摘要
选取12个品种的绿豆制作绿豆沙,测定了原料绿豆的理化指标、部分加工品质指标以及制得绿豆沙的感官及物性指标(Texture Profile Analysis,TPA),并分析了主要指标之间的相关性。结果表明,12个绿豆品种的理化指标及品质指标变异系数不大,而色泽、硬度、胶黏性、咀嚼性等指标差异较大;原料豆的灰分含量与绿豆沙的弹性、凝聚性呈现显著负相关性,而砂质感则与百粒重极显著负相关,与综合评价极显著正相关;感官评价中的色泽指标与色差计测得的L值、b值显著正相关,说明使用色彩色差计可以较好地代替感官评价预测绿豆沙产品的色泽。
12 mung bean cultivars were selected for making paste in this study. Physical-chemical index test, part of processing quality test of raw material mung bean and sensory evaluation, texture profile analysis（TPA） of mung bean paste were carried out. Then the correlations among these main indexes were analyzed. The results show that the coefficients of variation（CV） of physical-chemical indexes and processing quality indexes is small, while color, hardness, gumminess and chewiness are much different from cultivars. The ash content of raw material exhibits significant negative correlation with the springiness and cohesiveness of mung bean paste, while the sand texture shows extremely significant negative correlation with hundred grain weight and extremely positive correlation with comprehensive evaluation. Also, the color, one of sensory evaluation index, exhibits significant positive correlation with L value and b value measured by color difference meter, which implies that color difference meter can be adopted to evaluate color quality of mung bean paste product.
出处
《食品科技》
CAS
北大核心
2012年第2期93-97,共5页
Food Science and Technology
基金
国家食用豆产业技术体系建设专项资金项目(nycytx-18)
关键词
绿豆沙
感官评价
质地分析
原料适应性
mung bean paste
sensory evaluation
texture analysis
material adaptability
