timely
Gel soft candy moisture content detection method there are actual demands.
Summary of the invention
The present invention has made intensive studies regarding to the issue above, is contained by using abbe's refractometer measurement soluble solid
Amount, and the moisture content of gel soft candy is calculated indirectly, to realize the quick detection of gel soft candy moisture content.
Particularly, it is lower than 20wt% or 18wt%, molding gel soft candy tool for moisture content after gel soft candy drying
Have and stablize hard quality, it is difficult to directly measure soluble solid content using refractometer, be tested, adopted repeatedly in the present invention
Soft sweets are uniformly dissolved with the hot water that proper ratio is added into soft sweets, then reuse the side that refractometer is measured
Method realizes the quick indirect determination to gel soft candy moisture content, have the characteristics that method is simple, result quick and precisely.
In order to achieve the above objectives, detection method includes the following steps for gel soft candy moisture content of the invention:
(1) 70-90 DEG C of deionized water of 1-1.5 times of weight is added into gel soft candy sample, merging electromagnetic agitation claims
Weight；
(2) the soft sweets sample after step (1) weighing is heated to 70-90 DEG C using electromagnetic heating blender, in 500-
Constant temperature stirring is carried out under 1100rpm, until soft sweets dissolve completely；
(3) a small amount of 70-90 DEG C of deionized water is supplemented in the sample after dissolving in step (2) and carries out fixed weight, is carried out again
Constant temperature stirring；
(4) sample after step (3) calmly weight is measured using refractometer, obtains soluble solid content；
(5) soluble solid content measured according to step (4) calculates the moisture obtained in the gel soft candy sample
Content.
In one embodiment, the temperature for the deionized water being added in step (1) is 80 DEG C；And/or the deionized water
Additional amount be the gel soft candy sample 1.2 times of weight.
In one embodiment, the heating temperature in step (2) is 80 DEG C；Stirring rate is 800rpm；And/or stirring
Time is 2min.
In one embodiment, in step (3), the weight claimed into step (1) is weighed surely with 80 DEG C of deionized waters,
And/or the stirring carries out 30s.
In a preferred embodiment, method of the invention is soluble solid using abbe's refractometer measurement in step (4)
Shape object content.
In a preferred embodiment, before the step (1), the gel soft candy sample is shredded as the broken of 2-3mm
Block.
The testing result same industry standard SB/T10021 " gel of gel soft candy moisture rapid detection method of the present invention
Candy " as defined in boulton process measurement result it is almost the same, deviation only have ± 0.2%.In addition, using gel of the invention
Soft sweets moisture rapid detection method, detection time only need 10min to can be obtained testing result, it can be achieved that examining immediately on production line
It surveys, adjusts the drying condition of soft sweets in time according to monitoring result, substantially improve the efficiency and effect of production and drying；It can be timely
Judge dry terminal, it is ensured that moisture content and mouthfeel holding are stablized after soft sweets are dry, are avoided due to dry insufficient or excessively generation
Defective products.
Specific embodiment
And then calculate using refractometer detection soluble solid content and that indirectly moisture content is as known in the art
One of food water detection method of content.However, this method is mainly used in beverage, jelly, jam, sweet can, honey etc.
It is measured on the line of food or under line.Since the moisture content of gel soft candy is lower, it is dry after gel soft candy forming and hardening, have
Stablize hard texture, therefore has been generally acknowledged that and be difficult to detect it by refractometer.In the prior art, it has no using refractive power
Quick measurement that instrument carries out soluble solid content to gel soft candy product and the moisture content of reckoning gel soft candy indirectly
It records.
On the other hand, it in the production process of gel soft candy, needs during soft sweets are dried to moisture in soft sweets
Content carries out at-once monitor, adjusts drying process condition in time and judges dry terminal.Therefore, traditional boulton process inspection
Moisture content is surveyed due to complex procedures, time-consuming tediously long and be difficult to obtain real-time monitoring as a result, unfavorable to cause soft sweets production
It influences.
