用色度仪和质构仪对高蛋白挂面色泽和质地的研究  

作　　者：郑刚[1] 胡小松[2] 李全宏[2] 夏宏强[3] 王军利[4] 

机构地区：[1]新疆农垦科学院,新疆石河子832000 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]伊犁师范学院,新疆伊宁835000 [4]咸阳职业技术学院,陕西咸阳713702

出　　处：《食品工业科技》2006年第10期99-102,共4页Science and Technology of Food Industry

摘　　要：用色度仪和质构仪分别测定添加不同比例脱脂大豆粉挂面的色泽和质构参数,分析了挂面的色泽参数、质构参数与面条感官评分之间的相关关系。结果显示,感官评价指标中的色泽得分与色度仪的亮度参数L!高度正相关,质构参数与感官评价指标无显著相关。分析认为,用色度仪的亮度参数L!取代感官评分中的色泽指标是可行的,质构参数中的硬度和拉伸距离与口感指标相关度较高,有重要的参考价值。Dry white Chinese noodle with different proportion of defatted soybean flour were analyzed by Data color spectroflash and texture analyzer, and the results were compared with sensory evaluation score, trying to find the correlations between instrumental results and sensory evaluation score. The results show： color score by sensory evaluation is significantly correlated to L^＊ value from Data color spectroflash, so color score can reasonably be replaced with L^＊, while no texture indexes obtained with analyzer are found to be connected to score of sensory evaluation, and hardness and stretching distance are closely linked to mouth feel and thus can be used as a reference to sensory evaluation.

关 键 词：脱脂大豆粉 中国干白面条 色泽 质构 面条品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]