荞麦糊状食品的质构分析  

Texture Analysis of the Food Paste Products

作　　者：崔寅[1] 阮美娟[1] 苏宝玲[1] 毛磊红[1] 马娜[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第9期1074-1076,1073,共4页Modern Food Science and Technology

摘　　要：质构仪是一种评价食品品质的仪器,其测定的结果有较高的灵敏度和客观性。在英美等国家使用较为广泛,我国对于质构仪的应用研究已经慢慢深入。本文以荞麦糊状食品为研究对象,在阐述A/BE探头测试模式的定义和原理的基础上,对A/BE探头的应用进行研究,并与感官评价相结合,结果表明,直径为35 mm的活塞可以全面的评价可吸性食品的稠度及粘稠性。Texture analyzer can be used for evaluation of food quality,which showed high sensitivity and objectivity.It was widely used in Britain and other countries.According to the definition and principle of laborating A/BE probe test mode,as well as the sensory evaluation of absorption food,A/BE probe was applied in the texture analysis of food paste products.It was found that 35-mm piston can be used to evaluate the consistency and viscosity of absorption food.

关 键 词：质构仪 粘稠度 可吸性糊状食品 感官评价 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]