CN105911089A - A method of measuring the degree of aging of fresh wet boodles by using a differential scanning calorimeter - Google Patents
A method of measuring the degree of aging of fresh wet boodles by using a differential scanning calorimeter Download PDFInfo
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Abstract
A method of measuring the degree of aging of fresh wet boodles by using a differential scanning calorimeter is disclosed. Based on a differential scanning calorimetry measuring process, the differential scanning calorimeter (DSC) is adopted to build a heat flux-temperature curve of the fresh wet noodles so as to determine the gelatinization heat enthalpy change [delta]H0 and the ageing enthalpy change [delta]H of the fresh wet noodles, and the ratio of the ageing enthalpy change to the gelatinization heat enthalpy change is the degree of ageing. According to the method, the differential scanning calorimeter (DSC) is adopted to complete measurement of the degree of ageing of the fresh wet noodles, the disadvantage that conventional sensory evaluation methods need professional sensory evaluation personnel and the disadvantage that amylase hydrolysis methods are high in cost, poor in accuracy and poor in repeatability are overcome, the method is far more common in application than X-diffraction, Fourier infrared spectroscopy, and other special instruments and is good in repeatability and accuracy, and the method is particularly suitable for rapidly measuring the degree of ageing of aged fresh wet noodles.
Description
Technical field
The present invention relates to long-life noodles technique make and two fields of hot analysis and testing technology, be specifically related to a kind of detection fresh wet
The heat analysis method of face Degree of Ageing.
Background technology
It is known that wheaten food to be our people requisite a kind of food, and China is the cradle of wheaten food culture,
Due to the difference of regional culture, wheaten food is eaten different exquisite methods, but great majority wet type nothing more than and dry type.Though
So China has the consumer group that wheaten food is maximum, but China is in terms of Flour product processing at present, far lags behind developed country such as
American-European, Japanese etc..Along with the development in epoch, people are more likely to edible healthy, safety and the food of health, and common cladding
Face and instant noodles can not meet modern Man's Demands, and people are more likely to edible traditional " handmade noodles "-long-life noodles.Fresh
Wetted surface refers to add some adjuvants being conducive to noodle production (water, Sal, water-retaining agent etc.) in wheat flour, through dough-making powder, ripe
Change, compound calendering, cutting, the noodles that pack.And the long-life noodles after steaming and decocting have the most cladding not available
The advantages such as tasty and refreshing, wheat thick flavor, chewiness are strong, but owing to long-life noodles moisture is high, in shelf life, easily there is catabiosis,
Product is difficult to exploit market, and therefore, in shelf life, problem of aging always long-life noodles carries out of large-scale industrial production
Bottleneck.For the feature of long-life noodles, find the method that detection long-life noodles is aging easily and efficiently, to advancing long-life noodles industrialization
Significant.
The instrument that detection food system is aging at present mainly has TPA Texture instrument, Fourier infrared spectrograph, X-diffraction to penetrate
Line, RAPID VISCO ANALYZER, differential calorimetric scan instrument (DSC), major chemical processes has Centrifugal Effluent Treatment rate method and amylase hydrolysis
Method etc..But Texture instrument is merely by case hardness to describe the aging of long-life noodles, experiment shows that long-life noodles is after storage 7d
Owing to degree of aging is too high, the internal large quantity of moisture that separates out of long-life noodles causes system hardness drastically to decline, so Texture instrument detection side
Method cannot function as 7 days after the aging detection means of food system；Although Fourier infrared spectrograph detection method has operation letter
Single, highly sensitive, by advantages such as sample are few, but FTIR spectrum is extremely sensitive to moisture requirement, needs after aging
Sample carries out lyophilization (it is generally required at-18 DEG C of lyophilizing 24h, be then fed in freeze dryer freezing more than 48h, then
Pulverizing crosses 100 mesh sieves), virtually add the time of detection, be unfavorable for the quick detection that long-life noodles is aging；X-ray diffraction is examined
Survey method, owing to only that repeat, the fragment of Double helix, comparison rule being had stronger peak figure, for irregular fragment, it is quick
Perception is poor, and therefore X-ray diffraction is only applicable to the aging of pure amylose, but exists for amylopectin and reality
Food system is the most applicable；Although FFH system is simple to operate, detection speed (about 15min), but quickly
Viscosity analyser applies to the ageing management of wheat flour, rice meal and other raw material powder, is not particularly suited for the food body of reality
System；Centrifugal Effluent Treatment rate method is the classical way of detection age of starch, but as analyzing with quick viscosity, is only applicable to Semen Tritici aestivi
The ageing management of powder, rice meal and other raw material powder；Amylase hydrolysis method is to detect aging method by chemical method, but
The method is high (lucifuge etc.) for operator and environmental requirement, there is accuracy and the bad shortcoming of repeatability, it is impossible to as
The method that quickly detection food system is aging.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, it is provided that a kind of quickly detection long-life noodles is old
The method using differential calorimetric scan instrument detection long-life noodles Degree of Ageing of change degree.
