摘要
随着食品科学和食品工业的发展,质构仪在食品品质测试中的应用越来越受到重视。本文介绍了质构仪输出参数值与感官特性之间的联系,综述了质构仪在淀粉及淀粉基食品品质研究、品质改善和工艺优化方面的应用,为利用质构在淀粉基食品的原料选择、品质控制、工艺优化、产品研发及保存提供参考。
With the development of food science and industry,more and more attention has been paid to the application of texture analyzer in quality test of food. The relationship between output parameter values of texture analyzer and sensory characteristics of food was introduced.Furthermore,the application of texture analyzer in research on quality improvement and process optimization of starch and starch- based food were reviewed. The information was summarized for raw materials selection,quality control,process optimization,product development,and preservation of the starch based foods by using texture analyzer.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第4期390-395,共6页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31371786)
陕西省科学技术厅农业攻关项目(2011K01-17)
关键词
质构仪
淀粉
淀粉基食品
食品品质
texture analyzer
starch
starch-based food
food quality
