摘要
采用质构仪对挂面进行检测,得到了硬度、咀嚼性、黏性等数据。将质构仪检测数据和人工对挂面的感官指标(适口性、韧性、光滑性和黏性)进行对比,建立了挂面感官品质质构检测的方法。
The noodles were detected by texture analyser to achieve the data of the hardness, chewiness and adhesiveness. Comparing the texture analysis data and artificial graded data （palatability, toughness, smoothness and stickiness ）, the texture analysis method could be established.
作者
陆娅
陈慧
彭文怡
LU Ya CHEN Hui PENG Wen-yi(Technology Center of Shanghai Liangyou （ Group ） Co., Shanghai 200333, Chin)
出处
《粮食与油脂》
北大核心
2016年第10期67-69,共3页
Cereals & Oils
关键词
质构检测
硬度
咀嚼性
黏性
texture analysis
hardness
chewiness
adhesiveness
