Detection of other physicochemical parameters in biscuits/food

Cookie Test Method (QB1254-2005 cited)

1 Scope of Application: This standard is applicable to various types of biscuits

2 Test Method

2.1 Alkalinity

2.1.1 Reagent

2.1.1.1 Hydrochloric Acid Standard Titration Solution (0.05mol/L): Preparation and calibration can be found in GB/T601-2002

2.1.1.2 Methyl orange indicator solution (0.1%): Weigh 0.1g of methyl orange and dissolve it in distilled water at 70 ℃. Cool and release to 100mL

Instrument: Acid burette 25mL

2.1.3 Preparation of Sample and Sample Solution

Take at least 200g of representative samples, place them in a mortar or tissue crusher, mash and mix well, weigh 12.5g of samples, (accurate to 0.001g), and place them in a 100mL beaker

For samples with a total acid content less than or equal to 4g/kg, transfer the contents of the beaker to a 250mL volumetric flask with 80 ℃ hot distilled water (total volume approximately 150mL), cool to room temperature (approximately 20 ℃), and then bring to a constant volume of 250mL. Rest for 30 minutes, filter with absorbent cotton, and collect the filtrate for testing

For samples with a total acid content greater than 4g/kg, transfer the contents of the beaker to a 250mL volumetric flask (total volume approximately 150mL) using 80 ℃ hot distilled water. Boil in a boiling water bath for 30 minutes (shake 2-3 times to dissolve all organic acids in the solid in the solution), remove, cool to room temperature (about 20 ℃), and bring to a constant volume of 250mL. Filter with absorbent cotton and collect the filtrate for testing

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