掺假鲜湿米粉的辩别方法

How to identify adulteration in fresh-wet rice flour

广西人爱吃的鲜湿米粉、调制米粉,主要原料为大米和淀粉,现实中存在厂商不按标准添加或超量添加淀粉的现象;在执法过程中,由于缺乏辩别方法,一直无法杜绝。通过实验摸索,得出测定鲜湿米粉、调制鲜湿米粉蛋白质含量可以有效辩别掺假米粉,若蛋白质质量分数低于6%或4%,可以判定该鲜湿米粉添加淀粉或调制米粉超量添加了淀粉。该方法检测难度小,成本低,准确可靠,弥补了执法部门缺少米粉掺假判断办法的缺陷。

The fresh-wet rice flour and modified rice noodles are the traditional food in Guangxi Zhuang autonomous region,the main raw materials of which are rice and starch,However,some manufacturer does not add starch according to the standard or in excess.It is impossible to stop the phenomena because of the lack of distinguishing method during the inspection.Through experiments,it was concluded that the protein content of fresh-wet rice flour could be effectively distinguished from adulterated rice flour by measuring the protein content.If the protein content was less than 6% or 4%,it could be judged that the fresh-wet rice flour added starch or the modified rice flour added starch in excess.This method had the advantages of low difficulty,low cost,accuracy and reliability,which makes up for the lack of the judgment method of rice flour adulteration during inspection.