CN218995092U - Noodle smoothness testing device - Google Patents
Noodle smoothness testing device Download PDFInfo
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- CN218995092U CN218995092U CN202222433905.0U CN202222433905U CN218995092U CN 218995092 U CN218995092 U CN 218995092U CN 202222433905 U CN202222433905 U CN 202222433905U CN 218995092 U CN218995092 U CN 218995092U
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Abstract
A noodle smoothness testing device, the noodle smoothness testing device comprising: a base; a vertical rod having one end fixed to the base and an axis perpendicular to the base; one end of the suspension arm is vertically movably arranged on the vertical rod, and a clamp is arranged below the other end of the suspension arm; a driving device configured to drive the boom to move vertically; a stage fixed to the base; a test plate disposed on the stage and below the jig; and the acting force testing device is used for measuring acting force between the noodle strip attached to the testing plate and the testing plate when the noodle strip moves upwards.
Description
Technical Field
The utility model relates to a device for testing the smoothness of noodles, and belongs to the technical field of food analysis and detection.
Background
The noodle is one of the traditional staple foods in China, has long history and is deeply favored by consumers. Along with the improvement of living standard, the requirements of people on the taste of the noodle are also higher. The taste index of the noodles mainly comprises hardness, palatability, viscosity, smoothness and the like.
Smoothness/slipperiness is one of the most interesting noodle taste indexes in the whole country. For example, the quality of noodles is evaluated by using the smoothness of noodles in the literature such as "analytical study of good mixing and smoothness of dried noodles" and "influence of fine structure of wheat starch on the smoothness of dried noodles after boiling" and molecular mechanism. The smoothness is the amount of friction between the surface of the noodle and the lip teeth when the noodle is sucked into the mouth. At present, the smoothness is only evaluated by sensory evaluation, is scored artificially, and cannot be used as an objective judgment basis in practical application.
In view of the above, there is a need for developing a noodle slip testing device and a testing method that can rapidly and conveniently quantitatively analyze the slip of a noodle.
Disclosure of Invention
The utility model aims to solve the technical problems of the prior art, provides the noodle smoothness testing device, and the noodle smoothness is tested by the noodle smoothness testing device, so that the blank of quantitatively testing the noodle smoothness is made up, and the noodle smoothness testing device has the characteristics of simplicity in operation and rapidness in testing. The smoothness of the noodles can be rapidly tested in a laboratory or a factory, and the method has very important significance for developing high-end noodles.
The technical problems to be solved by the utility model are realized by the following technical scheme:
the utility model provides a noodle smoothness testing device, which comprises: a base; a vertical rod having one end fixed to the base and an axis perpendicular to the base; one end of the suspension arm is vertically movably arranged on the vertical rod, and a clamp is arranged below the other end of the suspension arm; a driving device configured to drive the boom to move vertically; a stage fixed to the base; a test plate disposed on the stage and below the jig; a force testing device configured to measure a force between the noodle strip attached to the test board and the test board when the noodle strip moves upward, and to transmit a test signal to the information processing control device; the information processing control device is configured to receive a test signal of the applied force testing device and control the driving device, and includes an input device, a display screen, and a control unit.
In order to facilitate the test of the acting force between the noodle and the test plate, the roughness of the test plate is 3.2 < Ra < 6.3; the test board is made of metal.
In order to enable the noodle to be accurately attached to the side surface of the test board, the stage is horizontally movably arranged on the stage.
For convenient clearance debugging anchor clamps with the test board, anchor clamps with the davit can be dismantled and be connected, the test board with the objective table can be dismantled and be connected.
Preferably, an opening is formed in one end of the suspension arm, and the opening is sleeved on the vertical rod.
Preferably, the force testing device comprises a semiconductor strain gauge pressure sensor.
In conclusion, the noodle smoothness testing device disclosed by the utility model is used for testing the noodle smoothness, so that the blank of quantitatively testing the noodle smoothness is made up, and the noodle smoothness testing device has the characteristics of simplicity in operation and rapidness in testing. The smoothness of the noodles can be rapidly tested in a laboratory or a factory, and the method has very important significance for developing high-end noodles.
The technical scheme of the utility model is described in detail below with reference to the accompanying drawings and specific embodiments.
Drawings
FIG. 1 is a schematic diagram of a noodle smoothness testing system according to the present utility model;
FIG. 2 is a side view of the noodle slip testing device of the present utility model.
