新型复合果条质构特性测定参数的研究.pdfVIP

※基础研究 食品科学 2009, Vol. 30, No. 11 47 新型复合果条质构特性测定参数的研究 温 靖，张友胜，徐玉娟，肖更生，吴继军，唐道邦，李升锋 (广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工公共实验室，广东 广州 510610) 摘 要：目的：使用质构仪测定复合果条的硬度和黏性，研究测试参数对测定结果的影响。方法：研究测试时 探头速率、样本质量和原料搭配比例对复合果条硬度和黏性测定结果的影响。结果：测定时探头速率在30 ～ 120mm/min 和 240～480mm/min 组内差异不显著，但组间差异显著；样本质量对复合果条硬度和黏性的测定结果无 显著影响；以原料不同搭配比例制作的复合果条对其质构有显著影响；在贮藏期分别为 0 、30 和 45d 时，对果条 硬度和黏性的测定结果均没有显著差异。结论： 使用质构仪进行测定复合果条可以客观地反映产品硬度和黏性等 质构特性的变化。 关键词：复合果条；硬度；黏性；质构仪；测定参数 Analysis of Texture Characteristics of New-type Compound Fruit Bar of Longan and Plum WEN Jing ，ZHANG You-sheng ，XU Yu-juan ，XIAO Geng-sheng ，WU Ji-jun ，TANG Dao-bang ，LI Sheng-feng (Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China) Abstract ：The hardness and stickiness of compound fruit bar of longan and plum was tested using texture analyzer, and the factors affecting the testing results were explored, including cross-head speed, sample mass (thickness fixed, but length and width varying), material mass ratio, and storage time. For the compound fruit bar composed of half longan and half plum, significant differences in the hardness and stickiness were found between two results tested at the cross-head speed of 3-120 mm/min and at 240-480 mm/min while no pronounced differences were found between two testing results in 3-120 mm/min or 240-480 mm/min ．No marked effect of sample mass was seen on the hardness and stickiness for compound fruit bar composed of half longan and half plum, while mass ratio of longan to plum did affect significantly on the hardness and stickiness, and the compound fruit bar composed of half longan and half plum had the best t