In response to the above problems, inventor is tested 80 DEG C of heat surprisingly it has been found that by the way that proper ratio is added repeatedly
Deionized water and after uniformly dissolving gel soft candy, and then calculates using refractometer measurement soluble solid content and indirectly water
Divide content, accurately and efficiently the moisture content in gel soft candy sample can be measured, to easily realize production
It is detected in time on line.
Gel soft candy sample measured in the present invention refers to one of gelatin, pectin, carragheen, agar or more
Kind of gelling agent, adding a certain amount of white granulated sugar, malt syrup, water, soft sweets made of infusion, the solid content of the soft sweets contain together
Amount >=80%, content of reducing sugar is generally 18%-24%.
To accelerate melting speed and degree of being uniformly dissolved after addition hot deionized water, preferably carried out to gel soft candy sample
Before dissolving, the soft sweets sample is shredded into the fragment of 2-3mm with scissors.
To guarantee the accuracy measured, 80 DEG C of hot deionized water is used in the present invention, to prevent impurities in water from making refractive power
Rate changes, and then influences testing result.
For dissolving for soft sweets sample, the present invention heats three kinds of sides to by microwave stove heating, heating water bath, electromagnetic agitation
The common heating means of formula compares.As a result as follows:
Although by microwave stove heating can flash melt soft sweets, there are following distinct disadvantages: first, dissolving unevenness
It is even, it needs additionally manually to stir using tools such as glass bars and dissolve uniformly；Second, micro-wave oven uneven heating, the temperature after dissolving is not
Unanimously, deviation is brought to measurement result.
It can be precisely controlled melting temperature substantially using water-bath, however there are still following distinct disadvantages: first, dissolving soft sweets
Glass beaker remained on surface used has the water in water-bath, and it is difficult to determine heave hand to the sample after dissolving, and can not accurately determine
It is heavy then bring deviation for measurement result；Non-uniform problem is dissolved second, equally existing, it need to be additionally using tools people such as glass bars
Work stirring is dissolved uniformly.
For it is above-mentioned dissolved using the mode of micro-wave oven, water-bath soft sweets measurement moisture content there are the shortcomings that, this hair
The bright middle measurement dissolved soft sweets using electromagnetic heating blender and carry out gel soft candy moisture content.Firstly, this method uses electricity
Magnetic stick avoids to ensure to be uniformly dissolved and introduces manual operation bring error；Secondly, which has accurately temperature
Control, it is ensured that the soft sweets temperature consistency after dissolving.Easy to operate simultaneously quick, low in cost, determination data is stablized.
The present invention of type in to(for) refractometer, which has no, clearly to be limited, as long as commonly used in the art for the foldings of food inspection
Light instrument is used equally for the present invention.However, for accuracy, portability and quickly detect comprehensively consider, the present invention in preferably make
Brix ± 0.010 is required with detection accuracy, the abbe's refractometer with temperature incubation function.The refractometer has temperature detection, temperature
The functions such as compensation and calculating digital display, easy can rapidly directly read the soluble solid content in solution.However, ability
Solution temperature when field technique personnel obviously can also be by the index of refraction read by refractometer and measurement easily passes through calculating
Or conversion table obtains the soluble solid content of the solution.Above-mentioned calculating or conversion table are it is known in the art that for example
The conversion table recorded in GBT10786-2006 standard.
Embodiment
Next, being illustrated in further detail by embodiment to the present invention, but the present invention is not limited only to these realities
Apply example.