The present invention solves its technical problem and employed technical scheme comprise that, a kind of use differential calorimetric scan instrument detection long-life noodles
The method of Degree of Ageing, based on difFerential scanning calorimetry (Differential scanning calorimeter, model: TA-
Q2000, hereinafter abbreviated as DSC) assay method, use DSC thermal analyzer to set up the heat flow versus temperature curve of long-life noodles.
Specifically include following steps:
(1) the heat flow versus temperature curve of the long-life noodles after gelatinizing set up by employing DSC thermal analyzer；
(2) the long-life noodles product of gelatinizing in step (1) is placed a period of time, treat that it is aging, then use DSC thermal analyzer
Set up the heat flow versus temperature curve of aging long-life noodles；
(3) on the heat flow versus temperature curve of step (1) gained, find out the gelatinizing peak corresponding to long-life noodles gelatinizing enthalpy change, determine paste
Thawing initial temperature (the T changed01), the thawing summit temperature (T of gelatinizingP1), the final temperature (T of gelatinizingc1), and obtain gelatinizing enthalpy
Value Δ H0；
(4) on the heat flow versus temperature curve of step (2) gained, find out the aging peak corresponding to the aging enthalpy change of long-life noodles, determine old
Thawing initial temperature (the T changed02), aging thawing summit temperature (TP2), aging final temperature (Tc2), and obtain aging enthalpy
Value Δ H；
(5) the aging enthalpy Δ H of step (4) gained and step (3) gained gelatinizing enthalpy Δ H0Ratio, be this moment fresh
The Degree of Ageing of wetted surface product.
Described step (3) refers to occur phase transformation peak institute on heat flow versus temperature curve with the thawing initial temperature in step (4)
Corresponding temperature.
Described step (3) and the final temperature in step (4) refer to terminate corresponding to phase transformation peak on heat flow versus temperature curve
Temperature.
Described step (3) refers within the temperature range of corresponding peak occurs with the thawing summit temperature in step (4), curve
Temperature corresponding to extreme value.
Gelatinizing enthalpy Δ H in described step (3)0Refer to determining the thawing initial temperature (T of gelatinizing01), melting of gelatinizing
Change summit temperature (TP1), the final temperature (T of gelatinizingc1) the analysis software TA-Universal that carried by DSC software afterwards
The Intergrate Peak Linear program of Analysis 2000 is integrated the value of gained to gelatinizing peak area.
Aging enthalpy Δ H in described step (4) refers to determining aging thawing initial temperature (T02), aging thawing
Summit temperature (TP2), aging final temperature (Tc2) the analysis software TA-Universal that carried by DSC software afterwards
The Intergrate Peak Linear program of Analysis 2000 is integrated the value of gained to aging peak area.
Degree of Ageing DR specific formula for calculation is as follows:
DR%(=ΔH/ΔH0) × 100%
Wherein: △ H: the aging enthalpy (J/g) of DSC scanning during long-life noodles sample t
△H0: the gelatinizing enthalpy (J/g) of long-life noodles dough sample DSC scanning
DR: Degree of Ageing (%).
Use the present invention, can quickly detect the Degree of Ageing of long-life noodles.The application of DSC thermal analyzer is very universal at present, is permitted
Or even many schools, scientific research institutions, manufacturing enterprise are owned by this kind equipment, and DSC thermal analyzer is easy and simple to handle, sample preparation simple and
Detection speed is fast.Therefore, the method based on DSC thermal analyzer, that can accurately measure long-life noodles Degree of Ageing of the present invention, there is weight
The meaning wanted.
