果冻质构与感官评定相关性的研究  

Correlation between Texture and Sensory Evaluation of Jelly

作　　者：刘朝龙[1] 王雨生[1] 陈海华[1] 赵延伟[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2012年第2期115-120,共6页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省高等学校优秀青年教师国内访问学者项目经费资助

摘　　要：采用物性测试仪和感官评价法研究果冻质构与感官品质的相关性。结果表明:果冻的最佳测试参数为测试速度1.0mm/s,压缩形变量50%;同一厂家生产的不同价位的什锦果冻,质构评价的弹性与感官评价的口感存在相关性;不同厂家生产的同一价位的什锦果冻,质构评价的弹性与感官评价的组织状态存在相关性;不同厂家生产的同一价位的乳酸果冻,质构评价的弹性、咀嚼性与感官评价的口感存在相关性;同一厂家生产的同一价位的不同类型的什锦果冻,质构评价的咀嚼性与感官评价的组织状态存在相关性。The correlations between texture properties and sensory evaluation of jelly were studied by the texture an- alyzer and sensory evaluation method. The results showed that the optimal test parameters were 1.0mm/s for testing speed and 50% for compression deformation. Springness tested by texture analyzer was correlated with taste deter- mined by sensory evaluation method for fruit jelly with different prices for the same manufacturer. Springness tested by the texture analyzer was correlated with texture determined by sensory evaluation method for fruit jelly with same price for the different manufacturers. Springness and chewiness tested by the texture analyzer were correlated with taste determined by sensory evaluation method for lactic acid jelly with same price for the different manufacturers. Chewiness tested by the texture analyzer was correlated with texture determined by sensory evaluation method for different kinds of fruit jelly with same price for the same manufacturer.

关 键 词：果冻 质构特性 感官评定 相关性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]