Gel soft candy sample is the self-satisfied brand from China Oil and Food Import and Export Corporation gold Supreme Being food (Shenzhen) Co., Ltd in following embodiment
Soft sweets.Instrument used in detection process is as follows: magnetic stirrer (supplier IKA, model RCT), desk-top automatic digital display are hand-held
Formula Abbe refractometer (open up, model RX-5000 α-Plus, and precision is Brix ± 0.010, has built-in by Japan, supplier ATAGO love
Temperature incubation function, automatically begin to measure after reaching target temperature), (the rich high-accuracy electronics in way, model BT456A test day to electronic scale
It is flat, precision 0.001g)
In following embodiment, the moisture content in gel soft candy sample is measured with the following method:
(1) gel soft candy sample is chosen in sampling from drying shed, and the fine grained chippings of 2~3mm is cut to scissors, weigh 15~
After 30g (being accurate to 0.001g) merging is dry in the 80ml beaker of constant weight, 80 DEG C of hot deionized waters of 1-1.5 times of weight are added,
It is placed in electromagnetic agitation, record gross weight is m；
(2) the soft sweets sample after step (1) weighing is heated to 70-90 DEG C using electromagnetic heating blender, when soft sweets base
Stirring is opened when originally dissolving, constant temperature stirring is carried out at 500-1100rpm, until to dissolve into mobility completely preferably molten for soft sweets
Liquid status；
(3) in view of there is a small amount of moisture to evaporate in gel soft candy fusion process, therefore the sample after dissolving in step (2) is set
It is m in supplementing a small amount of 80 DEG C of hot deionized waters on high-precision electronic scale to determine weight again, and is again placed on magnetic stirrer and stirs
30s；
(4) sample after step (3) calmly weight is measured using refractometer, measuring soluble solid content is X1；
(5) soluble solid content measured according to step (4) calculates the moisture obtained in the gel soft candy sample
Content.
Calculation formula: set before soft sweets dissolve that (weight is set as mSoft sweets) soluble solid content be X1%, then soluble solid
Object weight is mSoft sweets×X1%；80 DEG C of hot deionized waters are added in gel soft candy, and (weight is set as mHot water) dissolve its rear soluble solid
Assay is X2% (is measured) using abbe's refractometer, then soluble solid weight is (mSoft sweets+mHot water)×X2%.Due to solidifying
Glue soft sweets sample before dissolving with dissolve after its soluble solid weight remain unchanged, i.e. mSoft sweets×X1%=(mSoft sweets+mHot water)×
X2%, therefore
By above-mentioned reckoning gel soft candy moisture content=100%-X1%
Above-mentioned calculating is completely within the limit of power of those skilled in the art.It, can be easily by measuring by the formula
Solution soluble solid content obtain soft sweets soluble solid content, thus further calculate obtain gel soft candy moisture
Content.
The influence that 1 melting temperature of embodiment uniformly dissolves soft sweets
In the present embodiment, melting temperature studies the influence that soft sweets uniformly dissolve, as a result as shown in table 1 below:
The influence that 1 melting temperature of table uniformly dissolves soft sweets
According to the record of table 1 it is found that optimal soft sweets melting temperature is 80 DEG C, temperature is dissolved unevenly when being lower than 80 DEG C,
Material viscosity is high, and stirrer rotation is difficult, and temperature is higher than 80 DEG C, it is good to dissolve effect, analyzes with practical conditions, excessively high temperature
It is not necessary to first is that increase energy consumption, second is that the moisture evaporated in fusion process is more, even if after carrying out fixed weight, it should be compared with
High-temperature will also carry out deviation to measuring band so that moisture evaporates on a small quantity.
The influence that 2 stirring rate of embodiment uniformly dissolves soft sweets
In the present embodiment, the stirring rate of electromagnetic heating stirring studies the influence that soft sweets uniformly dissolve, is tied
Fruit is as shown in table 2 below:
The influence that 2 stirring rate of table uniformly dissolves soft sweets
Conclusion: stirring rotor speed setting 800rpm is optimal, needs to stir the longer time when revolving speed is down to 500rpm, exists and stir
Mix non-uniform risk；Although material is uniformly mixed in a shorter time when revolving speed reaches 1100rpm, due to revolving speed mistake
Height, material is interior to generate micro-bubble, influences to test and analyze.