Detailed Description
FIG. 1 is a schematic diagram of a noodle smoothness testing system according to the present utility model; FIG. 2 is a side view of the noodle slip testing device of the present utility model. As shown in fig. 1 and 2, the present utility model provides a noodle slip testing system and a noodle slip testing device, wherein the noodle slip testing system comprises a noodle slip testing device and an information processing control device.
The noodle smoothness testing device comprises a base 8, a vertical rod 2, a suspension arm 1, a clamp 4, a driving device 3, a testing plate 6 and an objective table 7, wherein one end of the vertical rod 2 is fixed on the base 8, and the axis of the vertical rod is perpendicular to the base 8; the objective table 7 is fixed on the base 8, and the test board 6 is arranged on the objective table 7; one end of the suspension arm 1 is vertically movably arranged on the vertical rod 2, a clamp 4 is arranged below the other end of the suspension arm, and the clamp 4 is positioned above the test board 6; the driving means 3 are arranged to drive the boom 1 to move vertically.
In order to facilitate the action of force between the test strip 5 and the test plate 6, the roughness of the test plate 6 is 3.2 < Ra < 6.3 (micrometers), and the material can be a metal material or a plastic material, preferably a metal material.
In order to make the noodle 5 accurately fit to the side surface of the test board 6, the test board 6 is horizontally movably disposed on the stage 7. After one end of the noodle 5 is fixed below the fixture 4, the user moves the position of the test board 6, so that the noodle 5 is attached to the test board 6. Note that when the noodle 5 is attached to the test plate 6, it is necessary to secure the noodle 5 in a vertical state. The utility model is not limited to the way the test plate 6 is moved on the stage 7, and a person skilled in the art may choose from the prior art design according to the actual situation. Illustratively, the stage 7 is provided with a groove for limiting, and the test board 6 is partially located in the groove, so as to realize horizontal movement of the test board 6.
The clamp 4 is used to fix the noodles 5, and the present utility model is not limited in type as long as it can clamp the noodles 5 to move vertically upward. For convenient cleaning and debugging the clamp 4 and the test board 6, the clamp 4 is detachably connected with the suspension arm 1, and the test board 6 is detachably connected with the objective table 7.
In order to enable the boom 1 to be moved vertically, one end of the boom 1 is provided with an opening, which is arranged over the vertical rod 2, for example.
The driving device 3 is connected with the suspension arm 1, and the suspension arm 1 moves vertically along the vertical rod 2 under the driving of the driving device 3. The drive means 3 comprise, for example, a motor and a transmission mechanism driven by the motor, which transmission mechanism may be, for example, a gear transmission mechanism or a belt transmission mechanism, etc. The motor is electrically connected with the information processing control device, and the transmission mechanism is connected with the suspension arm 1.
The noodle slip testing device further comprises an acting force testing device (not shown in the figure) which is used for measuring acting force between the noodle 5 and the testing board 6 when the noodle 5 attached to the testing board 6 moves upwards, and transmitting a testing signal to the information processing control device. The present utility model uses this force to characterize the smoothness of the noodles 5.
The force testing device converts the stress variation on the object under test into an electrical signal, for example, by a mechanical sensor (e.g., a semiconductor strain gauge pressure sensor). The acting force testing device is electrically connected with the information processing control device.
The information processing control means includes, for example, an information input device 10, a display screen 9, and a control unit (not shown in the figure). The information processing control means may receive the test signal of the effort test means and control the driving means 3.
The utility model also provides a noodle smoothness testing method applied to the noodle smoothness testing system.
The test method comprises the following steps:
step 1: soaking the cooked noodles in water at 15-25 ℃ for a first preset time;
step 2: draining the soaked noodles for a second preset time;
step 3: fixing the drained multiple noodles on a fixture;
step 4: the driving device drives the suspension arm to move upwards for a preset distance at a preset speed, and the acting force testing device measures acting force between the noodles and the testing board and transmits a testing signal to the information processing control device.
The cooking time of the noodles is related to the kind and thickness of the noodles, and may be selected by one of ordinary skill in the art according to the actual situation. The surface of the noodles just cooked is too sticky and is not suitable for the slip test immediately, so the cooked noodles need to be soaked in cold water (15-25 ℃).
