摘要
分析了质构仪参数(触发点负载、测试速率、形变量)对马铃薯质构参数(硬度、脆度、咀嚼性、弹性和内聚性)的影响,并在单因素实验的基础上,采用正交实验对获得最佳马铃薯质构参数的质构仪参数设定进行了优化。同时,以硬度作为质地多面分析法(TPA)测试中马铃薯块茎损伤程度的判定指标,分析3个因素对马铃薯块茎损伤程度的影响。初步实验结果表明:采用物性分析仪TPA测试马铃薯块茎质地的最佳水平组合为触发点负载7 g、测试速率0.5 mm/s、形变量70%;形变量对弹性影响极显著,对马铃薯块茎的损伤程度、硬度和咀嚼性影响显著,对脆度和内聚性影响不显著;3个因素中除了触发点负载对内聚性影响极显著外,其余均不显著;测试速率对测试结果影响都不显著。
The paper analysis the effect of texture analyzer parameters（ trigger point, test rate and shape deformation） on the texture parameters of potato（hardness,crunchiness,chewiness,springiness,cohesiveness）.On the base of single factor experiment,using the multi factors orthogonal experiment to find the best texture analyzer parameters of texture parameters of potato,meanwhile,chosen the hardness as the determination indicator of injury degree of potato in the TPA test,analysis the effect of three factors（trigger point,test rate and shape deformation） on the injury degree of the potato tuber. The preliminary experimental result showed that：the optimal combination to test texture of the potato tuber was A2B1C3 through the TPA analyzer,namely the trigger point load was 7 g,testing rate was 0.5 mm/s,shape deformation was 70%. The shape deformation of potato tuber had very significant effect on springiness,and had significant effect on degree of determination,hardness and chewiness,but had no significant effect on crispness and cohesiveness. Except the trigger pointer of potato tuber had significant effect on cohesiveness in TPA test,the other factors had no significant effect on cohesiveness. The test rate had no significant effect on the test result.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第8期92-96,共5页
Science and Technology of Food Industry
基金
现代农业产业技术体系专项资金资助(CARS-10)
甘肃省农业科学院农业科技创新专项(2013GAAS25)