Present invention assay method based on difFerential scanning calorimetry, uses DSC thermal analyzer to set up the hot-fluid one of long-life noodles
Temperature curve, obtains long-life noodles gelatinizing heat content with this and becomes Δ H0With aging enthalpy change Δ H, aging enthalpy change with the ratio of gelatinizing enthalpy change is
For Degree of Ageing.Use DSC thermal analyzer to complete the test of long-life noodles Degree of Ageing according to the present invention, the sensory evaluation of routine can be overcome
Method needs the sensory evaluation personnel of specialty and the shortcoming that amylase hydrolysis method cost height, accuracy and repeatability are bad, more than
The instrumentation application such as X-diffraction, FTIR spectrum are universal, and repeatability and accuracy are all preferable, are particularly well-suited to fast
Speed detects the Degree of Ageing of aging rear fresh-wet noodle.
Accompanying drawing explanation
Fig. 1 is to be drawn by the detection of DSC thermal analyzer to add the long-life noodles of guar gum, interpolation sodium stearoyl lactate (SSL)
Long-life noodles and the gelatinizing heat flow curve of common long-life noodles；
Fig. 2 is to be drawn the long-life noodles of interpolation guar gum by the detection of DSC thermal analyzer, added the fresh of sodium stearoyl lactate (SSL)
Wetted surface and the aging heat flow curve of common long-life noodles；
Fig. 3 is to be drawn the long-life noodles of interpolation guar gum by the detection of DSC thermal analyzer, added the fresh of sodium stearoyl lactate (SSL)
Wetted surface and common long-life noodles store the comparison diagram of the Degree of Ageing of 21d at 4 DEG C.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
The raw material that the embodiment of the present invention is used, if no special instructions, is all obtained by routine business approach.
Embodiment 1
The making raw material of the present embodiment guar gum long-life noodles: guar gum 1.70g, Sal 5.70g, distilled water 92.60g.
The preparation method of guar gum long-life noodles:
(1) in 1.7g guar gum, first add 40g distilled water, mixing, moistening, add 52.60g distilled water and dissolve,
Electronic thermostatic water-bath carries out water-bath 2min in 55 DEG C, makes guar gum swelling, obtain aqueous guar glue solution；
(2) being dissolved in by 5.70g Sal in step (1) gained aqueous guar glue solution, low whipping speed is under 800r/min, stirring
2min, obtains mixed liquor；
(3) application: loose in body constitution half, without making moist and in the 100g flour of pest and disease damage, adds 35.6g and kneads dough liquid (i.e. step 2 institute
Obtain mixed liquor), knead dough 8min, is covered with food fresh keeping membrane, in calorstat at 35 DEG C, is incubated ripening 28min, through rolling skin,
Preserve after section, be long-life noodles product.
The Detailed operating procedures of detection long-life noodles aging 21d Degree of Ageing is as follows:
(1) take prepared long-life noodles product 8mg to be placed in DSC scanner special TA-liquid aluminium crucible, be laid in crucible equably
In, gland seals；Using at nitrogen flow 50ml/min under DSC mode condition, scan temperature range 25 DEG C-98 DEG C, heat up speed
Record the heat flow versus temperature curve of long-life noodles product under 10 DEG C/min of rate, see a curve of Fig. 1;
(2) after step (1) being scanned, the TA-liquid aluminium crucible of gained is placed under 4 DEG C of environment the storage the most aging 21d of 21d(), treat fresh
The wetted surface aging of product, uses the long-life noodles TA-liquid aluminium crucible product of stored 21d under DSC mode condition at nitrogen flow
50ml/min, scans temperature range 25 DEG C-98 DEG C, the heat flow versus temperature curve recorded under 10 DEG C/min of heating rate, sees Fig. 2's
B curve；
(3) on the heat flow versus temperature curve of step (1) gained, find out the peak corresponding to long-life noodles gelatinizing, determine the thawing of gelatinizing
Initial temperature (T01) it is 58.31 DEG C, the thawing summit temperature (T of gelatinizingP1) it is 63.39 DEG C, the final temperature (T of gelatinizingc1) it is
72.82 DEG C, by the Intergrate Peak of the analysis software TA-Universal Analysis 2000 that DSC software carries
Gelatinizing peak area is integrated by Linear program, obtains gelatinizing enthalpy Δ H0It is 3.58 J/g；
(4) on the heat flow versus temperature curve of step (2) gained, find out the aging corresponding peak of long-life noodles, determine aging thawing
Initial temperature (T02) it is 47.89 DEG C, aging thawing summit temperature (TP2) it is 56.48 DEG C, aging final temperature (Tc2) it is
61.52 DEG C, by the Intergrate Peak of the analysis software TA-Universal Analysis 2000 that DSC software carries
Aging peak area is integrated by Linear program, and the aging enthalpy Δ H obtaining long-life noodles storage 21d is 1.68 J/g；
(5) by the gelatinizing enthalpy Δ H of the aging enthalpy Δ H of step (4) gained Yu step (3) gained0Following formula is used to carry out
Calculate
DR%(=ΔH/ΔH0) × 100%
Wherein: △ H: the aging enthalpy (J/g) of DSC scanning during long-life noodles sample t
△H0: the gelatinizing enthalpy (J/g) of long-life noodles dough sample DSC scanning
DR: Degree of Ageing (%)
I.e. try to achieve Degree of Ageing=46.9% after long-life noodles storage 21d.
