China is the country with the most grain production in the world, and the highest growth in demand and consumption is quality rice. While adjusting the agricultural structure and improving the quality of rice, it is also necessary to increase the scientific and technological content of processing levels and quality testing levels. In recent years, food security and quality incidents have occurred frequently in certain industries. The issue of food safety and quality has received increasing attention from people from all walks of life. There is a lack of certain nutrients in food and it is difficult to meet international standards. China's food safety and quality standards and inspection technologies are relatively low, and they are not in line with international standards. For example, rice: foreign grain length 7.2 mm, domestic 6.8 mm; foreign grain weight 17.55 g, domestic 16.7 g; foreign amylose content of 20.1%, domestic 17.5%. The protein and lysine content of wheat is 1% lower than that of foreign varieties. The amylose content of corn is less than 3% in foreign countries. Studying agricultural product quality testing methods and techniques, providing guidance for breeders, speeding up breeding work, and nurturing agricultural products with rich nutrient content are an important topic in the current situation. On July 18, 2004, the China Food and Food Safety Research Center was established at China Agricultural University. At the same time, the "China Food Security and Food Safety Forum" opened its altar and analyzed and predicted the security of food supply and demand in China and the world as the main topics. On July 21 of the same year, Premier Wen Jiabao of the State Council presided over the executive meeting of the State Council to study and deploy efforts to strengthen food safety. The meeting called for the establishment of a unified and standardized agricultural product quality and safety standards system, establish and improve food safety standards and inspection and inspection systems, and accelerate food safety credit system and information construction. Amylose is the main nutrient component of crops such as wheat, corn, rice, sorghum and potato, and it is an important factor influencing the food quality and technological quality of food. It is also one of the important indicators to evaluate the economic value of food. With the development of amylose detection technology, the amylose detection unit of the DPCZ-I rice quality rapid detection device is designed with high sensitivity and stability. When amylose is measured, it is degreased and non-degreased. Guaranteed detection accuracy Guangzhou ChiMing Electronic Technology Co.,Ltd , https://www.chiminglighting.com
The amylose content of rice is one of the most important factors that affect the cooking and processing characteristics of rice. It is often used as an evaluation index of rice quality and is the most critical factor in determining the quality of rice. Rice with a low amylose content shows a large viscosity after cooking and the rice is soft and shiny, while rice with a high amylose content absorbs more moisture and swells when cooked, and the rice grains are dry, fluffy and dark. The content of amylose had a great influence on the quality of rice noodles. The rice noodles were processed with 18%^24% of the amylose. The rice noodle was smooth, the rice noodle was soft and smooth, there was a certain elasticity, the color was good, and the sensory quality was good. The higher the amylose content, the better the noodle quality, but the gelatinization becomes difficult when the amylose content is too high. The content of amylose is less than 18%, the sensory quality of rice noodle is poor, and even the silk cannot be produced during processing, and the sticky phenomenon is serious and the boiling loss is large. Amylose content has an important influence on the appearance quality of rice products. Foods made from rice with a low amylose content are crystal clear and bright. Foods made from rice with a high amylose content are bleak and unsightly. Wheat amylose content has an important influence on the properties of starch, such as crystallization, viscosity, and shear. Wheat varieties or flours with low amylose content showed good performance in quality parameters such as noodles softness, stickiness, smoothness, taste and comprehensive score. The steamed bread made from wheat flour with a high amylose content has a small volume and poor toughness. The noodle made is easy to break. The steamed bread and noodles made from flour with medium or low amylose content have good toughness and eating quality. Corn amylose is one of the major sources of amylose in humans, and it is the main raw material for industrial amyloft and deep processing industries that use amylose as a raw material.
The DPCZ-II amylose measuring instrument is based on the DMCZ-I amylose detection unit for the rapid detection device of rice quality, and retains its advantages and performances. It absorbs the design of analysis instrument specialization, miniaturization, and interface universalization. It is a rapid and on-line detection instrument that integrates computer technology and spectrophotometry technology. It can be used for fast and on-line detection of amylose quality of rice, corn, wheat and other cereals.
More related instruments: electronic bulkhead, light incubator, rice mill, new national standard powder screening