江西直条米粉吐浆值检测方法研究  

Research on Grout Vomiting Value Detection Method of Jiangxi Straight Rice Noodles

作　　者：姜国富 张云营 谢年凤 蔡俊智 余筱健 孙文军 JIANG Guo-fu;ZHANG Yun-ying;XIE Nian-feng;CAI Jun-zhi;YU Xiao-jian;SUN Wen-jun(Jiangxi Chunsi Food Co.,Ltd.,Zhangshu,Jiangxi 331201,China)

机构地区：[1]江西省春丝食品有限公司,江西樟树331201

出　　处：《粮油食品科技》2020年第5期163-169,共7页Science and Technology of Cereals,Oils and Foods

摘　　要：吐浆值是判定江西直条米粉质量的关键指标。影响吐浆值测定结果的因素主要有:煮粉时长、煮粉温度、煮粉过程是否搅拌、移液方法等。然而目前江西直条米粉吐浆值的检测方法DB/T222—1998中只限定了煮粉时长,并未对其他参数进行严格限定,实际所测吐浆值易存在误差。探讨煮粉时长、煮粉温度、煮粉过程是否搅拌、移液方法四个关键影响因素对吐浆值的影响。结果表明:石墨电热板加热法数据稳定、误差小;操作过程中采用三次摇匀取三次测量吐浆值的平均值作为最终检测结果更加准确;移液部位在容量瓶中部更加准确;煮粉过程搅拌次数要进行说明否则易引起误差;过熟煮粉会引起吐浆值的增大。建议对DB/T222—1998进行部分修订,为江西直条米粉吐浆值的检测提供更加准确的方法,推动江西直条米粉生产规范化。The grout vomiting value is one of the key indicators for judging the quality of Jiangxi straight rice noodles.The main factors that affect the results of the grout vomiting value are as follows:cooking time,cooking temperature,stirring,methods of pipetting et al.However,most of the above factors were not limited in DB/T222—1998 the measurement standard of grout vomiting value of Jiangxi straight rice noodles except the cooking time.It is easy to have errors in the actual measurement.Therefore,effect of four factors including cooking time,cooking temperature,stirring,and methods of pipetting on the grout vomiting were studied in this research.Result indicated that obtained data from the graphite hot plate heating method was stable and had a small error.It would be better if the grout vomiting value were expressed in the average of the three measured after every three shakes.The data will be more accurate if the pipetting area is in the middle of the volumetric flask.The stirs number during the cooking process need declare.Overcooking would increase the grout vomiting value.Partial revision of DB/T222—1998 was recommended according to this research.This study will provide a more accurate method for the detection of the grout vomiting value of Jiangxi straight rice noodles and promote the standardization of Jiangxi straight rice noodles.

关 键 词：吐浆值 江西直条米粉 集中度 检测方法 煮粉方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]