食品脆度的客观表征和其通用测量公式的研究.pdfVIP

150 2010, Vol. 31, No. 03 食品科学 ※基础研究 食品脆度的客观表征及其通用测量公式的研究 解伟妮，陈建杨 (浙江大学食品科学工程系，浙江杭州 3 10029) 摘 要：食品的脆度指标因构成因素复杂，虽有少量探索，目前为止尚没有形成比较一致的客观表征和测量方法。 本研究以具有脆度属性要求的各种蔬菜水果类食品为对象，建立食品的感官脆度评价与仪器测定质构图中提取的各 种参数的相关性。把所得的力、斜率、面积、面积/ 距离等参数与感官平均脆度值进行相关性分析，结果表明： 斜率与感官脆度值具有最高的相关性，据此建立脆度指标的表征模型。以饼干类食品对该模型进行验证，表明该 模型对蔬菜水果及饼干类食品有较好的应用前景。 关键词：脆度；质构；感官 Obj ective Characterization and General Measurement Equation of Food Crispness XIE Wei-ni ，CHEN Jian-yang (Department of Food Science and Engineering ，Zhej iang University, Hangzhou 3 10029, China) Abstract ：Food crispness is so complex due to multiple factors that have been less explored as yet. Currently, no obj ective characterization and general measurement equation of food crispness have been available. In this study, vegetables and fruits were used as the subj ects to establish the correlation between sensory evaluation and texture analysis profile for food crispness. The correlations between average sensory crispness and parameters including force, slope, area and area-distance ratio were analyzed. Results indicated that the highest correlation between slope and sensory crispness was observed and an evaluation model for food crispness was established based on this. Several kinds of biscuits were u sed to validate the evaluation model. The validation results demon strate a good practical prospect of this model in predicting the crispness of vegetables and fruits as well as biscuits. Key words ：crispness ；texture profile ；sen sory evalu ation 中图分类号：TS207.7 文献标识码：A 文章编号：1002-6630(20 10)03-0 150-03 现代食品工业要求对产品生产过程和成品质量进行 面包、胡萝卜、腌萝卜、黄瓜、番茄、青菜、 精密准确的控制。食品的最终品质表现为感官特性，传 猕猴菇、上好