Embodiment 2
The manufacture method of the present embodiment sodium stearoyl lactate (SSL) long-life noodles: sodium stearoyl lactate 0.57g, Sal 5.7g, distillation
Water 93.73g.
(1) first add in 0.57g sodium stearoyl lactate SSL 40g distilled water carry out mixing, moistening, add 53.73g
Distilled water dissolves, and carries out water-bath 2min in 55 DEG C in electronic thermostatic water-bath, makes SSL swelling, obtains SSL aqueous solution；
(2) being dissolved in by 5.7g Sal in step (1) gained SSL aqueous solution, low whipping speed is under 800r/min, stirs 2min,
Obtain mixed liquor；
(3) application: loose in body constitution half, without making moist and in the 100g flour of pest and disease damage, adds 35.2g and kneads dough liquid (i.e. step 2 institute
Obtain mixed liquor), knead dough 8min, is covered with food fresh keeping membrane, in calorstat at 35 DEG C, is incubated ripening 28min, through rolling skin,
Preserve after section, be long-life noodles product.
The Detailed operating procedures of detection long-life noodles aging 21d Degree of Ageing:
(1) take prepared long-life noodles product 8mg to be placed in DSC scanner special TA-liquid aluminium crucible, be laid in crucible equably
In, gland seals；Using at nitrogen flow 50ml/min under DSC mode condition, scan temperature range 25 DEG C-98 DEG C, heat up speed
Record hot-fluid one temperature curve of prepared long-life noodles product under 10 DEG C/min of rate, see the b curve of Fig. 1；
(2) after step (1) being scanned, the TA-liquid aluminium crucible of gained is placed under 4 DEG C of environment the storage the most aging 21d of 21d(), treat it
Aging, then the long-life noodles TA-liquid aluminium crucible product of stored 21d is used under DSC mode condition at nitrogen flow 50ml/
Min, scans temperature range 25 DEG C-98 DEG C, records heat flow versus temperature curve, see a curve of Fig. 2 under 10 DEG C/min of heating rate；
(3) on the heat flow versus temperature curve of step (1) gained, find out the peak corresponding to long-life noodles gelatinizing, determine the thawing of gelatinizing
Initial temperature (T01) it is 57.51 DEG C, the thawing summit temperature (T of gelatinizingP1) it is 65.49 DEG C, the final temperature (T of gelatinizingc1) it is
72.31 DEG C, by the Intergrate Peak of the analysis software TA-Universal Analysis 2000 that DSC software carries
Gelatinizing peak area is integrated by Linear program, obtains gelatinizing enthalpy Δ H0It is 3.20 J/g；
(4) on the heat flow versus temperature curve of step (2) gained, find out the aging corresponding peak of long-life noodles, determine aging thawing
Initial temperature (T02) it is 47.67 DEG C, aging thawing summit temperature (TP2) it is 56.98 DEG C, aging final temperature (Tc2) it is
62.94 DEG C, by the Intergrate Peak of the analysis software TA-Universal Analysis 2000 that DSC software carries
Aging peak area is integrated by Linear program, and the aging enthalpy Δ H obtaining long-life noodles storage 21d is 1.53 J/g；
(5) by the gelatinizing enthalpy Δ H of the aging enthalpy Δ H of step 4 gained Yu step 3 gained0Following formula is used to calculate
DR% (=Δ H/ Δ H0) × 100%
Wherein: △ H: the aging enthalpy (J/g) of DSC scanning during long-life noodles sample t
The gelatinizing enthalpy (J/g) of △ H0:: long-life noodles dough sample DSC scanning
DR: Degree of Ageing (%)
I.e. try to achieve Degree of Ageing=47.8% after long-life noodles storage 21d.