The influence that 3 soft sweets of embodiment and hot water ratio uniformly dissolve soft sweets
In the present embodiment, the weight ratio of soft sweets and 80 DEG C of hot deionized waters grinds the influence that soft sweets uniformly dissolve
Study carefully, as a result as shown in table 2 below:
The influence that 3 soft sweets of table and hot water ratio uniformly dissolve soft sweets
Conclusion: when the mixed weight of soft sweets and 80 DEG C of hot water ratio is 1:1.2, dissolving and work well, and material viscosity is low, stirring
Son rotation is smooth.When amount of hot water is relatively low, dissolve that effect is general, and material viscosity is slightly higher, stirrer rotation is slightly difficult；Work as heat
When water consumption is higher, since extension rate increases, measurement deviation is increased.
The method of the invention of embodiment 4 is compared with the determination data of conventional method
In the present embodiment, the moisture content of same batch gel soft candy sample is detected, by gel soft candy of the invention
The vacuum drying measuring method recorded in determination of moisture method and professional standard SB/T 10021 compares, and as a result joins
See the record of following table 4:
The method of the invention of table 4 (wt%) compared with the determination data of conventional method
The determination data recorded according to above-mentioned table 4 it is found that using gel soft candy moisture content detection method of the invention and
Compared using the boulton process of professional standard SB/T 10021, the gel soft candy moisture content deviation measured ±
Within the scope of 0.2wt%, determination data is almost the same, relatively large deviation does not occur.On the other hand, gel soft candy moisture of the invention
Detection method of content only needs 10min to can be obtained testing result, so that at-once monitor on production line can be realized, adjusts drying in time
Process conditions simultaneously judge dry terminal.Ensure that moisture content and mouthfeel are stablized after soft sweets are dry, avoid due to dry insufficient or mistake
Degree generates defective products.And the boulton process in professional standard SB/T 10021 need to last 6h just and can provide as a result, there is detection
Period is long, cannot judge dry terminal in time, it may occur that generates a large amount of defective products due to over-drying.Simultaneously because for a long time etc.
It is to be detected as a result, influence production and drying efficiency.
Claims (6)
1. a kind of gel soft candy moisture content detection method, the described method comprises the following steps:
(1) 80 DEG C of deionized waters of 1-1.5 times of weight, merging electromagnetic agitation, weighing are added into gel soft candy sample；
(2) the soft sweets sample after step (1) weighing is heated to 70-90 DEG C using electromagnetic heating blender, in 500-1100rpm
Lower progress constant temperature stirring, until the soft sweets sample dissolves completely；
(3) 80 DEG C of deionized waters are supplemented in the sample after dissolving in step (2) and carry out fixed weight, carry out constant temperature stirring again；
(4) sample after step (3) calmly weight is measured using refractometer, obtains soluble solid content；
(5) soluble solid content measured according to step (4) calculates the moisture obtained in the gel soft candy sample and contains
Amount.
2. the method as described in claim 1, which is characterized in that in the step (1), the additional amount of the deionized water is institute
State 1.2 times of weight of gel soft candy sample.
3. method according to claim 1 or 2, which is characterized in that the heating temperature in the step (2) is 80 DEG C；Stirring
Rate is 800rpm；And/or mixing time is 2min.
4. method according to claim 1 or 2, which is characterized in that in the step (3), with 80 DEG C of deionized waters weigh surely to
The weight claimed in step (1) and/or the stirring carry out 30s.
5. method according to claim 1 or 2, which is characterized in that the refractometer used in the step (4) is Abbe
Refractometer.
6. method according to claim 1 or 2, which is characterized in that before the step (1), by the gel soft candy sample
Shred the fragment for 2-3mm.
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| CN108982283B (en) * | 2018-06-08 | 2021-02-26 | 中食检测研究院有限公司 | Improved method for detecting water in jelly |
| CN109696421A (en) * | 2019-02-21 | 2019-04-30 | 中山出入境检验检疫局检验检疫技术中心 | The content assaying method of total reducing sugar in cordate houttuynia broken wall particle |
| CN111175252A (en) * | 2020-03-06 | 2020-05-19 | 山东省化工研究院 | Method for detecting butanone oxime content by Abbe refractometer |
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