韧性饼干脆性评价方法的研究-食品科学.PDF

60 2010, Vol. 31, No. 15 食品科学 ※基础研究 姜 松，贾 瑜，石吉勇，刘瑞霞，赵杰文 (江苏大学食品与生物工程学院，江苏 镇江 212013) 为了建立一种客观评价饼干脆性的方法，采用物性仪对饼干进行穿刺实验，优化探头，分析穿刺过程中 饼干的破裂状态与空间破裂次数(Nsr) 的关系，对不同含水率饼干的穿刺方法、三点弯曲方法和TPA 方法进行比较。 结果表明：穿刺方法优于三点弯曲和TPA 方法，最优的穿刺探头是 P0.25S 探头；空间破裂次数的计算公式中破裂 距离应为力 - 位移曲线上力降为零所对应的距离；其所得的空间破裂次数与含水率的相关系数(R2)为 0.9763 ，这一 指标能够表征饼干的脆性。为韧性饼干脆性评价提供了一种仪器测试方法。 ：饼干；穿刺实验；脆性；评价方法 Methods for the Evaluation of Biscuit Crispy JIANG Song ，JIA Yu ，SHI Ji-yong，LIU Rui-xia ，ZHAO Jie-wen (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China) Abstract ：The aim of this work was to establish a method for the evaluation of biscuit crispy. A texturometer (TA.XT2i, SMS, UK) was used to carry out puncturing tests and an optimum probe was screened out of P0.25S ball-shaped probe as well as P3 and P6 column-shaped probes. The relationship between the rupturing state and the number of spatial rupture (Nsr) of biscuits was analyzed. Meanwhile, comparison among puncturing, TPA and three-point bending tests used to measure biscuits with varying moisture contents was made. The optimal puncturing probe was found to be P0.25S; the rupturing distance in the formula 2 for calculating Nsr was the distance in the force versus distance curve at the force of zero; the correlation coefficient (R ) between Nsr and moisture content was 0.9763. Therefore, puncturing method is superior to other two methods and Nsr can used to characterize the crispy of biscuits. Key words ：biscuits ；puncturing test ；crispy ；evaluation method 中图分类号：TS213.2 ；TS201.7 文献标识码：A 文章编号：1002-6630(2010)15-0060-04