Method for predicting breaking rate of food strip made by food powder

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 [0001] The invention relates to the food processing industry, in particular to a method for predicting the bar breaking rate after food powder is made into food bars. Background technique [0002] It is a very common food processing method to use rice, sweet potato, potato, corn and other food crops, grind them into food powder, then add water to increase its plasticity, and then make food products such as rice noodles and vermicelli for consumption. [0003] Due to the difference in the quality of food powder, the quality of processed food bars will also have obvious differences. Some food powders are suitable for processing into food bars, and can keep the bar shape well after processing, so that the production waste is less; while some food powders are not suitable for processing into food bars, a large number of broken bars will appear after processing, resulting in a large production waste, and the obtained The food strips are not easy to eat. This foo...

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Problems solved by technology

[0010] Secondly, the above-mentioned technical scheme is completely inapplicable for predicting the breakage rate of wet food bars that the final finished product contains a relatively large amount of moisture—generally, the moisture content is above 60%

For example, when the above-mentioned technical scheme is used to predict the breaking rate of various wet rice noodles made from indica rice (such as various types of wet rice noodles called Shahe noodles, Guilin rice noodles, and Hunan rice noodles), there is a large deviation in the prediction results. basically meaningless

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