In addition, in order to ensure the accuracy of the test result, the temperature and humidity (for example, the temperature is 25 ℃ and the humidity is 50%) of the selected environment can be controlled during the test, and the contact length of the noodle and the test board at the beginning of the test is preferably two thirds of the total length of the test board.
Various experimental parameters are determined and the feasibility of the above scheme is verified by a number of experimental examples.
Experimental example 1
Preparation before measurement: the driving device, the acting force testing device and the information processing control device are respectively connected with a power supply to enable the driving device, the acting force testing device and the information processing control device to be in a working state.
Soaking the cooked noodles in water at 15-25 deg.c for 5s, 10s, 20s, 30s and 60s, draining for 5s, taking 3 noodles from the soaked noodles, fixing to fixture, and moving the test board to make the noodles closely contact with the test board.
The noodle is made to slide upwards for 3cm at the speed of 0.5mm/s, and the corresponding data result is read on the information processing control device after the test is finished.
TABLE 1 results of noodle smoothness test at different soaking times
As can be seen from Table 1, the noodles were immersed in cold water for a suitable period of time of 10s to 30s before testing. The soaking time of 5s is too short, the surface water of the noodles is too little, the acting force between the noodles and the test board is too large, and the noodles are broken in the test process. The soaking time of 60s is too long, the surface water of the noodles is too much, the acting force with a flat plate is too small, and no test result exists.
Experimental example 2
Preparation before measurement: the driving device, the acting force testing device and the information processing control device are respectively connected with a power supply to enable the driving device, the acting force testing device and the information processing control device to be in a working state.
Immersing the cooked noodles in water at 15-25 ℃ for 10s, draining for 5s, 10s, 20s and 30s respectively, taking 3 noodles from the drained noodles for different time respectively, fixing the noodles on a clamp, and moving the test board to enable the noodles to be closely attached to the test board.
The noodle is made to slide upwards for 3cm at the speed of 0.5mm/s, and the corresponding data result is read on the information processing control device after the test is finished.
Table 2 results of the noodle smoothness test at different drain times
As can be seen from Table 2, the draining time of the noodles was preferably 5s-10s before testing. The draining time exceeds 10s, the surface water of the noodles is too little, the acting force between the noodles and the test board is too large, and the noodles are broken in the test process.
Experimental example 3
Preparation before measurement: the driving device, the acting force testing device and the information processing control device are respectively connected with a power supply to enable the driving device, the acting force testing device and the information processing control device to be in a working state.
Immersing the cooked noodles in water at 15-25 ℃ for 10s, draining for 5s, respectively taking 1, 2, 3 and 5 noodles to be fixed on a fixture, and moving the test board to enable the noodles to be closely attached to the test board.
The noodle is made to slide upwards for 3cm at the speed of 0.5mm/s, and the corresponding data result is read on the information processing control device after the test is finished.
TABLE 3 results of the smoothness test of noodles of different numbers
As can be seen from Table 3, it is preferable to clamp 2 to 3 roots for testing. When 1 noodless are got to the clamp, the effort between noodless and the test board is too little, does not have test result, and when 5 noodless are got to the clamp, the effort between noodless and the test board is too big, is broken by the test in-process.
Experimental example 4
Preparation before measurement: the driving device, the acting force testing device and the information processing control device are respectively connected with a power supply to enable the driving device, the acting force testing device and the information processing control device to be in a working state.
Immersing the cooked noodles in water at 15-25 ℃ for 10s, draining for 5s, fixing 3 noodles on a clamp, and moving the test board to enable the noodles to be clung to the test board.
The noodles are respectively slid upwards for 3cm at the speeds of 0.2mm/s, 0.5mm/s, 1.0mm/s, 1.5mm/s and 2.0mm/s, and corresponding data results are read on the information processing control device after the test is finished.
Table 4 results of the noodle slip test at different slip speeds
As can be seen from Table 4, the sliding speed of the noodle at the time of the test was suitably selected from 0.5mm/s to 1.5 mm/s. The speed of 0.2mm/s is too slow, the water between the noodles and the test board is slowly reduced in the process, and the acting force between the noodles and the test board is too large to be broken. The speed of 2.0mm/s is too fast, the force is too small, and no test result is obtained.
Experimental example 5
Preparation before measurement: the driving device, the acting force testing device and the information processing control device are respectively connected with a power supply to enable the driving device, the acting force testing device and the information processing control device to be in a working state.