Embodiment 3
The manufacture method of the present embodiment long-life noodles: Sal 6g, distilled water 94g.
(1) first add in 6g Sal 40g distilled water carry out mixing, moistening, add 54g distilled water and dissolve,
Electronic thermostatic water-bath carries out water-bath 2min in 55 DEG C, and low whipping speed is under 800r/min, stir 2min, obtain mixing
Liquid；
(2) application: loose in body constitution half, without making moist and in the 100g flour of pest and disease damage, adds 33.2g and kneads dough liquid (i.e. step 2 institute
Obtain mixed liquor), knead dough 8min, is covered with food fresh keeping membrane, in calorstat at 35 DEG C, is incubated ripening 28min, through rolling skin,
Preserve after section, be long-life noodles product.
The Detailed operating procedures of detection long-life noodles aging 21d Degree of Ageing:
(1) take prepared long-life noodles product 8mg to be placed in DSC scanner special TA-liquid aluminium crucible, be laid in crucible equably
In, gland seals；Using at nitrogen flow 50ml/min under DSC mode condition, scan temperature range 25 DEG C-98 DEG C, heat up speed
Under 10 DEG C/min of rate, record hot-fluid one temperature curve of prepared long-life noodles product, see the c curve of Fig. 1；
(2) after step 1 being scanned, the TA-liquid aluminium crucible of gained is placed under 4 DEG C of environment the storage the most aging 21d of 21d(), treat that it is old
Change, the long-life noodles TA-liquid aluminium crucible sample of storage 21d is used under DSC mode condition in nitrogen flow 50ml/min, scanning
Temperature range 25 DEG C-98 DEG C, the heat flow versus temperature curve recorded under 10 DEG C/min of heating rate, see the c curve of Fig. 2；
(3) on the heat flow versus temperature curve of step (1) gained, find out the peak corresponding to long-life noodles gelatinizing, determine the thawing of gelatinizing
Initial temperature (T01) it is 60.82 DEG C, the thawing summit temperature (T of gelatinizingP1) it is 65.97 DEG C, the final temperature (T of gelatinizingc1) it is
70.74 DEG C, by the Intergrate Peak of the analysis software TA-Universal Analysis 2000 that DSC software carries
Gelatinizing peak area is integrated by Linear program, obtains gelatinizing enthalpy Δ H0It is 2.74 J/g；
(4) on the heat flow versus temperature curve of step (2) gained, find out the aging corresponding peak of long-life noodles, determine aging thawing
Initial temperature (T02) it is 49.92 DEG C, aging thawing summit temperature (TP2) it is 55.69 DEG C, aging final temperature (Tc2) it is
64.19 DEG C, by the Intergrate Peak of the analysis software TA-Universal Analysis 2000 that DSC software carries
Aging peak area is integrated by Linear program, and the aging enthalpy Δ H obtaining long-life noodles storage 21d is 1.87J/g；
(5) by the gelatinizing enthalpy Δ H of the aging enthalpy Δ H of step (4) gained Yu step (3) gained0Following formula is used to carry out
Calculate
DR%(=ΔH/ΔH0)×100%
Wherein: △ H: the aging enthalpy (J/g) of DSC scanning during long-life noodles sample t
The gelatinizing enthalpy (J/g) of △ H0:: long-life noodles dough sample DSC scanning
DR: Degree of Ageing (%)
I.e. try to achieve Degree of Ageing=68.2% after long-life noodles storage 21d.
Claims (8)
1. the method using differential calorimetric scan instrument detection long-life noodles Degree of Ageing, it is characterised in that use differential calorimetric to sweep
The heat flow versus temperature curve of long-life noodles set up by the method thermal analyzer of retouching.
