摘要
为了明确甘薯豆粕营养膨化食品的感官指标与质构特性的相关性,通过质构仪测定其弹性(X_1)、内聚力(X_2)、黏性(X_3)、咀嚼性(X_4)、回复性(X_5)和硬度(X_6)等,同时与其感官评定指标:口感(Y_1)、组织与形态(Y_2)、感官咀嚼性(Y_3)、色泽(Y_4)、综合评分(Y_5)进行相关性分析,建立预测模型为Y_1=21.946+0.018X_1+0.366X_3+0.302X_4-0.188X_6(R^2=0.851)。结果表明,甘薯豆粕营养膨化食品质构弹性、硬度及咀嚼性是客观评定结果的重要物理指标,对量化感官指标、提高产品的质量分析效率具有重要意义。
In order to make clear of the correlation between sensory index and texture properties of sweet potato and soybean meal nutritional puffed food, the quality and structure determination of elastic （X0, cohesion （X2）, viscous （X3）, chewiness （X4）, resilience 0（5） and hardness （X6）, and the sensory index of food sensory evaluation index （Y1）, organization and form （Y2）, sensory chewiness （Y3）, color and comprehensive score （Y4）, comprehensive score （Ys） were analyzed, and the correlations were analyzed. Prediction model was established for： Yl=21.946＋0.018X1＋0.366X3＋0.30 Xa-0.188X6 （R2=0.851）. The results showed that sweet potato and soybean meal nutrition puffed food structure elasticity, hardness and chewiness were one of the important physical index, objective evaluation results on the analysis of the quantitative sensory index, improving the efficiency of the product analysis product was of great significance.
出处
《食品工业》
CAS
北大核心
2018年第1期184-188,共5页
The Food Industry
基金
长沙市科技局科技成果转化资金(项目编号:k1203114-21)
长沙县科技局科技成果转化资金(项目编号:1341)
长沙县2014年度第二批科技计划项目"中小微科技企业发展资金专项"(项目编号:1439)
关键词
豆粕
甘薯全粉
膨化食品
感官指标与质构特性相关性
soybean meal
sweet potato powder
puffed food
sensory evaluation and quality and structure characteristics ofcorrelation
