摘要
采用质地多面分析(TPA)方法,对重庆小面进行质构特性测试,找出了能评价重庆小面质构特性的代表性指标,并与感官评定结果进行比较分析。食品质构仪的最佳测试条件为:TMS 25.4圆柱形探头,形变量为60%,测试速度为120 mm/min,触发力0.2 N、回程高度10 mm。质构特性间相关性分析表明,重庆小面的硬度与胶黏性、咀嚼性的相关系数分别为0.97、0.97,表现出极显著正相关(P<0.01);胶黏性与咀嚼性的相关性为0.95,表现出极显著正相关(P<0.01);弹性与胶黏性、咀嚼性的相关系数为0.37、0.63,表现出显著相关(P<0.05),但相关系数较低;而其他质构特性之间未显现出显著的相关性。因此,可选择重庆小面的硬度、胶黏性、咀嚼性作为质构特性的代表性指标。感官评定与质构特性的相关性分析表明,重庆小面的硬度与适口性、光滑性的相关性极其显著,胶黏性与黏性的相关性显著,咀嚼性与适口性、韧性、黏性的相关性极其显著。因此,重庆小面的质构仪器测定特性指标能够反映出小面的质地感官指标。研究结果适用于重庆小面的质构评价,为其客观性分析提供理论依据。
Texture properties of Chongqing spicy noodles were investigated by texture profile analysis(TPA).The correlation of the texture characteristics was analyzed and the representative indicators to evaluate texture characteristics were found and compared with sensory evaluation.The best test conditions of the food texture meter were optimized.They are test speed 120 mm/min,sample shape variable 60%,TMS25.4 cylindrical probe,trigger force 0.2 N,return height 10 mm.In the analysis of texture characteristics,the correlation between hardness and gumminess,chewiness reached 0.97 and 0.97,which was significantly correlated(P<0.01).The correlation between chewiness and gumminess was 0.95,which were significantly correlated(P<0.01).The correlation between elasticity and gumminess,chewiness reached 0.37 and 0.63,which was insignificantly correlated(P<0.05),while there is no significant correlation between the other characteristics.The results showed that hardness,gumminess and chewiness could be used as representative indexes of the texture characteristics of Chongqing spicy noodles.The experiment showed that the texture instrument had a correlation with the sensory evaluation.The correlation between hardness and palatability,smooth was significantly correlated.The correlation between gumminess and viscosity was correlated.The correlation between chewiness and palatability,viscosity and toughness was significantly correlated.The results of this study are applicable to the evaluation of the texture of Chongqing spicy noodles,providing a theoretical basis for the objective analysis of Chongqing spicy noodles.
作者
孙钟雷
孟余燕
李宇
SUN Zhonglei;MENG Yuyan;LI Yu(College of Life Science and Technology,Yangtze Normal University,Chongqing 408100)
出处
《食品科技》
CAS
北大核心
2019年第9期166-171,共6页
Food Science and Technology
基金
重庆市教委科学技术项目(KJ1401203)
武陵山特色资源研究重点实验室项目
三峡库区特色作物工程研究中心项目
关键词
重庆小面
质构特性
质地多面分析
感官评定
Chongqing spicy noodles
texture property
texture profile analysis
sensory evaluation