The method of use differential calorimetric scan instrument the most according to claim 1 detection long-life noodles Degree of Ageing, it is characterised in that
Concrete operation step is as follows:
(1) the heat flow versus temperature curve of the long-life noodles after gelatinizing set up by employing DSC thermal analyzer；
(2) the long-life noodles product of gelatinizing in step (1) is placed a period of time, treat that it is aging, then use DSC thermal analyzer
Set up the heat flow versus temperature curve of aging long-life noodles；
(3) on the heat flow versus temperature curve of step (1) gained, find out the gelatinizing peak corresponding to long-life noodles gelatinizing enthalpy change, determine paste
Thawing initial temperature T changed01, thawing summit temperature T of gelatinizingP1, the final temperature T of gelatinizingc1, and obtain gelatinizing enthalpy Δ H0；
(4) on the heat flow versus temperature curve of step (2) gained, find out the aging peak corresponding to the aging enthalpy change of long-life noodles, determine old
Thawing initial temperature T changed02, aging thawing summit temperature TP2, aging final temperature Tc2, and obtain aging enthalpy Δ H；
(5) the aging enthalpy Δ H of step (4) gained and step (3) gained gelatinizing enthalpy Δ H0Ratio, be this moment fresh wet
The Degree of Ageing of face product.
The method of use differential calorimetric scan instrument the most according to claim 1 and 2 detection long-life noodles Degree of Ageing, its feature exists
In, described step (3) refers to occur corresponding to phase transformation peak on heat flow versus temperature curve with the thawing initial temperature in step (4)
Temperature.
The method of use differential calorimetric scan instrument the most according to claim 1 and 2 detection long-life noodles Degree of Ageing, its feature exists
In, described step (3) and the final temperature in step (4) refer to the temperature terminated on heat flow versus temperature curve corresponding to phase transformation peak
Degree.
The method of use differential calorimetric scan instrument the most according to claim 1 and 2 detection long-life noodles Degree of Ageing, its feature exists
In, described step (3) refers within the temperature range of corresponding peak occurs with the thawing summit temperature in step (4), Curve Maximization
Corresponding temperature.
The method of use differential calorimetric scan instrument the most according to claim 1 and 2 detection long-life noodles Degree of Ageing, its feature exists
In, the gelatinizing enthalpy Δ H in described step (3)0Refer to determining thawing initial temperature T of gelatinizing01, the thawing summit temperature of gelatinizing
Degree TP1, the final temperature T of gelatinizingc1The analysis software TA-Universal Analysis's 2000 carried by DSC software afterwards
Intergrate Peak Linear program is integrated the value of gained to gelatinizing peak area.
The method of use differential calorimetric scan instrument the most according to claim 1 and 2 detection long-life noodles Degree of Ageing, its feature exists
In, the aging enthalpy Δ H in described step (4) refers to determining aging thawing initial temperature T02, aging thawing summit temperature
Degree TP2, aging final temperature Tc2The analysis software TA-Universal Analysis's 2000 carried by DSC software afterwards
Intergrate Peak Linear program is integrated the value of gained to aging peak area.
The method of use differential calorimetric scan instrument the most according to claim 1 and 2 detection long-life noodles Degree of Ageing, its feature exists
In, Degree of Ageing DR specific formula for calculation is as follows:
DR%(=ΔH/ΔH0) × 100%
Wherein: △ H: the aging enthalpy (J/g) of DSC scanning during long-life noodles sample t
△H0: the gelatinizing enthalpy (J/g) of long-life noodles dough sample DSC scanning
DR: Degree of Ageing (%).
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| CN109030555A (en) * | 2018-08-17 | 2018-12-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of test method of gel moisture holding capacity |
| CN110726750A (en) * | 2019-09-19 | 2020-01-24 | 江苏厚生新能源科技有限公司 | Method for detecting oil content of lithium battery diaphragm by using DSC (differential scanning calorimetry) |
| CN112881458A (en) * | 2021-02-03 | 2021-06-01 | 新疆农业科学院综合试验场 | Method for rapidly determining gelatinization degree of potato flour by using differential scanning calorimeter |
| CN112946210A (en) * | 2021-01-28 | 2021-06-11 | 中国农业科学院农产品加工研究所 | Method for quickly predicting quality of fresh cooked noodles |
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