食品的质地评定和分类.pdfVIP

中国科技论文在线 食品的质地评定与分类 谢静，张秋亮，赵阿丹，熊善柏，赵思明** （华中农业大学食品科技学院，武汉 430070 ） 5 摘要：以20 种典型口感的食品为材料，采用质构仪测定食品的质地并进行感官评定，分析 感官品质与质构参数的相关性，通过主成分分析和聚类分析对食品的质地进行评定和分类。 结果表明，食品的酥性、脆性和硬度分别与空间破裂数（Nsr ）、最大应变Sm 和斜率 K1 有较大相关性。食品的质地可用硬脆性、咀嚼性、酥性和黏性来描述。在研究的范围内，食 品的质地可以分为硬脆性和酥性较大、硬脆性较大而酥性较小、硬脆性中等而酥性较小、硬 10 脆性较小、柔软无酥性和脆性、有较大黏性而无酥性和脆性六类。 关键词：食品；质地；酥性；脆性；硬度 中图分类号：A Assessment and Classification of Food Texture 15 xiejing, zhangqiuliang, zhaoa dan, xiong shan bai, zhao si ming (College of Food Science and Technology，Huazhong Agricultural University ，Wuhan 430070) Abstract: Texture Analizer and sensory evalution was used to study the texture of 20 different foods, analized the correlationship between sensorr quality and texture parameters, assessed and classified the food texture through Principal Component Analysis and Cluster Analysis. The 20 results showed that crispness score ,brittleness score and hardness score correlated signnificantly with the Number of Spacial ruptures(Nsr), Strain Sm, Gradient K1 respectively. Hards-brittleness, chewiness, crispness and adhesiveness could be uesd to describe the textural features. Within the scope of referd food, food texture could be classified as six cluster, which were hard and britle and crispy, hard and britle but less crispy, middle hard and middle brittle but crispless ，less hard and 25 less brittle, soft but non-crispy or non-brittle, more adhesive but non-crispy or non-brittle. Key words: food; texture; crispness; brittleness; hardness 0 引言 质地是食品的力学性质、表面性质以及组织结构等性质的触觉、视觉和听觉