Immersing the cooked noodles in water at 15-25 ℃ for 10s, draining for 5s, fixing 3 noodles on a clamp, and moving the test board to enable the noodles to be clung to the test board.
The noodles are respectively slid upwards at the speed of 0.5mm/s for 1cm, 3cm, 5cm and 8cm, and the corresponding data result is read on the information processing control device after the test is finished.
TABLE 5 results of noodle slip test at different slip distances
As can be seen from Table 5, the sliding distance of the noodles at the time of the test was selected to be 3cm to 5cm. The sliding distance is too long, and the water between the noodle and the test board is slowly reduced in the process, and the acting force between the noodle and the test board is too large to be broken.
As is clear from the above experimental examples, the first predetermined time (soaking time) is preferably 10s to 30s, the second predetermined time (draining time) is preferably 5s to 10s, the number of the test roots of the noodles is preferably 2 to 3, the predetermined speed is preferably 0.5mm/s to 1.5mm/s, and the predetermined distance is preferably 3cm to 5cm.
Experimental example 6
Preparation before measurement: the driving device, the acting force testing device and the information processing control device are respectively connected with a power supply to enable the driving device, the acting force testing device and the information processing control device to be in a working state.
And (3) boiling 8 types of noodles (commercially available noodles) samples, soaking the noodles in water at 15-25 ℃ for 10 seconds, draining for 5 seconds, taking 3 noodles from each type of noodles sample, fixing the noodles on a clamp, and moving a test board to enable the noodles to be closely attached to the test board.
The noodle is made to slide upwards for 3cm at the speed of 0.5mm/s, and the corresponding data result is read on the information processing control device after the test is finished.
Further, 10 professional sensory panelists were organized to perform sensory evaluation (smoothness evaluation) on 8 types of noodle samples, and the results were as follows.
Table 6 8 slip and consumer sensory evaluation score of cooked noodle samples
As can be seen from Table 6, the different types of noodles have different smoothness after being tested, namely the noodle smoothness testing system and the noodle smoothness testing method can quantitatively test the smoothness of different noodles and distinguish the different noodles.
In addition, the smoothness values and sensory scores in table 6 were analyzed for significance by SPSS software, which indicated that the smoothness measured by the present utility model exhibited a very significant negative correlation (P < 0.01) with consumer sensory scores. I.e. the smaller the slip value, the smoother the noodles. This demonstrates the rationality and feasibility of the dough slip testing system and testing method of the present utility model.
In conclusion, the noodle smoothness testing device disclosed by the utility model is used for testing the noodle smoothness, so that the blank of quantitatively testing the noodle smoothness is made up, and the noodle smoothness testing device has the characteristics of simplicity in operation and rapidness in testing. The smoothness of the noodles can be rapidly tested in a laboratory or a factory, and the method has very important significance for developing high-end noodles.
Claims (7)
1. The utility model provides a noodless slip testing arrangement, its characterized in that, noodless slip testing arrangement includes:
a base;
a vertical rod having one end fixed to the base and an axis perpendicular to the base;
one end of the suspension arm is vertically movably arranged on the vertical rod, and a clamp is arranged below the other end of the suspension arm;
a driving device configured to drive the boom to move vertically;
a stage fixed to the base;
a test plate disposed on the stage and below the jig;
and the acting force testing device is used for measuring acting force between the noodle strip attached to the testing plate and the testing plate when the noodle strip moves upwards.
2. The noodle slip testing device of claim 1, wherein said test plate has a roughness of 3.2 < Ra < 6.3.
3. The noodle slip testing device of claim 2, wherein the test plate is a metallic material.
4. The noodle slip testing device of claim 1, wherein said stage is horizontally movably disposed on said stage.
5. The noodle slip testing device of claim 1, wherein said clamp is removably connected to said boom and said test plate is removably connected to said stage.
6. The noodle smoothness testing device according to claim 1, wherein one end of the boom is provided with an opening, and the opening is sleeved on the vertical rod.
7. The noodle slip testing device of claim 1, wherein said force testing device comprises a semiconductor strain gauge pressure sensor.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202222433905.0U CN218995092U (en) | 2022-09-14 | 2022-09-14 | Noodle smoothness testing device |
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| CN202222433905.0U CN218995092U (en) | 2022-09-14 | 2022-09-14 | Noodle smoothness testing device |
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| CN202222433905.0U Active CN218995092U (en) | 2022-09-14 | 2022-09-14 | Noodle smoothness testing device |
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