摘要
为探讨牛奶巧克力的TPA分析方法和测试条件,采用TA-XT2i物性测试仪,研究牛奶巧克力各向差异性和不同压缩量以及不同测试速率对结果的影响。试验结果表明,ANOVA分析结果表明巧克力内部同一测试面上质地是均匀的,但不同测试面、各小块间、各大块间都存在显著差异;压缩比对TPA各测试参数都有显著影响;巧克力TPA测试最佳条件:测试速率0.5mm/s,压缩比60%;巧克力脆性峰最佳测试条件为压缩比≥30.5%,测试速率0.5mm/s。TPA方法可以用于巧克力质地的评价。
In order to research analysis method and test condition by TPA of milk chocolate.The effect of anisotropic,different degree of compression and test rate on the results were studied by TA-XT2i physical property apparatus.results indicated that milk chocolate have the same texture of one surface.But there were significant differences in different test surface and among each small or big piece.Degree of compression ratio has great influence on each parameters of TPA.The optimum conditions for TPA test of milk chocolate were as follows： the test rate 0.5 mm/s,compression ratio 60%.In addition,the best condition of the brittleness peak was also concluded： the test rate 0.5 mm/s and the degree of compression ratio is greater than or equal to 30.5%.The TPA test can be used to evaluate the texture of milk chocolate.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第2期226-232,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
江苏省自然基金(重点)[BK2006707-1]
关键词
牛奶巧克力
差异性
TPA
压缩量
脆性
milk chocolate
anisotropic
TPA
degree of compression
brittleness
